Low-Carb Strawberry Lemon Blondies — Keto & Gluten-Free

These low-carb strawberry lemon blondies are soft and chewy, exactly what a good blondie should be. Bright lemon and fresh strawberries add a playful twist to this keto-friendly dessert, giving you a tasty bar that’s perfect for sharing or snacking.

Keto Lemon Blondie Recipe Features

• Chewy & sweet texture
• Flexible sweetener options — use your preferred low-carb sweetener
• About 4 net carbs per serving — suitable for many keto dieters and diabetics
• Gluten-free, keto & low carb
• Freezable: store unfrosted blondies in the freezer up to one month
• Adaptable: swap strawberries for other berries or trade lemon for lime (blackberry-lime blondies are delightful)

What Sweeteners Work Best in This Recipe?

For the blondie base, granular allulose gives an especially chewy, tender texture and resists crystallizing in the fridge. Boccasweet or similar granular blends will also perform well. Erythritol, Swerve, monk fruit blends, or xylitol can be used, but expect a firmer texture if stored cold; those sweeteners can make the bars less soft over time.

Avoid replacing the granular sweetener with liquid sweeteners in the batter — the dry-to-liquid balance matters for texture and structure.

For the frosting, powdered allulose blends nicely and produces a smooth, spreadable finish. Powdered erythritol blended with monk fruit also works. Liquid sweeteners are fine for frosting if you prefer a softer consistency.

Tips for the Blondie Batter

1. Melt butter gently so it’s just above room temperature. Use short microwave bursts to avoid overheating.
2. Add white chocolate chips to the melted butter and let them soften while you prepare the dry ingredients.
3. Sift or whisk dry ingredients — almond flour and coconut flour tend to clump.
4. Combine the butter/white chocolate mixture with vanilla, lemon zest, and one room-temperature egg; blend until smooth.
5. Add remaining eggs one at a time, mixing after each to maintain a silky batter.
6. Line and grease a 9×9 pan with parchment for easy removal. The batter is thick; press it evenly into the pan.

Tips for the Frosting

1. Use cold full-fat cream cheese and whip it first until smooth and spreadable.
2. Scrape the bowl sides to fully incorporate any cream cheese bits.
3. Add heavy cream, vanilla, and powdered sweetener and mix on low until combined, then increase speed and whip until soft and fluffy.
4. Stop before overbeating — overmixing can cause the frosting to break and become runny.

Storage and Serving Suggestions

Store finished blondies in the refrigerator, well covered. The chilled bars develop a chewy, slightly sticky texture and stay fresh for about four days.

Unfrosted blondies freeze very well for up to one month. Keep them wrapped tightly, thaw on the counter overnight, then frost just before serving for best texture.

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

Explore more low-carb, gluten-free squares and bar recipes for additional baking ideas and variations.

Low Carb Strawberry Lemon Blondies

Yield: 16

Prep Time: 5 minutes

Cook Time: 30 minutes

Additional Time: 1 hour

Total Time: 1 hour 35 minutes

Ingredients

Strawberry Lemon Blondie Batter

• 2/3 cup allulose
• 2 cups almond flour
• 6 Tbsp coconut flour
• 1/4 tsp xanthan gum
• 2 tsp baking powder
• 1/2 tsp salt
• 2 tsp vanilla
• 2/3 cup melted butter
• 2/3 cup melted sugar-free white chocolate
• 3 large room-temperature eggs
• 3/4 cup fresh chopped strawberries
• 2 Tbsp lemon rind
• 1/2 tsp strawberry bakery emulsion (optional)

Frosting

• 8 ounces cream cheese
• 1/4 cup powdered allulose (or preferred powdered sweetener)
• 1 cup heavy whipping cream
• 1 tsp vanilla
• 1 Tbsp fresh lemon juice
• 1 drop pink food coloring (optional)

Instructions

Blondie Batter

1. Preheat oven to 350°F. Grease and line a 9×9 pan with parchment paper.
2. Melt butter, add white chocolate chips, and let them soften while you prepare dry ingredients.
3. Sift or whisk almond flour, coconut flour, baking powder, salt, xanthan gum, and granular allulose until smooth.
4. Blend the butter and melted white chocolate together until glossy, then add to dry ingredients. Stir in vanilla, lemon rind, and one room-temperature egg until combined.
5. Add remaining eggs one at a time, mixing after each addition.
6. Fold in chopped strawberries and spread the thick batter evenly in the prepared pan.
7. Bake 27–32 minutes until edges and top are golden and set. The center may remain slightly soft. If the top browns too quickly, tent with foil and continue baking.
8. Remove from oven and cool completely on a rack before frosting.

Frosting

Cube cold cream cheese and beat in a stand mixer until smooth. Add vanilla, lemon juice, and powdered sweetener. Pour in heavy cream, mix on low until combined, then increase speed and whip until the mixture is light, fluffy, and spreadable. Do not overbeat.

Notes

Use room-temperature eggs. Cold eggs can cause the batter to seize. If needed, warm eggs quickly by placing them in a bowl of hot tap water for a few minutes.

Nutrition Information:

Yield: 16
Serving Size: 1

Amount Per Serving:
Calories: 242
Total Fat: 22g
Carbohydrates: 6g
Net Carbohydrates: 4g
Protein: 6g

Nutritional information is approximate. Net carbs are calculated as total carbs minus fiber; erythritol and other sugar alcohols are not included in carb counts.