A tasty and healthy lemon bar recipe for these warm summer months. No refined sugars or flours added.

Ingredients:

For the Crust:

• 3 cups blanched almond flour
• 1 teaspoon salt
• 1/4 cup coconut oil, melted over low heat
• 2 Tablespoons agave nectar
• 1 Tablespoon vanilla extract
• 1/2 teaspoon almond extract
• 1 teaspoon lemon rind

• 1/2 cup coconut oil, melted over low heat
• 1/2 cup agave nectar
• 6 omega-3, free range eggs
• 2/3 cup fresh lemon juice
• 2 Tablespoons lemon rind
• 2 Tablespoons coconut flour

Directions:

1. Preheat oven to 350 degrees F. Generously grease a 13″x9″ baking pan with coconut oil and lightly dust with coconut flour. Set aside.
2. For the crust: In a medium bowl combine the almond flour and salt. In another bowl combine the coconut oil, agave nectar, extracts and lemon rind. Mix the dry and wet ingredients together until well combined. Press the dough into the bottom of prepared pan. Bake for 15 minutes, or until golden.
3. For the Lemon Layer: In a blender combine all of the lemon layer ingredients on high until smooth. Pour over the baked crust. Bake for another 15-20 minutes until golden. Allow to cool for 30 minutes then refrigerate for 2 hours until set. Cut into bars and serve.

Nutritional Analysis: One serving equals: 151 calories, 12g fat, 60mg sodium, 8g carbohydrate, 2g fiber, and 4g protein.

This Recipe is one of many found in the ebook: 31 Guilt Free Dessert Recipes available free when you sign up for the Be A Fit Mama free weekly newsletter