I baked keto lemon blondies studded with fresh strawberries and finished them with a strawberry lemon glaze, and my take on Keto Friendly Strawberry Desserts uses just a few low-carb pantry staples.

Jump to Recipe

I get bored of the same old sweets, so I made these Keto Strawberry Lemon Blondies to wake up snack time. The blanched almond flour gives them a tender, slightly nutty base while fresh strawberries burst in sweet pockets, and a glossy strawberry lemon glaze brightens every bite.

I love that they feel a little fancy but are easy enough for a quick bake, the kind of thing I bring to brunch when I want Keto Strawberry flair without the fuss. If you like a Low Carb Strawberry Dessert Easy that still tastes indulgent, these will disappear fast, trust me they’re addictive.

Ingredients

Print Recipe (No Advertisments)

Almond flour: nutty, low-carb, adds protein and fiber, makes bars tender but sometimes crumbly.
Coconut flour: so absorbent, adds fiber and body, use little or it goes dry.
Granulated erythritol: sweetens without sugar, zero net carbs, can feel cooling on tongue.
Powdered erythritol: for smooth glaze, dissolves better, helps look pretty and not grainy.
Butter: provides richness, fat for keto texture and flavor, browns for that blondie crust.
Eggs: bind everything, add protein and lift, give a custardy center when not overbaked.
Fresh strawberries and lemon: strawberries add sweet-tart fruitiness, lemon adds bright, acidic zip.

Ingredient Quantities

2 cups blanched almond flour, finely ground

2 tablespoons coconut flour

1 teaspoon baking powder

1/4 teaspoon fine sea salt

1/2 cup granulated erythritol

1/2 cup unsalted butter, melted

3 large eggs

2 teaspoons vanilla extract

1 tablespoon lemon zest (about 1 lemon)

2 tablespoons fresh lemon juice

1 cup fresh strawberrys, hulled and diced (about 6-8 oz)

1/2 cup powdered erythritol (confectioners style)

1/4 cup mashed fresh strawberries

1 to 2 tablespoons fresh lemon juice, extra for glaze

1 to 2 tablespoons heavy cream or unsweetened almond milk

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350 F and line an 8×8 inch pan with parchment, lightly greasing the paper so the blondies come out easy.

2. In a bowl whisk together 2 cups finely ground blanched almond flour, 2 tablespoons coconut flour, 1 teaspoon baking powder, 1/4 teaspoon fine sea salt and 1/2 cup granulated erythritol until well combined and a bit airy.

3. In a separate bowl mix 1/2 cup melted unsalted butter (let it cool a little), 3 large eggs, 2 teaspoons vanilla extract, 1 tablespoon lemon zest and 2 tablespoons fresh lemon juice until smooth and shiny; room temp eggs help everything blend better.

4. Pour the wet into the dry and stir just until mostly combined, dont overmix or you’ll get dense blondies, batter should be thick but foldable.

5. Toss 1 cup hulled, diced fresh strawberries with a teaspoon of almond flour to help keep them from sinking and bleeding, then gently fold the berries into the batter.

6. Spread the batter evenly in the prepared pan, smooth the top and bake 22 to 28 minutes until edges are golden and a toothpick comes out with moist crumbs but not raw batter. Let cool completely in the pan on a rack, at least 1 hour.

7. While the blondies cool make the glaze by combining 1/2 cup powdered erythritol with 1/4 cup mashed fresh strawberries, 1 to 2 tablespoons extra fresh lemon juice and 1 to 2 tablespoons heavy cream or unsweetened almond milk; whisk until smooth. If your powdered erythritol is grainy pulse it in a blender first or heat the mix a few seconds to dissolve then cool.

8. Pour or spoon the glaze over the cooled blondies, spread evenly and let set about 15 to 30 minutes; chilling for 10 to 20 minutes will firm the glaze and make cleaner cuts.

9. Use a sharp knife wiped between cuts to slice into squares. Store in the fridge up to 5 days or freeze well wrapped for longer storage.

10. Quick tips: use finely ground blanched almond flour and measure by spooning into the cup, pat juicy strawberries dry if very wet, dont substitute a lot more coconut flour because it soaks up moisture, and chilling before slicing gives the best looking bars.

