25+ Mouthwatering Dairy Free Lemon Bar Recipes for Every Sweet Tooth

Lemon bars have long been a classic favorite, adored for their tangy, sweet, and melt-in-your-mouth flavors.

But for those following a dairy-free lifestyle, the search for the perfect lemon bar recipe can sometimes feel like a challenge. Fortunately, the world of dairy-free baking has exploded, and now there are countless ways to enjoy this delicious dessert without the use of dairy.

Whether you’re avoiding lactose, have a milk allergy, or simply prefer plant-based alternatives, these dairy-free lemon bar recipes are sure to bring a burst of sunshine to your taste buds.

From traditional renditions to innovative twists, we’ve gathered 25+ mouthwatering recipes that will keep your cravings satisfied and your dietary preferences intact.

Let’s dive in and explore the endless possibilities!

25+ Mouthwatering Dairy Free Lemon Bar Recipes for Every Sweet Tooth

Lemon bars are the perfect dessert for any occasion, and with these 25+ dairy-free recipes, you don’t have to sacrifice flavor or texture to stay true to your dietary choices.

Whether you’re hosting a party, preparing a sweet treat for your family, or simply indulging in a well-deserved snack, these dairy-free lemon bars are sure to impress.

The combination of tangy lemon, a buttery crust, and smooth filling will leave you coming back for more.

So grab your ingredients and get baking — it’s time to bring a little citrusy joy into your kitchen, without any dairy involved!

Classic Dairy-Free Lemon Bars

This recipe offers a delicious, tangy, and sweet lemon bar without any dairy, making it a perfect treat for those with lactose intolerance or dairy-free diets. With a buttery, almond-flour crust and a zesty lemon filling, this lemon bar is an easy-to-make low-carb dessert that’s both satisfying and refreshing.

Ingredients: For the crust:

• 1 ½ cups almond flour
• ¼ cup coconut flour
• ¼ cup melted coconut oil or butter substitute
• 2 tbsp erythritol or preferred sweetener
• 1 tsp vanilla extract
• Pinch of salt

For the lemon filling:

• 3 large eggs
• ½ cup lemon juice (freshly squeezed)
• ¼ cup erythritol (or sweetener of choice)
• 1 tbsp lemon zest
• ¼ cup coconut milk (unsweetened)
• 2 tbsp coconut flour (for thickening)

Instructions:

1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper for easy removal.
2. In a mixing bowl, combine almond flour, coconut flour, melted coconut oil, sweetener, vanilla extract, and a pinch of salt. Press the mixture into the bottom of the pan to form an even crust.
3. Bake the crust in the preheated oven for 12-15 minutes or until golden brown.
4. In another bowl, whisk together the eggs, lemon juice, sweetener, lemon zest, coconut milk, and coconut flour. Mix until smooth and well combined.
5. Pour the lemon mixture over the pre-baked crust. Return to the oven and bake for an additional 18-20 minutes, until the filling is set but slightly jiggly in the center.
6. Let the bars cool completely before cutting them into squares. Optionally, dust with powdered erythritol for an extra touch.

These dairy-free lemon bars provide a perfect balance of sweet and tart flavors with a satisfying, crumbly crust. They’re keto-friendly and low in carbs, making them a great choice for anyone following a low-carb lifestyle. The coconut flour and almond flour blend creates a delightful texture, while the lemon filling brings a refreshing zing to each bite. Whether you’re having them as a snack or dessert, these bars are sure to be a crowd-pleaser!

Keto-Friendly Lemon Bars with Coconut Flour Crust

This keto-friendly lemon bar recipe offers a dairy-free twist on a classic treat. The coconut flour crust adds a slight sweetness and texture that complements the smooth and tart lemon filling. Perfect for those following a low-carb diet or keto lifestyle, these bars are rich in flavor yet light on carbs.

