Susan Dopart’s Healthy Lemon Bars

For my final blog for Kelapo, I wanted to create something cool and refreshing for summer and with that Lemon Bars came to mind.

Lemon bars are one of those treats you usually see at picnics, special occasions and summer parties so why not make a healthy, easy version to whip up at a moment’s notice for the coming months?

I looked at several standard recipes that used butter and white flour.   When substituting coconut oil for butter you only need to use three-quarters of the amount.  When substituting flours there are lots of options available and I prefer a combination of coconut and almond flours.  Here is my revised version of lemon bars with a healthier flare – less sugar and completely gluten-free!


The perfect summer treat!

 Healthy Lemon Bars



12 tablespoons of Kelapo coconut oil

½ cup confectioner’s sugar

1 egg yolk

1 cup almond flour

2 tablespoons of coconut flour

1 cup of sliced almonds

Pinch of Salt


Lemon Filling:

1 1/3 cup 100% cane sugar

4 large eggs

2/3 cup lemon juice (about 4 large lemons)

2 tablespoons lemon zest

4 tablespoons almond flour



Preheat oven to 350 degrees.

Crust:  Melt the coconut oil in the microwave till soft or liquid and mix with sugar until smooth.  Add egg yolk and stir.  Add the flours, sliced almonds, and salt and mix until dough starts to form.  Press into the bottom of pan and bake for 20 minutes or until lightly brown.  Remove and cool.

Lemon Filling:  with an electric or hand mixer beat sugar and eggs till smooth.  Add the lemon juice and zest and continue to stir.  Fold in the almond flour.

Pour over crust and bake about 15-20 minutes or until filling has set.  Remove from oven and cool.

Cut into squares and lightly powder with confectionary sugar, if desired.  Enjoy!

Makes 32 nice sized lemon bars.


Tip:  Recipe can be halved


Nutritional Analysis (per bar):


Calories                                  110

Total Carbohydrates:                       5 grams

Protein:                                  3 grams

Fat:                                          9 grams

Fiber:                                      1 gram

Sodium:                                  25 mg.


Susan B. Dopart, M.S., R.D., C.D.E.

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4 Comments Post a comment

  1. EmMom
    July 18, 2012 at 9:26 am

    What size pan?

    • July 18, 2012 at 10:41 am

      11 x 13. You can halve the recipe and use an 8 x 8 pan as well.

  2. Theresa
    September 24, 2012 at 6:06 pm

    How can the carb count be so low with all of that cane sugar? Looks like a delicious recipe.

    • September 25, 2012 at 8:25 am

      The carb count is per serving which is how the count can stay low. You can enjoy the sweet stuff in moderation.

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