Description
These Keto Strawberry Lemon Blondies are a delightful low-carb treat combining the tangy zest of lemon with the sweet freshness of strawberries. Made with almond flour and a keto-friendly sweetener, these blondies are moist, flavorful, and perfect for those following a ketogenic lifestyle or anyone looking for a delicious, gluten-free dessert option.
Ingredients
Dry Ingredients
- 2 1/2 cup almond flour
- 2/3 cup Swerve Sweetener
- 1 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 6 tbsp butter (melted)
- 1 large egg
- 1 large egg yolk
- 1 tsp lemon zest
- 3 tbsp lemon juice
- 1/2 tsp vanilla extract
Fruit
- 2/3 cup finely chopped strawberries
- 2 medium strawberries (coarsely chopped)
Lemon Glaze
- 1 tbsp lemon juice
- 2/3 cup powdered Swerve Sweetener
Instructions
- Preheat the Oven: Preheat your oven to 325ºF (163ºC) and prepare a 9×9 inch metal baking pan by lining it with parchment paper, ensuring you leave overhanging sides to easily lift the blondies out after baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the almond flour, Swerve sweetener, baking powder, and salt to evenly distribute the leavening and sweetener throughout the flour base.
- Combine Wet Ingredients: Add the melted butter, large egg, egg yolk, lemon zest, lemon juice, and vanilla extract to the dry ingredients. Stir thoroughly until the dough forms a cohesive mixture without lumps.
- Add Strawberries: Fold the finely chopped strawberries gently into the batter, taking care not to crush them excessively to maintain bursts of fresh fruit flavor within the blondies.
- Bake the Blondies: Pour the batter into the prepared baking pan and spread evenly. Bake in the preheated oven for approximately 30 to 35 minutes, or until the edges are golden and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Prepare the Lemon Glaze: While the blondies bake, mix 1 tablespoon of lemon juice with 2/3 cup powdered Swerve sweetener in a small bowl until smooth and glossy.
- Glaze and Garnish: Once the blondies are out of the oven and slightly cooled but still warm, evenly drizzle the lemon glaze over the top and sprinkle the coarsely chopped strawberries for extra freshness and visual appeal.
- Cool and Serve: Allow the blondies to cool completely in the pan on a wire rack. Use the parchment paper edges to lift the blondies from the pan, then cut into 16 squares. Serve as a zesty keto-friendly dessert or snack.
Notes
- Make sure to melt the butter but not overheat it to avoid cooking the eggs prematurely when mixing.
- Using parchment paper makes it easy to remove the blondies without breaking them.
- For a stronger lemon flavor, add an extra teaspoon of lemon zest.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- You can substitute Swerve with any other keto-friendly sweetener of your choice.
