• Keto Strawberry Lemonade Bars

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

    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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