Keto Strawberry Coconut Bars – A Simple, Fresh, Low-Carb Treat
These Keto Strawberry Coconut Bars are the kind of dessert you want when you’re craving something sweet but want to stay on track. They’re soft, chewy, and layered with bright strawberry flavor and toasted coconut goodness. The ingredients are simple, and the steps are easy enough for a weekday bake.
You don’t need fancy equipment, and they’re sturdy enough to pack for a picnic or snack on the go. Best of all, they taste like summer in a square—without the sugar crash.
Ingredients
Method
- Prep your pan and oven. Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal. Lightly grease the parchment.
- Make the crust. In a bowl, combine almond flour, powdered sweetener, and salt. Stir in the melted butter and vanilla until the mixture looks like damp sand and clumps when pressed.
- Press and bake the base. Press the crust evenly into the pan. Use the back of a spoon to smooth it. Bake for 10–12 minutes until just set and lightly golden at the edges. Remove and let it cool for 5–10 minutes.
- Cook the strawberry layer. In a small saucepan, add strawberries, sweetener, lemon juice, and zest. Cook over medium heat for 5–7 minutes, stirring and gently mashing until the fruit breaks down.
- Thicken with chia. Remove from heat. Stir in chia seeds and vanilla. Let it sit for 5 minutes to thicken. Taste and adjust sweetness if needed.
- Mix the coconut topping. In a bowl, combine shredded coconut, egg, sweetener, melted coconut oil or butter, and a pinch of salt. Stir until evenly moistened and clumpy.
- Layer the bars. Spread the strawberry mixture evenly over the warm crust. Sprinkle the coconut topping across the surface, gently pressing to help it stick without squashing the strawberry layer.
- Bake to finish. Return the pan to the oven and bake for 18–22 minutes, until the coconut turns light golden and the edges are nicely browned.
- Cool completely. Let the bars cool in the pan, then chill for at least 1 hour. This helps them firm up for clean slices.
- Slice and serve. Lift the slab out with the parchment and cut into 12 bars. Add optional toasted almonds or a dusting of powdered sweetener if you like.
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These bars are a smarter alternative to classic strawberry squares, which are often loaded with sugar and flour. Here, you get a buttery almond flour crust, a lightly sweet strawberry layer, and a coconut topping that turns golden and fragrant in the oven.
The textures balance each other: soft base, jammy middle, and a gently crisp top. They’re made with low-carb ingredients, but they don’t taste like a compromise. Even non-keto friends will enjoy them.
Ingredients
- For the crust:
- 2 cups almond flour (finely blanched)
- 1/3 cup powdered erythritol or allulose (or your favorite keto sweetener)
- 1/4 teaspoon fine sea salt
- 1/2 cup unsalted butter, melted (or coconut oil for dairy-free)
- 1 teaspoon vanilla extract
- For the strawberry layer:
- 2 cups fresh strawberries, hulled and chopped (or frozen, thawed and drained)
- 2–3 tablespoons granular sweetener, to taste
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest (optional but brightens the flavor)
- 1 tablespoon chia seeds (for thickening)
- 1/2 teaspoon vanilla extract
- For the coconut topping:
- 1 1/4 cups unsweetened shredded coconut
- 1 large egg
- 2 tablespoons granular or powdered sweetener
- 2 tablespoons melted coconut oil or butter
- Pinch of salt
- Optional finishing touch: A sprinkle of toasted sliced almonds or a light dusting of powdered sweetener
Step-by-Step Instructions
- Prep your pan and oven. Preheat the oven to 350°F (175°C).
Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal. Lightly grease the parchment.
- Make the crust. In a bowl, combine almond flour, powdered sweetener, and salt. Stir in the melted butter and vanilla until the mixture looks like damp sand and clumps when pressed.
- Press and bake the base. Press the crust evenly into the pan.
Use the back of a spoon to smooth it. Bake for 10–12 minutes until just set and lightly golden at the edges. Remove and let it cool for 5–10 minutes.
- Cook the strawberry layer. In a small saucepan, add strawberries, sweetener, lemon juice, and zest.
Cook over medium heat for 5–7 minutes, stirring and gently mashing until the fruit breaks down.
- Thicken with chia. Remove from heat. Stir in chia seeds and vanilla. Let it sit for 5 minutes to thicken.
Taste and adjust sweetness if needed.
- Mix the coconut topping. In a bowl, combine shredded coconut, egg, sweetener, melted coconut oil or butter, and a pinch of salt. Stir until evenly moistened and clumpy.
