Lemon Almond Coconut Bars - Low-Sugar, Gluten-Free
Lemon Bars
Bright lemon-almond bars: low-sugar, gluten-free, dairy-free, ready in under 60 minutes.
These lemon-almond coconut bars are my go-to when I want a fresh, zesty dessert that still feels balanced and light. The almond-coconut crust is tender and nutty, while the silky lemon filling is bright and tangy without a ton of sugar—perfect for sharing after a simple weeknight meal.
They’re gluten-free, dairy-free and vegetarian, and they come together quickly: short prep, a single bake, and about 40 minutes total. I love keeping a pan in the fridge for an easy, portion-controlled treat that satisfies a sweet tooth without derailing a low-carb day.
Nutrition (per serving)
Directions
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1
Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment, leaving an overhang for easy removal.
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2
Make the crust: In a bowl, mix almond flour, shredded coconut, 1/4 cup monk fruit, baking powder, and salt. Stir in melted coconut oil and 1 egg until a cohesive dough forms.
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3
Press the dough evenly into the bottom of the prepared pan. Bake the crust for 10–12 minutes until lightly golden. Remove from oven and let cool slightly.
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4
While the crust bakes, whisk the filling: combine 3 eggs, coconut milk, lemon juice, lemon zest, 1/3 cup monk fruit, coconut flour, and vanilla until smooth.
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5
Pour the filling over the warm crust and return the pan to the oven. Bake 14–18 minutes until the filling is set at the edges but still slightly wobbly in the center.
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6
Cool the pan on a wire rack for 30 minutes, then chill in the refrigerator at least 1 hour to fully set (brief chilling improves slicing).
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7
Use the parchment overhang to lift the slab from the pan; cut into 8 bars. Store chilled in an airtight container for up to 5 days.
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8
For serving, allow a bar to sit at room temperature 10 minutes so the texture softens slightly and the lemon flavor shines.
Ingredients
- Almond flour:2 cups
- Unsweetened shredded coconut:1/2 cup
- Monk fruit sweetener (granulated):1/4 cup
- Coconut oil, melted:1/4 cup
- Large egg (for crust):1 pieces
- Large eggs (for filling):3 pieces
- Full-fat canned coconut milk (stirred):3/4 cup
- Fresh lemon juice:1/2 cup
- Fresh lemon zest:1 tbsp
- Monk fruit sweetener (for filling):1/3 cup
- Coconut flour:1 tbsp
- Pure vanilla extract:1 tsp
- Baking powder:1/2 tsp
- Sea salt:1/4 tsp
Tips & Notes
- For a finer crust texture, pulse the shredded coconut with the almond flour in a food processor first.
- Taste the filling before baking — if you like it sweeter, add up to 1 tbsp more monk fruit; lemon should be bright but not overpowering.
- Chilling is key: these bars slice much cleaner after at least an hour in the fridge.
