Gluten Free Lemon Bars with Cranberry

This Gluten Free Lemon Bars with Cranberry recipe is the best! This treat is easy to make and has such a delicious flavour. The sweetness of the lemon bar combined with the tartness of cranberries combines beautifully. These bars are also gluten free, dairy free and paleo. 

Why you will love this recipe:

• The gluten free lemon bar crust is so, so delicious! Moist and crumbly it has a shortbread like texture that you are going to love. 
• The contrast of the sweet lemon crust with the slightly tart cranberries makes the perfect flavour combination.
• These dessert bars are surprisingly easy to make and also freeze really well. 
• These lemon bars are not only gluten free but are also dairy free and paleo. 
• They are a healthy alternative to most other lemon bars that are filled with refined sugar, while these bars are sweetened naturally with honey.  
• They are filled with healthy fats from the coconut flour, coconut oil, coconut milk, and coconut butter or coconut manna. 
• These bars are great to serve any time but they are also great for events like Easter, Mother’s Day, Father’s Day, baby showers or bridal showers. 

Equipment and ingredients needed:

• A standing mixer (this Kitchenaid one is the one I have and love) – if you don’t have a standing mixer that’s alright. Just mix the ingredients in a bowl by hand instead. 
• 8″ x 8″ glass baking dish 
• Coconut flour – One of my favourite grain free flours. The sweetness of the coconut blends so well with the lemon to give these bars the best taste. 
• Almond flour – This gluten free flour is one of my favourites to bake with. You could use cashew flour instead. Just be sure you don’t use almond meal. 
• Coconut milk – this helps add moisture and healthy fats to these lemon bars. I recommend using full fat coconut milk. 
• Coconut oil – this plant based oil helps give these bars the most perfect dreamy texture. 
• Coconut butter or coconut manna – to help add natural sweetness to these cranberry lemon bars. 
• Lemons – you will use lemons for both lemon zest and lemon juice to add the most refreshing lemon flavour to these bars. 
• Baking soda – to help the lemon bars rise when they bake. I do not recommend swapping for baking powder. 
• Eggs – to help bind the dessert bars and help them rise.
• Cranberries – for the delicious cranberry topping on these bars. I recommend using fresh rather than frozen cranberries if possible. 
• Honey – one of my favourite natural sweeteners to give these dessert bars the perfect sweet lemon taste. You could use maple syrup instead. 

How to make: 

To make the lemon layer: 

Step one: first you will preheat your oven to 350F.

Step two: next, add all the ingredients for the lemon crust into your standing mixer. Blend on low until the batter is smooth.

Step three: then transfer the ingredients to a greased 8″ x 8″ glass baking dish and spread the batter evenly with a knife or a spoon. Place the baking dish in the oven and bake for 17-20 minutes, or until a toothpick inserted inside comes out clean. 

To make the cranberry layer: 

While the lemon layer is baking, you can make the cranberry layer. 

Step one: place a medium sized pot on the stove on low heat. Add the cranberries, coconut milk, coconut oil, honey and sea salt to the pot and bring the ingredients to a boil. Turn down the heat and allow the ingredients to simmer for ~15 minutes. 

Final assembly: 

Step one: when the lemon crust is done baking, pour the cranberry topping on top and spread evenly with a spoon or knife. Then place the dish in the fridge and allow the cranberry layer to set (takes about 60 minutes). 

Optional step two: you have the option of adding a little coconut manna to the top of your bars (this is the white part that you see in the photos). If you would like to do that, melt 3 tablespoons of coconut manna in the microwave (heat on high for 20-30 seconds). Then simply drizzle the coconut manna on top of the cranberry layer when you remove the bars from the fridge. 

Step three: next, cut the bars into desired sized pieces, then serve and enjoy! 

Chef’s tips and variations: 

• Store these lemon bars in the fridge in an air tight container for up to 7 days. 
• Be sure to use almond flour and not almond meal for this recipe. 
• I do not recommend trying to swap the coconut flour for another flour. 
• If you can’t have almond flour I recommend using cashew flour instead. 
• Instead of honey you could use maple syrup. 

