Sweeten Your Spring with Chef Sophie Michell’s Sugar-Free Lemon Bars

Bright and fresh with lemony zest, these lemon bars are easy to make with just a few ingredients — and zero added sugar.

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These fragrant, added sugar-free lemon bars are wonderful eaten on the day they are made, to get the real zingy lemon hit. You can also experiment with other flavors — try them with lime juice and zest, grapefruit, blood orange, or even passionfruit.

The recipe recipe comes from Baking Without Sugar by Sophie Michell. Michell, a London-based chef, cookbook author, and television personality, created the book “for food lovers looking to avoid sugar — whether for preference, health needs, or because of an intolerance.”

More Related Recipes to Try Next:
Lemon Tofu Cheesecake
Vegan Lemon Meringue Pie
Blueberry Yogurt Cake with Lemon Glaze

Sophie Michell’s Sugar-Free Lemon Bars

24 Bars


  • 1 cup coconut flour

  • 2/3 cup cashew butter

  • ½ cup butter

  • Juice of ½ lemon

  • Zest of 1 lemon

  • 1 tsp. vanilla extract

  • Zest of 2 lemons and juice of 6 lemons

  • 1 cup erythritol

  • 6 eggs

  • 3 Tbs. corn starch

  • Erythritol to dust (approx. 2 tsp.)


  1. Preheat oven to 350°F. Mix coconut flour, cashew butter, butter, lemon zest, lemon juice, and vanilla together in medium bowl.
  2. Line baking tray with parchment paper and carefully press mix into bottom; spread as evenly as possible, and prick all over with fork.
  3. Cook about 15 minutes, until golden and cooked through. Reduce heat to 325°F. Remove tray and cool completely.
  4. For the filling: In a large bowl, whisk together lemon zest, lemon juice, erythritol, eggs, and corn starch until well- combined and lump-free. Pour mix carefully over base, and return to oven for 20 minutes, or until just set and a little wobbly.
  5. Remove and cool completely before cutting into bars. Sprinkle with erythritol, if desired.



Nutrition Information

  • Calories 120
  • Carbohydrate Content 15 g
  • Cholesterol Content 55 mg
  • Fat Content 9 g
  • Fiber Content 2 g
  • Protein Content 3 g
  • Saturated Fat Content 4 g
  • Sodium Content 80 mg
  • Sugar Content 1 g

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