Strawberry Lemon Blondies (gluten free, low sugar) (Edit recipe)

All your summer tastebuds will thank you for these bars that are bursting with those summer flavors! These are gluten free, have a dairy free option, and are low sugar. Made with a coconut butter frosting instead of a powdered sugar one. The perfect level of sweetness

15 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	104
Fat:	10 g
Carbohydrates:	12 g
Protein:	3 g
Cholesterol:	23 g
Sodium:	120 mg
Fiber:	1 g
Sugars:	2 g
Calculated per serving.

by colleenshealthylife

Serves: 16

Ingredients

2.5 cups Almond Flour
0.666 cup Lakanto Classic Monkfruit Sweetener (with Allulose)
1 tsp Baking Powder
.5 tsp Sea Salt
6 Tbsp Unsalted Butter, Melted, or vegan butter
1 whole Egg
1 whole Egg Yolk
3 Tbsp Lemon Juice
1 tsp Lemon zest
1 tsp Pure Vanilla Extract
0.666 cup Strawberries

Strawberry Frosting

.25 cup Organic Coconut Butter
2 Tbsp Strawberry Rhubarb Simple Syrup, **
.25 cup Almond Milk

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Line a 9x9 with parchment paper
Mix dry ingredients, then add in wet
Once combined add strawberries and fold in
Bake at 325 for 30min until golden
Let cool completely
Make glaze by combining coconut butter, milk, and strawberry syrup together. Feel free to add some strawberry or raspberry freeze dried powder for a deeper pink (I did)

Notes

** I used strawberry syrup I made with warming frozen strawberries on the stove, blending until smooth, adding back to heat and then add in 1 tsp arrowroot starch mixed with 1 tsp water. It will thicken the heated strawberries in just a couple minutes can also use a premade strawberry syrup like Wabry brand