I’ve always had a soft spot for lemon bars  that buttery crust and tart-sweet filling? Yes, please. But most recipes left me bloated and foggy from all the sugar and flour. So I created these lemon raspberry bars as a lighter, feel-good version. The almond flour crust is golden and toasty, and the filling is just the right mix of tangy lemon and fresh raspberries. They’re perfect chilled on a warm day, and honestly — I eat them straight from the fridge.

Ingredients

For the crust:

• 1 ½ cups almond flour

• 2 tbsp coconut flour

• 1/4 cup melted coconut oil

• 2 tbsp maple syrup

• Pinch of salt

For the filling:

• 3 eggs

• 1/2 cup fresh lemon juice

• 2 tsp lemon zest

• 1/3 cup maple syrup or honey

• 1 tbsp coconut flour (for thickening)

• 1/2 cup fresh or frozen raspberries (don’t thaw if frozen)

Instructions

1. Preheat oven to 350°F (175°C). Line an 8x8 baking dish with parchment paper.

2. Make the crust: In a bowl, mix almond flour, coconut flour, coconut oil, maple syrup, and salt. Press firmly into the pan and bake for 10–12 minutes until golden.

3. Make the filling: Whisk eggs, lemon juice, zest, sweetener, and coconut flour until smooth. Gently fold in raspberries.

4. Pour over the baked crust and return to oven for 20–22 minutes, until just set.

5. Let cool completely, then chill for at least 2 hours before slicing into bars.

6. Optional: dust with a little coconut flour for a "powdered sugar" look.

Sarah’s Tips

• Use silicone molds for perfect pop-out minis!

• Try blueberries instead of raspberries for a fun variation.

• Store in the fridge for up to 4 days (if they last that long!).

Nutrition (Per Bar, 1 of 9)

• Calories: 165

• Protein: 4g

• Carbs: 14g

• Sugar: 9g

• Fat: 11g

• Fiber: 3g