Craving for some dessert with a little zing? Then these healthy paleo lemon bars with coconut are just the thing for you to try out!
Are you looking for the perfect quick treats to have on a weekend with family. Our paleo lemon and coconut bars can be done in less than 30 minutes — how great is that?!
Be that parent who can whip up some yummy desserts in no time and your kids will love you for it! Plus you can feel good about the wholesome ingredients used to make these yummy treats.
Paleo lemon bar recipe ingredients
The crust in these healthy paleo lemon bars with coconut is a blend of almond flour, coconut flour, ghee (or coconut oil), and honey. The honey and butter helps hold it together and we like to use local raw honey.
For the filling, you’ll need some fresh cage-free eggs, local raw honey (or liquid stevia to reduce the amount of natural sugar), lemon juice, lemon zest, and unsweetened dried coconut.
Preparing the lemon bars recipe with coconut
The crust is made by mixing the almond flour, coconut flour, ghee (or coconut oil), and raw honey in a medium mixing bowl (photo 1). Then the mixture is pressed into a square 8×8-inch baking pan (photos 2 & 3) and baked for 10-12 minutes at 350°F.
While the crust is baking it’s time to get the filling ready. To start, simply beat the eggs in a large bowl (photo 4) then stir in the honey, lemon juice, and lemon zest until well blended (photo 5).
Once the crust is browned (photo 6), it’s removed from the oven and the temperature of the oven is reduced to 300°F.
The dried coconut is then spread over the baked crust (photo 7). Next, the egg mixture is poured over the coconut and spread evenly (photo 8).
Finally, the filling topped crust is placed into the oven and baked at 300°F for 18-25 minutes just until the filling no longer jiggles.
The pan is then placed on a rack to cool. When it’s no longer hot to the touch, it’s put into the refrigerator for at least four hours to firm up.
Once chilled, it’s ready to be cut into bars and enjoyed.
Why the recipe for lemon bars works
Coconut flakes lend some more texture to the custard-like consistency of the lemon bar. It’s also sure to have no grain, gluten or wheat in it!
Using ghee brings a nuttier flavor than regular butter which gives these bars a richer flavor.
Naturally gluten, wheat, grain AND sugar free, this recipe for these healthy paleo lemon bars with coconut is a must for all healthy kitchens! When we think of baked goods, carb-loaded flour and graham crackers usually come to mind.
Thankfully we have coconut flakes to use to build up our crust for this recipe! Now you can have your favorite lemon bars — but healthier!
You can add thin lemon slices on top of the bars for extra zing to your dessert.
Why not throw in some crushed walnuts and cranberries to dress up the lemon bars?
You can also top each bar with a plump raspberry for a pop of color!
For some extra texture add some sugar-free frosting or glaze drizzle! Mm-mmm!
Put it in a rectangular pan to create bars or make it into a whole circular pie. It can be in any shape and form to fit any occasion!
Printable Recipe for Healthy Paleo Lemon Bars with Coconut
Enjoy these delicious lemon and coconut treats! And if you do give the recipe a try, be sure to let us know what you think in the comment section below.
If you’re watching your sugar intake, you may want to try the low carb lemon bars over at Simply So Healthy instead.
Healthy Paleo Lemon Bars with Coconut
Craving for some dessert with a little zing? Then these paleo lemon and coconut bars are just the thing for you to try out!
- 6 eggs
- 1/2 honey c or 1/2 tsp liquid stevia drops
- 1 cup lemon juice
- 4 teaspoon lemon zest
- 2 cups Unsweetened dried coconut
Mix ingredients for crust in a medium size bowl.
Press into 8” pan and bake at 350°F for 10-12 minutes.
Lower temperature of oven to 300°F.
In a large bowl add eggs and beat.
Next, stir in honey, lemon juice and lemon zest.
Pour into coconut crust and bake at 300°F for 18-25 minutes, just until there's no jiggle left in the filling.
Remove from oven, allow to cool and place in refrigerator for 4 hours to firm up.
Make sure that there’s no jiggle left in the filling after baking so that the bars all have the same consistency.