Strawberry Lemonade Bars (Dairy free + Keto & Paleo options)

Strawberry Lemonade Bars (Dairy free + Keto & Paleo options)

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Lemonade is good, but strawberry lemonade is even better! Same goes for Strawberry Lemonade bars, especially when they are lowcarb/keto! These bars are also gluten free, grain free, and dairy free!

These are based on my popular Key Lime Pie Bars, but made with lemon juice and strawberries.

Keto Strawberry Lemonade Bars

Ingredients

Crust

2 c. Blanched Almond Flour
1/3 c. Swerve Brown Sweetener* (coconut sugar for Paleo)
¼ tsp. Salt
¼ c. Coconut oil, very soft or melted
1 Egg

Filling

3/4 c. Lemon Juice
4 Eggs
½ c. Powdered Swerve (powdered cane sugar or maple syrup for Paleo)
¼ c. Coconut milk (full fat)**
8-9 Medium strawberries, divided

Makes 16 servings

Preheat oven to 350˚. Line 9” x 9” baking dish with parchment, with paper overhanging edges.

Combine almond flour and Swerve Brown Sweetener with a fork. Add remaining crust ingredients and combine. Press into bottom of dish. Bake for about 18 minutes or when edges are just starting to turn golden. Prepare filling so that it is ready when crust is done baking.

Strawberry Lemonade Bars crust
Crust baked

Chop half of the strawberries into 1/4 inch pieces. In a medium bowl, whisk together coconut milk and four eggs. If mixture isn’t smooth, blend with an electric mixer or immersion blender. Add lemon juice and Swerve Confectioners Sweetener. Whisk until blended. When crust is finished baking, remove from oven and pour filling over crust. Return to oven for 24–26 minutes, or until center appears set, but jiggly.

Strawberry Lemonade bars baked
Baked bars

Allow to cool on counter for 30–45 minutes. Then refrigerate for 2 or more hours before cutting into 16 bars. Slice remaining strawberries and top each bar.

 Enjoy!

* I like using Swerve Brown Sweetener for the crust, because it gives it more of a graham cracker flavor, but you can use regular granulated sweetener as well.

**Canned coconut milks vary greatly. This recipe works best with one with a very smooth, creamy consistency. I like Thai Kitchen, Golden Star, and Arroy-D brands. Some coconut milks are “grainy” or lumpy, which won’t affect the taste, but might not look as good.

Strawberry lemondade bars

Macros for one bar (cut into 16 bars)
Carb count excludes non caloric sweeteners because these do not affect blood sugar in most people. Net carb count excludes both fiber and sugar alcohols.

Per bar
Calories: 145 
Fat: 12g
Protein: 5
Carbs: 4
Fiber: 1g
Net carbs: 3g

After you’ve tried the recipe, share your pics! Tag me on Instagram @cindy.hilliard.nutrition

Here’s some more low carb or keto desserts to try:
Dairy Free Keto Cheesecake Mousse
Keto Carrot Cupcakes
Keto Chewy Chocolate Chip Cookies
Keto Key Lime Pie Bars
Keto Gooey Fudge Brownie Bars
Keto Pumpkin Spice Latte Bars
Grain Free Pop Tart Pastries
Keto Chocolate Peanut Butter Pie

Need a list of pantry staples you can order online? I’ve got you covered!

Keto Strawberry Lemonade Bars
Print

Keto Strawberry Lemonade Bars

Cook Time 45 minutes

Ingredients

Crust

  • 2 c. Blanched Almond Flour1/3 c. Swerve Brown Sweetener*
  • 1/3 c. Swerve Brown Sweetener* coconut sugar for Paleo
  • 1/4 tsp. Salt
  • ¼ c. Coconut oil very soft or melted
  • 1 Egg

Filling

  • 3/4 c. Lemon Juice
  • 4 Eggs
  • 1/2 c. Powdered Swerve powdered cane sugar or maple syrup for Paleo
  • 1/4 c. Coconut milk full fat**
  • 8-9 Medium strawberries chop 4-5 berries

Instructions

  • Preheat oven to 350˚. Line 9” x 9” baking dish with parchment, with paper overhanging edges.
  • Combine almond flour and Swerve Brown Sweetener with a fork. Add remaining crust ingredients and combine. Press into bottom of dish. Bake for about 18 minutes or when edges are just starting to turn golden. Prepare filling so that it is ready when crust is done baking.
  • Chop half of the strawberries into 1/4 inch pieces. In a medium bowl, whisk together coconut milk and four eggs. If mixture isn’t smooth, blend with an electric mixer or immersion blender. Add lemon juice and Swerve Confectioners Sweetener. Whisk until blended. When crust is finished baking, remove from oven and pour filling over crust. Return to oven for 24–26 minutes, or until center appears set, but jiggly.
  • Allow to cool on counter for 30–45 minutes. Then refrigerate for 2 or more hours before cutting into 16 bars. Slice remaining strawberries and top each bar.

Notes

* I like using Swerve Brown Sweetener for the crust, because it gives it more of a graham cracker flavor, but you can use regular granulated sweetener as well.
**Canned coconut milks vary greatly. This recipe works best with one with a very smooth, creamy consistency. I like Thai Kitchen, Golden Star, and Arroy-D brands. Some coconut milks are “grainy” or lumpy, which won’t affect the taste, but might not look as good.

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All content on CindyHilliard.com is for information purposes only and is not to be used in place of medical advice or treatment. Always seek the care of a medical professional if you have health concerns.

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Links on CindyHilliard.com may be affiliate links, which means that I may receive a small commission if a purchase is made by clicking a link. The price you pay is no different. This income helps support this website. I only share links to products that I truly use and recommend!

Cindy Hilliard Nutrition is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com

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