Our Favorite Sugar-Free Dessert: Honey Sweetened Lemon Bars - Jaz&Theo


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We are Jaz & Theo! We a wedding photography team in El Paso, here to serve our couples and photographers. We enjoy traveling, making friends, wearing cute outfits (including hats), and snuggling together often.

We are a wedding photography team here to educate, inspire, and serve.

July 13, 2018

Honey Sweetened Lemon Bars

A lot of you guys know that we have been sugar-free for a long time now. That’s not to say we don’t have a few cheat days. We just don’t buy anything with sugar or bring it into our house. So we have been trying to make some sugar free desserts to help cut the cravings! Because it happens like every weekend someone has a party, game night, birthday, or celebration and there are desserts. So we like to try and be prepared and bring our own or not get any and get our craving fix at home.

We have made some other dessert with honey that we like but so far this is our favorite! Plus all the ingredients we get without packaging or we take our own containers. This is the hardest part is trying to buy food that doesn’t come in packaging! We think we did pretty good with this one though. I still can’t find Cocoa powder without packaging to make chocolate desserts… If you have any healthy and simple desserts we would love to hear them!

Honey Sweetened Lemon Bars

Serves 12


Ingredients for crust

~2 1/2 cups flour (we like to use either 2 cup almond flour and 1/2 cup rice flour, or all oat flour)

2 Tbsp coconut oil

2 Tbsp raw honey


Ingredients for topping

3 large free-range eggs

2 Tbsp butter

7-12 Tbsp raw honey (depending on how sweet you like it.)

2 Tbsp coconut oil

1 tsp vanilla extract

4-5 Lemons zested, don’t forget to zest lemons before cutting them open!

the same 4-5 Lemons squeezed to get 1/2 cup fresh lemon juice,

2 lemons thinly sliced

Optional: 1/2 cup unsweetened finely shredded coconut flakes


Preheat the oven to 350°.

Grease 8” square baking dish and dust with flour.

In a medium bowl, whisk together two tablespoons oil, two tablespoons raw honey.

Stir the wet ingredients into the flour until thoroughly combined and press the dough into the prepared dish.

Bake for 8-15 minutes until lightly golden.


While baking crust, prepare the topping.

Cut 2 lemons into very thin slices and then into fourths.

Combine the following ingredients, two tablespoons of oil, ~7-12 tablespoons of honey, eggs, butter, vanilla extract, and lemon juice. Whisk till the egg and ingredients are well distributed. Add the sliced lemon and lemon zest after the eggs and other ingredients are well whisked.

Remove crust from oven and pour the topping evenly over the hot crust.

Bake for 30-40 minutes until the topping is golden.

The lemon filling may be a bit jello like but will set up when cooled.

Optional: Sprinkle with unsweetened, finely shredded coconut flakes.

Let cool in the dish for 30 minutes.

Cut into bars and serve.

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