Gluten Free Lemon & Coconut Bars Recipe

Gluten Free Lemon & Coconut Bars Recipe

Posted on August 20, 2015

These delicious, ooey, gooey gluten-free lemon and coconut bars will appeal to your sweet tooth. Made with coconut oils, sea salt and tart lemon zest, your taste buds are in for a tropical treat. These are perfect for a party or to bring to your office and share with your co-workers (hint, hint). A gluten free treat will be sure to please them all.

Gluten Free Lemon & Coconut Bars Recipe

gluten free lemon & coconut bars

Prep Time: 20 minutes

Total Time: 45 minutes

Yield: 40 pieces (1×2 inches)



  • 5 tablespoons coconut oil
  • 3 tablespoons maple syrup
  • 2 cups shredded coconut (unsweetened)
  • 1 cup almond flour
  • 1 pinch sea salt
  • 2 egg whites (save the yolks for the lemon curd


  • 3 eggs + 2 egg yolks
  • 6 tablespoons maple syrup
  • 1/3 cup lemon juice + 1 tablespoon zest (about 2 lemons)
  • 1/3 cup almond flour
  • Dust with 3 tablespoons coconut flour (or powdered sugar)
  1. Preheat oven to 350° Fahrenheit .
  2. Melt coconut oil in a sauce pan on low/medium heat, adding in the maple syrup, almond flour and salt. Stir until everything is combined.
  3. Remove from heat. Crack two egg whites into the mixture, saving the yolks for later. Keep stirring for about a minute.
  4. Line a baking dish (12×8 inch) with parchment paper and pour the coconut mixture into it. Using a spatula, press down to flatten it out and bake for about 10 – 12 minutes.
  5. For the filling, use a large mixing bowl to beat together the eggs + the two egg yolks until frothy. Add the rest of the ingredients. Beat for two more minutes then pour the mixture over the baked crust in the baking dish.
  6. Bake for 16 – 19 minutes or until the edges are light brown and the center is set.
  7. Let cool for about 10 minutes before slicing up and serving the bars. Dust with coconut flour or powdered sugar. Enjoy!

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