Fudgy keto lemon brownies topped with a bright sugar-free lemon glaze. Tangy, rich, and melt-in-your-mouth with a soft almond flour base.

Scale

Lemon brownies:

1 cup almond flour

1/2 cup erythritol (or keto sweetener of choice)

3 large eggs

1/2 cup unsalted butter, melted

2 tablespoons fresh lemon juice

1 tablespoon lemon zest

1 teaspoon vanilla extract

Pinch of salt

Lemon glaze:

1/2 cup powdered erythritol

1–2 tablespoons lemon juice

Optional: extra lemon zest

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2. Preheat oven to 350°F (175°C)

3. Line or grease an 8×8 baking pan

4. In a bowl whisk almond flour, erythritol, and salt

5. In another bowl whisk eggs, melted butter, lemon juice, lemon zest, and vanilla extract

6. Combine wet and dry ingredients and mix until smooth

7. Pour batter into prepared pan and smooth top

8. Bake for 18–25 minutes until edges are set and center is slightly soft

9. Let brownies cool completely before glazing

10.

11. For glaze:

12. Mix powdered erythritol with lemon juice until smooth

13. Drizzle over cooled brownies

14. Allow glaze to set before slicing

15.

Do not overbake for fudgy texture

Cool completely before adding glaze for best results

Use fresh lemon juice for stronger flavor

Store refrigerated up to 5 days