- Layer the bars. Spread the strawberry mixture evenly over the warm crust. Sprinkle the coconut topping across the surface, gently pressing to help it stick without squashing the strawberry layer.
- Bake to finish. Return the pan to the oven and bake for 18–22 minutes, until the coconut turns light golden and the edges are nicely browned.
- Cool completely. Let the bars cool in the pan, then chill for at least 1 hour.
This helps them firm up for clean slices.
- Slice and serve. Lift the slab out with the parchment and cut into 12 bars. Add optional toasted almonds or a dusting of powdered sweetener if you like.
How to Store
- Refrigerator: Store in an airtight container for up to 5 days. The texture stays firm and the flavors meld nicely.
- Freezer: Freeze slices on a baking sheet, then transfer to a freezer bag.
They keep for up to 2 months. Thaw in the fridge overnight or at room temperature for 20–30 minutes.
- Travel tips: If packing to go, keep them chilled so the strawberry layer stays set.
Benefits of This Recipe
- Keto-friendly and low sugar: Sweetened with keto-friendly options, these bars help you avoid blood sugar spikes.
- Gluten-free by default: Almond flour creates a tender crust without wheat.
- Fresh, real ingredients: Strawberries and lemon bring natural flavor without artificial extras.
- Good fats and fiber: Almond flour, coconut, and chia provide satisfying fats and fiber to keep you full longer.
- Customizable: Easy to swap berries, adjust sweetness, or tweak the topping.
Pitfalls to Watch Out For
- Runny strawberry layer: If your berries are very juicy, cook a little longer to reduce moisture, or add an extra 1/2 teaspoon chia.
- Crumbly base: Don’t skip the brief pre-bake. It sets the crust so it can hold the filling.
- Burning coconut: Keep an eye on the last 5 minutes of baking.
If the top browns too fast, tent loosely with foil.
- Over-sweetening: Different sweeteners vary in sweetness. Start with less, then taste and adjust the strawberry layer before assembling.
- Cutting too soon: Warm bars will fall apart. Cool fully and chill for clean edges.
Variations You Can Try
- Berry swap: Use raspberries or a mix of strawberries and blueberries.
Adjust sweetener depending on tartness.
- Nutty crunch: Add 1/4 cup chopped pecans or almonds to the crust for extra texture.
- Cream cheese swirl: Beat 4 ounces softened cream cheese with 1–2 tablespoons sweetener and 1/2 teaspoon vanilla. Dollop over the strawberry layer and swirl before adding coconut.
- Chocolate drizzle: Once cooled, drizzle with melted sugar-free dark chocolate for a bakery-style finish.
- Dairy-free: Use coconut oil in the crust and topping instead of butter.
- Lemon-forward: Add 1/2 teaspoon lemon extract to the strawberry mix and a little zest to the crust.
FAQ
Can I use frozen strawberries?
Yes. Thaw them first and drain off excess liquid.
Cook the mixture a bit longer to reduce moisture before adding the chia seeds.
What’s the best sweetener for these bars?
Allulose gives a softer texture and less cooling effect, while erythritol keeps things a bit crisper. Blends work well too. Adjust to taste since sweetness can vary.
Do I have to use chia seeds?
They help thicken the strawberry layer without starch.
If you skip them, cook the strawberries longer to reduce liquid, or use 1/2 teaspoon xanthan gum whisked in off heat.
Can I make these nut-free?
Use a fine sunflower seed flour in place of almond flour. Note the flavor will be slightly earthier and the crust may bake a touch faster.
How do I keep the coconut from over-browning?
Bake in the middle rack and start checking at the 15-minute mark. If it’s browning quickly, cover loosely with foil until the center is set.
Are these bars suitable for diabetics?
They are low in net carbs and made with sugar substitutes, which can be helpful.
Still, individual responses vary, so monitor your blood sugar and choose sweeteners that work for you.
What size pan can I use?
An 8×8-inch pan is ideal. A 9×9 will produce thinner bars and may bake a few minutes faster. For a loaf pan, halve the recipe.
Final Thoughts
Keto Strawberry Coconut Bars bring together simple ingredients and bright, fresh flavor in a dessert that actually fits your goals.
They’re easy to make, easy to customize, and easy to love. Keep a batch in the fridge for weeklong treats or freeze a few for later. With a tender crust, jammy fruit, and toasty coconut top, these bars earn a permanent spot in your low-carb rotation.
Enjoy them with coffee, pack them for a snack, or serve them to friends—nobody will miss the sugar.
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