Paleo Lemon Brownies With Coconut Lemon Glaze

Lemon Brownies With Coconut Lemon Glaze • Paleo, low carb, gluten-free, grain-free, dairy-free, refined sugar-free

Paleo lemon brownies with coconut lemon glaze recipe

This recipe is now one of my all time favorites and it gives me great pleasure to know that I can share it with so many people.

Eating healthy is no longer boring or tasteless. There are so many ways to make delicious meals and treats with real, nutritious foods! I am determined to reach more people everyday and teach them how to substitute refined and processed ingredients with truly natural ones.

The consistency of these brownies is so perfect! The best words to describe them are moist, fluffy, soft, lemony, not too sweet and fully satisfying.

I think one of the main secrets to making these savory treats turn out so well, is by using high quality ingredients. With that being said, specifically the brand of almond flour that you use in baking, will affect the overall consistency of your brownies. I have listed all the ingredients I use to make this recipe below.

I have also put together this step-by-step instructional video so that you can see every step along the way. Hit play below and as always I would love it if you left me your comments and feedback below.

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4.9 from 11 reviews
Lemon Brownies With Coconut Lemon Glaze • Paleo, low carb, gluten-free, grain-free, dairy-free, refined sugar-free
  • 2 cups almond flour
  • 1 tablespoon arrowroot powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 eggs, room temperature
  • 2½ tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 4 tablespoons raw honey
  • ¼ cup coconut oil, melted
  • ⅓ cup coconut milk, full fat
  • 2 tablespoons coconut butter
  • 1 teaspoon vanilla extract
Coconut Lemon Glaze:
  • 2 tablespoons coconut milk, full fat
  • 2½ teaspoons coconut butter
  • ½ tablespoon lemon juice
  • 2 teaspoons lemon zest
  • 2 teaspoons arrowroot powder
  • 1 teaspoon raw honey
  1. in a large bowl mix together the almond flour, arrowroot powder, baking soda and salt
  2. in a separate bowl, whisk together the eggs, lemon juice, lemon zest, honey, coconut oil, coconut milk, coconut butter and vanilla extract
  3. add dry ingredients into the wet and gently mix with a spoon or spatula to form a batter. Do not over mix.
  4. spread batter across the bottom of an 8x8-inch baking pan lined with parchment paper. Make sure paper covers all four sides of the pan.
  5. bake at 350°F until a toothpick inserted into the center comes out clean, approximately 20-25 minutes
  6. set pan on a wire rack to cool
Coconut Lemon Glaze:
  1. in a bowl, whisk together all ingredients for the coconut lemon glaze, then spread glaze over the top of the cooled brownie
  2. cut into squares and serve

Recipe serves about 10 people. Store in an airtight container in the refrigerator.


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Love to hear from you & see your photo! Please comment below.


  1. Dianne C May 5, 2014 at 1:46 pm Reply

    I love lemon and these sound delicious. What can I use if I can’t find arrowroot powder? I have copied many of your recipes and am going to buy your book. I eat clean but don’t want to give up my chocolate goodies so I love that you are bringing so many healthy things to us and they are not hard to make. Thank you!

    • adriana May 5, 2014 at 2:09 pm Reply

      Dianne, thank you for the kind words. Arrowroot powder is sold in most stores. The closest substitute for it would be a non-GMO corn starch. You can try using tapioca flour, but I can not say for sure the consistency will be the same without testing it first. Please let me know how your brownies turn out.

  2. Jenny May 5, 2014 at 2:08 pm Reply

    Can you sub the almond flour with coconut flour?

    • adriana May 5, 2014 at 2:12 pm Reply

      Jenny, coconut flour will not work as a substitute for almond flour.

  3. dina May 8, 2014 at 6:48 am Reply

    these sound great!

  4. Christine May 8, 2014 at 5:36 pm Reply

    I made these yesterday following the recipe exactly as directed and they turned out SO GOOD! The brownie itself has perfect amount of lemon flavor and is so moist with an amazing cake/brownie texture, the glaze is a perfect final touch, not overpowering the brownie in any way. You would never guess they’re gluten/grain free. We ate again today after the leftovers were stored in the refrigerator and they’re great cold. Plus they were hubby-approved! A great refreshing dessert for summertime. I will definitely make again! Thank you so much for sharing!!

  5. donna o leary May 14, 2014 at 12:56 am Reply

    Could you use dairy butter instead of coconut butter?

    • adriana May 14, 2014 at 9:57 am Reply

      Donna, I am not really sure how this will change the texture of the brownie. I think it will work, but coconut butter is very different than butter. You could also try using a nut butter of your choice like almond butter. Please let me know how it turns out if you experiment with any of these. Thanks.

  6. CJ May 22, 2014 at 3:05 pm Reply

    Hi – this recipe sounds great for me – however, I am baking for 2 family members; one who is vegan and the other, diabetic. Any suggestions for substituting eggs and honey with proper proportions/exchanges would be appreciated. Lemon bars were specifically requested by both of them so I am really hoping to perfect a recipe to satisfy all of us! Thank you!

