Lemon Bites are easy to make and not just for summer. Especially if you live in Florida like I do. If you want to know how to make these easy lemon bites gluten free and sugar free you have come to the right place.
As a general rule, all you need to make any sugar and gluten free dessert including these lemon bites, is to have a great gluten free flour alternative on hand, as well as a sugar free healthy sweetener.
Close up of Lemon Bites with Powdered Sugar On Top
What You Need To Make Sugar Free Lemon Bites
Crust
- 1 cup tapioca flour
- ¾ cup almond flour (I used Bob’s red mill)
- 1 stick grass fed butter (softened)
- ½ cup monk fruit or xylitol
- ¼ tsp vanilla extract
- dash of salt
Lemon Filling
- 3 lemons
- 4 eggs
- ¼ flour (1/8 cup tapioca flour and ⅛ cup almond flour)
- ½ cup monk fruit or xylitol
Lemon bites stacked high with a bowl of lemons in the background
Watch me Make Sugar Free Chocolate Mug Cake on CBS
How To Make Gluten and Sugar Free Lemon Bites
- Preheat oven to 350 degrees.
- Mix all ingredients for CRUST and mix well until you form a dough.
- Place dough in a round or circular oven safe dish. (No need to grease the dish due to the butter)
- Pat down until the dish is covered with the crust. Bake crust for 10 minutes.
- In a medium size bowl zest one lemon and add the juice of all 3 lemons, then add remaining lemon filling ingredients mentioned above.
- Once crust has baked for 10 minutes pour lemon filling on top of crust and bake for 20 minutes. Filling will stiffen once cooled.
- Cool in refrigerator for a least one hour before cutting into circles with a cookie cutter or you can simply cut into squares.
- Top with sugar free powdered sugar if desired.
- This recipe is Kaufmann Diet (phase 1) friendly as well as keto friendly – For more information on the Kaufmann diet
UPDATE– My book, Eat Pray Get Well ~ A Journey from Chronic Illness, Brokenness & Junk Food Junkie to Wholeness & Wellness has been released. Forward written by Doug Kaufmann – Host of televisions “Know The Cause”
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More Sugar Free Lemon Recipes:
Lemon Chia Pancakes
How To Make Easy Lemon Ricotta Cookies (Gluten & Sugar Free)
- CRUST
- 1 cup tapioca flour
- ¾ cup almond flour (I used Bob’s red mill)
- 1 stick grass fed butter (softened)
- ½ cup monk fruit or xylitol
- ¼ tsp vanilla extract
- dash of salt
- LEMON FILLING
- 3 lemons
- 4 eggs
- ¼ flour (1/8 cup tapioca flour and ⅛ cup almond flour)
- ½ cup monk fruit or xylitol
- Preheat oven to 350 degrees.
- Mix all ingredients for CRUST and mix well until you form a dough.
- Place dough in a round or circular oven safe dish. (No need to grease the dish due to the butter)
- Pat down until the dish is covered with the crust. Bake crust for 10 minutes.
- In a medium size bowl zest one lemon and add the juice of all 3 lemons, then add remaining lemon filling ingredients mentioned above.
- Once crust has baked for 10 minutes pour lemon filling on top of crust and bake for 20 minutes. Filling will stiffen once cooled.
- Cool in refrigerator for a least one hour before cutting into circles with a cookie cutter or you can simply cut into squares.
- Top with sugar free powdered sugar if desired.
- This recipe is Kaufmann Diet (phase 1) friendly as well as keto friendly - for an explanation of Kaufmann diet
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I have been fortunate to be featured on national Television including PBS American Health Journal, Know the Cause, CTN, ABC, NBC, CBS and more. I was sick for decades, endured many surgeries, took over 100 courses of antibiotics, and then I changed everything and everything changed. My book Eat Pray Get Well is about overcoming a tumultuous childhood, decades of chronic illness, and finding God in the process. Includes exclusive interviews with renowned Cardiologist Dr. Stephen Sinatra, Supermodel Carol Alt, Doug Kaufmann, and many more. Plus 55 gluten free recipes woven throughout.