Equipment Needed

1. 8×8 inch baking pan, lined with parchment and lightly greased
2. Mixing bowls, at least 2 (one for dry, one for wet)
3. Measuring cups and spoons for both dry and wet ingredients
4. Whisk for dry mix and a fork or whisk for the wet mix
5. Rubber spatula or wooden spoon to fold batter without overmixing
6. Microplane or fine grater for lemon zest
7. Small knife and cutting board for hulling and dicing strawberries, plus a sharp knife for slicing bars
8. Cooling rack to let the blondies cool fully before glazing
9. Small blender or spice grinder (to pulse powdered erythritol if it’s grainy) and a small bowl for whisking the glaze

FAQ

Q: Can I use frozen strawberries instead of fresh?

Yes, but thaw them fully and drain or pat dry real good so they dont release too much moisture into the batter. Toss the drained pieces in a teaspoon of almond flour so they dont sink, then fold in gently to avoid turning the batter pink and runny.

Q: My blondies had a soggy middle. How do I fix that?

Most likely too much moisture or underbaked. Make sure strawberries are well drained, dont overmix (that makes the batter dense), and bake until a toothpick comes out with moist crumbs not wet batter. Let the pan cool completely before cutting so they set up.

Q: Can I swap the erythritol or use a different sweetener?

You can use 1:1 monk fruit granulated sweetener in place of granulated erythritol. Allulose also works 1:1 and gives browner edges. Avoid straight liquid stevia since its concentrated. For the glaze, use powdered style sweetener to avoid grainy texture; if you only have granulated, pulse it very fine or warm it with the cream to dissolve.

Q: Any tips for a prettier, non-bleeding strawberry swirl?

Puree just 1/4 cup strawberries for the glaze and reserve the diced ones for the batter. Fold the diced berries in last and do it gently. If you want a bright glaze color, stir in the mashed strawberries at the end, but dont overdo it or the glaze will be too thin.

Q: Can I make these nut free or change the flours?

Almond flour is key for texture in this keto blondie, so nut-free swaps will change the result. Sunflower seed flour can replace almond flour about 1:1 but may need an extra egg or two tablespoons more binder and the color can shift slightly. If you try it, expect a slightly different flavor and texture.

Q: How do I store or freeze them?

Store in an airtight container at room temp for 2-3 days or in the fridge up to a week. For longer storage slice and freeze on a tray then bag them for up to 2 months. Thaw in the fridge or at room temp and warm a few seconds in the microwave if you want them soft again.

Keto Strawberry Lemon Blondies Recipe Substitutions and Variations

Blanched almond flour (2 cups): swap with almond meal 1:1. It’s a bit coarser so the blondies may be slightly denser, but they still taste great. If you’re desperate and only have coconut flour, use about 1/4 to 1/3 cup coconut flour plus 2 extra eggs or extra liquid, because coconut flour soaks up a lot of moisture.
Coconut flour (2 tablespoons): you can just leave it out and add 2 tablespoons more almond flour, or use 2 tablespoons ground flaxseed (flax meal) for extra binding. Flax makes them a tad firmer and gives a mild nutty flavor, but it’s fine.
Granulated erythritol (1/2 cup): replace with a 1:1 monk fruit/erythritol blend (like Lakanto) for the same sweetness, or use allulose about 1:1 too. Note allulose browns more and can be a touch less sweet so taste and tweak if needed. If using concentrated stevia, follow the conversion on the package since it’s much sweeter.
Unsalted butter, melted (1/2 cup): swap for melted coconut oil 1:1 for a dairy free option, or use ghee 1:1 if you want butter flavor but no milk solids. Coconut oil may give a light coconut note, which actually goes well with lemon and strawberry.

Pro Tips

– Weigh the almond flour if you can, dont rely on cup measures. Almond flour varies a lot by brand, so 192 to 200 g total will give more consistent texture than “two cups” and will stop the blondies from coming out too dry or too wet.

– Let the mixed batter rest 10 to 15 minutes before you bake. That gives the coconut flour and almond flour a sec to absorb moisture so the crumb sets up more evenly and you get fewer big air pockets.

