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
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More Sugar Free Lemon Recipes:
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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