Skinny Lemon Bliss Bars

When life gives you lemons, you make lemon bars…right!? I know…cheesy, but totally true. It’s either lemonade, or lemon bars, y’all! ? Its the season for fruit, and we have been waiting for a chance to grab some lemons and bake up a sweet treat!

The temps are finally heating up, and a refreshing baked dessert is something we have been craving (I mean…what’s new though ?). Today’s featured recipe actually happened accidentally. We wanted to make a lemon bar dessert, but put goal was to successfully replace some of the usual baking items for alternatives to lower the calories and cut some of the sugar. No ordinary bar would do.

What turned out to be simple swaps of some of our favorite go-to items when we want to achieve a lower calorie treat was an instant success! ???? We are sure all our fellow bakers out there can agree that this is very rare, so you bet your ? we had to share this winning recipe!

Here’s are the basic details….

We swapped the all purpose flour for our favorite almond flour. Second, we substituted stevia for the usual sugar (which, we love to do! ??), and lastly, instead of butter we used coconut oil! This isn’t always the best alternative due to the naturally sweet smell and taste, but it definitely upgraded these bars to “bliss” bars for sure!

So, go on and bake some of these up for your next warm weather outing. They are a perfect treat while out and about having fun in the sun! ??

What You Need

9×13 pan or 9×9 for thicker bars

1 cup coconut oil

1 1/4 cups stevia (we love the Pyure brand)

zest of 1 lemon

2 Tbsp lemon juice (fresh)

4 eggs

1 1/2 cups almond flour

1/2 tsp salt

Glaze:

1 cup powdered sugar (Swerve if you want a sugar replacement version)

2 Tbsp lemon juice

2 tsp lemon zest

Step by Step

1. Preheat oven to 350 degrees.

2. Spray your pan with Baker’s Joy or Non-stick baking spray.

3. Mix your coconut oil and sugar first until combined and mostly smooth. Then add in your lemon zest, lemon juice, and eggs.

4. Stir in the almond flour and salt.

5. Spread the batter into your pan and allow/shake it a bit to settle down across the pan.

6. Bake for 30-35 minutes until the edges are light brown and the center is just set. Set aside.

7. Make your glaze by whisking together your powdered sugar, lemon juice and lemon zest. Add more water or lemon juice until you get a spreadable consistency.

8. Pour the glaze on top of the still hot lemon bars and let cool completely.

9. Cut into squares and viola! Light lemony greatness!

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