Keto Glazed Lemon Blondies

If you love lemon desserts but want to keep things keto friendly, these glazed lemon blondies are going to make your day.

They’re soft, buttery, and packed with fresh lemon flavor. The glaze on top adds just the right amount of extra sweetness and tang.

This recipe is low carb and made with almond flour and monk fruit sweetener, so you can enjoy a treat without worrying about your carb count.

They come together really quickly too. One bowl for the batter, a simple glaze, and you’re done.

Whether you’re bringing these to a gathering or just making them for yourself on a Sunday afternoon, they’re the kind of dessert that disappears fast.

Why You’ll Love This Recipe

Bright and Refreshing Flavor – The fresh lemon juice and zest give these blondies a bright tangy taste that feels light and perfect for any season.

Soft and Chewy Texture – Almond flour and butter create a rich chewy center with golden edges that taste just like classic bakery blondies.

The Glaze Takes It to the Next Level – That simple lemon glaze on top adds a sweet citrusy finish that makes these look and taste absolutely irresistible.

Recipe Ingredients

For the Blondies

• 2 cups Almond Flour
• 1/3 cup Melted Unsalted Butter
• 1/2 cup Granulated Monk Fruit Sweetener
• 2 large Eggs
• 2 tbsp Fresh Lemon Juice
• 2 tsp Lemon Zest
• 1 tsp Vanilla Extract
• 1/2 tsp Baking Powder
• 1/4 tsp Salt

For the Lemon Glaze

• 1/4 cup Powdered Monk Fruit Sweetener
• 1 tbsp Fresh Lemon Juice
• 1 tsp Lemon Zest

How To Make

Step 1

Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.

Step 2

In a large bowl, whisk together the melted butter and monk fruit sweetener. Add the eggs, lemon juice, lemon zest, and vanilla extract. Whisk until everything is smooth and the zest is evenly distributed.

Step 3

Add the almond flour, baking powder, and salt. Stir with a spatula until a thick, smooth batter forms. The lemon zest should be visible throughout.

Step 4

Spread the batter evenly into the prepared pan and smooth the top.

Step 5

Bake for 22 to 25 minutes, until the top is light golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let the blondies cool completely in the pan.

Step 6

Once cooled, make the glaze by whisking together the powdered monk fruit sweetener and lemon juice until smooth and pourable. If it is too thick, add a tiny splash more lemon juice.

Step 7

Drizzle the lemon glaze over the cooled blondies in thin lines. Sprinkle the remaining lemon zest over the top. Let the glaze set for 10 minutes before slicing into 16 squares.

Tips

Let the Butter Cool Before Mixing

After you melt the butter, give it a couple minutes to cool down before you add the eggs. If the butter is too hot, it will partially cook the eggs and you’ll end up with little scrambled egg bits in your batter.

It should feel warm to the touch but not hot. A good rule is if you can comfortably dip your finger in it, it’s ready to go.

Zest Before You Juice

Always zest your lemons before you cut them open and juice them. Trying to zest a lemon that’s already been cut in half is slippery and frustrating, and you’ll get way less zest off of it.

Use a microplane or the small holes on a box grater. Only zest the bright yellow outer layer and stop as soon as you see white underneath. That white part is the pith and it’s bitter, which will throw off the flavor of your blondies.

Smooth the Top Carefully

Almond flour batter is thick and sticky, so it won’t spread out on its own like regular batter would. Use the back of a spatula or a spoon to push it into all four corners and flatten the surface as evenly as you can.

If one side is thicker than the other, the thin side will overbake and get dry while the thick side is still underdone. Taking an extra minute to even it out makes a big difference.

More Recipes

• Low Carb Lemon Bars
• Keto Lemon Cookies
• Keto Lemon Blueberry Pound Cake
• Keto Raspberry White Chocolate Blondies
• Low Carb Maple Pecan Blondies

Frequently Asked Questions

How should I store these blondies, and how long do they last?

Store them in an airtight container in the fridge for up to 5 days. Because almond flour baked goods have more moisture than regular ones, keeping them chilled helps them stay fresh and hold their shape.

You can also freeze them for up to 2 months. Just separate the squares with small pieces of parchment paper so they don’t stick together, and thaw them in the fridge overnight when you are ready to enjoy them.