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.
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.
- 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.
- 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.
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!
- 1 cup (100g) unsweetened, dried coconut
- 1 cup (120g) macadamia nuts
- 1/4 cup (60ml) coconut oil
- 1/4 cup (60ml) lemon juice
- 2 tbsp granulated sweetener
- 1 tsp vanilla extract
- lemon zest (optional)
- 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.