Healthy Raspberry Lemon Bars

What happens when you add raspberries to delicious Lemon Bars?  You get Raspberry Lemon Bars!  But don’t let their size fool you, these bars may be small but they pack a punch FULL of flavor.

Healthy Raspberry Lemon Bars

This palm-sized dessert is incredibly tart from the lemons and refreshing from the raspberries.

Healthy Raspberry Lemon Bars

These bars are sweet, simple and ultimately satisfying for the sweet tooth out there.  They taste like they are full of sugar and butter, but shhhh, they’re sugar-free and butter-free (oh, and high-protein and gluten-free too!)

Healthy Raspberry Lemon Bars

Mmmm…  a soft almond crust with a smooth and creamy raspberry lemon filling.  These healthy Pink Raspberry Lemon Bars were gone.  IN.  A.  FLASH!

16 bars

Healthy Pink Raspberry Lemonade Bars



  • 1¼ cups Fresh Raspberry Puree, sieved**
  • 5 Large Organic Eggs
  • 2 tsp Stevia Extract
  • 32g (3 tbs) Organic Corn Starch
  • 1 tbs Roasted Beet Puree OR Natural Red Food Coloring
  • ¾ cup Lemon Juice, freshly squeezed


For the Crust:
  1. Preheat the oven to 350 degrees and line an 8" brownie pan with parchment paper both ways. Fold a strip of foil into a finger-length sized rectangle and fold over the parchment paper to keep it upright against the side of the pan so it doesn't fall.
  2. In a medium-sized bowl, stir together the almond meal, erythritol and salt.
  3. In a small bowl, stir together the soymilk and butter extract. Pour over the dry ingredients and fold together (it should be like a pasty cookie dough).
  4. Scoop the dough into the prepared pan and spread to the edges (you can wet your fingers and press down on the dough to help).
  5. Bake for 30 minutes, or until the surface is firm to touch. Make the filling while this bakes.
For the Filling:
  1. **Put two 6oz containers worth of raspberries in a large sieve over a bowl. Press on the raspberries with a spoon until they crush/burst and their juices flow into the bowl (occasionally scrape the underside of the sieve to get the puree clinging to the sieve). You should get 1+1/4 cups of puree, pour this into a stand mixer bowl with whisk attachment (you could probably put the raspberries in a blender and then strain the raspberries later).
  2. Add the eggs and stevia extract to the stand mixer and whisk on medium/low speed.
  3. Slowly add the corn starch while whisking, then add the beet puree.  Add the lemon juice and whisk thoroughly.  Pour the batter over the baked crust and bake for ~25-28 minutes, or until the center no longer jiggles when pan is shaken lightly.
  4. Let cool for ~20 minutes in the pan, then transfer to a wire cooling rack to cool completely.  Slice and place bars on a serving platter. Refrigerate overnight and serve the next day!

Healthy Raspberry Lemon Bars

Just like with my Original Lemon Bar recipe, I thought I would include a nutrition label comparison to compare the nutrition stats of my recipe and another recipe I found online.  The Annie’s Eats nutrition label is on the left,  the Desserts with Benefits nutrition label is on the right:

Healthy Pink Raspberry Lemon Bars  Healthy Pink Raspberry Lemon Bars

Wow, I was expecting a large discrepancy in the calorie count but I sure wasn’t expecting THAT much of a difference!  Compared to the other recipe, my recipe has less than half the calories, 2.5x the protein and contains healthy fats only.

Other than the ingredient list, this nutrition label comparison shows how healthy the DWB recipe is.  I mean, with no white sugar, hormone-filled butter and bleached flour, you can’t really go wrong now can you?  Refined/processed ingredients not only add a ton of calories, but they add a ton of empty/non-nutritive calories.  The ingredients used in this recipe are quality ingredients — good for you, nutritious and do your body good rather than harm.

Healthy Raspberry Lemon Bars

So make these (secretly healthy) Raspberry Lemon Bars.  You can have an extra serving (or two) without feeling weighed down or shaky from the excess sugar.  If you are a sweet tooth like me, you will be in (guilt-free) dessert heaven  😉

11 comments on “Healthy Raspberry Lemon Bars

  1. These look DELICIOUS! I’ll be trying them soon!

  2. Just discovered your blog today and I love it! Love the focus on healthy recipes, beautiful photos, real ingredients and overall layout. These bars look delicious! I’m definitely going to give them a try.

  3. I made these today and they are delicious! I was expecting the almond crust to fall apart (whenever I make a ‘healthy crust’, it falls apart) but it didn’t!
    My dad ate 3 in a row 😀

  4. Just wanted to say hey and thanks for all the great recipes and inspiration!! As someone who spends lots of time indulging in sweaty endeavors, I am always looking for healthy recipes that will add protein without hindering flavor…yours do that and more :). Love your blog, thanks again for sharing!

  5. These bites-sized goodies finger food desserts are perfectly good for kid’s party catering, weddings, and celebrations. This really is about sweet indulges and pleasures. I just love its flavours and tempting texture.

  6. Pingback: Best Low Carb Lemon Dessert Recipes | All Day I Dream About Food

  7. These look great! I want to make these for my mom for Mother’s Day. Do you know if blackberries would also work? They’re her favorite!

    • Jessica-
      I haven’t tried using blackberries here but I’m sure it would work just fine! I find blackberries to be less juicy than raspberries so you might need to use three or four 6oz containers of berries rather than two, as stated in the recipe.
      I bet the blackberry color will make this beautiful! Hope you like the recipe 🙂

  8. Hi
    What could I use to replace the cornstarch?
    I can’t use tapioca flour either.

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