Description
These lemon bars are fluffy and cake-like when they’re made with nutritious coconut flour, one of the best gluten-free flours.
Ingredients
Scale
- 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
Instructions
- 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!
Notes
I love serving these Lemon Bars with Cranberries at breakfast or as a snack along with hot tea.
- Prep Time: 10 min
- Cook Time: 35 min
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- 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