Seeds Free Paleo Almond Flour Lemon Bars
Bright, tangy, and just sweet enough, these lemon bars hit that perfect balance between dessert and something that feels almost refreshing. The crust comes together with almond flour, coconut oil, and coconut sugar — pressed into the pan and baked until golden — giving you a buttery, slightly crisp base without any grain or gluten. The silky filling is built on fresh lemon juice and zest, eggs, honey, and arrowroot starch, which means every single ingredient is easy to verify and completely free of seeds or seed-derived additives that can sneak into conventional versions. Arrowroot does the thickening work here beautifully, setting the filling into that classic smooth, custardy layer that slices cleanly after a good chill in the fridge. Straining the filling before it goes into the oven is a small step that makes a big difference — you get a flawlessly smooth top with no stray bits of zest. A light dusting of coconut sugar right before serving adds a little sparkle and a hint of extra sweetness. These are the kind of bars you bring to a gathering and watch disappear before you get a chance to explain what's in them.
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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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