This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.

These gluten-free lemon bars from 19-year-old Sadie Radinsky's new cookbook Whole Girl: Live Vibrantly, Love Your Entire Self, and Make Friends with Food are low-carb, low-sugar, dairy-free, keto-friendly AND so delicious.  

"When you're feeling sour, make these bars. They have a buttery shortbread crust (made sans butter and with a blend of coconut flour plus arrowroot flour) and the dreamiest, creamiest lemon filling. This is my family's all-time favorite recipe!" –Sadie 

This recipe calls for monk fruit maple-flavored syrup and monk fruit sweetener, which are both zero-calorie, keto-friendly sugar substitutes. You can also use maple syrup and maple sugar instead, but just keep in mind this will increase the sugar content.  

Lakanto Maple Flavored Sugar-Free Syrup

Lakanto Maple Flavored Sugar-Free Syrup


Lakanto Monkfruit Sweetener

Lakanto Monkfruit Sweetener


Click here for more healthy desserts, like Avocado Ice CreamBetter-For-You Brownie Bites With Black Beans & Sweet Potato and Gluten-Free Banana Bread

Adapted from Whole Girl: Live Vibrantly, Love Your Entire Self, and Make Friends with Food by Sadie Radinsky. Copyright © 2021 by Sadie Radinsky. Used with permission by Sounds True. All rights reserved. 


For the crust:
  • ½ cup plus 3 tablespoons coconut flour
  • 2 tablespoons arrowroot flour
  • ½ teaspoon sea salt
  • ¼ cup sustainable palm shortening
  • ¼ cup monk fruit maple-flavored syrup or maple syrup
  • 1 large egg
  • 1 teaspoon vanilla extract
For the filling:
  • 3 tablespoons arrowroot flour
  • ½ teaspoon coconut flour
  • ¾ cup fresh lemon juice, strained
  • ½ cup plus 2 tablespoons classic monk fruit sweetener or maple sugar
  • 2 tablespoons fresh lemon zest
  • 4 large eggs plus 1 yolk
  • Powdered sweetener, for topping (optional)


Serves: 16


Preheat your oven to 350˚F and line the bottom and side of an 8-by-8-inch baking dish with parchment paper. 

To make the crust, combine the coconut flour, arrowroot flour, and sea salt in a medium bowl. Whisk until combined. Add the palm shortening, monk fruit syrup, egg, and vanilla extract, and then mix until a dough forms.  

Press the dough evenly into the bottom of the prepared baking dish. Using a fork, poke a few holes in the dough (for ventilation). Bake the crust for 20 to 22 minutes, or until crisp to the touch and light golden in color. 

While the crust bakes, make the filling. In a medium bowl, whisk the arrowroot flour, coconut flour, and a few tablespoons of lemon juice. Add the rest of the lemon juice, along with the monk fruit sweetener, lemon zest, and eggs. 

When the crust is done baking, remove from the oven and immediately pour in the filling while the crust is piping hot. Place the pan back in the oven, then lower the oven temperature to 325˚F. Bake for 17 to 21 minutes, or until the very center of the filling is just set and springy to the touch. 

Let the pan cool on a wire rack for 2 hours to completely set. Slice into 16 squares using a sharp, non-serrated knife. Sprinkle with powdered sweetener, if desired, and serve. Store leftover bars in an airtight container at room temperature for 1 day or in the refrigerator for up to 1 week.