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    Home » Paleo

    Paleo Lemon Bars {Gluten Free}

    Published: May 15, 2015 Updated: Jan 25, 2022 By: Cassidy Stauffer May contain affiliate links.

    Jump to Recipe Print Recipe
    Pinnable image of Paleo lemon bars

    These Paleo lemon bars have a soft but sturdy shortbread-like crust and the filling is super creamy with the perfect combination of sweet and tart.

    2 paleo lemon bars on white plate with lemons

    Admittedly, when choosing a dessert I usually pick something that's super-rich & chocolaty.

    However, lately, I've been craving something a little lighter and more spring-like and these Paleo Lemon Bars are perfect!

    These bars have a soft but sturdy shortbread-like crust and the filling is super creamy with the perfect combination of sweet and tart.

    I dusted the top with tapioca flour just to be pretty because powdered sugar isn't very Paleo-like, but I won't judge you if you decide to use powdered sugar.

    Jump to:
    • Can I make paleo lemon bars ahead of time?
    • Shortbread crust
    • Lemon bar filling
    • Looking for more lemon desserts?
    • 💭 Top tips
    • 📖 Recipe
    • 💬 Comments

    Can I make paleo lemon bars ahead of time?

    Yes, you can!

    They actually need to be made ahead of time so they can have enough time to set up properly. They can be made and stored in the refrigerator for 2 to 3 days.

    Also, to help with the prep, the crust can be made and stored in the fridge for 2 to 3 days before using it. Simply wrap the dough in plastic wrap and store in the fridge until you're ready to use it.

    Shortbread crust

    unbaked keto lemon bar crust

    In the bowl of a food processor, add almond flour, coconut flour, and sea salt. Give it a good whirl to combine.

    Next, add in ¼ C of coconut oil and pulse until it's combined. After that, mix in 2 Tbsp. of honey, an egg, and ½ tsp. vanilla. It should form a ball in your food processor.

    Press the dough into the bottom of a greased 8 x 8-inch baking dish.

    Overhead shot of baked lemon bar crust

    Preheat the oven to 350 degrees. While the oven is preheating, place the crust in the freezer.

    Bake the crust for 8 - 10 minutes or until lightly browned. Set aside.

    Lemon bar filling

    keto lemon bar filling in white bowl

    For the filling, juice the lemons until you reach ½ C. Then whisk together the lemon juice, zest,  honey, eggs + egg yolk, coconut flour, and tapioca or arrowroot flour.

    Pour the filling into the baked crust. Place back in the oven for 15 - 20 minutes, or until the center is set but slightly jiggly. Cool on a wire rack for 20 minutes.

    2 paleo lemon bars on white plate with lemons

    Then, refrigerate until chilled to finish setting up and then enjoy your luscious lemon bars!

    Looking for more lemon desserts?

    If you love lemon desserts, you might also like my Paleo & Keto Lemon Poppyseed Energy Bites, Keto Lemon Poppyseed Bundt Cake, or this Gluten-Free Lemon Cake!

    Or if you follow a Keto or Low-Carb diet, check out my Keto Lemon Bars!

    💭 Top tips

    • A word of caution: all coconut flour isn’t the same! Some coconut flours are much more absorbent than others. I recommend using either Bob’s Red Mill or Arrowhead Mills because these are 2 brands I know will work. If you need to use another brand, make sure it has a super soft and fluffy texture, not gritty or grainy.
    • If you don’t have a food processor: Whisk together the dry ingredients, then cut in the coconut oil with a pastry cutter or 2 forks. Next, add in the egg, honey, and vanilla until well combined.

    If you’ve tried these Paleo Lemon Bars any other recipe on the blog please let me know in the comments below!

    Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, or E-Mail to see more delicious food and find out what I’ve been up to!

    📖 Recipe

    2 lemon bars on a white plate and dark background

    Paleo Lemon Bars

    These lemon bars have a soft but sturdy shortbread-type crust with a creamy filling and just the right amount of sweet and tart.
    4.75 from 20 votes
    Print Pin SaveSaved!
    Cuisine: American
    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Total Time: 1 hour
    Servings: 16
    CALORIES :151kcal
    CARBS :14g
    FIBER :1g
    Author: Cassidy Stauffer

    Ingredients

    Crust:

    • 1 Cup Blanched Almond Flour
    • ⅓ Cup + 2 Tbsp. Coconut Flour
    • ¼ tsp. Sea Salt
    • ¼ Cup Refined Coconut Oil - solid state
    • 2 Tbsp. Honey
    • 1 Large Egg
    • ½ tsp. Pure Vanilla

    Filling:

    • ½ Cup Fresh Lemon Juice - about 4 Lemons (PLEASE don't use the stuff in a bottle, its not the same!)
    • Zest of 1 Lemon
    • ½ Cup Honey
    • 5 Large Eggs
    • 1 Large Egg Yolk
    • 1 tsp. Coconut Flour - sifted
    • 1 Tbsp. Arrowroot or Tapioca Flour + more for dusting if desired
    Prevent your screen from going dark

