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+ servings

Healthier Lemon Bars

Jacklin Altman
This recipe is originally from Erin Lives Whole. Her recipe calls for almond flour and coconut flour, making these gluten free! However; I've tweaked it a bit to be more to my taste (not a big coconut gal), so my version uses all purpose flour and is not gluten free. These get soft quick so I made a half batch that I did in a loaf pan and it made for 8 lemon bars, perfect for 2 people! If you want a full batch, double everything).
0 from 0 votes
Prep Time 20 mins
Cook Time 38 mins
Cooling Time 3 hrs
Course Dessert
Cuisine American
Servings 8
Calories 182 kcal


  • Mixing Bowls
  • 9x5 Pan
  • Oven


  • 3/4 cup almond flour
  • 1/8 cup AP flour
  • 2 tbsp canola oil + 2 tsp
  • 3 tbsp Maple syrup
  • 1 tsp vanilla
  • Pinch of salt
  • 1/2 cup 1/2 cup lemon juice ~2 large lemons
  • 1/2 tsp Lemon zest
  • 2 eggs
  • 1 tbsp All Purpose flour
  • 1/3 cup maple syrup
  • Splash of vanilla
  • Powdered sugar to dust the top


  • Preheat oven to 350
  • Combine base ingredients and press well into the base of a prepared 9x5 pan, bake for 15 minutes
  • Reduce heat to 325
  • Combine lemon juice, maple, vanilla, eggs, and then sift in 1 tbsp of flour, combine well until there are no chunks
  • Pour filling on top of crust and put back in the oven, bake for 20-22 min. It’s okay if it jiggles a bit, it’ll firm up in the fridge.
  • Let cool for 30 min then toss in the fridge for 3+ hours. Enjoy!


Calories: 182kcalCarbohydrates: 20gProtein: 4gFat: 10gSaturated Fat: 1gCholesterol: 41mgSodium: 43mgPotassium: 86mgFiber: 2gSugar: 14gVitamin A: 59IUVitamin C: 7mgCalcium: 58mgIron: 1mg
Keyword lemon, dessert, lemon bars
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