Low Carb Strawberry Lemon Blondies (Keto Friendly & Gluten-Free)

These low carb strawberry lemon blondies are soft and chewy like a good blondie should be. We’ve added lemon and strawberry to add a fun twist to this low carb dessert, and we think you’re going to love it.

keto Lemon Blondie RECIPE FEATURES

• Chewy & Sweet
• Can be made with your favorite low carb sweetener
• It has 4 net carbs! Perfect for keto dieters and diabetics.
• Gluten-Free, keto & Low Carb
• You can freeze these blondies without the frosting for up to a month
• The recipe is very adaptable. You can replace the strawberries with any berry you want, and trade the lemon juice for lime. Blackberry lime blondies would be amazing!

And if you love strawberries you may want to check out the must-try low-carb strawberry dessert list!

What sweetners Work best in this recipe?

For the low carb strawberry lemon blondies base, I used granular allulose. The reason why I used allulose is that it creates a wonderfully chewy texture without graining up or getting hard after a day or two in the fridge. Bocca Sweet also works incredibly well in this recipe.

You can use erythritol, swerve, monk fruit, or Xylitol – just know that the brownies will lose their soft texture especially if stored in the fridge.

Liquid sweeteners do not tend to work well in this recipe. The granular sweetener adds bulk, and replacing it with liquid sweetener will throw off the dry liquid ratios.

For the frosting, I used powdered allulose, and it worked great. You can use any powdered sweetener that you like the best for the frosting. A blend of monk fruit and powdered erythritol would work very well. Liquid sweeteners also work very well in the frosting recipe.

Tips for the blondie batter

1. The melted butter needs to be just above room temperature. You can melt the butter in the microwave but do so with short bursts. We want the butter just softened, not bubbling and boiling.
2. Add the white chocolate chips to the melted butter and let it sit while preparing the dry ingredients.
3. Either sift or use a whisk to mix your dry ingredients to remove all lumps and clumps. Almond flour especially tends to clump.
4. Add the melted butter with white chocolate chips, vanilla, lemon rind, and one egg (at room temperature) and blend until smooth.
5. Keep adding single eggs one at a time and blending until combined.
6. Smooth the blondie batter into the bottom of a greased pan covered with a sheet of parchment. The parchment will make it easier to lift the bars out of the pan. The batter will be thick, spread it out as evenly as you can.

Tips for the frosting

1. In a stand mixer, or with a hand mixer, whip cold cream cheese until it becomes spreadable. 
2. Scrape down the sides of the bowl to make sure all cream cheese bits are well blended.
3. Add the heavy cream, vanilla, and sweetener to the bowl and mix on low until whip cream starts to blend with cream cheese.
4. Turn the mixer up and whip the mixture until soft and fluffy. 

Storage and Serving Suggestions

These low carb strawberry lemon blondies store best in the fridge, the texture becomes chewy and sticky.

These stay fresh for days in the fridge so long as they are covered well. After the fourth day, they start to lose their freshness.

The blondies without a frosting freeze great. Store them well covered in the freezer for up to a month. To defrost, leave them out on the counter overnight and add your frosting. Easy peasy!

We have more recipes you might enjoy

• Maple Pecan Blondies
• Smores Brownies
• Low Carb Millionaire Bars
• Chewy Pecan Caramel Squares
• Blueberry Cheesecake Bars
• Gluten Free Sugar-Donuts

Or check out all our low carb and gluten-free square and bar recipes!