Description

These low-carb strawberry lemon blondies are soft, buttery dessert bars bursting with bright citrus flavor and juicy berries. Made with almond flour and a sugar-free sweetener, they’re perfectly tangy, lightly sweet, and finished with a glossy strawberry-lemon drizzle. A refreshing keto treat that feels indulgent without the carbs.

Ingredients

Scale

For the Blondie Base

2 ½ cups almond flour
⅔ cup granulated sugar-free sweetener
1 teaspoon baking powder
½ teaspoon salt
6 tablespoons butter, melted
1 large egg
1 egg yolk
1 teaspoon finely grated lemon zest
3 tablespoons fresh lemon juice
½ teaspoon vanilla extract
⅔ cup finely diced fresh strawberries

For the Strawberry Lemon Glaze

2 medium strawberries, roughly chopped
1 tablespoon lemon juice
⅔ cup powdered sugar-free sweetener (adjust as needed)

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Instructions

Prepare the Pan
- Set your oven to 325°F (163°C). Line a 9×9-inch metal baking dish with parchment paper, leaving extra over the sides to make lifting the bars easier later.
Mix the Batter
- In a large mixing bowl, combine almond flour, sweetener, baking powder, and salt. Add the melted butter, whole egg, egg yolk, lemon zest, lemon juice, and vanilla. Stir until a thick, cohesive batter forms.
- Fold in the chopped strawberries carefully to distribute them evenly without overmixing.
Bake
- Spread the batter into the prepared pan and press it into an even layer. Because the dough is dense, you may need to use a spatula or your hands to smooth it out.
- Bake for 30–35 minutes, or until the edges turn lightly golden and the center feels set. The surface should be firm but not overly dry. Allow the blondies to cool fully in the pan.
Make the Glaze
- Blend the strawberries and lemon juice until smooth using a blender or food processor. Transfer the puree to a bowl and whisk in powdered sweetener until you reach a smooth, pourable glaze. If it’s too thin, add more sweetener gradually.
Finish & Chill
- Spread the glaze over the cooled blondies in an even layer. Refrigerate for at least 30 minutes so the topping can set properly.
- Lift the bars out using the parchment overhang, slice into squares, and serve.

Notes

Keep refrigerated in an airtight container for up to 5 days for the best texture and flavor.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Desserts

Nutrition

Serving Size: 1 bar
Calories: 150 kcal
Fat: 12.9 g
Carbohydrates: 5 g
Fiber: 2.1 g
Protein: 4.4 g