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Lemon bars are a weakness of mine. The tart lemon and layers of custardy
sweetness all comes together over a buttery crust. I hope you love this recipe for Healthy Lemon Bars as much as we do!
These Healthy Lemon Bars are refined sugar free, dairy free, and gluten
free, but they still check off all the boxes for flavor. Not to mention, they
cook in the Instant Pot so they’re easy too. Don’t have an Instant Pot, no worries, I also have oven directions below.
Where is the Lemon Bar recipe?
I have readers from all levels of comfort and experience in the kitchen and I receive a lot of questions about recipes. To better serve all of my readers here at My Crazy Good Life, I’ve made a commitment to put a ton of helpful information in all of my posts.
If you’d like to skip over the information about freezing, swapping ingredients, and diet information, please simply scroll to the bottom of the page, where you will find this easy to print Healthy Lemon Bar recipe!
Why are these healthy?
These low calorie Lemon Bars are right around 100 calories per serving. They contain no refined sugars that could cause a spike in blood sugar, and rely on gluten free coconut flour to hold the crust together.
If you’re looking for a minimally processed, clean eating lemon bar recipe that tastes delicious, you’ve found it.
Ingredients
- Coconut flour: Gluten-free, high in fiber, and promotes stable blood sugar. Coconut flour is an excellent addition to any pantry and it gives a surprising buttery taste to baked goods.
- Eggs: Let your eggs come to room temperature before using them, this helps them blend easier.
- Coconut Oil: Often referred to as the holy grail of a healthy lifestyle, has some interesting benefits, like boosting good cholesterol, fighting high blood pressure, and boosting energy are just a few.
- Honey: Antioxidant rich, honey has been proven to lower blood pressure and improve cholesterol. If you can find one that is locally sourced, it can even help with seasonal allergies.
- Lemon Juice: Just simple lemon juice from a fresh lemon. But, if you’re in the mood for key lime bars just swap the lemon out with lime. This recipe is delicious either way.
Recipe Tips:
- I prefer fresh squeezed lemons, but to save time, you can buy already squeezed lemon juice. Use the one in the lemon shaped bottles in your produce section.
- Use the bottom of a flat, heavy glass to flatten you pie crust out.
- Unrefined coconut oil tastes like coconuts, refined coconut oil is tasteless.
- Microwave your honey and coconut oil for 10-15 seconds for easier blending.
- You can add more or less lemon juice depending on the level of tartness you prefer. I would start with ¼ cup and add from there based on your preference.
How to make Instant Pot Lemon bars:
Time needed: 55 minutes
This time is including prep time, cook time, and natural pressure release time. It does not include time for your pot to come to pressure or time in the refrigerator to chill.
- Prepare your Instant Pot
Place a trivet in your Instant Pot insert and add 2 cups of water.
- Make your crust
Mix coconut flour, eggs, and coconut oil together in a small bowl. The dough will be damp and crumbly. Lightly spray a springform pan or baking dish with cooking oil and press dough evenly across the bottom of the pan. Place the pan in the freezer while you prepare your pie filling.
- Prepare your pie filling
In a medium bowl, mix honey, eggs, coconut flour, salt, and lemon juice together until well combined. You can use an electric mixer to do this, or a whisk. Remove your crust from the freezer and pour the lemon mixture over your crust.
- Cover
Tightly cover your pan with aluminum foil, and place your pan on top of the trivet.
- Pressure Cook
Close and lock the lid and turn the pressure valve to Sealing. Select Pressure Cook and set cook the time for 20 minutes.
- Natural Release
When the cook time is complete, let the pressure release naturally. This means don’t touch the pressure release valve, and it will begin releasing pressure as it cools.
Once the pressure valve drops, or after about 15 minutes has passed, remove the lid and carefully remove your pan using the handles on the trivet. - Refrigerate
Remove the foil and place the lemon bars in the refrigerator and allow them to cool for at least 2 hours before serving.
Oven Instructions
- Preheat oven to 350°F.
- Mix coconut flour, eggs, and coconut oil together in a small bowl. The dough will be damp and crumbly.
- Lightly spray an 8-inch round or 8×8 inch square pan with oil and press dough evenly across the bottom of the pan.
- Place the pan in the freezer while you prepare your pie filling.
- Mix honey, eggs, coconut flour, salt, and lemon juice together until well combined.
- Remove your crust from the freezer and pour the pie filling over your crust.
- Bake the lemon bars for 20-25 minutes until the lemon filling is set.
- Cool these healthy Lemon Bars for at least two hours in the refrigerator before slicing and serving.
Healthy Eating Plans
These healthy Lemon Bars fit into just about any diet plan perfectly! Personally, I love the 21 Day Fix because it focuses on whole and unprocessed foods in realistic portions.
- 21 Day Fix Lemon Bar Counts: The entire recipe has 2 Red Containers, 4 Orange Containers, 16 Teaspoons, and 16 sweetener Teaspoons. For each serving (1/16 of the recipe): 1/8 Red Container, ¼ Orange Container, 1 Teaspoon, 1 Sweetener Teaspoon.
- Weight Watchers Lemon Bar Points: 4 Blue Plan Points | 5 Green Plan Points | 4 Purple Plan Points
- 2B Mindset: This recipe is considered a “silly carb” and should be eaten sparingly :)
Looking for more healthy Instant Pot Desserts?
- Banana Cupcakes with Chocolate Peanut Butter Frosting
- Healthy Key Lime Pie Bites
- Instant Pot Cheesecake
- Peanut Butter Lava Cakes
- Brown Rice Pudding
- Instant Pot Brownies
Looking for more Healthy Desserts?
