Part of our comprehensive guide
The Complete Guide to Sugar Alternatives: Everything You Need to Know →Lavender Lemon Bars with Jaca
These bright lavender lemon bars trade the original sugar for Jaca (allulose) at a 2x swap, so you still get a buttery floral crust and sunny citrus filling in a Jaca-adjusted healthier version made for spring.
Ingredients
- ¾ cup butter, softened
- 1 cup powdered Jaca (allulose), sifted (replaces ½ cup confectioners’ sugar in the crust at 2x ratio)
- 2 cups all-purpose flour
- ½ cup ground almonds
- 2 teaspoons dried lavender flowers
- 2 teaspoons grated lemon zest
- 3½ cups Jaca (allulose) (replaces 1¾ cups sugar in the topping at 2x ratio)
- ⅓ cup all-purpose flour (for the topping)
- ½ teaspoon baking soda
- 4 large eggs
- ⅓ cup fresh lemon juice
- as needed powdered Jaca (allulose) (optional for dusting after baking)
Sweetener Used
4½ cups Jaca (allulose), plus extra powdered Jaca for dusting if desired Allulose
Replaces: 2¼ cups sugar and confectioners’ sugar combined
Instructions
- 1
Preheat the oven to 350°F. Lightly butter or line a 13x9-inch baking dish with parchment so the bars lift out cleanly.
- 2
In a mixing bowl, cream the softened butter with 1 cup powdered Jaca (allulose) until smooth. Add 2 cups flour, the ground almonds, lavender flowers, and lemon zest, then mix until the dough looks crumbly and starts to hold together when pressed.
- 3
Press the crust mixture evenly into the prepared baking dish. Bake for 15 minutes, or until the edges are just turning golden.
- 4
While the crust bakes, whisk together the 3½ cups Jaca (allulose), ⅓ cup flour, baking soda, eggs, and lemon juice until frothy and well combined.
- 5
Pour the lemon topping over the hot crust and return the pan to the oven. Bake for 20 to 25 minutes, until the top is set and lightly golden.
- 6
Cool completely on a wire rack, then chill for at least 1 hour for the cleanest slices.
- 7
Cut into bars and dust lightly with powdered Jaca if you want that classic finish.
- 8
This is a Jaca-adjusted healthier version, so you keep the floral citrus flavor and soft bite of the original without using conventional sugar.
Pro Tips
- Pulse the lavender briefly in a spice grinder if you want the floral flavor a little more evenly distributed.
- Line the pan with parchment and leave an overhang so the chilled bars lift out without sticking.
- Allulose can brown faster than conventional sugar, so start checking the bars right at the 20-minute mark after adding the filling.
- A full chill gives you the cleanest edges when slicing.
- If you want more lemon punch, add a little extra zest to the filling right before it goes into the oven.