– Use an oven thermometer and check a few minutes before the low end of the bake time. Many home ovens run hot or cold, and rotating the pan once halfway through fixes hot spots. Pull when a toothpick has moist crumbs, not wet batter.

– For a silky, non-grainy glaze, pulse powdered erythritol in a spice grinder first if it seems gritty, warm the strawberry puree gently to help it dissolve, then strain out seeds and whisk in the powdered sugar slowly. A teaspoon of butter or a splash of cream can add shine and keep the glaze from cracking when chilled.

Keto Strawberry Lemon Blondies Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I baked keto lemon blondies studded with fresh strawberries and finished them with a strawberry lemon glaze, and my take on Keto Friendly Strawberry Desserts uses just a few low-carb pantry staples.

Servings

servings

Calories

289

kcal

Equipment: 1. 8×8 inch baking pan, lined with parchment and lightly greased
2. Mixing bowls, at least 2 (one for dry, one for wet)
3. Measuring cups and spoons for both dry and wet ingredients
4. Whisk for dry mix and a fork or whisk for the wet mix
5. Rubber spatula or wooden spoon to fold batter without overmixing
6. Microplane or fine grater for lemon zest
7. Small knife and cutting board for hulling and dicing strawberries, plus a sharp knife for slicing bars
8. Cooling rack to let the blondies cool fully before glazing
9. Small blender or spice grinder (to pulse powdered erythritol if it’s grainy) and a small bowl for whisking the glaze

Ingredients

2 cups blanched almond flour, finely ground
2 tablespoons coconut flour
1 teaspoon baking powder
1/4 teaspoon fine sea salt
1/2 cup granulated erythritol
1/2 cup unsalted butter, melted
3 large eggs
2 teaspoons vanilla extract
1 tablespoon lemon zest (about 1 lemon)
2 tablespoons fresh lemon juice
1 cup fresh strawberrys, hulled and diced (about 6-8 oz)
1/2 cup powdered erythritol (confectioners style)
1/4 cup mashed fresh strawberries
1 to 2 tablespoons fresh lemon juice, extra for glaze
1 to 2 tablespoons heavy cream or unsweetened almond milk

Directions

Preheat oven to 350 F and line an 8×8 inch pan with parchment, lightly greasing the paper so the blondies come out easy.
In a bowl whisk together 2 cups finely ground blanched almond flour, 2 tablespoons coconut flour, 1 teaspoon baking powder, 1/4 teaspoon fine sea salt and 1/2 cup granulated erythritol until well combined and a bit airy.
In a separate bowl mix 1/2 cup melted unsalted butter (let it cool a little), 3 large eggs, 2 teaspoons vanilla extract, 1 tablespoon lemon zest and 2 tablespoons fresh lemon juice until smooth and shiny; room temp eggs help everything blend better.
Pour the wet into the dry and stir just until mostly combined, dont overmix or you'll get dense blondies, batter should be thick but foldable.
Toss 1 cup hulled, diced fresh strawberries with a teaspoon of almond flour to help keep them from sinking and bleeding, then gently fold the berries into the batter.
Spread the batter evenly in the prepared pan, smooth the top and bake 22 to 28 minutes until edges are golden and a toothpick comes out with moist crumbs but not raw batter. Let cool completely in the pan on a rack, at least 1 hour.
While the blondies cool make the glaze by combining 1/2 cup powdered erythritol with 1/4 cup mashed fresh strawberries, 1 to 2 tablespoons extra fresh lemon juice and 1 to 2 tablespoons heavy cream or unsweetened almond milk; whisk until smooth. If your powdered erythritol is grainy pulse it in a blender first or heat the mix a few seconds to dissolve then cool.
Pour or spoon the glaze over the cooled blondies, spread evenly and let set about 15 to 30 minutes; chilling for 10 to 20 minutes will firm the glaze and make cleaner cuts.
Use a sharp knife wiped between cuts to slice into squares. Store in the fridge up to 5 days or freeze well wrapped for longer storage.
Quick tips: use finely ground blanched almond flour and measure by spooning into the cup, pat juicy strawberries dry if very wet, dont substitute a lot more coconut flour because it soaks up moisture, and chilling before slicing gives the best looking bars.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.