No Bake Vegan Keto Lemon Squares (gluten-free, soy-free, paleo)

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There’s something I really want to get off my chest, and I’m not sure how everyone will take it. The truth can hurt, but I really feel it’s important to be open and honest, especially when it comes to food and diet. So, here goes: I like lemon better than chocolate. I know… I’m a monster. I don’t know what went wrong to make me this way, but it’s how I’ve always been, and probably always will be. So, to satisfy my never-ending hunger for lemon-flavored treats, I thought I’d whip up some no bake vegan keto lemon squares.

While I love bars and squares with a nice crust, I sometimes just don’t feel like going through all that effort. Also, when it comes down to keto treats, crust tends to just add carbs. So, crustless it is. And, as a bonus, because these low carb lemon squares are crustless, they can be made pretty much in two steps – blend, and smush into a pan. Done.

Like all of the recipes on this site, these bars are gluten-free and vegan. They also happen to be soy-free and paleo, which is fun if you’re into that kind of thing. While they’re billed as a dessert here, they also function as a fat bomb, which is convenient. I’ve really gotten into the habit of making up fat bombs to keep on hand, just in case I get hungry and don’t feel like spooning straight nut butter into my face. Unbelievable, but it happens.

a plate of no-bake vegan keto lemon squares with lemons and macadamias

I’d love to know if you guys make these, so please tag me on social media or comment below! Do you like lemon-flavored desserts? Do you like them more than chocolate? I need to know if I’m alone here!

What To Expect from These No Bake Low Carb Vegan Lemon Squares

These aren’t gooey like traditional lemon squares that are made with lemon curd. They’re also not super hard and brittle like most fat bombs. They’ve actually got a really pleasantly dense and firm texture (when chilled) and a bit of chew. They’re quite lemon-y and not too sweet.

Notes on Making No Bake Vegan Keto Lemon Squares

  • If cost is more of a concern than carbs, you can replace half-to-all of the macadamia nuts with cashews. Both of these nuts blend up really well and have that super rich and buttery taste. Just keep in mind that cashews are higher in carbs!
  • I used roasted nuts here for a little more depth of flavor, but raw nuts work just as well. To make these raw, just use un-roasted nuts and eliminate the sweetener (or use your favorite raw sweetener instead).
  • If the mixture is too thick to process, you could add in an additional tbsp of coconut oil to loosen things up.
  • Either a food processor or a high speed blender will work here. Regular blenders may struggle, as this mixture is quite thick.
  • For best results, store these in a sealed container in your refrigerator. Freezing them makes them just a bit too hard, but storing them at room temp will make them just too soft.
  • While I strive to provide accurate nutrition information, different brands may have different nutritional values, so your calculations may vary.
a plate of no-bake vegan keto lemon squares with lemons and macadamias
a plate of no-bake vegan keto lemon squares with lemons and macadamias

No Bake Vegan Keto Lemon Squares (gluten-free, soy-free, paleo)

Print Recipe
These no-bake low carb vegan lemon squares are a delicious treat that just happens to be gluten-free, soy-free and paleo to boot!
Cuisine vegan keto
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 squares
Calories 236




  • Line a loaf pan with parchment paper or use a silicone loaf pan, to prevent sticking.
  • In a food processor, or high speed blender, process all ingredients until a smooth dough forms. This will look a lot like cookie dough. Be sure that no nut or coconut pieces remain. I blended mine for about 2 minutes on low, then 1 minute on medium, stopping the blender to scrape down the sides every 20 or so seconds.
  • Scoop the dough into the lined pan, and smooth. Top with lemon zest (if desired) and chill for 30 minutes in the freezer, to set up.
  • Remove the bars from the pan, slice into 8 equal squares and refrigerate to store.


To calculate net carbs – subtract the grams of fiber and sugar alcohols (if applicable) from the total grams of carbohydrates in the recipe.


Serving: 1 | Calories: 236kcal | Carbohydrates: 4.9g | Protein: 1.9g | Fat: 24.6g | Fiber: 2.9g

Join the Conversation

  1. What size pan?

    1. Liz Author says:

      I recommended using a standard loaf pan. Mine is around 4.5 inches by 9 inches, but it doesn’t really matter. πŸ™‚

  2. I’m so glad I’m not the only one…except with vanilla. Then would come lemon and then chocolate. Definitely the minority but who cares!
    These look great, Liz. I look forward to including in my meal prep tomorrow.

    1. Liz Author says:

      I’m just seeing this comment now! Sorry to miss it, Bajan! I also love vanilla better than chocolate! There are at least a couple of us! πŸ˜€

  3. Made these yesterday. They are luscious! I mixed the lemon zest right in there with everything else and it intensified the lemon scent and flavour. Lovely dessert, and very easy to make.

    1. Liz Author says:

      I’m so glad you liked them!! Ooh, lemon zest right in does sound like a great upgrade! I will definitely start doing this from now on. πŸ˜€

  4. What can I say except OMG!! I’ve been looking for a vegan keto lemon square recipe, and here it is! These are fabulous. Thank you, my dear!

    1. Liz Author says:

      Thank you, Lorraine! This just totally made my day!! πŸ˜€

  5. No matter how much I blended my old blender would not blend this smooth. So I scooped the dough into balls and put in freezer. They ended up like a lemon coconut macaroon. Flavor is really good!!! When I get a new blender I will look forward to making the actual lemon squares. Love these recipes. Use your cookbook almost daily. It’s nice to be able to sit down with my non keto husband and enjoy eating the same thing as he really enjoys your recipes too. Thank you!!!!

    1. Liz Author says:

      Hi Carrie! I’m glad you could turn those lemons into lemonade! These definitely require a pretty hefty blender! It’s good to know they taste good when not all smooth, though πŸ˜€

  6. B.Ashley Cornwell says:

    Can I use lemon extract or RealLemon concentrate instead of real lemons do you think? Lemons just aren’t something I have lying around ya know.

  7. These were simple, and, most importantly, delicious! I just threw everything into my food processor, processed it for several minutes, patted it into a standard loaf tin, and froze it as instructed. The taste is coconutty and lemony (I added the optional lemon zest). Perhaps oddly, it reminds me of no bake fudge (a lemon variety, of course). Thanks for sharing! I’m sure that this isn’t the last time I’ll be making this simple and delightful recipe.

    1. Hi again! Thank you so much for the comment. I’m thrilled that you enjoyed these! They’re one of my absolute favorite recipes! Funny enough, no-bake fudge was pretty much my favorite treat when I was a child, so that probably inspired the texture here!

  8. Laurie Beijen says:

    Could you use almonds or almond flour instead of macadamia?

    1. Liz Author says:

      I bet you could! I’ve used cashews in this and it works great. πŸ™‚

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