Healthy Lemon Raspberry Bars
When life gives you lemons, make lemon raspberry bars! With a healthy twist on a delicious dessert, these are the perfect treat to get you through the week. These healthy lemon raspberry bars are made with less than 10 ingredients, no flour or refined sugar, and super delicious.
Ingredients Used to Make Healthy Rasberry Lemon Bars
For the Crust
- almond flour– Almond Flour is an excellent alternative to wheat flour. It is low in carbs and packed with nutrients and protein.
- coconut oil– Coconut oil is a healthy alternative to vegetable oil when cooking.
- honey
- unsweetened applesauce– The applesauce does not add a lot of flavor but provides moisture to the crust.
- vanilla extract
- lemon zest
- salt
For the Filling
- eggs– The egg will hold the bar together.
- all-natural honey– I love honey because it is a natural sweetener and a great alternative to granulated sugar.
- fresh lemon juice
- frozen raspberries– You can use fresh ones as well.
How to make Healthy Lemon Raspberry Bars
Begin by making the crust. This crust is delicious! I could have eaten all of the dough by itself!
Preheat the oven to 350 and prepare an 8-inch x 8-inch cake pan lined with parchment paper. Next in a medium-sized bowl mix together almond flour, salt, lemon zest, melted and cooled coconut oil, vanilla extract, honey, and unsweetened applesauce. Use your hands and/or rubber spatula to knead together. After that, transfer the dough to the cake pan. Use your hands and/or a spatula to spread to the edges of the pan. Bake the crust for 12 minutes.
While the crust is baking, prepare the filling. in a bowl mix eggs, all-natural honey, and fresh lemon juice. When the crust is complete, pour the filling on top of the crust. In a microwave-safe bowl, add the raspberries and heat for 30 seconds. Mash the raspberries using a fork. Pour the raspberries into the mixture and using a knife evenly distribute throughout the filling. After that, bake again for 20-22 minutes.
You will know your crust dough is ready when you can hold it together, and it does not fall apart. If it continues to fall apart, slowly add half a teaspoon of applesauce.
This handheld lemon juicer is my favorite way to get a lot of fresh lemon juice quickly without the seeds.
How to store healthy lemon raspberry bars
Store in an airtight container in the refrigerator for 3-5 days.
Lovin’ lemon desserts? Try these Healthy Lemon Poppy Seed Cookies
More desserts on Dev’s Dish
Healthy Oatmeal Raisin Cookies
Healthy Lemon Raspberry Bars
Ingredients
For the Crust
- 1½ cup almond flour
- 2 tbsp coconut oil melted and cooled
- 2 tbsp honey
- 1 tsp vanilla extract
- 1 tbsp unsweetened applesauce
- ⅙ tsp salt
- 1 tbsp lemon zest
For the FIlling
- 4 eggs
- ⅓ cup honey
- ½ cup lemon juice
- ¾ cup frozen raspberries
Instructions
- Begin by make the crust. Preheat the oven to 350 and prepare an 8-inch x 8-inch cake pan with parchment paper.
- Next in a medium-sized mixing bowl mix together almond flour, salt, lemon zest, melted and cooled coconut oil, vanilla extract, honey, and unsweetened applesauce.
- After that, transfer the dough to the cake pan. Use your hands and/or a spatula to spread to the edges of the pan.
- Bake the crust for 12 minutes.
- While the crust is baking, prepare the filling. in a bowl mix together eggs, all-natural honey, and fresh lemon juice.
- When the crust is complete, pour the filling on top of the crust.
- In a microwave-safe bowl, add the raspberries and heat for 30 seconds.
- Mash the raspberries using a fork. Pour the raspberries into the mixture and using a knife evenly distribute throughout the filling.
- After that, bake again for 20-22 minutes.
- Let the healthy raspberry lemon bars chill for 2 hours before slicing.