Ingredients: For the crust:

• 1 cup coconut flour
• 3 tbsp almond butter (or preferred butter substitute)
• 3 tbsp erythritol
• 2 tbsp ground flaxseed
• 1 large egg
• ½ tsp vanilla extract

For the filling:

• 3 large eggs
• ½ cup lemon juice
• 1 tbsp lemon zest
• ⅓ cup erythritol (or sweetener of choice)
• ¼ cup coconut cream (unsweetened)
• 1 tbsp arrowroot powder (for thickening)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch pan with coconut oil or line it with parchment paper.
2. Combine coconut flour, almond butter, erythritol, ground flaxseed, egg, and vanilla extract in a bowl. Mix until a dough forms.
3. Press the dough into the bottom of the pan, ensuring an even layer. Bake for 10-12 minutes until golden brown.
4. For the filling, whisk together eggs, lemon juice, lemon zest, erythritol, coconut cream, and arrowroot powder. Blend until smooth.
5. Pour the lemon mixture over the crust and return to the oven. Bake for 18-20 minutes or until the filling is set and no longer wobbles.
6. Allow the bars to cool completely in the pan before slicing into squares.

This keto-friendly version of lemon bars offers a smooth, creamy filling with a rich coconut flavor and a delicate, crumbly crust. It’s an excellent option for those following a low-carb or dairy-free lifestyle. The coconut flour provides a subtle sweetness without the need for gluten or dairy, while the arrowroot powder helps thicken the filling to perfection. These bars will be a sweet, guilt-free treat to satisfy any lemon dessert cravings.

Almond Flour Lemon Bars (Dairy-Free & Low Carb)

These almond flour lemon bars are a dairy-free, low-carb version of the classic lemon bar, making them a great choice for anyone seeking a healthier dessert. The almond flour crust provides a satisfying crunch, while the tangy lemon filling offers a refreshing burst of citrus. This recipe is also paleo-friendly and naturally gluten-free.

Ingredients: For the crust:

• 2 cups almond flour
• 3 tbsp melted coconut oil or butter substitute
• 2 tbsp monk fruit sweetener or preferred low-carb sweetener
• 1 tsp vanilla extract
• Pinch of salt

For the filling:

• 3 large eggs
• ½ cup fresh lemon juice
• ¼ cup almond milk (unsweetened)
• ½ cup monk fruit sweetener or other low-carb sweetener
• 2 tbsp arrowroot powder or coconut flour for thickening
• 1 tbsp lemon zest

Instructions:

1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
2. In a bowl, mix together almond flour, melted coconut oil, sweetener, vanilla extract, and a pinch of salt. Stir until combined and press the mixture evenly into the base of the pan.
3. Bake for 12-15 minutes, or until the crust is golden brown and firm.
4. While the crust bakes, whisk together eggs, lemon juice, almond milk, sweetener, arrowroot powder, and lemon zest in a separate bowl. Mix well until smooth.
5. Pour the lemon filling over the hot crust and return to the oven. Bake for another 18-20 minutes, until the filling is set and firm.
6. Allow the lemon bars to cool before cutting into squares. Refrigerate for an hour for an even firmer texture.

our lemon bars are the perfect balance of tangy, tart, and sweet. The almond flour crust offers a wonderful texture that holds the filling well while staying soft and delicate. The lemon filling is refreshing and creamy, creating a smooth contrast to the crunchy crust. These bars are an excellent dairy-free, low-carb treat for those on a keto or paleo diet, providing all the flavors of a traditional lemon bar without the guilt!

Low-Carb Lemon Bars with Avocado Filling

These low-carb lemon bars feature a unique avocado-based filling that provides a creamy texture and healthy fats, making them a perfect keto-friendly dessert. The combination of lemon and avocado creates a fresh, citrusy flavor without the need for dairy. With a nutty almond flour crust, these bars are an innovative twist on a classic treat.

Ingredients: For the crust:

• 1 ½ cups almond flour
• ¼ cup melted coconut oil
• 2 tbsp erythritol or sweetener of choice
• 1 tsp vanilla extract
• Pinch of salt

For the filling:

• 2 ripe avocados
• ½ cup lemon juice
• 2 tbsp lemon zest
• ¼ cup erythritol or preferred sweetener
• 1 tsp vanilla extract
• ¼ cup coconut milk (unsweetened)

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
2. Mix almond flour, melted coconut oil, erythritol, vanilla, and a pinch of salt in a bowl. Press the mixture evenly into the bottom of the pan.
3. Bake for 12-15 minutes until the crust is golden and firm.
4. While the crust is baking, blend the ripe avocados, lemon juice, lemon zest, erythritol, vanilla extract, and coconut milk in a food processor until smooth and creamy.
5. Pour the avocado filling over the baked crust and bake for an additional 15-20 minutes, until the filling is firm and set.
6. Let the bars cool completely, then refrigerate for 1 hour before slicing into squares.

