Sugar-Free Lemon-Coconut Snack Squares (Bright, Chewy & Sunshine-Sweet)

These Sugar-Free Lemon-Coconut Snack Squares combine a buttery almond-coconut crust with a soft, citrusy lemon filling. They’re flourless, refined-sugar-free, and absolutely perfect when you want something fresh instead of heavy.

Overview of Recipe Content

These snack squares are perfect for:

• Sugar-free desserts
• Summer snacking
• Low-carb gatherings
• Afternoon coffee treats

Why you’ll love them

• No refined sugar
• Gluten-free
• Thick, bakery-style squares
• Bold lemon flavor

What they taste like

Chewy coconut crust with buttery richness, topped with a smooth lemon filling that’s bright, tangy, and just sweet enough.

Nutritional & Seasonal Notes

Almond flour and coconut provide healthy fats and fiber, while lemon zest and juice bring fresh flavor—ideal year-round, especially spring and summer.

Full Ingredient List (Complete & Accurate)

PIN IT

Crust + Base

• 2 cups almond flour (fine, blanched)
• 1 cup unsweetened shredded coconut
• 1/2 cup granulated allulose
• 1/4 teaspoon fine salt
• 10 tablespoons unsalted butter, melted
• 1 tablespoon lemon zest, finely grated

Lemon-Coconut Filling

• 3 large eggs, room temperature
• 2/3 cup granulated allulose
• 1/3 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1/4 cup full-fat coconut milk (or heavy cream)
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon fine salt

Tools You’ll Need

• Mixing bowls
• Whisk and spatula
• Citrus zester & juicer
• 8×8-inch baking pan
• Parchment paper

Substitutions & Additions

• Swap allulose for monk fruit (1:1 blend)
• Use lime for a lemon-lime version
• Add sliced almonds on top
• Drizzle with sugar-free lemon glaze

How to Make Sugar-Free Lemon-Coconut Snack Squares

PIN IT

Step 1: Preheat & Prep

Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper.

Step 2: Make the Crust

In a bowl, mix almond flour, coconut, allulose, salt, melted butter, and lemon zest until evenly combined. Press firmly into the pan.

Step 3: Pre-Bake

Bake crust for 12–15 minutes, until lightly golden.

Step 4: Make the Filling

Whisk eggs, allulose, lemon juice, lemon zest, coconut milk, vanilla, and salt until smooth.

Step 5: Bake Again

Pour filling over warm crust. Return to oven and bake 20–25 minutes, until center is just set.

Step 6: Cool & Slice

Cool completely, then chill for clean slices.

What to Serve with Lemon-Coconut Squares

• Iced tea or lemonade
• Espresso or cappuccino
• Fresh berries
• Coconut whipped cream

Tips for Making Them Perfect

• Use fresh lemon juice only
• Press crust firmly for clean layers
• Chill before slicing
• Store cold for best texture

Storage Instructions

• Refrigerator: Up to 5 days
• Freezer: Up to 2 months (unfrosted)

General Information

Lemon bars have long been a bakery staple—this sugar-free coconut-forward version keeps that classic brightness while fitting modern dietary needs.

Frequently Asked Questions

Are these keto?
Low-carb, though coconut adds some natural carbs.

Do they taste coconut-heavy?
Balanced—lemon still shines.

Can I make them dairy-free?
Yes, use coconut oil instead of butter.

Do they firm up more as they chill?
Yes—texture improves overnight.

Conclusion

These Sugar-Free Lemon-Coconut Snack Squares are bright, chewy, and deeply satisfying without refined sugar. If you loved these, you’ll also enjoy:

• https://poulef.com/sugar-free-desserts
• https://poulef.com/lemon-desserts
• https://poulef.com/gluten-free-snacks
• https://poulef.com/coconut-recipes
• https://poulef.com/low-carb-baking

Interactive Elements

Made them? Leave a review below!
Share your squares on Pinterest and tag me here:
https://www.pinterest.com/poulefrecipe/

Nutritional Information (Approximate Per Square)

Calories	Fat	Carbs	Fiber	Protein
215	18g	7g	4g	6g

Print