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Bite-size Paleo Lemon-Raspberry Cups


Ever need just a bite or two of something wonderful? Not a whole cupcake or brownie – just a taste will do thank you…

These bite-sized gluten-free paleo lemon-raspberry treats should do the trick!

We’re in the middle of our citrus season here in Arizona, and that always gets me craving a lemon treat.

I made some yummy paleo lemon bars last year, but I thought it’d be fun to create a more elegant mini lemon confection for an easy appetizer, girls lunch, party tray, or for just anytime you want a little taste of something with big, bold flavors.

I used my own simple homemade Paleo Raspberry Jam Recipe for this one, but you can use a good quality store-bought jam if you prefer. There’s only about 1/2 teaspoon of jam in each little cup, so one of the better brands won’t send you hurtling over the paleo ledge.

Paleo Bite-size Lemon Raspberry Cups Treat Recipe

I made these last weekend and they were super easy. Just make sure you keep the shell an even thickness when you’re forming each mini cup inside the muffin tin, and take the cup all the way up to the rim of the tin’s well.

This treat recipe is already one of my favorites. Two bites and done! That’s all I need. 

I shared a plate of these with my friends and they were gone in about 12 seconds! They’re really that good!

Hope you give these little treats a try.

They’re guaranteed to make you pucker and smile at the same time!

Bite-size Paleo Lemon Raspberry Cups Recipe

Bite-size Paleo Lemon Raspberry Cups Recipe


    Cups (Crust)
  • 1 1/2 cups of almond flour
  • 1/2 cup of pecans, finely chopped
  • 1/4 cup of coconut oil, melted
  • 3 tbs raw honey
  • 1/2 tsp pure vanilla extract
  • Pinch of salt
  • Lemon Custard & Jam (Filling)
  • 1/2 cup fresh lemon juice
  • 3 eggs
  • 1/4 cup raw honey
  • 1/4 cup melted coconut oil
  • About 1/2 cup of raspberry jam ( Use your favorite or make fresh with this easy recipe: Paleo Raspberry Jam )
  • About 16 fresh raspberries
  • Quantity
  • Makes 14-16 mini-cups


  1. Preheat oven to 350-degrees F
  2. Grease bottom and sides of a mini-muffin pan
  3. Combine all the cup ingredients above into a bowl and mix well by hand
  4. Press into the bottom and sides of each well to form a cup
  5. Bake unfilled cups 8-10 minutes, or until shells are lightly browned
  6. Remove from oven and allow to cool
  7. Next prepare the custard filling...
  8. Lemon Custard & Jam
  9. Whisk the 3 eggs
  10. Combine fresh lemon juice, eggs and raw honey in sauce pan over medium heat. Slowly add the coconut oil.
  11. Continue to stir. Watch closely. Once the lemon mixture starts to coat the back of your spoon it will start to turn into a custard. It will thicken quickly.
  12. When thickened, remove from heat and set aside
  13. Place a 1/2 - 1 tsp of raspberry jam in the bottom of each cup
  14. Next fill each to the top with lemon custard
  15. Top with a fresh raspberry
  16. Keep refrigerated until ready to serve


47 replies
  1. Jennie
    Jennie says:

    I made these the other day and I didn’t feel like doing all the work to make the cups so I made them more like a traditional bar and it worked awesome! I added a couple tbsp of chia seed flour to the crust as a binder and it stays together wonderfully! These are so awesome!

  2. Ashleigh
    Ashleigh says:

    I made these as a dessert to take to a family Thanksgiving dinner (Canadian Thanksgiving) consisting of mainly non-Paleo eaters. They were excellent and so pretty! I strained the lemon curd to remove any of the small egg white-ish pieces (probably left it on the heat too long) and it came out silky smooth and perfectly tart. I was able to get more shells out of the crust than the recipe called for so that was an added bonus. I’m looking forward to trying more of your recipes. I have the carrot cake cupcakes pinned for a gathering this weekend.