These avocado-based lemon bars offer a rich, creamy texture with the refreshing flavor of lemon. The avocado provides a healthy fat source, making these bars not only dairy-free and low-carb but also a good option for those on a ketogenic diet. The nutty almond flour crust complements the creamy filling, making for a delightful dessert that feels indulgent yet healthy.

Lemon Bars with a Walnut Crust (Dairy-Free & Keto-Friendly)

If you’re looking for a low-carb lemon bar with a nutty twist, this recipe featuring a walnut crust is perfect. The rich flavor of walnuts complements the tangy lemon filling beautifully. With just a few simple ingredients, this dairy-free dessert is keto-friendly, satisfying, and full of flavor.

Ingredients: For the crust:

• 1 ½ cups ground walnuts
• ¼ cup coconut flour
• ¼ cup coconut oil (melted)
• 2 tbsp erythritol
• Pinch of salt

For the filling:

• 3 large eggs
• ½ cup lemon juice
• 1 tbsp lemon zest
• ¼ cup erythritol
• ¼ cup almond milk (unsweetened)
• 1 tbsp coconut flour

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
2. Combine the ground walnuts, coconut flour, melted coconut oil, erythritol, and a pinch of salt in a bowl. Press the mixture into the bottom of the pan to form an even crust.
3. Bake for 10-12 minutes, or until the crust is firm and golden brown.
4. In another bowl, whisk together the eggs, lemon juice, lemon zest, erythritol, almond milk, and coconut flour until smooth.
5. Pour the lemon mixture over the baked crust and bake for an additional 18-20 minutes, until the filling is set.
6. Allow the bars to cool, then refrigerate for at least an hour before cutting into squares.

This walnut-crusted lemon bar offers a delightful twist on the classic dessert. The walnuts bring a deep, nutty flavor that pairs perfectly with the tart lemon filling. It’s a low-carb, dairy-free treat that satisfies any sweet cravings without compromising on flavor or texture. Whether for a snack or dessert, these bars are sure to be a favorite!

emon Bars with Chia Seed Crust (Dairy-Free & Low-Carb)

These lemon bars feature a unique chia seed crust that’s both nutritious and crunchy, paired with a creamy lemon filling. With chia seeds as a base, this recipe is packed with healthy fiber and omega-3 fatty acids. Perfect for those looking for a dairy-free, low-carb dessert that’s also high in nutrition!

Ingredients: For the crust:

• 2 tbsp chia seeds
• 1 cup almond flour
• 3 tbsp coconut oil (melted)
• 2 tbsp erythritol
• 1 tsp vanilla extract
• Pinch of salt

For the filling:

• 3 large eggs
• ½ cup lemon juice
• ¼ cup erythritol or sweetener of choice
• 1 tbsp lemon zest
• 1/3 cup coconut milk (unsweetened)
• 2 tbsp coconut flour

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a bowl, mix chia seeds, almond flour, melted coconut oil, erythritol, vanilla extract, and a pinch of salt. Stir until well combined and press into the bottom of the pan.
3. Bake for 12-15 minutes, or until the crust is firm and lightly golden.
4. In another bowl, whisk together the eggs, lemon juice, erythritol, lemon zest, coconut milk, and coconut flour until smooth.
5. Pour the lemon mixture over the baked crust and bake for an additional 18-20 minutes, until the filling is set.
6. Allow the bars to cool completely, then refrigerate for at least an hour before slicing into squares.

These lemon bars with a chia seed crust are a nutritious and tasty dessert that’s both dairy-free and low in carbs. The chia seeds add a subtle crunch and boost the fiber content, while the coconut flour helps thicken the filling. The combination of zesty lemon and creamy texture makes these bars a refreshing and wholesome treat.

Lemon Bars with Flaxseed Crust (Dairy-Free & Keto)

This variation of lemon bars features a flaxseed-based crust, adding a nutritional punch to the classic dessert. The flaxseed crust is not only dairy-free and low-carb but also rich in fiber and omega-3 fatty acids. Paired with a creamy, tangy lemon filling, these bars are the perfect keto-friendly treat.

