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Gluten-Free Sugar-Free Lemon Bars
Servings: 36
Calories: 94kcal
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!
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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
- 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.
- Place the flour, sunflower seeds, and gelatin in the bowl of a food processor and process until the seeds are finely chopped.
- 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.
- Press the mixture into the prepared baking pan(s).
- Bake for 8 – 10 minutes, until crust is lightly browned.
- While the crust is baking, start preparing the filling.
- 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.
- When the crust is finished, pour the lemon mixture over the crust (no need to wait for it to cool).
- Sprinkle shredded coconut or sweetener evenly over the top of the bars.
- Bake 15–20 minutes, until the filling is set. Cool completely. Cut and serve. Store in the refrigerator.
Notes
- Flour Options: You can experiment with any gluten-free flours that you like, but a blend will work best. I like using whole grains. I like including some sweet brown rice in my blends and avoid buckwheat for treats like this due to its heavier taste. Any nut or seed flour should work.
- Soaking and drying the sunflower seeds is recommended for a lighter crust.
- Arrowroot Alternatives: You can substitute tapioca starch or cornstarch for the arrowroot. Rice flour will work in a pinch. For low-carb, omit.
- This Easiest Coconut Milk is a great homemade option.
- Topping Options: A powdered sweetener, or arrowroot, or even desiccated coconut all are great options.
Nutrition
Calories: 94kcal | Carbohydrates: 9g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 8mg | Potassium: 35mg | Fiber: 1g | Sugar: 4g | Vitamin A: 28IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg | Net Carbs: 8g