Almond Flour Lemon Bars

July 27, 2020 0 By EngineerMommy

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I don’t know what it is about lemon and baked goods, but it always makes my heart happy. I think it has something to do with that light, refreshing, slightly-tangy burst of flavor, embedded in a chewy pastry, that tastes like a match made in heaven. If you’re looking for an easy-to-make, big-on-flavor treat that typifies everything that’s good about lemon bars, look no further.

These lemon bars are made with almond flour, which is an ingredient I’ve been baking with quite a lot recently. So if you’re following a gluten-free or keto diet, this recipe is compliant. Let’s get to the deets now, shall we?!

Before I get started with the actual recipe, let’s talk about supplies. You could use a springform pan or any baking dish for this. In this case, you would line the dish with parchment paper, add the mixture, bake and then peel off the parchment paper. Slice into squares and serve. I, however, used a brownie pan just like this one. I love that it creates a delicious crunchy crust on all four sides! Crunchy crust for the win!

Almond Flour Lemon Bars

Servings 12 bars


  • 1.5 cups almond flour
  • 1/3 cup coconut flour
  • 1/4 cup honey
  • 1/3 cup coconut oil
  • 1 tsp vanilla
  • 1 tsp lemon zest

For the filling

  • 3 eggs
  • 1 egg yolk
  • 2/3 cup lemon juice
  • 1/4 cup honey
  • 1 tsp lemon zest
  • 1 tbsp coconut flour


  • Preheat oven to 350 F. Line a baking dish with parchment paper.
  • Combine all the crust ingredients and press down into the baking dish. Bake for 15 minutes.
  • In a mixing bowl, combine all the filling ingredients, whisking vigorously until smooth throughout.
  • Once crust comes out of the oven, pour the filling on top. Bake for another 15-20 minutes.
  • Let cool fully. After removing the bars from the oven, peel off the parchment paper and slice into squares.

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