Ingredients: For the crust:

• 1 cup ground flaxseed
• 2 tbsp almond flour
• 3 tbsp coconut oil (melted)
• 2 tbsp erythritol or sweetener of choice
• Pinch of salt

For the filling:

• 3 large eggs
• ½ cup lemon juice
• ¼ cup erythritol or sweetener of choice
• 1 tbsp lemon zest
• 1/3 cup coconut cream (unsweetened)
• 2 tbsp arrowroot powder

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
2. Combine ground flaxseed, almond flour, melted coconut oil, erythritol, and a pinch of salt in a bowl. Stir until the mixture is well-combined and press it into the pan to form the crust.
3. Bake for 12-15 minutes, until the crust is firm and golden brown.
4. In another bowl, whisk together the eggs, lemon juice, erythritol, lemon zest, coconut cream, and arrowroot powder until smooth.
5. Pour the lemon filling over the baked crust and bake for another 18-20 minutes, until the filling is set and firm.
6. Let the bars cool completely, then refrigerate for at least 1 hour before slicing into squares.

These lemon bars with a flaxseed crust provide an excellent alternative to traditional lemon bars. Flaxseeds add beneficial fiber and omega-3s, while the creamy lemon filling remains just as satisfying and tangy. This low-carb, dairy-free dessert is perfect for those seeking a nutritious and keto-friendly option without sacrificing flavor.

Lemon Bars with Hazelnut Crust (Dairy-Free & Low Carb)

These lemon bars feature a rich hazelnut crust paired with a creamy lemon filling. The hazelnut crust adds a luxurious texture and flavor to the traditional lemon bar. This dairy-free, low-carb dessert is perfect for those seeking a nutty, indulgent treat without compromising on health.

Ingredients: For the crust:

• 1 ½ cups ground hazelnuts
• 3 tbsp coconut flour
• ¼ cup coconut oil (melted)
• 2 tbsp erythritol or sweetener of choice
• Pinch of salt

For the filling:

• 3 large eggs
• ½ cup lemon juice
• ¼ cup erythritol
• 1 tbsp lemon zest
• ¼ cup coconut milk (unsweetened)
• 2 tbsp coconut flour

Instructions:

1. Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. Combine ground hazelnuts, coconut flour, melted coconut oil, erythritol, and a pinch of salt in a bowl. Press the mixture evenly into the pan to form the crust.
3. Bake for 12-15 minutes, or until the crust is golden brown and firm.
4. In another bowl, whisk together the eggs, lemon juice, erythritol, lemon zest, coconut milk, and coconut flour until smooth.
5. Pour the lemon filling over the baked crust and bake for an additional 18-20 minutes, until the filling is set.
6. Let the bars cool completely, then refrigerate for an hour before cutting into squares.

These hazelnut-crusted lemon bars are rich in flavor, with a crunchy nutty crust and a zesty lemon filling. The hazelnuts provide a depth of flavor and texture that makes these bars feel more indulgent while still being dairy-free and low-carb. Perfect for those on a keto diet or anyone looking for a healthy dessert with a nutty twist!

Lemon Bars with Pecan Crust (Dairy-Free & Keto)

These lemon bars have a delicious, crunchy pecan crust that pairs wonderfully with the zesty, creamy lemon filling. The pecans provide a rich, nutty flavor and are low-carb, making these bars an excellent choice for anyone on a keto or dairy-free diet. They are simple to prepare and perfect for any occasion.

Ingredients: For the crust:

• 1 ½ cups ground pecans
• ¼ cup almond flour
• 3 tbsp melted coconut oil
• 2 tbsp erythritol or sweetener of choice
• 1 tsp vanilla extract
• Pinch of salt

For the filling:

• 3 large eggs
• ½ cup fresh lemon juice
• ¼ cup erythritol or sweetener of choice
• 1 tbsp lemon zest
• ¼ cup unsweetened coconut milk
• 2 tbsp coconut flour

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
2. Mix ground pecans, almond flour, melted coconut oil, erythritol, vanilla extract, and a pinch of salt in a bowl. Press the mixture evenly into the bottom of the pan.
3. Bake for 12-15 minutes, or until the crust is firm and golden brown.
4. In another bowl, whisk together eggs, lemon juice, erythritol, lemon zest, coconut milk, and coconut flour until smooth and well-combined.
5. Pour the lemon mixture over the baked crust and bake for 18-20 minutes, or until the filling is set and firm.
6. These pecan-crusted lemon bars combine the nutty richness of pecans with a refreshing lemon filling. hey are a great low-carb, dairy-free dessert option that satisfies your sweet tooth without the added sugar. The crust adds a delightful crunch, while the lemon filling delivers a perfect balance of tangy and sweet. These bars are ideal for anyone looking for a keto-friendly treat!

