Keto Strawberry Crumb Bars
User Reviews
4.5
Keto Strawberry Crumb Bars
Description
Keto Strawberry Crumb Bars combine a crumbly crust and topping made from almond flour, butter or coconut oil, sugar-free sweetener, and salt. The strawberry filling is prepared by boiling chopped fresh strawberries with sweetener and salt until fragrant and releasing their juices, then thickened with tapioca flour for a jam-like consistency. The crust mixture is split into two parts: one pressed into the base of a lined baking pan, and the reserved half used as topping once the strawberry filling is spread on top. Baking these layers yields bars with a tender, crumbly texture contrasting the thickened fruit filling.
The bars suit keto and low-carb diets by substituting traditional flour and sugar with almond flour and sugar-free sweeteners, while tapioca flour helps set the filling. They can be enjoyed chilled or at room temperature as a snack or dessert.
Ingredients
Strawberry Filling:
- 2 cups strawberry chopped in half, fresh
- 1 Tbsp sugar-free sweetener i use sugar-free brown sugar, of choice
- 2 tsp tapioca flour
- Pinch salt sea salt
Shortbread Crust and Topping:
- 2 cups almond flour superfine
- 6 Tbsp butter or coconut oil, melted, unsalted
- 3 Tbsp sugar-free sweetener i use sugar-free brown sugar, of choice
- Pinch salt sea salt
Instructions
Prepare the Strawberry Filling:
- Add the strawberries, sugar-free sweetener, and sea salt to a small saucepan, cover, and heat over medium heat. Bring this mixture to a full boil. Stir the strawberry mixture occasionally and allow it to continue to cook at a gentle boil until the strawberries have leached out a great deal of moisture and a lot of liquid forms. Add the tapioca flour and continue cooking, mashing the strawberries as you stir, until the mixture is very thick, about 20 minutes total. Remove from heat and set aside or refrigerate until ready to use.
- While the strawberry mixture is cooking, prepare the rest of the recipe.
- Preheat the oven to 350 degrees F and line a 8” x 8” cake pan with parchment paper.
- Prepare the Crust:
- Stir together all of the ingredients in a mixing bowl. Keep stirring until a thick, moist, crumbly dough forms.
- Measure out ½ cup of the crust mixture and place it in a bowl to use as the topping.
- Press the rest of the crust mixture into the parchment-lined cake pan until you have an even layer of crust. Poke several times with a fork to ensure even baking. Bake on the center rack of the preheated oven for 12 to 16 minutes, or until the crust is golden-brown and appears as though it has set up.
- Remove the crust from the oven.
Make the Bars:
- Spread the strawberry filling mixture over the crust in an even layer. Sprinkle the reserved topping mixture over the strawberry layer.
- Bake the bars for 20 to 25 minutes, or until the crumb bar topping is golden-brown. Remove from the oven and allow crumb bars to cool at least 30 minutes before slicing and serving.
- Note: I chill the bars in the refrigerator to allow them to cool completely before slicing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15bars
Amount Per Serving
Calories 144 kcal
% Daily Value*
| Serving | 1of 15 | |
| Calories | 144kcal | 7% |
| Carbohydrates | 7g | 2% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Fiber | 2g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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