Healthy Lemon Bars
These gluten-free lemon bars have a buttery almond flour crust and a creamy, tangy lemon kefir filling. Naturally sweetened and easy to make, they’re the perfect refreshing dessert for spring, Easter, or anytime you’re craving something bright and nourishing.
Servings: 16 bars
Ingredients
Crust
- 1 ½ cups almond flour
- 2 tbsp coconut flour
- 3 tbsp butter, melted or coconut oil, melted
- 2 tbsp maple syrup or honey
- 1 tsp vanilla
- Pinch of salt
Lemon Kefir Filling
- 1/3 cup full-fat plain kefir
- 3 eggs
- ⅓ cup maple syrup or honey
- ¼ cup fresh lemon juice juice from 1 large lemon
- 1 tsp vanilla
- 3 tbsp coconut flour
- Pinch of salt
Instructions
Prep the crust
- Preheat oven to 350°F.
- In a bowl, mix together almond flour, coconut flour, melted butter (or coconut oil), maple syrup, vanilla, and salt.
- Press the mixture firmly into a lined 8x8 baking pan.
- Bake for 10–12 minutes, until lightly golden.
Make the filling
- In a bowl, whisk together eggs, kefir, maple syrup, lemon juice, and vanilla until smooth.
- Whisk in the coconut flour until fully incorporated.
- Let the mixture sit for 2–3 minutes to thicken slightly.
Bake
- Reduce oven temperature to 325°F.
- Pour the filling over the warm crust.
- Bake for 25 minutes, until the center is just set.
Chill (don’t skip this!)
- Let the bars cool completely, then refrigerate for at least 3–4 hours (overnight is even better).
- Slice once fully chilled for clean, perfect bars.