Finding gluten-free sweet treats can be difficult. While more and more places are catering to gluten sensitivity diets and food allergies, it’s always a bit nerve-wracking making sure there’s no contamination. And let’s face it: imitations of some of the goodies we love best don’t always taste great.
That’s why I’m a huge fan of making gluten-free goodies at home, like these outstanding Gluten-Free Lemon Bars with Cranberries. You’ll be delighted at how fluffy and cake-like these are when they’re made with nutritious coconut flour, one of the best gluten-free flours. And the flavor? It can’t be beat. With fresh lemon zest, creamy coconut milk and tart cranberries, this rivals anything Betty Crocker could whip up.
Trust me, when it comes to these Gluten-Free Lemon Bars, there’s no time to waste. Let’s get baking!
How to Make Gluten-Free Lemon Bars
Start by heating the oven to 350 F, so it’s nice and toasty, then grease an 8 x 8 x 2-inch glass baking dish with coconut oil or butter.
In a medium bowl, whisk up the eggs until they’re well blended; they’ll actually turn lighter in color. Then add in the vanilla, coconut milk, maple syrup, cranberries and lemon zest and stir until everything’s all mixed up.
Pro tip: If you want a subtle lemon flavor, the zest from 1 lemon will do it. Ready to get crazy and get your lemon on? Use the zest of 2 lemons.
Next, in a small bowl, whisk together the coconut flour, baking powder and salt. Then add the dry ingredients to the wet mix and stir it all up, making sure everything’s blended thoroughly. Let the batter hang out for 5 minutes and take a water break.
It’s time! Pour the Gluten-Free Lemons Bars batter into the dish you’ve greased up and slide it into the oven. Bake for 30 to 35 minutes, or until a knife inserted in the middle comes out clean. If it doesn’t come out clean, lick the batter and try again in another few minutes.
Once the bars are ready, let them cool slightly before slicing.
I love that, with these bars, gluten-free doesn’t mean flavor-free. Because of their cake-like texture, I love serving these Lemon Bars with Cranberries at breakfast or as a snack along with hot tea. They do hold up well for traveling, so wrap ’em up and pack them for a yummy on-the-go snack.Print
These lemon bars are fluffy and cake-like when they’re made with nutritious coconut flour, one of the best gluten-free flours.
- 3/4 cup coconut flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 6 eggs
- 1 tablespoon vanilla extract
- 3/4 cup coconut milk
- 2/3 cup maple syrup
- 2 tablespoons melted butter or coconut oil
- zest of 2 medium lemons
- 2/3 cup dried cranberries
- Heat the oven to 375 F. Line an 8 x 8 x 2-inch glass baking dish with parchment paper and trim any excess paper.
- In a small bowl, whisk together the coconut flour, baking powder and sea salt.
- In a medium bowl, whisk the eggs until blended and lighter in color. Add the vanilla, coconut milk, maple syrup, melted butter, lemon zest and cranberries. Stir to incorporate.
- Add the dry ingredients to the wet mix and blend thoroughly. Allow the batter to rest for 5 minutes.
- Pour the batter into the prepared dish and bake for 30–35 minutes, watching closely in the last 5 minutes of baking.
- When knife inserted in middle comes out clean or nearly so, remove pan from oven and remove bars to cooling rack. Enjoy!
I love serving these Lemon Bars with Cranberries at breakfast or as a snack along with hot tea.
- Category: Desserts
- Method: Baking
- Cuisine: American
- Serving Size: 1 bar
- Calories: 246
- Sugar: 23.4g
- Sodium: 223mg
- Fat: 13.2g
- Saturated Fat: 9.1g
- Unsaturated Fat: 3.1g
- Trans Fat: 0.1g
- Carbohydrates: 23.4g
- Fiber: 1.3g
- Protein: 4.9g
- Cholesterol: 130mg
Keywords: gluten-free lemon bars, lemon bars recipe
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