Triple Layer Paleo Lemon Bars with Coconut Whipped Cream
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A three-layer paleo dessert with a coconut-almond crust, tart lemon custard filling, and coconut whipped cream topping. Grain-free and dairy-free while staying rich and indulgent.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 1 egg
- 1/4 cup organic coconut sugar
- 1/4 cup smooth cashew butter (or almond butter)
- 1/2 tsp pure vanilla extract
- 1/4 cup + 2 Tbsp coconut flour
- 1/2 tbsp fresh lemon juice
- 2 tsp finely grated lemon zest
- 3 eggs + 1 yolk (room temp)
- 6 Tbsp raw honey
- 1/3 cup fresh squeezed lemon juice
- 1 tsp grated lemon zest
- 1 Tbsp tapioca flour
- 1 tsp coconut flour
- 1 can coconut cream or the thick part of full fat coconut milk
- 1 tbsp pure maple syrup or raw honey
- 1/2 tsp fresh lemon juice*
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 30m
- Sodium
- 21mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 188mg
- Calcium
- 32mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 21MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.