    Instructions

    • For the filling, juice the lemons until you reach ½ C. Then whisk together the lemon juice and zest, honey, eggs, and egg yolk, coconut flour, and arrowroot or tapioca flour. Set aside.
    • In the bowl of a food processor, add the almond flour, coconut flour, and salt. Give it a good whirl to combine. Next, add coconut oil and pulse until it's combined. After that, mix in the honey, egg, and vanilla. It should form a ball in your food processor.
    • If you are making the crust ahead of time, simply wrap the dough in plastic wrap and place it in the fridge until you are ready to use it. It can be kept in the fridge for up to two days. If not, press the dough into the bottom of a greased 8 x 8-inch baking dish (see notes below). Preheat the oven to 350 degrees and prick the bottom of the crust a few times with a fork (do not go all the way through the crust). While the oven is preheating, place the crust in the freezer.
    • Once the oven is preheated, bake the crust for 8 - 10 minutes or until lightly browned.
    • Slightly press the crust down if it puffed up during baking, then immediately pour the filling into the baked crust. Place back in the oven for 15 - 20 minutes or until the center is set but slightly jiggly.
    • Cool on a wire rack for 20 minutes then place in the fridge until chilled to finish setting up, about 2 or 3 hours.
    • Dust the top with tapioca flour, arrowroot flour, or powdered sugar 🙂

    Add Your Own Notes

    Click here to add your own private notes.

    Notes

    • A word of caution: all coconut flour isn’t the same! Some coconut flours are much more absorbent than others. I recommend using either Bob’s Red Mill or Arrowhead Mills because these are 2 brands I know will work. If you need to use another brand, make sure it has a super soft and fluffy texture, not gritty or grainy.
    • If you don’t have a food processor: Whisk together the dry ingredients, then cut in the coconut oil with a pastry cutter or 2 forks. Next, add in the egg, honey, and vanilla until well combined.
    • A glass or ceramic pan is preferred. While this has never happened to me, a metal pan can occasionally leave a metallic aftertaste.

    Nutrition

    Serving: 1square | Calories: 151kcal | Carbohydrates: 14g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 73mg | Sodium: 60mg | Potassium: 36mg | Fiber: 1g | Sugar: 10g | Vitamin A: 105IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 0.7mg

    NET CARBS = Total Carbs - Fiber

    Nutritional information is approximate and may vary. Sugar alcohols are included in the total carbs and fiber.

    Looking for more information on the keto diet? Check out my

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    Cassidy is a certified keto and intermittent fasting health coach and a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of her family, she serves up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. She's passionate about creating healthy, allergy-friendly food that's just as good as the original!

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    Reader Interactions

    Comments

    1. Laura says

      November 16, 2021 at 11:39 pm

      5 stars
      These turned out beautifully for me!! Thanks 😊

      Reply
      • Cassidy Stauffer says

        November 17, 2021 at 2:57 pm

        Oh YAY, thank you!! I'm so happy you liked them😍

        XO,
        Cassidy

        Reply
    2. M says

      February 20, 2021 at 6:30 pm

      1 star
      Turned into a quiche. Not totally sure what happened, but if you use this recipe, definitely beat eggs for a loooong time and don't bake past 20 min, even if still extremely wet.

      Reply
    3. Tina Vaz says

      February 06, 2021 at 5:15 am

      I made this today and mine had a strange, almost metallic like aftertaste. I’m wondering if I cooked mine for too long/if this is a result of the egg in the filling cooking for too long, or perhaps this is just something only some people pick up on, flavor-wise?

      Reply
      • Cassidy Stauffer says

        February 07, 2021 at 1:38 am

        Oh no Tina, I don't know!! I've never had a metallic aftertaste before, I don't know what caused it - sorry!!!

        -Cassidy

        Reply
        • Tina Vaz says

          February 07, 2021 at 5:14 pm

          It might just be a tastebud thing because a few of my family members tried it and did not pick up on that flavor. They enjoyed it fully (: thank you

      • Cassidy Stauffer says

        February 23, 2021 at 2:11 pm

        Hi Tina,

        I did some research on this, and found that if you make this in a metal pan, it can sometimes leave a metallic aftertaste! Thanks so much for bringing this to my attention! I will add a note to the recipe card 🙂

        XO,
        Cassidy

        Reply
    4. Liz says

      August 22, 2019 at 2:41 am

      5 stars
      From looking at the top I thought it would be too edgy but it was sooo good. Thanks for the recipe!

      Reply
    5. Pixie Martinez says

      March 02, 2019 at 7:59 pm

      5 stars
      5 stars - Yummy, yummy, yummy. I did add 1/2 tsp lemon extract as my meyer lemons are not very tart! Thank you so much for sharing this recipe. It is going to be my most of the time go to snack!

      Reply
      • Cassidy says

        March 03, 2019 at 2:09 pm

        Oh YAY, I'm so excited you like them!!!! Lemon extract is a good idea 🙂

        -Cassidy

        Reply
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    Hi, I'm Cassidy! I'm a certified keto and intermittent fasting coach and am a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of my family, I serve up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. I'm passionate about creating healthy, allergy-friendly food that's just as good as the original!

    More about me →

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