Keto Strawberry Coconut Bars – Bright, Simple, and Satisfying
These Keto Strawberry Coconut Bars bring together sweet-tart berries, toasty coconut, and a buttery almond crust—without the sugar crash. They’re easy to make, slice cleanly, and store well for quick snacks or desserts. If you love a treat that’s not overly sweet but still feels special, this one hits the mark.
The layers bake up tender with a slight chew, and the strawberry swirl looks as good as it tastes. Perfect for weekday meal prep, potlucks, or a cozy afternoon coffee break.
Ingredients
Method
- Prep the pan and oven: Heat the oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving overhang for easy lifting.
- Make the strawberry chia sauce: In a small saucepan, combine 1 1/2 cups chopped strawberries (fresh or frozen), 1–3 tablespoons granulated sweetener (to taste), and 1 tablespoon lemon juice. Cook over medium heat for 5–7 minutes until juicy and soft. Mash lightly, then stir in 1 tablespoon chia seeds. Simmer 1 minute, remove from heat, and let thicken while you prep the crust.
- Mix the crust: In a bowl, combine 1 3/4 cups almond flour, 3 tablespoons granulated sweetener, and a pinch of salt. Stir in 5 tablespoons melted butter (or coconut oil) and 1 teaspoon vanilla. The mixture should look like damp sand and hold when pressed.
- Par-bake the crust: Press the crust firmly and evenly into the lined pan. Bake for 10–12 minutes, until just set and lightly golden at the edges. Set aside.
- Make the coconut layer: In a clean bowl, mix 1 1/2 cups unsweetened shredded coconut, 1/2 cup coconut cream, 1/3 cup powdered sweetener, 1 teaspoon vanilla, and a small pinch of salt. The mixture should be thick but spreadable. If too dry, add a splash more coconut cream; if too loose, add a tablespoon more coconut.
- Assemble: Spread the coconut mixture over the warm crust, pressing gently to create an even layer. Dollop spoonfuls of the strawberry chia sauce on top (you may not need all of it). Use a butter knife to gently swirl, keeping distinct ribbons rather than mixing completely.
- Bake: Return the pan to the oven and bake for 15–18 minutes, until the coconut is just starting to toast at the edges and the center looks set. Avoid overbaking; the bars firm up as they cool.
- Cool completely: Let the pan cool on a rack, then chill for at least 1–2 hours. Chilling helps the layers set, making clean slices.
- Slice and serve: Lift the slab out with the parchment and cut into 12–16 bars. Wipe the knife between cuts for neat edges.
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Why This Recipe Works
These bars use a simple almond flour crust that stays tender and holds up beautifully under the coconut layer. A quick strawberry chia sauce adds bright flavor without extra carbs.
Coconut cream and shredded coconut bring richness and chew, so the bars taste indulgent with minimal sweetener. Everything bakes in one pan, and the layers set as they cool, making slicing a breeze.
They’re also flexible. You can use fresh or frozen strawberries, swap sweeteners, and adjust the texture to your liking.
It’s a reliable, repeatable recipe that fits low-carb goals without feeling restrictive.
Shopping List
- Almond flour (fine blanched)
- Unsweetened shredded coconut
- Coconut cream (or the thick part of a chilled canned coconut milk)
- Butter (or coconut oil for dairy-free)
- Granulated erythritol or allulose (your preferred keto sweetener)
- Powdered erythritol or allulose (optional, for smoother filling)
- Fresh or frozen strawberries
- Chia seeds (for thickening the strawberry layer)
- Vanilla extract
- Lemon juice (fresh is best)
- Sea salt
Instructions
- Prep the pan and oven: Heat the oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving overhang for easy lifting.
- Make the strawberry chia sauce: In a small saucepan, combine 1 1/2 cups chopped strawberries (fresh or frozen), 1–3 tablespoons granulated sweetener (to taste), and 1 tablespoon lemon juice. Cook over medium heat for 5–7 minutes until juicy and soft.
Mash lightly, then stir in 1 tablespoon chia seeds. Simmer 1 minute, remove from heat, and let thicken while you prep the crust.
- Mix the crust: In a bowl, combine 1 3/4 cups almond flour, 3 tablespoons granulated sweetener, and a pinch of salt. Stir in 5 tablespoons melted butter (or coconut oil) and 1 teaspoon vanilla.
The mixture should look like damp sand and hold when pressed.
- Par-bake the crust: Press the crust firmly and evenly into the lined pan. Bake for 10–12 minutes, until just set and lightly golden at the edges. Set aside.
- Make the coconut layer: In a clean bowl, mix 1 1/2 cups unsweetened shredded coconut, 1/2 cup coconut cream, 1/3 cup powdered sweetener, 1 teaspoon vanilla, and a small pinch of salt.
The mixture should be thick but spreadable. If too dry, add a splash more coconut cream; if too loose, add a tablespoon more coconut.
