Walnut 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 drop of refined sugar or grain in sight. The filling gets its silky, sliceable texture from arrowroot starch and eggs rather than cornstarch or flour, so it sets up beautifully after a good chill in the fridge. Fresh lemon juice and zest do the heavy lifting here, giving every bite a sharp citrus punch that balances perfectly against the honey-sweetened custard. The crust comes together like damp sand, presses flat in minutes, and bakes up golden at the edges before the filling ever hits the pan. Every ingredient in this recipe is naturally free of tree nuts like walnuts, so there's no swapping or substituting needed — almond flour is the only nut in play, and it's doing exactly what it's supposed to do. These bars are worth the two-hour chill time, because slicing into a fully set, cold slab and dusting it with a little coconut sugar is genuinely satisfying. Bring them to a gathering or keep the whole pan to yourself — either way, they disappear fast.
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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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