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 YOU NEED TO MAKE 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
Instructions To Make Strawberry Cookie Bars
- Preheat the oven to 350 degrees F and prepare a 8×8 inch pan with non-stick spray and set it aside.
- Place the strawberries, monk fruit, vanilla extract, 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.
- 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.
- 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.
- Pour the strawberry filling over your crust and spread it out in an even layer.
- 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!
Products
Healthy Keto Gluten free Strawberry Cookie Bars
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 cold and cubed
- 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
- Preheat the oven to 350 degrees F and prepare a 8×8 inch pan with non-stick spray and set it aside.
- Place the strawberries, monk fruit, vanilla extract, 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.
- 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.
- 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.
- Pour the strawberry filling over your crust and spread it out in an even layer.
- 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!
Notes
Nutrition
Frequently Asked Questions About Strawberry Cookie Bars
You can store them in an airtight container on your counter for one or two days, or in your fridge for longer.
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.
You sure can! Just make sure you double the recipe, otherwise it won’t work.
Technically yes, but you will need to allow them to thaw out first. I personally prefer fresh for this recipe.
More Recipes You Might Enjoy:
- Best Gluten Free Keto Chocolate Chip Blondies
- Easy Gluten Free Keto Nanaimo Bars
- Quick and Easy 3 Ingredient Keto Fudge
- Easy Keto Strawberries And Cream Dessert
- Vegan Homemade Sugar Free Keto Nutella Recipe
- Low Carb Sugar Free 3 Ingredient Peanut Butter Cookies
- Easy Low Carb Sugar Free Gluten Free Lemon Bars
- Sugar Free Keto Toasted Coconut Chocolate Marshmallows
- No Bake Keto Gluten Free Chocolate Chip Cookie Dough Bars
- Best Easy Sugar Free Low Carb Crème Brulee
- Easy Keto Gluten Free Key Lime Pie With Cream Cheese
- Summer Recipes
- Spring Recipes
- All Recipes
these were amazing, thanks!
Thank you!
I noticed there was no indication where to put the vanilla extract-I assume it’s to be added to the strawberry, monk fruit, and lemon juice mixture in the beginning?
Very tasty bars, btw!
Thank you, so glad you enjoyed!
And yes, I will fix that vanilla extract right away!