Lemon Bars with Coconut Flour Crust (Dairy-Free & Low-Carb)

These lemon bars feature a soft, slightly sweet coconut flour crust paired with a tangy lemon filling. Coconut flour makes the crust grain-free and low in carbs, while the filling stays true to the classic lemon flavor. This dairy-free dessert is perfect for a refreshing treat without the guilt.

Ingredients:

• For the crust:1 cup coconut flour

• 3 tbsp coconut oil (melted)
• 2 tbsp erythritol or sweetener of choice
• 1 tsp vanilla extract
• Pinch of salt

For the filling:

• 3 large eggs
• ½ cup lemon juice
• 1 tbsp lemon zest
• ¼ cup erythritol or sweetener of choice
• ¼ cup almond milk (unsweetened)
• 1 tbsp coconut flour

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
2. Combine coconut flour, melted coconut oil, erythritol, vanilla extract, and a pinch of salt in a bowl. Stir until combined and press the mixture evenly into the pan.
3. Bake for 10-12 minutes, or until the crust is golden brown.
4. In another bowl, whisk together eggs, lemon juice, lemon zest, erythritol, almond milk, and coconut flour until smooth.
5. Pour the lemon filling over the baked crust and return to the oven. Bake for an additional 18-20 minutes, or until the filling is firm and set.
6. Allow the bars to cool completely, then refrigerate for at least 1 hour before slicing into squares.

These coconut flour lemon bars are a simple yet delicious option for anyone following a low-carb or dairy-free lifestyle. The coconut flour crust provides a light, subtly sweet base for the tangy lemon filling. These bars are light, refreshing, and perfect for satisfying your citrus cravings while staying on track with your dietary goals.

Lemon Bars with Almond Butter Crust (Dairy-Free & Keto)

These lemon bars use almond butter to create a rich, slightly nutty crust that pairs perfectly with the zesty lemon filling. The almond butter adds creaminess and a subtle flavor that complements the tangy citrus, making these bars a great option for those on a low-carb, dairy-free, or keto diet.

Ingredients: For the crust:

• 1 cup almond butter
• ¼ cup coconut flour
• 2 tbsp erythritol or sweetener of choice
• 1 tsp vanilla extract
• Pinch of salt

For the filling:

• 3 large eggs
• ½ cup lemon juice
• ¼ cup erythritol or sweetener of choice
• 1 tbsp lemon zest
• ¼ cup coconut milk (unsweetened)
• 2 tbsp arrowroot powder

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
2. In a bowl, mix almond butter, coconut flour, erythritol, vanilla extract, and a pinch of salt until combined. Press the mixture into the bottom of the pan to form an even crust.
3. Bake for 12-15 minutes, or until the crust is golden and firm.
4. In another bowl, whisk together eggs, lemon juice, erythritol, lemon zest, coconut milk, and arrowroot powder until smooth.
5. Pour the lemon mixture over the baked crust and bake for 18-20 minutes, or until the filling is set.
6. 
   These almond butter lemon bars provide a smooth, creamy filling with a nutty, satisfying crust. The almond butter adds a richness to the base, while the lemon filling brings a fresh, citrusy flavor that’s perfect for a light dessert. They’re low-carb, dairy-free, and easy to make, making them a great addition to your keto or dairy-free dessert repertoire.

Lemon Bars with Macadamia Nut Crust (Dairy-Free & Keto)

Macadamia nuts make for a rich, buttery crust that pairs beautifully with a creamy, tangy lemon filling. These bars are a low-carb, dairy-free dessert option that satisfies your cravings while maintaining a healthy, keto-friendly profile. The macadamia nut crust provides a unique texture and flavor that complements the classic lemon filling.

