Description
A delicious low-carb dessert that combines the flavors of strawberries and lemon in a moist blondie.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup erythritol
- 1/4 cup unsalted butter, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup strawberries, chopped
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
Instructions
- Preheat the oven to 350°F (175°C) and grease an 8×8 inch baking dish.
- In a bowl, mix almond flour, coconut flour, erythritol, baking powder, and salt.
- Add melted butter, eggs, vanilla extract, lemon juice, and lemon zest to the dry ingredients and mix until combined.
- Gently fold in chopped strawberries.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Allow to cool before cutting into squares.
Notes
- Store leftovers in an airtight container in the fridge for up to a week.
- These blondies can be frozen for up to three months.
Nutrition
- Serving Size: 1 blondie
- Calories: 120
- Sugar: 2g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg