Lemon Almond Flour Crumb Bars

These lemon almond flour crumb bars are what happens when healthy tastes like dessert. Lemony and bright, and soft with the perfect crumb, they’re gluten-free without feeling like it. One bite and you’ll wonder how something this easy can taste baker-level good. Save this because you’re going to want to bake this again.

Ingredients

For the crust:

2 cups lemon almond flour

½ cup sweetener – I like Monk fruit

¾ cup Greek yogurt

½ tsp salt

1 tsp lemon zest

For the filling:

½ cup lemon almond flour

¼ cup dried ginger

1 tsp of baking powder

6 eggs

2 cups of Monk fruit or sweetener of your choice

2/3 cup lemon juice

2 tbsp of lemon zest

For the topping:

¼ cup lemon almond flour

½ cup sweetener of your choice – I like Monk fruit

¼ tsp salt

¼ cup Greek yogurt

½ cup sliced almonds

Directions

For the crust:

1.      Use an 8 x 8 baking pan and line with parchment paper.

2.      Whisk together the flour and salt. Set aside.

3.      Whisk the yogurt, sugar, and lemon zest until light and creamy.

4.      Add the flour mixture using a stand or handheld mixer until well blended. The dough will be crumbly but should hold together when pinched.

5.      Press the dough evenly and firmly into the prepared pan. Chill for 10-15 minutes,

6.      Preheat your oven to 350 degrees.

7.      Bake the crust 15-20 minutes, or until lightly browned. Place the pan on a wire rack while you make the filling.

To make the filling:

1.      Reduce the oven temperature to 325 degrees.

2.      Place the flour and ginger in the bowl of a food processor. Process until the ginger is finely chopped (about I minute). Add the baking powder.

3.      Whisk together the eggs and sugar. Add the flour mixture and whisk until well combined. Whisk in the lemon juice and zest next.

4.      Pour the filling mixture in the crust.

5.      Bake for 15-20 minutes, or until filling is almost set. Set the filling on a wire rack.

To make the topping:

1.      Whisk the flour, sugar, and salt. Stir in the yogurt, combine well. Stir in the almonds.

2.      Sprinkle the topping mixture over the filling. Use a spoon or spatula to press the topping carefully and gently into the filling.

3.      Bake for 20-25 minutes, or until lightly browned and the almonds are lightly toasted.

4.      Cool the bars completely in the pan on a wire rack before cutting them into bars.

Enjoy!

Tips for Baking: Most baking recipes that call for 350°F are written for a regular (conventional) oven. If you’re using a convection oven, the fan circulates hot air and makes desserts bake faster and more evenly, so you should usually lower the temperature to 325°F. At the same temperature, convection can bake items about 20–25% faster, meaning cookies or cakes that normally take 12 minutes may finish in about 9–10 minutes, and a 30-minute cake may be done in about 22–24 minutes. Lowering the temperature helps cookies and cakes bake evenly without over-browning the edges. 🍪🎂I always bake using my convection oven, so please monitor your baking time and always use a toothpick to check for doneness.