Healthy Keto Gluten free Strawberry Cookie Bars

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Healthy Keto Gluten free Strawberry Cookie Bars

Easy fresh Strawberry Cookie Bars loaded with strawberries and secretly healthy! Made eggless, these bars are sugar free, keto, and paleo!

I am currently obsessed with anything made with fresh fruit like this healthy banana pudding, this healthy orange julius and OF COURSE these strawberry cookies bars! I would have to say that a perfectly ripe strawberry is my favorite fruit with bananas coming in at a close second. These secretly healthy bars are sure to impress anyone you make them for, but I would not blame you at all if you keep them all to yourself.

Ingredients in these Eggless Strawberry Cookie Bars:

Base and topping:

  • 1 1/2 cups almond flour
  • 1/3 cup monk fruit or granulated sweetener of choice
  • 1/4 cup unsalted butter, chopped into squares
  • pinch of salt

Strawberry filling:

  • 1 cup chopped strawberries
  • 1/3 cup monk fruit or granulated sweetener of choice
  • 1 tsp vanilla extract
  • 2 tsp lemon juice
  • 2 tsp xanthan gum

stack of strawberry cookie bars
Healthy Keto Gluten free Strawberry Cookie Bars

Instructions to make strawberry cookie bars:

  1. Preheat the oven to 350 degrees F and prepare a 8x8 inch pan with non-stick spray and set it aside.
  2. Place the strawberries, monk fruit and lemon juice into a pot over medium-high heat and bring to a boil. Once boiling, reduce to a simmer and let cook for 10-15 minutes. Use a potato masher to smash your strawberries. Stir in the xanthan gum and continue to simmer for 3-5 minutes. Remove from heat and let cool.
  3. While the strawberries simmer, place your almond flour, monk fruit, butter and salt into a food processor and pulse until a loose dough forms. Remove 1/2 cup of dough and use your hands to break it into small crumbles. Place the crumbles into a bowl and place in the fridge until ready to use.
  4. Press the remaining dough into the bottom of your prepared pan and press it down evenly. Bake the crust for 10-15 minutes or until edges are golden brown. Remove and let cool.
  5. Pour the strawberry filling over your crust and spread it out in an even layer.
  6. Top the strawberry filling with the reserved crumbles and bake for 20-25 minutes or until the crumbles are golden brown. Allow to cool completely, cut into even squares and enjoy!

square cut of a strawberry cookie bar
Healthy Keto Gluten free Strawberry Cookie Bars

Frequently asked questions

How do I store these?

You can store them in an airtight container on your counter for one or two days, or in your fridge for longer.

How long does this recipe keep for?

If you have them in an airtight container on the counter they should keep for about two days, if you store them in the container in your fridge they should keep for about a week.

Can I make this in a 9x13 inch pan?

You sure can! Just make sure you double the recipe, otherwise it won't work.

Can I use frozen strawberries?

Technically yes, but you will need to allow them to thaw out first. I personally prefer fresh for this recipe.

Healthy Keto Gluten free Strawberry Cookie Bars

Easy fresh Strawberry Cookie Bars loaded with strawberries and secretly healthy! Made eggless, these bars are sugar free, keto, and paleo!

PREP:
8
MINS
HOURS
COOK:
30
MINS
HOURS
TOTAL:
38
MINS
HOURS
HOURS

Ingredients

Base and topping:

  • 1 1/2 cups almond flour
  • 1/3 cup monk fruit or granulated sweetener of choice
  • 1/4 cup unsalted butter, chopped into squares
  • pinch of salt

Strawberry filling:

  • 1 cup chopped strawberries
  • 1/3 cup monk fruit or granulated sweetener of choice
  • 1 tsp vanilla extract
  • 2 tsp lemon juice
  • 2 tsp xanthan gum

Instructions

  1. Preheat the oven to 350 degrees F and prepare a 8x8 inch pan with non-stick spray and set it aside.
  2. Place the strawberries, monk fruit and lemon juice into a pot over medium-high heat and bring to a boil. Once boiling, reduce to a simmer and let cook for 10-15 minutes. Use a potato masher to smash your strawberries. Stir in the xanthan gum and continue to simmer for 3-5 minutes. Remove from heat and let cool.
  3. While the strawberries simmer, place your almond flour, monk fruit, butter and salt into a food processor and pulse until a loose dough forms. Remove 1/2 cup of dough and use your hands to break it into small crumbles. Place the crumbles into a bowl and place in the fridge until ready to use.
  4. Press the remaining dough into the bottom of your prepared pan and press it down evenly. Bake the crust for 10-15 minutes or until edges are golden brown. Remove and let cool.
  5. Pour the strawberry filling over your crust and spread it out in an even layer.
  6. Top the strawberry filling with the reserved crumbles and bake for 20-25 minutes or until the crumbles are golden brown. Allow to cool completely, cut into even squares and enjoy!

Shop products and ingredients:

Nutrition Facts Per Serving:

Number of servings: 16 | Calories: 90 | Protein: 2 grams | Fat: 8 grams | Net Carbs: 2 grams | Fiber: 1 grams | Sugar: 0.9 grams |

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