Low Carb Vegan Lemon Squares

Low Carb Vegan Lemon Squares

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I know this makes me a little weird, but my favorite dessert flavor is actually lemon. Chocolate is nice and all, but I would take a tangy and tart lemon square over a piece of chocolate cake any day of the week. No question. When I was eating fairly high carb, I loved to make this one lemon square recipe all the time out of The Vegetarian Cookbook for Teens. That book was my go-to for recipes when I first went veggie at 11-12. The lemon square recipe was basically a shortbread crust with a tofu lemon topping, and it was sugary and delicious. My goal is to try and approximate that lemony feeling with a low carb vegan version.

So, right off the bat, my old standby used tofu, which I try to avoid using in recipes to make them as accessible as possible. Lots of people are soy free, so I figured tofu wouldn’t be the best base here. I also, obviously, eliminated the copious amounts of sugar, and the gluten-heavy crust. Basically, this recipe looks nothing like the one from my youth, but the spirit is there in this vegan keto lemon square. This new version just happens to be sugar free, nut free, gluten free, soy free, egg free and dairy free, but DELICIOUS. I really hope you enjoy, and if you make these, I’d love to hear in the comments!

Low Carb Vegan Lemon Squares | Meat Free Keto - These low carb vegan lemon squares are a tangy and delicious dessert, full of medium chain triglycerides, fiber and omega-3 fatty acids! They're also soy free, sugar free, nut free, gluten free and super easy to make!

Notes on Making Low Carb Vegan Lemon Squares:

  • If you don’t have a 1/2 cup of coconut manna/butter, you can absolutely use 4 ounces (about 1 1/2 cups) of unsweetened shredded coconut, and attempt to blend it into oblivion in a  high powered blender. Just know that this will take an actual eternity and be on the frustrating side. I’ve done it, though. It can be done, just very slowly.
  • I loooooove lemons, if you don’t feel quite the same way, and don’t want the uber tanginess of the 1/2 cup of lemon juice (from 2 lemons), you can certainly reduce the amount to 1 lemon + zest, and 1/4 of water.
  • I like to use liquid stevia here in place of a granular sweetener, because I think this yields a much better texture, but you do whatever makes you happy.
  • To make this extra lemony, you can add in another lemon. I actually do this sometimes, just be aware that it does add in some more carbs!

Low Carb Vegan Lemon Squares | Meat Free Keto - These low carb vegan lemon squares are a tangy and delicious dessert, full of medium chain triglycerides, fiber and omega-3 fatty acids! They're also soy free, sugar free, nut free, gluten free and super easy to make!

Low Carb Vegan Lemon Squares | Meat Free Keto - These low carb vegan lemon squares are a tangy and delicious dessert, full of medium chain triglycerides, fiber and omega-3 fatty acids! They're also soy free, sugar free, nut free, gluten free and super easy to make!



6 thoughts on “Low Carb Vegan Lemon Squares”

    • Hi Caroline – I’m so curious to know what yours look like! Haha, I made mine with two lemons because I have a really weird obsession with anything sour and lemon flavored, but I can definitely see that being way too lemony for most people!

  • Mine also look nothing like the photo… yours look thick and oddly fluffy and mine turned out quite thin, and no fluff. I followed the directions precisely. It almost looks like you added in tons of shredded coconut? Or doubled the filling recipe to make it that thick…

    Mine are still setting in the freezer, so can’t comment on taste yet.

    • Hi! The ingredients I used are the exact ones in the recipe. The only thing I can think is that I blended everything for a while! At least 2-3 minutes, to try and get it as smooth as possible.