Pecan Free Paleo Almond Flour Lemon Bars
Bright, tangy, and naturally sweetened, these lemon bars deliver that classic sunshine-yellow filling on a buttery almond flour crust — all without a single grain or refined sugar in sight. The filling gets its silky, sliceable texture from arrowroot starch and honey rather than cornstarch and white sugar, so the whole thing stays firmly in paleo territory while still tasting indulgent. Fresh lemon juice and zest do the heavy lifting on flavor, giving you that sharp citrus punch that makes a good lemon bar genuinely craveable. For anyone navigating tree nut concerns, it's worth noting that almond flour is the star here — but pecans are nowhere near this recipe, making it a safe and satisfying choice for those specifically avoiding that particular nut. Straining the filling before it hits the crust is a small step that makes a big difference, producing a smooth, glossy top with clean edges once chilled and sliced. A couple of hours in the fridge transforms the filling from a gentle wobble into firm, clean-cutting bars that hold their shape beautifully on a plate. Dust with a little coconut sugar right before serving and watch them disappear.
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Learn more →Ingredients
9 servings
For the crust
- 2 cups almond flour
- 3 tbsp coconut oil, melted
- 2 tbsp coconut sugar
- ¼ tsp fine sea salt
For the filling
- 4 large eggs
- ½ cup fresh lemon juice (from about 3–4 lemons)
- 1 tbsp lemon zest (from about 2 lemons)
- ⅓ cup honey
- 2 tbsp arrowroot starch
- ¼ tsp fine sea salt
For serving
- 1 tsp coconut sugar, for dusting (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to use as handles for lifting.
- 2
In a medium bowl, stir together the almond flour, coconut sugar, and sea salt for the crust. Pour in the melted coconut oil and mix until the mixture resembles damp sand and holds together when pressed between your fingers.
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