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Luscious Lemon Bars (gluten free with low carb, paleo, AIP, and vegan options)

These Gluten-free Lemon Bars are a lighter version of the popular dessert. They're lower carb with an egg-free option so you can indulge without the guilt!

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 36
Calories: 94 kcal
Course: Dessert , Snacks
Cuisine: Vegan , Keto , AIP

Ingredients

Crust:
  • 1 1/2 cups gluten-free flour (see Recipe Notes for flour alternatives)
  • 1/2 cup sunflower seeds
  • 1/2 teaspoon gelatin (agar can be used for vegan)
  • 9 1/2 tablespoons coconut oil
  • 4 scoops pure stevia extract (see Recipe Notes for alternatives)
Filling:
  • 4 eggs (or egg substitute--see Recipe Notes)
  • 1/2 cup honey (use see Recipe Notes for alternatives)
  • 1/4 teaspoon vanilla liquid stevia
  • 1 tablespoon arrowroot powder (see Recipe Notes for alternatives)
  • 1 teaspoon lemon zest
  • 1/2 cup lemon juice
  • 1/4 cup coconut milk (or other dairy-free substitute. Regular milk can also be used)
  • 1/2 cup shredded unsweetened coconut (or more as desired--optional)

Instructions

    Cup of Yum
  1. Preheat oven to 350°F. Lightly grease a 9 x 13 inch baking pan (I use coconut oil to do this.) You can also use 2 8x8's with not much difference in the end result.
  2. Place the flour, sunflower seeds, and gelatin in the bowl of a food processor and process until the seeds are finely chopped.
  3. Add the coconut oil and sweetener and pulse until the mixture is crumbly meal, similar to a pie crust. Be careful not to over-process.
  4. Press the mixture into the prepared baking pan(s).
  5. Bake for 8 – 10 minutes, until crust is lightly browned.
  6. While the crust is baking, start preparing the filling.
  7. Put the eggs (or egg substitute) in the food processor and pulse until the yolks are broken. Add sweeteners, arrowroot (or cornstarch) lemon zest and juice, and milk. Pulse several times until combined.
  8. When the crust is finished, pour the lemon mixture over the crust (no need to wait for it to cool).
  9. Sprinkle shredded coconut or sweetener evenly over the top of the bars.
  10. Bake 15–20 minutes, until the filling is set. Cool completely. Cut and serve. Store in the refrigerator (especially the ones with eggs in them :-))

Notes

  • Flour Options: I try not to be a gluten-free flour purist--meaning that I don't typically spend much time trying to get the "perfect" gluten-free flour blend.  I do, however, like using sweet brown rice since it adds a bit of "hold togetherness".  Too much buckwheat doesn't taste great, though, so be careful if you choose to bake with it.See my Gluten-Free Baking Tips for more on that. Use organic almond flour for grain free or paleo,  Any nut or seed flour would work.
  • Soaking and dehydrate the sunflower seeds first makes them lighter and adds a boost of nutrition.
  • Arrowroot Alternatives: Tapioca starch or cornstarch for the arrowroot. Rice flour will work in a pinch. For low-carb or THM, omit completely.
  • I grate my lemon zest with this super microplane grater.
  • Here's my Easiest Coconut Milk which is a great homemade option for coconut milk.
  • Instead of topping the lemon bars with coconut, you could just dust them with some powdered sweetener. Read here how to Make Your Own Powdered Sweetener / Sugar Substitute.

Nutrition Information

Calories 94kcal (5%) Carbohydrates 9g (3%) Protein 2g (4%) Fat 6g (9%) Saturated Fat 4g (20%) Trans Fat 1g Cholesterol 18mg (6%) Sodium 8mg (0%) Potassium 35mg (1%) Fiber 1g (4%) Sugar 4g (8%) Vitamin A 28IU (1%) Vitamin C 1mg (1%) Calcium 9mg (1%) Iron 1mg (6%) Net Carbohydrates 8g

Nutrition Facts

Serving: 36Serving

Amount Per Serving

Calories 94

% Daily Value*

Calories 94kcal 5%
Carbohydrates 9g 3%
Protein 2g 4%
Fat 6g 9%
Saturated Fat 4g 20%
Trans Fat 1g 50%
Cholesterol 18mg 6%
Sodium 8mg 0%
Potassium 35mg 1%
Fiber 1g 4%
Sugar 4g 8%
Vitamin A 28IU 1%
Vitamin C 1mg 1%
Calcium 9mg 1%
Iron 1mg 6%
Net Carbohydrates 8g

* Percent Daily Values are based on a 2,000 calorie diet.