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.