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Gluten-free lemon bars recipe - Dr. Axe

Gluten-Free Lemon Bars with Cranberries Recipe

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  • Author: Dr. Josh Axe
  • Total Time: 45 minutes
  • Yield: 8 1x
  • Diet: Gluten Free


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


  1. 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.
  2. In a small bowl, whisk together the coconut flour, baking powder and sea salt.
  3. 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.
  4. Add the dry ingredients to the wet mix and blend thoroughly. Allow the batter to rest for 5 minutes.
  5. Pour the batter into the prepared dish and bake for 30–35 minutes, watching closely in the last 5 minutes of baking.
  6. 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.

  • Prep Time: 10 min
  • Cook Time: 35 min
  • 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