Paleo Lemon Bars
Ingredients
The crust
-
½
cup
butter, ghee, or coconut oil, softened
-
¼
cup
coconut sugar, packed
-
¼
tsp
vanilla extract
-
1
cup
almond flour, packed
-
¾
cup
arrowroot powder
-
2
pinches
sea salt
The lemon filling
-
5
large
eggs
-
1
large
egg yolk
-
1
cup
honey
-
¾
cup
lemon juice, freshly squeezed
-
2
Tbsp
lemon zest
-
¾
cup
almond flour, packed
-
¼
cup
arrowroot powder
-
to taste
optional
powdered coconut sugar or arrowroot powder for dusting
Instructions
- Preheat the oven to 350ºF (177ºC) and line the baking dish with parchment paper.
- In a large mixing bowl, mix together the softened butter, coconut sugar, and vanilla until creamy.
- Add almond flour, arrowroot powder, and sea salt to the mixture and mix until a dough forms.
- Press the dough into the prepared baking dish and poke a few holes in the crust with a fork.
- Bake the crust for 20-25 minutes or until lightly browned and then allow to cool.
- In the same bowl, whisk together the eggs, honey, lemon juice, and lemon zest.
- Gradually add almond flour and arrowroot powder while whisking until well combined.
- Once the crust is cool, pour the lemon filling over it.
- Bake for 20-22 minutes or until the top is just set, being careful not to overcook.
- Allow to cool in the pan on a cooling rack for about 3 hours.
- Remove the bars using the parchment overhang and cut into squares.
- Dust with powdered sugar or arrowroot powder before serving.
Nutrition Facts (estimated)
Servings
12-16 servings
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
6g
Sodium
50mg
Cholesterol
180mg
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