Healthy Lemon Bars in the Instant Pot!
These healthy lemon bars are simple and perfectly tart. The crust is made with coconut flour, eggs, and coconut oil and the light lemon filling is dairy free and refined sugar free. Clean Eating Lemon Bars in the Instant Pot are an easy dessert recipe!
Servings: 16
Calories: 103kcal
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 to 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 8x8 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: 5 2023 Plan 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
Calories: 103kcal | Carbohydrates: 10g | Protein: 2g | Fat: 6g | Saturated Fat: 5g | Cholesterol: 41mg | Sodium: 65mg | Potassium: 23mg | Fiber: 2g | Sugar: 6g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg