These Low Carb Lemon Brownies have 3g carbs per serving. They're made with almond flour, sugar-free white chocolate, and fresh lemon zest for brightness and topped with a lemon glaze. The batter comes together in under 15 minutes and bakes for 45 minutes.
A Quick Look at the Recipe
✅ Recipe Name: Low Carb Lemon Brownies
🕒 Ready In: 60 minutes
👪 Serves: 16 servings
🍽 Calories: 329 | Protein: 4g | Carbs: 3g | Sugar: 1g
🥣 Main Ingredients: lemon, sugar free white chocolate, almond flour
📖 Dietary Info: low carb, gluten free
👌 Difficulty: Easy, mix in one bowl, baking pan
Summarize and Save this Content on
After testing dozens of sugar-free brownie recipes, I've figured out exactly why most fail and how to make ones that actually taste good.
If you love lemon flavor like I do, you've got to try my other low carb lemon recipes: my Sugar Free Lemon Loaf, Sugar Free Lemon Muffins, Sugar Free Lemon Cookies, and Sheet Pan Lemon Garlic Chicken.
Jump To:
- A Quick Look at the Recipe
- Why Low Carb Lemon Brownies Are a Game-Changer
- Ingredients for Low Carb Lemon Brownies
- The Unique Technique: Releasing Lemon Oil from Zest
- Step by step instructions
- How to make low carb lemon brownies?
- Making the Lemon Glaze
- Recipe Tips and Troubleshooting
- Why Low Carb Lemon Brownies Stay Fudgy (Not Cakey)
- Macros and Nutrition Breakdown
- Sweetener Selection: Which One Works Best?
- Recipe Variations
- Storage, Freezing and Make Ahead Tips
- Frequently Asked Questions
- Low carb dessert recipes
- Recipe Card
Why Low Carb Lemon Brownies Are a Game-Changer
These sugar-free lemon brownies deliver the dessert satisfaction you're looking for without the carb guilt.
- Low carb lemon brownies combine fresh lemon zest with minimal carbs, nothing like traditional chocolate brownies.
- Just 3g carbs per serving. These lemon brownies fit any low-carb eating plan, whether you're counting macros or just watching carbs.
- Brownie texture, not bar texture. This low carb lemon brownie recipe delivers fudgy layers, unlike lemon bars with shortbread crusts.
- Sugar-free lemon brownies use white chocolate instead of cocoa, creating a custardy texture that keto chocolate brownies don't have.
- Fresh lemon zest balances sweetness, so this diabetic-friendly lemon brownie needs less sugar substitute than chocolate versions.
- Fits any low-carb lifestyle. Whether low-carb, keto, or just reducing sugar, this lemon brownie recipe delivers.
Ingredients for Low Carb Lemon Brownies
- Granular sweetener: Use erythritol or allulose for the best results in low carb lemon brownies.
- Fresh lemon zest: Microplane-grated from unwaxed lemons, the oils are where the flavor lives.
- Fresh lemon juice: Always fresh, never bottled, or you'll get artificial aftertaste.
- Sugar-free white chocolate: Gives these lemon brownies their rich, custardy texture.
- Unsalted butter: Melted and combined with the white chocolate in the batter.
- Large eggs: Room temperature for smooth mixing in your lemon brownie recipe.
- Blanched almond flour: Prevents grittiness and keeps the texture fudgy.
- Salt, Baking Powder
- Powdered sweetener and lemon juice for the glaze.
* See the recipe card for a complete list of ingredients and measurements.
The Unique Technique: Releasing Lemon Oil from Zest
This is what makes these low carb lemon brownies taste so vibrant.
- Combine the sweetener and zest. Mix granular sweetener with freshly grated lemon zest in a small bowl.
- Rub with your fingertips. Gently rub the sweetener and zest together for 30-60 seconds until fragrant.
- What's happening? The sweetener crystals break down the zest, releasing aromatic oils, creating an intensified lemon flavor.
- Why this matters for lemon brownies. Fresh-zested, oil-infused sweetener beats store-bought lemon extract every time.
Step by step instructions
How to make low carb lemon brownies?
- Step 1: Prep and mix.
- Step 2: Combine ingredients.
STEP 1: Prep & Mix Lemon Sugar: Preheat oven to 350°F and line an 8×8 parchment-lined baking pan. Combine sweetener and fresh lemon zest in a bowl; rub together with your fingertips until fragrant (about 1 minute).
STEP 2: Melt & Combine All Ingredients: Melt white chocolate and butter in the microwave, combine with lemon zest and sweetener, and whisk smooth. Add lemon juice and eggs, whisk again. Fold in almond flour, salt, and baking powder until just combined.
- Step 3: Bake
- Step 4: Glaze brownies.
STEP 3: Bake: Transfer batter to prepared pan and bake at 350°F for 40-45 minutes until a toothpick comes out clean with just a few moist crumbs. Cool completely in pan.
STEP 4: Glaze & Cut: Make glaze by whisking powdered sweetener and lemon juice together. Spread over cooled brownies, let set 15-20 minutes, then cut into squares.
Making the Lemon Glaze
Whisk powdered sweetener and fresh lemon juice until thick but pourable. Spread over cooled low carb lemon brownies, the glaze sets fast. Wait 15-20 minutes before slicing.
- Powdered sweetener contains starch that creates a paste and hardens as it cools.
- Too much juice makes a runny glaze; too little won't spread. Adjust in small increments.
Recipe Tips and Troubleshooting
- Too cakey: Overbaked OR too much baking powder.
- Too oily: Overheated white chocolate OR butter not incorporated, whisk longer.
- Dry, crumbly: Baked too long OR old almond flour, buy fresh and store in fridge.
- Not lemony enough: Used bottled juice OR skipped zest-rubbing step OR lemon extract without zest.
- Grainy glaze: Lumpy powdered sweetener OR added glaze while warm, let brownies cool completely.
- Glaze won't set: Too much lemon juice OR used granulated sweetener, use powdered only.
- Sinking middle: Oven temperature off OR pan too small, verify with thermometer and use 8×8 pan.
Why Low Carb Lemon Brownies Stay Fudgy (Not Cakey)
These low carb lemon brownies stay fudgy because of how the ingredients work together.
- Blanched almond flour creates structure without gluten in these sugar-free lemon brownies.
- White chocolate adds fat that keeps brownies moist.
- Baking at 350°F keeps edges set while centers stay fudgy in this low carb lemon brownie.
- Sugar alcohols don't brown like sugar, giving you a softer top than traditional brownies.
Macros and Nutrition Breakdown
Per brownie: 190 calories | 17g fat | 3g carbs | 1g fiber | 2g net carbs | 1g sugar | 4g protein.
- Almond flour and the sugar-free white chocolate create a macro profile that fits low carb lemon brownies into keto and low-carb diets.
- 3g carbs per brownie keeps these sugar-free lemon brownies well below typical dessert limits.
- 4g protein from eggs and almond flour gives these brownies more satiety than traditional versions.
Sweetener Selection: Which One Works Best?
Erythritol: Clean taste, no aftertaste; creates slight crystalline finish like real brownie crackle.
Allulose: Smoother texture than erythritol; browns slightly like sugar (better glaze appeal).
Monk fruit blend: Sweetest per gram, use 15-20% less; avoid pure monk fruit (bitter aftertaste).
Xylitol: Not recommended; causes digestive upset and a greasier texture.
Stevia: Too intensely sweet; creates a metallic aftertaste with white chocolate.
Recipe Variations
- Lime: Swap lemon for lime (1:1 ratio) in this low carb brownie recipe.
- Mixed citrus: Combine lemon and lime for complex flavor in your sugar-free brownies.
- Poppy seed: Add poppy seeds to lemon brownies for texture contrast.
- Coconut: Swap some almond flour for shredded coconut to reduce carbs further.
- Berry swirl: Fold frozen raspberries or blueberries into these low carb lemon brownies before baking.
Storage, Freezing and Make Ahead Tips
- Room temperature: Airtight container up to 3 days.
- Refrigerator: Wrapped tightly up to 7 days.
- Freezer: Wrap individually and freeze up to 6 months. Thaw at room temperature 30 minutes.
- Make-ahead: Bake 1-2 days ahead; glaze the day of serving.
Pro Tip: These low carb lemon brownies freeze beautifully for grab-and-go snacks.
Frequently Asked Questions
Yes, substitute equal parts sunflower seed flour or pumpkin seed flour; texture will be slightly less smooth but still fudgy. Test a batch first as seed flours absorb liquid differently.
These brownies have 3g carbs per serving. They're lower carb than most desserts, but individual sweetener reactions vary. Check with your doctor or dietitian before adding them to your routine.
Lemon bars have a shortbread crust and custardy filling. Low carb lemon brownies are a single dense, fudgy layer with lemon throughout. Brownies are faster to make and contain fewer carbs overall.
Hungry for more?
Subscribe to my newsletter and follow along on Facebook, YouTube and Instagram for all of the latest updates.
Recipe Card
Low Carb Lemon Brownies
RECIPE VIDEO
Ingredients
- 1 cup granular sweetener
- 3 tablespoon lemon zest
- 1 cup sugar free white chocolate chips
- ¾ cup unsalted butter
- 3 large eggs
- 3 tablespoon lemon juice
- 1 cup almond flour
- ⅛ teaspoon salt
- ½ teaspoon baking powder
Lemon Glaze
- ¾ cup powdered sweetener sugar substitute
- 1.5 tablespoon lemon juice
Instructions
- Preheat your oven to 350°F and line an 8×8 baking pan with parchment paper.
- In a large bowl, combine granular sweetener with freshly grated lemon zest and rub together with your fingertips for 30-60 seconds until fragrant.
- In a separate microwave-safe bowl, combine sugar free white chocolate chips and unsalted butter. Microwave in 30-second intervals, stirring between each, until completely smooth. Pour the melted chocolate and butter into the lemon zest mixture and whisk until glossy.
- Stir in fresh lemon juice and eggs, whisk together.
- Stir in the almond flour, salt, and baking powder until just combined.
- Pour the batter into your prepared pan and bake at 350°F for 40-45 minutes until a toothpick inserted in the center comes out clean with just a few moist crumbs. Let cool completely in the pan for at least 2 hours.
- For the glaze, whisk together powdered sweetener and fresh lemon juice until thick but pourable. Spread over the cooled brownies and let set for 15-20 minutes. Cut into squares and serve.
Notes
- Don't skip the lemon zest rubbing step; it's what makes these taste so lemony.
- Room temperature eggs mix more smoothly and won't deflate the batter.
- Underbaked is better than overbaked; they continue cooking as they cool.
- Let brownies cool completely in the pan before removing or they'll fall apart.
- Fresh lemon juice only, bottled tastes off.
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Oscar Chimenti says
I've made these a dozen times and they're the best low carb brownies I've ever had, fudgy, lemony, and nobody guesses they're low carb.