- Assemble: Spread the coconut mixture over the warm crust, pressing gently to create an even layer. Dollop spoonfuls of the strawberry chia sauce on top (you may not need all of it).
Use a butter knife to gently swirl, keeping distinct ribbons rather than mixing completely.
- Bake: Return the pan to the oven and bake for 15–18 minutes, until the coconut is just starting to toast at the edges and the center looks set. Avoid overbaking; the bars firm up as they cool.
- Cool completely: Let the pan cool on a rack, then chill for at least 1–2 hours. Chilling helps the layers set, making clean slices.
- Slice and serve: Lift the slab out with the parchment and cut into 12–16 bars.
Wipe the knife between cuts for neat edges.
Keeping It Fresh
Store the bars in an airtight container in the fridge for up to 5 days. They taste best chilled or slightly cool, which keeps the coconut layer firm and the strawberry swirl defined. For longer storage, freeze for up to 2 months.
To freeze: Place bars on a baking sheet to freeze solid, then transfer to a freezer-safe bag with parchment between layers.
Thaw in the fridge overnight or at room temperature for 30–45 minutes before serving.
Health Benefits
- Low-carb, keto-friendly: Almond flour and low-carb sweeteners keep sugar down while providing satisfying fats and fiber.
- Strawberries add vitamins: You get vitamin C, antioxidants, and bright flavor with fewer carbs than many other fruits.
- Healthy fats for satiety: Coconut and almond flour contribute medium-chain fats and monounsaturated fats to help keep you full.
- Gluten-free by design: No wheat flour, making the bars naturally gluten-free when using verified gluten-free ingredients.
What Not to Do
- Don’t skip the parchment. It prevents sticking and helps you lift the bars for clean slicing.
- Don’t overbake. The coconut can dry out and the crust can become hard. Pull the bars when edges are just turning golden.
- Don’t over-sweeten. Keto sweeteners can taste intensely sweet or cooling. Start small and adjust to taste, especially in the strawberry layer.
- Don’t slice warm. Warm layers crumble.
Cooling and chilling give you structured, picture-perfect bars.
- Don’t use sweetened coconut. It adds sugar and can throw off texture. Stick with unsweetened shredded or desiccated coconut.
Recipe Variations
- Chocolate drizzle: Melt sugar-free dark chocolate with a little coconut oil and drizzle over chilled bars. Let set before slicing.
- Lemon-coconut twist: Add 1–2 teaspoons lemon zest to the coconut layer for extra brightness.
- Nutty crunch: Fold 1/4 cup chopped toasted almonds or macadamias into the coconut layer for texture.
- Raspberry swap: Use raspberries instead of strawberries for a tangier swirl.
Same method, same chia thickener.
- Dairy-free: Use coconut oil in the crust and confirm your sweetener and chocolate (if using) are dairy-free.
FAQ
Can I use frozen strawberries?
Yes. No need to thaw first. Cook them straight from frozen; they’ll release more liquid, but the chia seeds will thicken the sauce as it cools.
What sweetener works best?
Allulose gives a smoother texture and less cooling effect, especially in the coconut layer.
Erythritol works too, but you may notice a slight crystallization if you use granulated in the filling. Powdered sweetener blends more seamlessly.
How do I know when the bars are done?
The edges of the coconut layer should be lightly golden, and the center should look set, not glossy. If it’s browning too quickly, tent loosely with foil and finish baking.
Can I make these bars nut-free?
Swap the almond flour crust for a coconut flour crust, but adjust carefully: coconut flour is very absorbent.
Try 1/2 cup coconut flour, 4–5 tablespoons melted fat, 2–3 tablespoons sweetener, 2 eggs, vanilla, and a pinch of salt. Par-bake as directed, then continue.
Do I have to use chia seeds?
Chia helps the strawberry layer thicken without added sugar. If you don’t have chia, simmer the berries longer to reduce, or add a pinch of xanthan gum while whisking.
Start with 1/8 teaspoon; a little goes a long way.
How many carbs are in each bar?
Exact numbers depend on the brands you use and the bar size. As a ballpark, for 16 bars made with erythritol and no chocolate drizzle, expect around 3–4g net carbs per bar. Always calculate with your own ingredients for accuracy.
My crust crumbles—what went wrong?
It was likely too dry or under-pressed.
Next time, add another tablespoon of melted butter or a teaspoon of water, and press firmly into the pan. Chilling before slicing also helps.
Can I make these ahead for a party?
Absolutely. Bake the day before, chill overnight, slice in the morning, and keep refrigerated until serving.
They hold their shape well at cool room temperature for a couple of hours.
Wrapping Up
These Keto Strawberry Coconut Bars are bright, creamy, and simple enough for any day of the week. With an easy almond crust, a fragrant coconut layer, and a jammy swirl, they feel special without a lot of fuss. Keep a batch in the fridge for quick desserts, coffee breaks, or lunchbox treats.
Once you master the base, swap berries, add chocolate, and make it your own. Enjoy the sweetness—minus the sugar spike.
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