These keto lemon blondies are studded with fresh strawberries and topped with a delicious strawberry lemon glaze. Tangy, sweet, and utterly delectable!
Nothing beats a juicy, fresh strawberry. There is so much flavor in that little red heart-shaped berry as bursts open in your mouth. That’s the joy of life, right there.
I love strawberries just as they are, but I also adore baking with them. And because they are low in carbohydrates, they’re a great choice for low carb or keto diets.
I can’t stop creating healthy strawberry recipes! These Keto Strawberry Lemon Blondies are my latest offering and they are divine. But if you love strawberries a much as I do, you need to check out my Keto Strawberry Cream Pie and No Churn Strawberry Ice Cream. And do NOT miss the No Bake Keto Strawberry Cheesecake!
Keto Lemon Blondies Inspiration
The brilliant idea of adding fresh strawberries and a beautiful strawberry glaze to lemon blondies is not my own. It comes from my friend Susan of The View from Great Island, a blogger I’ve known for years now.
She has such beautiful baked goods on her site, I often find myself saving them as ideas for keto makeovers. I saw these blondies quite a while ago and thought they were gorgeous.
And then, last summer, I had THREE separate readers email me, asking for a keto version. My only regret is that it took me this long to make them!
Ingredients
This easy recipe takes standard keto ingredients, as well as fresh lemon and strawberries. You will need:
- Almond flour
- Swerve sweetener
- Baking powder
- Butter
- Eggs
- Lemons
- Strawberries
- Vanilla extract
How to make Keto Strawberry Lemon Blondies
These keto blondies are simple to make. Here are my best tips for getting it right:
- Chop the berries finely: You don’t want big chunks of berry in these bars as it makes them harder to cut. And chopping them finely allows for better distribution throughout the blondies.
- Line the pan with parchment: These lemon blondies are on the softer side, so lining with parchment helps tremendously when getting them out of the pan.
- Whisk the dry ingredients: Make sure to break up any clumps in the almond flour or sweetener.
- Stir in the wet ingredients: Add the butter, egg, egg yolk, lemon juice, and vanilla. The added egg yolks makes the blondies more lemony in color, and gives them a richer, gooier consistency.
- Fold in the berries: Fresh strawberries crush very easily, so fold them in very gently. Then press the dough evenly into the bottom of the pan.
- Bake until golden: The edges should be golden brown and the top should be set, but just barely firm to the touch. It may still be a bit soft but shouldn’t feel wet at all.
- Let cool completely: Let the bars cool completely in the pan, as they won’t be firm enough to cut until completely cool.
- Spread with glaze: The glaze is a simple mixture of pureed strawberries, lemon juice, and sweetener.
- Refrigerate: 30 to 60 minutes in the fridge helps the glaze set and the bars firm up enough to lift out of the pan.
Frequently Asked Questions
I don’t recommend coconut flour for these keto lemon blondies, as the dough will be very dry and thick. You could try sunflower seed flour, but just know that the blondies will have a greyish color.
Yes, and they would be great. Try using avocado oil or melted coconut oil for the bars.
So this is a bit tricky, since I feel strongly that erythritol-based sweeteners will give you the best results here. BochaSweet will make the bars a bit soft, but allulose will make them both REALLY soft and cakey, and it will also brown them too much.
The glaze should be fine with any good powdered sweetener. Just make sure it’s not something that is 2x as sweet as sugar or your glaze will be overpoweringly sweet.
Yes, if you simply want Keto Lemon Blondies, skip the berries in the bars. For the glaze, use 2 to 3 tablespoons of freshly squeezed lemon juice. You can also switch out the berries. Raspberries crush easily so you may want to consider using frozen berries and chopping them up a bit before folding them in.
These are very moist and should be stored in the fridge at all times. They will last for up to 5 days.
If you would like to freeze them, make sure they are tightly wrapped up to avoid freezer burn. They will last up to 2 months.
More delicious keto blondie recipes
- Keto Chocolate Chip Blondies
- Triple Peanut Butter Blondies
- Snickerdoodle Blondies
- White Chocolate Caramel Blondies
- White Chocolate Macadamia Nut Blondies
- Cake Mix Cookie Bars
Keto Strawberry Lemon Blondies Recipe
Equipment
Ingredients
Blondies
- 2 1/2 cup (260 g) almond flour
- 2/3 cup (121.33 g) Swerve Sweetener
- 1 tsp baking powder
- 1/2 tsp (0.5 tsp) salt
- 6 tbsp butter, melted
- 1 large egg
- 1 large egg yolk
- 1 tsp lemon zest
- 3 tbsp lemon juice
- 1/2 tsp (0.5 tsp) vanilla extract
- 2/3 cup (110 g) finely chopped strawberries
Strawberry Glaze
- 2 medium strawberries, coarsely chopped
- 1 tbsp lemon juice
- 2/3 cup (121.33 g) powdered Swerve Sweetener
Instructions
Blondies
- Preheat the oven to 325ºF and line a 9×9 inch metal baking pan with parchment paper, with overhanging sides for easy removal.
- In a large bowl, whisk together the almond flour, sweetener, baking powder, and salt. Stir in the butter, egg, egg yolk, lemon zest, lemon juice, and vanilla extract until the dough comes together.
- Gently fold in the chopped berries, then transfer the dough to the prepared baking pan. Press evenly into the pan (the dough is thick so this takes a bit of work).
- Bake 30 to 35 minutes, until the edges are golden brown and the top is set and just firm to the touch. It may still be somewhat soft but should not be wet. Let cool completely in the pan.
Glaze
- In a blender or food processor, blend the strawberries and lemon juice.
- Transfer to a bowl and whisk in 1/2 cup of the sweetener until smooth. If the glaze is very thin, add more sweetener until it is a nicel drizzling consistency.
- Drizzle over the cooled bars and spread evenly over. Refrigerate at least 30 minutes to help set the glaze.
- Lift the bars out of the pan with the edges of the parchment and cut into bars.
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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They were light n citrus flavor was perfect 🥰
Delicious! Super easy to make as well. Carolyns recipes are always so easy to follow. 💖🍓
These are fantastic! I was perusing the website looking for something to do with a few strawberries and came across this recipe. The strawberry and lemon make a wonderful combination. These were so refreshing as a summer dessert. Thanks, Carolyn, for making keto living so enjoyable!
Easy and made just the right amount for 2 ppl
I think this may be your best dessert recipe ever and that is saying A LOT because your dessert recipes are all amazing!! So moist and delicious and easy to make. Perfect for Easter. Thank you!
I made these lemon strawberry bars and they are delicious, they turned out perfect!
Thank you
could you use freeze dried Strawberries and if so how much, thank you!
I really am not sure… I think you will need to experiment.
Please let me know if I can make them with frozen strawberries ?
Thaw and drain well.
Tastes ok but the center got mushy after the first day.