These paleo lemon bars feature a nutty almond-coconut crust and a bright, custard-like lemon filling. Grain-free, dairy-free, and refined sugar-free, they come together in about 40 minutes and are perfect for potlucks because they hold up well and vanish fast. A nut-free crust alternative is included for those who need it.
❤️ Sandi’s Recipe Summary
The Quick Bite: These lemon bars have a sweet, nutty crust and a creamy lemon filling made from simple ingredients: lemon, eggs, coconut, almond flour, coconut sugar, and oil. They’re a reliable dessert for snacking, parties, or a quick bake.
- Time: 40 minutes
- Makes: 9–12 bars
- Main Ingredients: Almond flour, shredded coconut, cassava flour (or tapioca starch), coconut sugar, eggs, lemon, and coconut oil
- Tools: Mixing bowls, whisk, and an 8×8 baking dish
- Free From: Gluten, dairy, soy, oats, and refined sugar. Nut-free option included.
Many paleo lemon bars have fragile crusts, but this version holds together thanks to a crust made with almond flour, shredded coconut, chia seeds, and an egg. It’s a reliable potluck dessert that stays intact during handling.
This grain-free recipe has been tested multiple times to ensure the lemon flavor stands out. Cassava flour is used in the filling to help the custard set; tapioca starch works as a substitute if you prefer. The almond-coconut crust adds a touch of tropical flavor while the filling stays bright and lemony.
“I love this recipe! It’s gluten free, refined sugar free, easy to make, and most importantly—delicious. Best lemon bar ever!”
nan, blog comment
Ingredient Notes and Swaps:
For exact ingredient amounts see the recipe card below.
- Cassava flour: A grain-free flour that helps the lemon filling set. If you prefer, substitute tapioca starch.
- Almond flour: Use finely ground almond flour, not coarse almond meal, to avoid a grainy texture. See the nut-free crust option below.
- Chia seeds: Optional; they add protein and extra binding to the crust.
- Coconut sugar: I use a lighter (blond) coconut sugar, which gives a golden hue. Darker sugar will produce a browner color.
- Shredded coconut: Unsweetened is recommended so the crust isn’t overly sweet.
- Coconut oil: Preferred because it firms at room temperature, but other neutral oils can work.
- Eggs: Use large eggs.
- Lemons: Fresh juice and zest deliver the best flavor; bottled juice will work in a pinch.
If you need a nut-free crust, use a gluten-free shortbread crust (for example, from a gluten-free cranberry bars recipe) or crushed gluten-free graham crackers as a substitute for almond flour.
If you are not strictly paleo:
- Swap unsalted butter for coconut oil if you prefer a non-paleo fat.
- Use regular white sugar for a brighter yellow filling; coconut sugar will make the color darker.
How to Make These Paleo Lemon Bars:
Preheat the oven to 350°F and place the rack in the middle position to prevent the crust from burning.
Step 1 (Crust): In a large bowl, combine almond flour, shredded coconut, and coconut sugar. Whisk together, then add melted coconut oil and one large egg. Mix thoroughly and let sit for 5 minutes so the dry ingredients absorb the liquid and the crust can bind.
Step 2: Grease an 8×8-inch baking pan or line it with parchment paper for easy removal. Press the crust mixture evenly into the pan using the back of a spoon or a glass.
Step 3 (Filling): In a separate bowl, whisk together the eggs and lemon juice, then stir in cassava flour (or tapioca starch) and coconut sugar until smooth. The mixture should be pourable.
Step 4: Pour the lemon mixture over the prepared crust. Bake at 350°F for about 30 minutes, or until the filling is set and no longer jiggles.
Step 5: Remove from the oven and let cool for 30 minutes at room temperature, then chill in the refrigerator to firm up before slicing. Chilling makes clean slices much easier.
Sandi’s Tip: Refrigerate the bars after they cool to room temperature. Chilled bars slice cleaner and store better.
Store leftovers in an airtight container in the refrigerator for up to 4 days. These lemon bars freeze well: chill them fully, then layer carefully in a single layer or between parchment inside a freezer-safe bag for up to 4 months.
More Delicious Paleo Recipes:
If you enjoy grain-free baking, try other paleo recipes such as:
- Paleo Pear Muffins — easily adapted to other fruits
- Paleo Banana Flour Waffles — a fun use for banana flour
- Paleo Delicata Squash Brownies — a tasty way to hide veggies in dessert
Love This Recipe?
If you try this recipe, please leave a comment and note which flour blend you used—your feedback helps others decide. Thank you!
Creamy Paleo Lemon Bars With Almond Flour
Ingredients
- ¼ cup blond coconut sugar or cane sugar
- ½ cup unsweetened shredded coconut
- 1 cup almond flour
- ⅓ cup melted coconut oil
- 2 tablespoons chia seeds (optional)
- 1 large egg
- ½ cup lemon juice
- 4 large eggs
- ¾ cup coconut sugar or cane sugar
- ½ cup cassava flour (or tapioca starch)
Equipment
- 8×8 baking pan
Method
- Preheat the oven to 350ºF.
- In a bowl, mix 1 cup almond flour, ¼ cup blond coconut sugar (or cane sugar), and ½ cup unsweetened shredded coconut. Add ⅓ cup melted coconut oil, 2 tablespoons chia seeds (optional), and 1 large egg. Mix well and press into a greased or parchment-lined 8×8 pan.
- Press the crust evenly so it covers the pan.
- In another bowl, whisk together ½ cup lemon juice, 4 large eggs, ¾ cup coconut sugar (or cane sugar), and ½ cup cassava flour (or tapioca starch) until smooth.
- Pour the lemon mixture over the crust and bake for 30 minutes, or until the filling is set and not jiggly.
- Remove from the oven and allow to cool to room temperature. Refrigerate for about 2 hours to chill before slicing for clean edges.
Notes
- Make it nut-free by substituting crushed gluten-free graham crackers or a gluten-free shortbread crust for the almond flour.
- Swap cassava flour for any gluten-free flour blend or use tapioca starch if you prefer.
- The sugar you choose affects color: blond coconut sugar gives a golden hue; brown coconut sugar or regular white sugar will change the appearance.
- Use almond flour (finely ground) rather than almond meal to avoid a gritty texture.
- Store bars up to 4 days in an airtight container in the refrigerator or freeze up to 4 months.
This post was updated from an original April 2018 version with more recipe details and testing.