Ingredients: For the crust:

• 1 ½ cups ground macadamia nuts
• ¼ cup coconut flour
• 3 tbsp melted coconut oil
• 2 tbsp erythritol or sweetener of choice
• Pinch of salt

For the filling:

• 3 large eggs
• ½ cup lemon juice
• ¼ cup erythritol or sweetener of choice
• 1 tbsp lemon zest
• ¼ cup unsweetened coconut milk
• 2 tbsp coconut flour

Instructions:

1. Preheat the oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
2. Mix ground macadamia nuts, coconut flour, melted coconut oil, erythritol, and a pinch of salt in a bowl. Press the mixture evenly into the pan.
3. Bake for 12-15 minutes, or until the crust is firm and lightly golden.
4. In another bowl, whisk together eggs, lemon juice, erythritol, lemon zest, coconut milk, and coconut flour until smooth.
5. Pour the lemon mixture over the baked crust and bake for an additional 18-20 minutes, or until the filling is set and firm.
6. Allow the bars to cool, then refrigerate for 1 hour before slicing into squares.

These macadamia nut crusted lemon bars are rich, buttery, and refreshing. The macadamia nuts provide a subtle sweetness and an indulgent texture, while the lemon filling is bright and creamy. This dessert is the perfect balance of indulgence and health, being both low-carb and dairy-free while still delivering a flavorful treat.

Lemon Bars with Sunflower Seed Crust (Dairy-Free & Keto)

unflower seeds bring a mild, nutty flavor to the crust of these lemon bars, providing a crunchy, satisfying base. Paired with a tangy, creamy lemon filling, these bars are an excellent dairy-free, low-carb option for those on a keto or plant-based diet.

Ingredients: For the crust:

• 1 ½ cups sunflower seeds (ground)
• ¼ cup coconut flour
• 3 tbsp coconut oil (melted)
• 2 tbsp erythritol or sweetener of choice
• Pinch of salt

For the filling:

• 3 large eggs
• ½ cup lemon juice
• ¼ cup erythritol or sweetener of choice
• 1 tbsp lemon zest
• ¼ cup unsweetened almond milk
• 2 tbsp arrowroot powder

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
2. Combine ground sunflower seeds, coconut flour, melted coconut oil, erythritol, and a pinch of salt in a bowl. Press the mixture into the pan to form the crust.
3. Bake for 12-15 minutes, or until the crust is firm and golden.
4. In another bowl, whisk together eggs, lemon juice, erythritol, lemon zest, almond milk, and arrowroot powder until smooth.
5. Pour the lemon mixture over the baked crust and bake for an additional 18-20 minutes, or until the filling is set.
6. Allow the bars to cool, then refrigerate for at least 1 hour before cutting into squares.

These sunflower seed crust lemon bars offer a unique flavor and texture while being dairy-free and low-carb. The sunflower seeds provide a mild, nutty base that complements the creamy lemon filling. These bars are perfect for those on a keto or plant-based diet, offering a refreshing and nutritious dessert.

Lemon Bars with Hazelnut & Cocoa Crust (Dairy-Free & Low-Carb)

These lemon bars have a delicious hazelnut and cocoa crust, giving them a rich, slightly chocolatey flavor. Paired with the traditional lemon filling, this twist adds a fun element to a classic recipe. These bars are dairy-free, low-carb, and keto-friendly, making them a perfect treat for any occasion.

Ingredients: For the crust:

• 1 ½ cups ground hazelnuts
• 2 tbsp unsweetened cocoa powder
• 3 tbsp coconut oil (melted)
• 2 tbsp erythritol or sweetener of choice
• Pinch of salt

For the filling:

• 3 large eggs
• ½ cup lemon juice
• ¼ cup erythritol or sweetener of choice
• 1 tbsp lemon zest
• ¼ cup coconut cream (unsweetened)
• 2 tbsp coconut flour

Instructions:

1. Preheat the oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
2. Combine ground hazelnuts, cocoa powder, melted coconut oil, erythritol, and a pinch of salt in a bowl. Stir until combined and press the mixture into the pan.
3. Bake for 12-15 minutes, or until the crust is firm and golden brown.
4. In another bowl, whisk together eggs, lemon juice, erythritol, lemon zest, coconut cream, and coconut flour until smooth.
5. Pour the lemon filling over the baked crust and bake for 18-20 minutes, or until the filling is set.
6. Let the bars cool, then refrigerate for 1 hour before slicing into squares.

These hazelnut and cocoa crust lemon bars are a deliciously unique twist on the traditional recipe. The chocolatey undertone of the crust pairs beautifully with the tart lemon filling, making this a fun and indulgent dessert. It’s dairy-free, low-carb, and keto-friendly, providing a rich, satisfying treat without the carbs.

