Go Back

Keto Strawberry Lemonade Bars – Bright, Fresh, and Low-Carb

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust:
  • 2 cups fine almond flour
  • 1/3 cup powdered erythritol or allulose
  • 1/4 teaspoon fine sea salt
  • 6 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • For the strawberry swirl:
  • 1 cup fresh or frozen strawberries, hulled
  • 1–2 tablespoons powdered keto sweetener (adjust to taste)
  • 1 teaspoon lemon juice
  • For the lemon filling:
  • 4 large eggs, room temperature
  • 1/2 cup lemon juice (freshly squeezed)
  • 2 teaspoons lemon zest (from 2 lemons)
  • 2/3 cup powdered allulose or erythritol (or a blend)
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 2 tablespoons coconut flour (thickener)
  • 1/4 teaspoon fine sea salt
  • Optional for serving:
  • Powdered keto sweetener for dusting
  • Thin lemon slices or extra strawberry slices

Method
 

  1. Prep the pan and oven: Heat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment, leaving overhang for easy lifting.
  2. Make the crust: In a bowl, mix almond flour, powdered sweetener, and salt. Stir in melted butter and vanilla until it looks like damp sand. Press evenly into the pan.
  3. Par-bake the crust: Bake for 10–12 minutes until lightly golden at the edges. Set aside to cool slightly while you make the fillings.
  4. Make the strawberry swirl: Blend strawberries, sweetener, and lemon juice until smooth. If using frozen berries, thaw first. Strain if you prefer a seed-free swirl.
  5. Whisk the lemon filling: In a medium bowl, whisk eggs until smooth. Add lemon juice, zest, sweetener, heavy cream, coconut flour, and salt. Whisk well, breaking up any coconut flour lumps. The mixture should be silky.
  6. Assemble: Pour the lemon filling over the warm crust. Spoon small pools of strawberry puree over the top, then use a toothpick or knife to gently swirl. Don’t overmix—aim for ribbons.
  7. Bake: Return to the oven and bake 18–22 minutes, until the edges are set and the center has a slight jiggle. Do not overbake or the texture can turn eggy.
  8. Cool and chill: Let the pan cool on a rack to room temperature, then chill at least 3 hours (overnight is best) until fully set.
  9. Slice and serve: Lift the slab out with the parchment. Dust lightly with powdered sweetener if you like. Use a sharp knife, wiping between cuts, to slice into 16 squares.