- No Bake Lime Coconut Bites
- No Bake Mocha Coconut Bars
- Fudgy Espresso Brownies
- The BEST Healthy Buckeyes
Healthy Lemon Bars in the Instant Pot!
Equipment
- Instant Pot 6 qt
- Springform Pan
- Sealing Rings
Ingredients
Crust
- ¾ cup coconut flour
- 2 eggs
- ⅓ cup coconut oil
Filling
- ⅓ cup honey
- 2 eggs
- 1 tbsp coconut flour
- ¼ tsp salt
- ¼ cup lemon juice about 2 lemons
Instructions
Instant Pot:
- Place the trivet in the pot and add 2 cups of water.
- Mix coconut flour, eggs, and coconut oil together in a small bowl. The dough will be damp and crumbly. Lightly spray a springform pan or baking dish with cooking oil and press dough evenly across the bottom of the pan. Place the pan in the freezer while you prepare your pie filling. ¾ cup coconut flour, 2 eggs, ⅓ cup coconut oil
- Mix honey, eggs, coconut flour, salt, and lemon juice together until well combined. Remove your crust from the freezer and pour the pie filling over your crust. ⅓ cup honey, 2 eggs, 1 tbsp coconut flour, ¼ tsp salt, ¼ cup lemon juice
- Tightly cover pan with aluminum foil, place your pan on top of the trivet.
- Close and lock the lid and turn the valve tp sealing. Select Pressure Cook and set the cook time for 20 minutes.
- When the cook time is complete let the pressure release naturally. Once the pressure valve drops remove the lid and gently remove your pan using the handles on the trivet.
- Remove the foil and place lemon bars in the refrigerator to cool for at least 2 hours before slicing into 16 pieces.
Oven:
- Preheat the oven to 350°F.
- Mix coconut flour, eggs, and coconut oil together in a small bowl. The dough will be damp and crumbly. ¾ cup coconut flour, 2 eggs, ⅓ cup coconut oil
- Lightly spray an 8-inch round or 8×8 inch square pan with oil and press dough evenly across the bottom of the pan.
- Place the pan in the freezer while you prepare your pie filling.
- Mix honey, eggs, coconut flour, salt, and lemon juice together until well combined. ⅓ cup honey, 2 eggs, 1 tbsp coconut flour, ¼ tsp salt, ¼ cup lemon juice
- Remove your crust from the freezer and pour the pie filling over your crust.
- Bake the lemon bars for 20-25 minutes until the lemon filling is set.
- Cool for at least two hours in the refrigerator before slicing and serving.
Video
Notes
Healthy Eating Plans
- 21 Day Fix Lemon Bar Counts: The entire recipe has 2 Red Containers, 4 Orange Containers, 16 Teaspoons, and 16 sweetener Teaspoons. For each serving (1/16 of the recipe): 1/8 Red Container, ¼ Orange Container, 1 Teaspoon, 1 Sweetener Teaspoon.
- Weight Watchers Lemon Bar Points: 4 Blue Plan Points | 5 Green Plan Points | 4 Purple Plan Points
Recipe Tips:
- I prefer fresh squeezed lemons, but to save time, you can buy already squeezed lemon juice. Use the one in the lemon shaped bottles in your produce section.
- Use the bottom of a flat, heavy glass to flatten you pie crust out.
- Unrefined coconut oil tastes like coconuts, refined coconut oil is tasteless.
- Microwave your honey and coconut oil for 10-15 seconds for easier blending.
- You can add more or less lemon juice depending on the level of tartness you prefer. I would start with ¼ cup and add from there based on your preference.
Nutrition
Make This Recipe?
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Lemon bars in the Instant Pot?? I’m in love! I love how few ingredients these take and their beautiful yellow color!
These look so delicious! I am loving all things lemon lately!
can you use reg flour and oil?
If you’re not following the 21 Day fix, yes!
I’ve been craving lemon bars for some time now and these hit the spot!!!! Thank you for this delicious recipe!
Can I use almond flour instead of coconut flour?
It’s not a 1:1 swap, coconut flour is very absorbent, unlike any other flour. I’d recommend not swapping it out unless you’re someone who likes to play with recipes :)
If I want to try this in my 3 quart instant pot, do I half everything in the recipe and then cook it for the times recommended?
I haven’t cooked in a 3qt, but That’s exactly how I’d try it!
Do you think I could use less egg yolk (only use egg whites for crust) to make it lower fat for macro tracking?
I haven’t done this, but I’d totally try it!
These were horrible! The instant pot worked great but the recipe was icky! I triple checked the recipe to make sure I didn’t goof somewhere but I didn’t. I had to throw them out that’s how bad they were.
That’s awful, I’m sorry you didn’t enjoy them. These are one of our favorite recipes.
I’m going to make these tomorrow, and I am confused by the coconut oil info. So is it refined or unrefined that is used in the recipe?
You can use either one–whatever you have on hand :) I use unrefined.
Thank you!
I made these, and they are quick, easy, and delicious. The only thing I would change is the amount of honey. It’s not that they were too sweet, it’s that I could actually taste the honey and it was over powering. I will definitely use half the amount called for next batch.
Omg! i tried these yesterday. They are sooooo good. Definitely my favorite dessert from now on.
I’m not fond of the crust, I don’t like the doughy texture from using eggs. Also, this recipe does not call for lemon zest in either the crust or filling. The custard is good with the addition of lemon zest, just zest whatever lemons you use for juiceand put it in the custard.
How do you count 1/8R??
I don’t, but I add it in there to make sure you’re informed of all of the containers in the recipe :) If I were eating several servings of 1/8 red in a day I’d count it. But not just one :)