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    Home | Recipes | All Desserts

    Paleo Lemon Brownies With Coconut Lemon Glaze

    By Adriana Harlan | 52 Comments | Published: May 5, 2014 · Modified: Oct 10, 2020

    Recipe Video Reviews
    5 from 19 reviews

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

    plate of five lemon coconut glazed brownie bars with bowl of lemons in background

    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.

    Paleo Lemon Brownies With Coconut Lemon Glaze Recipe

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    Lemon Brownies With Coconut Lemon Glaze

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    5 from 19 reviews
    Recipe by Adriana Harlan
    Servings :12
    Prep :20 mins
    Cook :25 mins
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    Ingredients

    • 2 cups blanched almond flour
    • 1 tablespoon arrowroot powder
    • ½ teaspoon baking soda
    • ¼ teaspoon fine Himalayan salt
    • 2 eggs, room temperature
    • 2 ½ tablespoons lemon juice
    • 1 tablespoon lemon zest
    • 4 tablespoons raw honey
    • ¼ cup coconut oil, melted
    • ⅓ cup full-fat coconut milk
    • 2 tablespoons coconut butter
    • 1 teaspoon vanilla extract

    Coconut Lemon Glaze:

    • 2 tablespoons full-fat coconut milk
    • 2 ½ teaspoons coconut butter
    • ½ tablespoon lemon juice
    • 2 teaspoons lemon zest
    • 2 teaspoons arrowroot powder
    • 1 teaspoon raw honey
    To see the brands I use, click each ingredient above or visit my Amazon shop.

    Instructions
     

    • In a large bowl, mix together the almond flour, arrowroot powder, baking soda and salt.
    • In a separate bowl, whisk together the eggs, lemon juice, lemon zest, honey, coconut oil, coconut milk, coconut butter and vanilla extract.
    • Add dry ingredients into the wet and gently mix with a spoon or spatula to form a batter. Do not over mix.
    • 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.
    • Bake at 350°F until a toothpick inserted into the center comes out clean, approximately 20-25 minutes. Set pan on a wire rack to cool.

    Coconut Lemon Glaze:

    • In a bowl, whisk together all ingredients for the coconut lemon glaze, then spread glaze over the top of the cooled brownie.

    Nutrition per serving

    Calories: 127kcalProtein: 1gFat: 9gSaturated Fat: 6gCarbohydrates: 9gNet Carbs: 9g

    *This post may contain affiliate links and as an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy for more details.

    Made this recipe?Please leave a review and photo in the comments below.

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

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    About Adriana Harlan
    Hi I'm Adriana, a chocoholic who recreates classic desserts using clean, wholefood ingredients so you can indulge more healthfully. Meet Adriana →

    *Gluten-free, Paleo, Vegan dessert recipes*

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