Can I use regular sugar instead of Swerve?

Absolutely. Swap in your favorite granulated or brown sugar. The recipe adapts effortlessly and the blondies will be every bit as moist and sweet.

Can I make this recipe gluten-free?

Yes! Certified gluten-free oat flour or a 1:1 gluten-free flour blend works beautifully. Be sure your white chocolate chips are gluten-free, too.

Do I have to use protein powder?

Not at all. You can simply leave out the protein powder and add a touch more flour if needed. The bars may be a hint less structured, but still delicious.

What’s the best way to get clean cuts?

Let the blondies cool completely before slicing, and use a sharp knife wiped clean between cuts. For extra perfection, chill the slab briefly to firm it up.

Lemon Blondies Recipe

Description

These zesty Lemon Blondies are a lighter, protein-packed twist on the classic dessert. Made with oat flour, coconut oil, and sweetened with Swerve brown sugar replacement, they’re deliciously moist, gluten-friendly, and an ideal treat for lemon lovers. The addition of vanilla protein powder and white chocolate chips adds a creamy, chewy texture, making them a wholesome and satisfying snack or dessert.

Ingredients

Units Scale

Main Ingredients
2.5 tbsp coconut oil, melted
2 eggs, room temperature
1 tsp vanilla extract
2.5 tsp lemon extract
4 tbsp unsweetened vanilla almond milk
1/4 cup Swerve brown sugar replacement
1/2 tsp salt
1 1/4 cups oat flour (150g)
2 tbsp vanilla protein powder (12g)
1/2 tsp baking powder
1/2 cup white chocolate chips
Optional Toppings
Fresh lemon slices or candied lemons

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Instructions

Prepare the Pan: Preheat the oven to 300°F (150°C). Line an 8 x 8 inch baking pan with parchment paper, ensuring the sides overlap so blondies are easy to lift out after baking.
Mix Wet Ingredients: Melt the coconut oil and add to a mixing bowl. Add the room temperature eggs, vanilla extract, lemon extract, and almond milk. Whisk well until fully combined.
Incorporate Sugar and Salt: Add the Swerve brown sugar replacement and salt to the wet mixture. Mix thoroughly until the sugar dissolves and there are no clumps remaining.
Add Dry Ingredients: To the same bowl, add oat flour, vanilla protein powder, and baking powder. Stir until the batter is smooth and all ingredients are well incorporated.
Fold in Chips: Gently fold in the white chocolate chips, making sure they are evenly distributed throughout the batter.
Spread in Pan: Pour the batter into the prepared pan. Use a spatula to spread it evenly, covering the entire pan.
Bake: Place the pan in the oven and bake for 13 minutes. The blondies are done when they are set but still soft in the center.
Cool and Serve: Allow the blondies to cool in the pan before lifting out using the parchment paper. Cut into 12 equal squares. Top with fresh lemon slices or candied lemons if desired for extra lemon flavor.

Notes

All nutritional data provided are estimates.
You can substitute oat flour with all-purpose flour or gluten-free flour as needed.
Real sugar can be used instead of Swerve brown sugar replacement.
Ensure eggs are at room temperature for even mixing and best texture.
Do not over-bake to maintain chewy, moist blondies.

Nutrition

Serving Size: 1 blondie
Calories: Approx 110
Sugar: Approx 4g
Sodium: Approx 120mg
Fat: Approx 5g
Saturated Fat: 2g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: Approx 14g
Fiber: 1g
Protein: 3g
Cholesterol: 23mg

Description

Ingredients

Main Ingredients

Optional Toppings

Instructions

Notes

Nutrition