Lemon Bars with Pumpkin Seed Crust (Dairy-Free & Keto)

These lemon bars feature a crunchy pumpkin seed crust that complements the tangy, creamy lemon filling. Pumpkin seeds add a mild nuttiness and extra nutrition, making this a perfect keto-friendly and dairy-free dessert. They’re quick to prepare and are packed with healthy fats and fiber, making them an ideal option for a low-carb treat.

Ingredients: For the crust:

• 1 ½ cups ground pumpkin seeds
• ¼ cup coconut flour
• 2 tbsp coconut oil (melted)
• 2 tbsp erythritol or sweetener of choice
• Pinch of salt

For the filling:

• 3 large eggs
• ½ cup fresh lemon juice
• ¼ cup erythritol or sweetener of choice
• 1 tbsp lemon zest
• ¼ cup unsweetened almond milk
• 2 tbsp coconut flour

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
2. In a bowl, mix ground pumpkin seeds, coconut flour, melted coconut oil, erythritol, and a pinch of salt. Press the mixture into the pan evenly to form the crust.
3. Bake for 12-15 minutes, or until the crust is firm and lightly golden.
4. In a separate bowl, whisk together eggs, lemon juice, erythritol, lemon zest, almond milk, and coconut flour until smooth and well combined.
5. Pour the lemon filling over the baked crust and bake for 18-20 minutes, or until the filling is firm and set.
6. These pumpkin seed crust lemon bars offer a nutty twist that perfectly balances the tangy lemon filling. Rich in healthy fats and fiber, they are ideal for anyone following a low-carb or keto diet. The pumpkin seeds add a satisfying crunch while maintaining a dairy-free profile, making this dessert an excellent choice for a refreshing and nutritious treat.

Lemon Bars with Chia & Hemp Seed Crust (Dairy-Free & Keto)

Packed with chia and hemp seeds, this crust is a powerhouse of nutrients, offering omega-3 fatty acids and protein. Combined with a rich and tangy lemon filling, this recipe is both filling and satisfying. It’s an excellent low-carb, dairy-free treat that’s great for those on a ketogenic or plant-based diet.

Ingredients: For the crust:

• 1 cup ground chia seeds
• ½ cup ground hemp seeds
• 3 tbsp melted coconut oil
• 2 tbsp erythritol or sweetener of choice
• Pinch of salt

For the filling:

• 3 large eggs
• ½ cup lemon juice
• ¼ cup erythritol or sweetener of choice
• 1 tbsp lemon zest
• ¼ cup unsweetened coconut milk
• 2 tbsp coconut flour

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
2. Mix ground chia seeds, hemp seeds, melted coconut oil, erythritol, and a pinch of salt in a bowl. Press the mixture evenly into the bottom of the pan.
3. Bake for 12-15 minutes, or until the crust is firm and golden.
4. In another bowl, whisk together eggs, lemon juice, erythritol, lemon zest, coconut milk, and coconut flour until smooth and well-combined.
5. Pour the lemon filling over the baked crust and bake for 18-20 minutes, or until the filling is firm and set.
   These chia and hemp seed crust lemon bars offer a unique texture with plenty of nutritional benefits. The hemp and chia seeds provide protein, fiber, and healthy fats, making these bars a wholesome, low-carb, and dairy-free treat. The tart lemon filling adds the perfect balance of flavor, ensuring a satisfying dessert.

Lemon Bars with Poppy Seed Crust (Dairy-Free & Keto)

Poppy seeds provide a delightful crunch to the crust, giving these lemon bars a distinctive texture. Paired with a creamy, tangy lemon filling, these bars are both refreshing and indulgent. Perfect for anyone following a keto or dairy-free diet, these bars make a wonderful snack or dessert option.

