Keto Strawberry Shortcake Bars
Strawberry Shortcake Bars that have a crispy shortbread layer topped with dairy-free icing and finished with juicy sweet diced strawberries. Paleo, Keto, and Dairy Free. 10 net carbs per bar.
Servings: 16 bars
Ingredients
Shortbread Crust
- 2 cups almond flour
- 1/2 cup coconut flour
- 1/4 cup Monk Fruit granulated*
- 1/2 cup ghee melted
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 large egg
- 1/2 teaspoon xanthan gum*
Cream
- 8 oz. container dairy-free cream cheese I use Kite Hill
- 8 oz container light coconut whipped cream
- 1 1/4 cup powdered swerve*
- 1/2 teaspoon vanilla extract
Topping
- 3 1/2 cups chopped strawberries
- 2 tablespoons monk fruit sweetener granulated
Instructions
- Make The Crust: In a large mixing bowl, add all of the crust ingredients and mix them together. The consistency will be a crumbly texture. Transfer the crust into the parchment-lined baking pan. Spread it out with your fingers and press down to compact it together. Make sure the crust is an even layer.
- Bake the crust: Bake the crust for about 15 minutes in a 350F oven until it starts to brown and remove and set to the side and allow to cool completely around 30 minutes.
- Make the icing: place the ingredients into a mixing bowl and whip using a handheld mixer. Mix for 40 seconds or until combined.
- Assemble: Top the crust with an even layer of icing then top with the strawberries. Cut into 16 pieces and eat immediately or freeze for 3 hours.
- Storage: Store any leftovers in the freezer for up to 4 months. Simply allow them to thaw for 10-15 minutes and enjoy!
Notes
- You can also use erythritol, swerve, stevia in place of the Monk Fruit. If you are not low carb, you can use coconut sugar instead.
- If you are not dairy-free, feel free to sub regular cream cheese and whipped topping.
- If you want a thicker creamy topping, add an additional 1/3 cup of the powdered swerve.
- Each bar has 10 net carbs.