Healthy Lemon Bars

Towards the end of pregnancy, I started to have my first real “cravings”…and they were for all things fruit! Maybe bc it’s summer, light, refreshing…but I had to create some Lemon Bars!

I love a good tart flavor where it’s a good punch of taste buds. These are gluten, grain & dairy free, low in all natural sugars, plus easy & delicious!

INGREDIENTS:
Crust Layer:

2 cups almond flour
1/4 cup granulated erythritol sweetener
1/4 cup tapioca flour
1/2 tsp baking powder
1/4 cup (60g) coconut oil (softened)
Approx 1/4 cup (60g) honey
1-2 tbsp water, optional

Lemon Layer:

Juice of 3 Lemons
Zest 1-2 Lemons (your preference)
12 drops lemon Doterra brand Essential oil (can sub in 1 tsp pure lemon extract or zest of 1 addtl lemon)
1 tsp Vanilla extract
2 eggs, 1 egg white
1/4 cup tapioca flour
1 cup erythritol

DIRECTIONS:

Pre heat oven to 350F.
In a mixing bowl combine dry ingredients for the crust. Add in oil and honey, mix well. Add water slowly if need be to form dough that holds together but not too wet or crumbly. Line a 9×13 pan with Parchment paper. Transfer crust to pan, flattening out evenly. Bake at 350F for approx. 10-12 minutes.

When crust is baking, mix together the lemon layer. Combine all wet & dry ingredients in separate bowls. Combine together and mix well. Once crust is done and cooled slightly, pour over evenly to cover the entire crust.

Return to oven; bake at 350F for approx 30 minutes. The center will be set, not jiggly and the outside perimeter will be slightly browned. Let completely cool in fridge or freezer for several hours before cutting. Keep stored in fridge or freezer. Enjoy!