Ingredients: For the crust:

• 1 ½ cups ground almond flour
• 2 tbsp poppy seeds
• ¼ cup coconut oil (melted)
• 2 tbsp erythritol or sweetener of choice
• Pinch of salt

For the filling:

• 3 large eggs
• ½ cup fresh lemon juice
• ¼ cup erythritol or sweetener of choice
• 1 tbsp lemon zest
• ¼ cup coconut milk (unsweetened)
• 2 tbsp coconut flour

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
2. Combine almond flour, poppy seeds, melted coconut oil, erythritol, and a pinch of salt in a bowl. Press the mixture into the pan evenly to form the crust.
3. Bake for 12-15 minutes, or until the crust is firm and lightly golden.
4. In another bowl, whisk together eggs, lemon juice, erythritol, lemon zest, coconut milk, and coconut flour until smooth and well-combined.
5. Pour the lemon filling over the baked crust and bake for 18-20 minutes, or until the filling is set and firm.
6. Let the bars cool completely, then refrigerate for at least 1 hour before slicing into squares.
7. 
   The poppy seed crust adds a unique texture and a slight nutty flavor to these lemon bars, complementing the tangy lemon filling. They are a delightful low-carb, dairy-free dessert option, full of flavor and healthy fats. The combination of almond flour and poppy seeds creates a satisfying crunch, making these bars a perfect keto-friendly treat.

Lemon Bars with Maca Root & Almond Crust (Dairy-Free & Keto)

Maca root powder adds a subtle earthy sweetness to the almond flour crust, providing a unique flavor profile to these lemon bars. Combined with the bright and zesty lemon filling, this recipe offers a rich, energizing treat that is perfect for anyone following a low-carb, dairy-free, or keto diet.

Ingredients: For the crust:

• 1 ½ cups almond flour
• 2 tbsp maca root powder
• 3 tbsp coconut oil (melted)
• 2 tbsp erythritol or sweetener of choice
• Pinch of salt

For the filling:

• 3 large eggs
• ½ cup fresh lemon juice
• ¼ cup erythritol or sweetener of choice
• 1 tbsp lemon zest
• ¼ cup unsweetened coconut milk
• 2 tbsp coconut flour

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
2. Mix almond flour, maca root powder, melted coconut oil, erythritol, and a pinch of salt in a bowl. Press the mixture evenly into the bottom of the pan to form the crust.
3. Bake for 12-15 minutes, or until the crust is firm and lightly golden.
4. In another bowl, whisk together eggs, lemon juice, erythritol, lemon zest, coconut milk, and coconut flour until smooth and well-combined.
5. Pour the lemon filling over the baked crust and bake for 18-20 minutes, or until the filling is set and firm.
6. Let the bars cool completely, then refrigerate for at least 1 hour before slicing into squares.

These maca root-infused lemon bars offer a unique twist on the traditional recipe, combining the earthy, slightly sweet flavor of maca root with the tart lemon filling. The almond flour crust is rich and satisfying, while the filling is refreshing and creamy. They’re a perfect choice for anyone seeking a low-carb, dairy-free dessert that offers both taste and nutrition.

Lemon Bars with Sesame Seed Crust (Dairy-Free & Keto)

Sesame seeds bring a mild, nutty flavor to the crust of these lemon bars, creating a crunchy, satisfying base. Paired with a smooth, tangy lemon filling, this dairy-free, low-carb recipe is perfect for anyone following a keto or plant-based diet. The sesame seeds offer additional nutrition, including fiber and healthy fats.

Ingredients: For the crust:

• 1 ½ cups ground sesame seeds
• ¼ cup coconut flour
• 3 tbsp melted coconut oil
• 2 tbsp erythritol or sweetener of choice
• Pinch of salt

For the filling:

• 3 large eggs
• ½ cup fresh lemon juice
• ¼ cup erythritol or sweetener of choice
• 1 tbsp lemon zest
• ¼ cup coconut milk (unsweetened)
• 2 tbsp coconut flour

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
2. Mix ground sesame seeds, coconut flour, melted coconut oil, erythritol, and a pinch of salt in a bowl. Press the mixture into the pan evenly to form the crust.
3. Bake for 12-15 minutes, or until the crust is firm and golden brown.
4. In a separate bowl, whisk together eggs, lemon juice, erythritol, lemon zest, coconut milk, and coconut flour until smooth.
5. Pour the lemon filling over the baked crust and bake for 18-20 minutes, or until the filling is firm and set.
6. Allow the bars to cool completely, then refrigerate for at least 1 hour before slicing into squares.

hese sesame seed crust lemon bars offer a crunchy, slightly nutty base that enhances the creamy, tangy lemon filling. The sesame seeds provide a healthy dose of fats and fiber, making these bars a nutritious and low-carb o

Note: More recipes are coming soon