Paleo Lemon Bars Recipe
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5.0
15 reviews
Excellent
Paleo Lemon Bars Recipe
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A tasty lemon bars recipe perfect for a summertime dessert! With only maple syrup to sweeten the creamy lemon topping this paleo dessert is a great summer treat!
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Ingredients
- For the Crust
- 2 cups almond flour
- 2 tbs coconut oil
- 1 egg
- 1 teaspoon vanilla extract
- 1 tbs coconut palm sugar
- For the topping
- 4 eggs
- 1.5 tbs lemon zest
- ½ cup lemon juice
- ⅛ cup coconut palm sugar
- 2 tbs coconut flour
- 2 tbs coconut milk soft*
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Instructions
- Pre-heat the oven to 350 degrees.
- Melt the coconut oil for the crust. In a small bowl combine all ingredients and mix until everything is sticky.
- Line an 8x4 pan with parchment paper. Scoop the mixture into the pan and use a silicone spatula to press the crust down evenly.
- Bake for 10 minutes and remove from the oven. Let sit in pan.
- In a larger bowl, mix together the coconut flour and palm sugar. Add in the remaining ingredients and use a handheld mixer to whip on medium for 2 minutes. Make sure no clumps remain.
- Pour the lemon mixture over the crust and pop in the oven. Bake for 22 minutes then shut the oven off.
- Let sit in the oven as it cools for ten more minutes. Remove from the oven and let cool fully in the pan.
- Once cooled, pull out the parchment paper and cut into squares. Store in the fridge
Equipments used:
Notes
- make sure to use almond flour and not almond meal for this recipe
- if you want a sweeter crust, add one tablespoon of coconut palm sugar to the mixture
- store the bars in the fridge until ready to eat- they taste better the day after making them.
- make sure the coconut milk is from a can but not hardened (as it would be from storing in the fridge). If it’s hard, simply melt it over low heat.
- Here’s where you can find all my favorite pantry ingredients for this recipe.
- my favorite pantry ingredients
- make sure to use almond flour and not almond meal for this recipe
- if you want a sweeter crust, add one tablespoon of coconut palm sugar to the mixture
- store the bars in the fridge until ready to eat- they taste better the day after making them.
- make sure the coconut milk is from a can but not hardened (as it would be from storing in the fridge). If it’s hard, simply melt it over low heat.
- Here’s where you can find all my favorite pantry ingredients for this recipe.
Nutrition Information
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Calories
260kcal
(13%)
Carbohydrates
12g
(4%)
Protein
10g
(20%)
Fat
21g
(32%)
Saturated Fat
6g
(30%)
Cholesterol
102mg
(34%)
Sodium
51mg
(2%)
Potassium
62mg
(2%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
149IU
(3%)
Vitamin C
7mg
(8%)
Calcium
74mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8squares
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Calories | 260kcal | 13% |
| Carbohydrates | 12g | 4% |
| Protein | 10g | 20% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 102mg | 34% |
| Sodium | 51mg | 2% |
| Potassium | 62mg | 1% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 149IU | 3% |
| Vitamin C | 7mg | 8% |
| Calcium | 74mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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