Go Back
+ servings

Gluten Free Lemon Bars with Cranberry (Paleo, SCD, GAPS)

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 glutenfree, lemon bars, paleo
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12


Lemon Crust Ingredients

Cranberry Topping Ingredients

Optional Coconut Manna Drizzle


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

  3. Add the cranberries, coconut milk, coconut oil, honey and sea salt to the pot and bring to a boil

  4. Allow to simmer for ~15 minutes

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

  6. Place the pan in the fridge to allow the topping to set (~60 minutes) 

Optional Coconut Manna Drizzle Directions

  1. Place the coconut manna into a microwave safe dish

  2. Microwave on high for 20-30 seconds, until melted

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

  4. Cut the squares into desired sized pieces

  5. Serve and enjoy!

Recipe Notes

Note 1: Make sure to avoid all non-stick baking pans. Use glass instead. 

Note 2: Use raw, local honey if possible to maximize the health benefits.

Note 3: If you don't have coconut manna, you can also use coconut butter or coconut cream concentrate (these are all the same things, but different brands use different names).