    • adriana May 25, 2014 at 10:56 am Reply

      Cj, I have not tested this recipe with different ingredients, so it’s hard to say what will work and how much to use. For substituting the eggs you could try flax eggs. The honey can be substituted for coconut palm sugar, maple syrup, stevia, erythritol. All will give a different taste to the recipe. Honey is sweeter than some of those I just mentioned, so I suggest you adjust the amount added to your liking. Hope that helps. Please let me know how it goes if you make it.

  7. Brenda Noyes June 15, 2014 at 6:33 am Reply

    These were amazing!
    I have a review posted on my website with my modifications (which were done due to lack of ingredients!

    • adriana June 15, 2014 at 9:12 am Reply

      Thank you Brenda! What’s your website?

  8. Natalia June 19, 2014 at 6:29 pm Reply

    OMG, I made this recipe last week and it turned out sooooooo good! I am making it again for my family who are coming over for dinner tomorrow! Thanks for sharing this awesome recipe 🙂

    • adriana June 20, 2014 at 11:00 am Reply

      Thanks for your feedback Natalia 🙂

  9. Borsarello July 2, 2014 at 5:03 am Reply

    Hi adriana,
    Thanks a lot for this amazing recipe !
    I just wanted to know if we can substitute coconut butter for coconut cream… ?
    Thanks a lot,

    • adriana July 3, 2014 at 10:11 am Reply

      Sometime coconut butter is called coconut cream concentrate. However, coconut cream is also referred to the thick cream that forms on the top of a can of coconut milk and that is not a good substitute for coconut butter. Coconut butter is just unsweetened shredded coconut processed in a blender or food processor until creamy like peanut butter.

  10. dan December 4, 2014 at 12:22 am Reply

    Already try this lemon brownie. I could describe them with one word: Fantastic!
    So delicious and so healthy. Try them for your kids also.

    • adriana December 4, 2014 at 6:58 am Reply

      Thank you very much for your feedback Dan!

  11. Dana January 10, 2015 at 5:34 pm Reply

    Delicious! Made these today and they look just like the photos. The only thing I did differently from the recipe was to add about 5 drops of liquid Stevia to the glaze for added sweetness. They took about 3 minutes longer to bake in my oven. This recipe gets high praise from both my husband and me! These will be wonderful in the summer with a side of fresh berries served shortcake style.

    • adriana January 11, 2015 at 9:35 am Reply

      So happy to hear! Thank you for your feedback Dana 🙂

  12. delia diblasio February 2, 2015 at 8:33 am Reply

    These were delicious! Thank you

    • adriana February 3, 2015 at 8:56 am Reply

      Thank you for your feedback Delia!

  13. Christina May 7, 2015 at 8:34 am Reply

    These are amazing! Followed the exact recipe. They are delicious. I can’t say enough good things about them. They turned out perfect.

    • adriana May 7, 2015 at 1:14 pm Reply

      Thank you so much for your feedback Christina! I am happy you like them. These are one of my favorites too 🙂

  14. Melissa May 10, 2015 at 6:36 pm Reply

    You mentioned that you cannot substitute coconut flour for almond flour. Would any other (nut) flour work?
    Thank you!

    • adriana May 11, 2015 at 8:54 am Reply

      I haven’t made this recipe with any other nut flour. Finely ground blanched almond flour usually produces light and fluffy baked goods. Other nut flours don’t give you the same texture, but you could try this recipe with a nut flour of your preference. I would try it with cashew or hazelnut flour. Please let me know how it turns out if you make it.

  15. Melissa September 8, 2015 at 1:15 am Reply


    Even though you responded to me in May; I just made these brownies! I used hazelnut flour as you suggested. The result? Delicious and moist lemon brownies!!!!!

    Thank you!

    • adriana September 9, 2015 at 11:25 am Reply

      Hi Melissa! I am so happy to hear you like the brownies and that hazelnut flour worked well 🙂 Thank you!

  16. Sara September 11, 2015 at 7:42 pm Reply

    This may be one of the most amazing recipes ever. They are absolute perfection. Soft and fluffy, not too sweet or too lemony, grain-free, and sweetened with just a little honey. Magical.

    • adriana September 12, 2015 at 11:39 am Reply

      Hi Sara, thank you so much for your feedback and for sharing your photo on Instagram. I am posting your photo here because I love it, and I want more people to see it 🙂 This is also one of my all time favorites! ?

  17. Gina October 23, 2015 at 4:33 am Reply

    These turned out really yummy! Mine weren’t brownie-like in texture at all, more like a pound cake texture. Still really good though. I love the lemony-ness. Will make again.

    • adriana October 26, 2015 at 11:48 am Reply

      Thank you for your feedback Gina 🙂

  18. Steph February 25, 2016 at 10:59 am Reply

    I just can’t believe how your recipes taste this good and have the perfect texture every time! Thank you so much for sharing your knowledge with us. This is one of my favorite cake recipes and everyone here loves it, even the non-healthy eaters!

    • adriana February 25, 2016 at 7:36 pm Reply

      Thank you Steph. Your photo looks amazing! Thank you again for your feedback! I’m so happy you are enjoying my recipes 🙂

  19. sasankab April 28, 2016 at 8:54 am Reply

    I absolutely love this cake. Sweet enough,juicy,excelent texture! Always have to do double dose, but even that is no longer enough 🙂

    • adriana May 1, 2016 at 8:46 am Reply

      Thank you so much Alexandra! I love your photo. Thank you for your feedback.

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