I absolutely LOVE  lemon bars!  These ones are pretty darn healthy too (gluten, dairy, grain, and sugar free.) I can’t say they’re my own creation, but I did make a few changes to make them extra nutrient dense. This summer I added fresh blueberries and strawberries into the filling and they were delicious. Oh, and if you’re like me and LOVE lemons- add a bit more lemon for an extra tart punch.



  • 1 cup almond flour
  • 1/4 cup almond butter
  • 1 Tbsp honey
  • 1 Tbsp coconut butter
  • 1 tsp vanilla
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt


  • 3 eggs
  • 1/2 cup honey
  • 1/4 cup lemon juice
  • 2 1/2 Tbsp coconut flour
  • 1 Tbsp lemon zest, finely grated
  • Pinch of salt


  1. Preheat oven to 350.
  2. Coat 9×9 baking dish with coconut oil.
  3. Combine all crust ingredients in food processor until a “crumble” forms.
  4. Press crust evenly into the bottom of pan.
  5. Using a fork, prick a few holes into crust.
  6. Bake for 10 minutes.
  7. While crust is baking, combine all filling ingredients in a food processor and mix well.
  8. When done, remove crust from oven and pour filling evenly over top.
  9. Continue to bake for 15-20 minutes, or until filling is set, but still has a little jiggle.
  10. Cool completely. (You can also chill in the fridge if desired, to further set the filling)