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–+ servings

Almond Flour Lemon Bars

Stephanie Mantilla, BSc
These vegan lemon bars are gluten-free and low carb since they use almond flour instead of regular flour. Enjoy these healthy lemon bars with a creamy curd filling.
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Prep Time 15 minutes
Cook Time 15 minutes
Additional Time 3 hours
Total Time 3 hours 30 minutes
Course Recipes
Cuisine Desserts
Servings 9 bars
Calories 340 kcal

Ingredients
  

Almond Crust

  • 2 cups almond flour/meal
  • ½ cup tapioca flour or cornflour
  • ¼ cup coconut oil
  • ½ tsp baking powder
  • ¼ cup maple syrup

Lemon Curd Filling

  • ⅓ cup lemon juice
  • Zest of ½ lemon
  • 1 cup canned full fat coconut milk
  • ⅓ rice malt syrup
  • 2 tbsp cornflour
  • 2 tbsp coconut oil
  • ½ tsp vanilla extract
  • Pinch of turmeric it’s just for the color, optional

Instructions
 

  • Preheat the oven to 350°F and line an 8x8 inch square pan with baking paper. Set aside.
  • Add the almond meal and tapioca flour into a large bowl, and mix until combined. Add the coconut oil and rice malt syrup and mix until it all comes together.
  • Finger press the mixture onto the bottom of the pan and bake until it is just lightly browned on top. (~15 minutes)
  • Mix the lemon juice with tapioca flour and whisk well to remove any lumps. Whisk in the rest of the ingredients and place the pot on medium to high heat. Stir continuously until you get a curd consistency
  • Take the pot off of the heat and pour it onto the crust. Refrigerate for 3 hours or until set. Cut into 9 squares. Refrigerate up to 7 days.

Nutrition

Serving: 1gCalories: 340kcalCarbohydrates: 22gProtein: 6gFat: 27gSaturated Fat: 13gPolyunsaturated Fat: 12gSodium: 35mgFiber: 3gSugar: 9g
Keyword almond flour lemon bars, almond flour lemon bars low carb, gluten-free lemon bars, vegan lemon bars without vegan butter
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