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+ servings
gluten-free lemon bars on a white plate

Whole New Mom - https://wholenewmom.com

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

Course: Dessert, Snack
Cuisine: AIP, Dairy-Free, Gluten-Free, Grain-Free, Keto, Low-Carb, Paleo, Vegan
Keyword: gluten-free lemon bars
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
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!
Print Recipe

Ingredients

Crust:

Filling:

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 (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

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