    • Trina B
      Trina B says:

      Yay Ashleigh! I’m so glad they worked out for your thanksgiving. I went to Canada for thanksgiving several years ago and it was os fun. You Canandian’s do it up right! 🙂

  3. Anonymous
    Anonymous says:

    They taste amazing!! Although after having them in the fridge to cool, I can’t get them to come out of the pan 🙁 They’re all breaking, and darn, now I have to eat them cause they’re broke! Haha

    • Trina B
      Trina B says:

      I fill them, then remove from the pan and place in a container in the fridge. Also, grease your muffin tin before you bake if you find them sticking. I hope this helps! 🙂

  4. Claire
    Claire says:

    Just made these. The custard was delicious. Was a little lumpy so I put it through a sieve. Also, my crust was crumbly and I realised I had put the chopped nuts in either. My daughters is celiacs so hoping she likes these little delights.

  5. Kathy
    Kathy says:

    These were absolutely delicious. I couldn’t figure out why my crust fell apart so easily and turned around to find the chopped nuts still on the counter! Didn’t take away from the wonderful flavor but the texture will be better the next time I make these. 🙂 This is a decadent winner!

    • Trina B
      Trina B says:

      Hi Kathy! I’m glad you liked the recipe! I laughed when I read your comment, because I do the same thing all the time! Just today I was making avocado cilantro lime sauce, and totally left out the cilantro! Yes, it was on the counter in front of me. See, you are not alone! 🙂 Happy cooking!

    • Trina B
      Trina B says:

      I have not made them withh coconut flour, but you could use a simple coconut flour pie crust recipe and they should work out ok. if you try it, please let me know! 🙂

  6. Anonymous
    Anonymous says:

    Hi Trina,
    When I did the lemon custard, I got tiny little bids of cooked egg in it. Is this normal? how do I avoid it? and the custard wasn’t thick enough. How do I make it thicker?

    • Trina B
      Trina B says:

      Hi Lucia, it sounds to me like you heat was too high. Every stove top temp varies by setting. If you start at a lower heat you should not run into that problem. Also, if you continue to whisk while it cooks it will thicken very nicely. Good luck!

  7. Beatrice
    Beatrice says:

    I’ve made these and brought them to a party and everyone raved about them! Easy to make but make a big impression – also very delicious!

  8. MissSAHutton
    MissSAHutton says:

    These treats ARE AMAZING!!!!! And SO Easy!!! Beware- they are hard to resist, I ate half a tray to myself over the course of two days!!! Thank you so much for this recipe!

    • Trina B
      Trina B says:

      Thank YOU so much! I’m happy you enjoy them as much as I do. They are such a great little treat! 🙂 thanks for taking the time to comment.

  9. Mer
    Mer says:

    Tried to post a picture but It’s not turning out as well as I would’ve liked. These were awesome!!

    I’ve already started on the variations: I did half lime juice and zest and called them “berry-lime margarita tarts,” I also added a few drops of tequila (hey Mark Sisson says it’s paleo) and some chopped cacao, xylitol and sea salt when the cups came out of the oven and called it “Paleo Derbyday Pie” in honor of the Kentucky derby. No one believed they were paleo desserts. Huge win!!

  10. Mer
    Mer says:

    These look incredible! I’m not a big fan of the coconut flavor (making paleo desserts nearly impossible), but I’m assuming you could potentially do ghee in the custard? Can’t wait to try!

  11. Julia
    Julia says:

    These were amazing! I don’t have mini-muffin tins so I made 6 regular sized and I couldn’t find any raspberries at the store so I just left them out. They’re still delicious. Thanks for the recipe! I will keep this handy!

  12. Jen
    Jen says:

    Made this for a lunch I was hosting for a group of ladies. They were devoured! The lemon custard is amazing and the right amount of tart with the almond shells, plus the raspberry jam-perfection! Thank you!


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