Frequently asked questions: 

Do lemon bars need to be refrigerated?

Yes I would suggest keeping these gluten free cranberry lemon bars in the fridge. I actually prefer them served cold rather than warm. 

Are these lemon bars sugar free? 

These lemon bars are sweetened naturally with honey but no they are not sugar free meaning they are also not low carb or keto. 

Can you substitute almond flour for the coconut flour?

No! Almond flour and coconut flour are not interchangeable. 

Can I substitute coconut flour for the almond flour?

Again, definitely not! 

Can I omit the eggs?

I have never tried this recipe without eggs so I can’t guarantee they would work out. If you do try making them vegan by using an egg replacer please let me know how it goes.  

Is it OK to freeze lemon bars?

Yes! These lemon bars freeze really well so feel free to make a double or triple batch and freeze some for later. 

Other recipes you will love: 

• Dairy Free Brownies with Caramel
• Gluten Free Chocolate Chip Banana Bread
• Chocolate Avocado Torte
• Chocolate Raspberry Cups 
• Paleo Carrot Cake Donuts 
• Paleo Cookie Dough

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4.7 from 20 votes

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Gluten Free Lemon Bars with Cranberry

These are the best gluten free lemon bars with cranberry that you will ever make. Easy and quick these lemon bars are also paleo and refined sugar free. 

Course Dessert

Cuisine American

Keyword cranberry dessert, healthy lemon bars, lemon dessert

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 12

Calories 277 kcal

Ingredients

Lemon Crust Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 2 tbsp lemon zest
• 1/2 tsp baking soda
• pinch sea salt
• 1/4 cup melted coconut oil (plus a little more for greasing the pan)
• 1/4 cup full fat coconut milk
• 1/4 cup honey
• 1/4 cup freshly squeezed lemon juice
• 2 large eggs

Cranberry Topping Ingredients

• 227 grams fresh cranberries
• 1/2 cup full fat coconut milk
• 2 tbsp coconut oil
• 2 tbsp honey
• pinch sea salt

Optional Coconut Manna Drizzle

• 3 tbsp coconut manna

Instructions

Lemon Crust Directions

1. Preheat your oven to 350F.

2. Place all the ingredients into your standing mixer and blend well until smooth.

3. Grease an 8″x 8″ glass baking dish with coconut oil.

4. Pour the batter into the pan and spread evenly with a spoon or knife.

5. Place in the oven and bake for 17-20 minutes, until a toothpick inserted inside comes out clean.

Cranberry Topping Directions

1. While the lemon crust is baking start the cranberry topping.

2. Place a medium pot on the stove on low heat and add the cranberries, coconut milk, coconut oil, honey and sea salt to the pot and bring to a boil.

3. Allow the ingredients to simmer for ~15 minutes.

4. Once the lemon crust is finished, pour the cranberry topping on top and spread evenly with a spoon or knife.

5. Place the pan in the fridge to allow the topping to set. This will take ~60 minutes.

Optional Coconut Manna Drizzle Directions

1. Place the coconut manna into a microwave safe dish and microwave on high for 20-30 seconds, until melted.

2. Drizzle the melted coconut manna on top of the squares once you remove them from the fridge.

3. Cut the squares into desired sized pieces and serve and enjoy!

Recipe Notes

1. This recipe yields 12 desert bars. 
2. Nutritional values are an estimate and will vary depending on the exact ingredients you use. 
3. Store these bars in the fridge in an air tight container for up to 7 days. 

 

 

Nutrition Facts

Gluten Free Lemon Bars with Cranberry

Amount Per Serving

Calories 277 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 10g63%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 27mg9%

Sodium 65mg3%

Potassium 69mg2%

Carbohydrates 18g6%

Fiber 4g17%

Sugar 11g12%

Protein 6g12%

Vitamin A 52IU1%

Vitamin C 6mg7%

Calcium 51mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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