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Homemade Keto Strawberry Crumb Bars photo

Keto Strawberry Crumb Bars

These Keto Strawberry Crumb Bars are a guilt-free, low-carb delight with juicy strawberries and a buttery almond flour crumb topping. Perfect for keto lovers!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 9 servings
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

Strawberry Filling
  • 2 cups fresh strawberries chopped in half
  • 1 Tbsp sugar-free sweetener I use sugar-free brown sugar
  • 2 tsp tapioca flour
  • pinch sea salt
Crust and Crumb Topping
  • 2 cups superfine almond flour
  • 6 Tbsp unsalted butter or coconut oil melted
  • 3 Tbsp sugar-free sweetener I use sugar-free brown sugar
  • pinch sea salt

Equipment

  • 8x8-inch baking pan
  • Mixing bowls
  • Spatula or wooden spoon
  • Measuring cups and spoons
  • Baking parchment paper
  • Sharp knife

Method
 

Prepare the Strawberry Filling
  1. Wash and chop the fresh strawberries in half. In a medium bowl, combine the strawberries with 1 tablespoon of sugar-free sweetener, 2 teaspoons of tapioca flour, and a pinch of sea salt. Stir gently to coat the berries evenly.
Make the Crumb Base
  1. In another bowl, mix together 2 cups superfine almond flour, 3 tablespoons sugar-free brown sugar substitute, and a pinch of sea salt. Pour in the melted unsalted butter or coconut oil and stir until the mixture clumps together like coarse crumbs. Reserve about one-third of this crumb mixture for the topping.
Assemble the Bars
  1. Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal. Press the remaining two-thirds of the crumb mixture evenly into the bottom of the pan to create a firm crust layer. Spread the strawberry filling evenly over the crust.
  2. Sprinkle the reserved crumb mixture evenly over the strawberry layer as the topping.
Bake and Cool
  1. Preheat the oven to 350°F (175°C). Bake the bars for 35-40 minutes, until the topping is golden brown and the filling is bubbly. Remove from oven and allow to cool completely in the pan before slicing.

Notes

  • Use fresh, ripe strawberries that are firm but juicy for the best texture and flavor.
  • If superfine almond flour is unavailable, pulse regular almond flour in a food processor to achieve a finer texture.
  • Substitute coconut oil for butter for a lighter fat profile and subtle tropical flavor.
  • Store bars in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
  • Press crust firmly and allow bars to cool completely to prevent sogginess and help slicing.