Keto Strawberry Lemonade Bars
Brighten up your summer with these Keto Strawberry Lemonade Bars! Bursting with fresh lemon and juicy strawberry flavor, these gluten-free treats are the perfect sweet addition to your BBQs and picnics. Light, tangy, and totally refreshing—you're going to love them!
Ingredients
For the shortbread crust
- 1/2 cup butter melted
- 1/2 cup Besti Monk Fruit and Allulose Powdered Sweetener
- 1 pinch pink salt
- 1 cup Wholesome Yum Organic Coconut Flour sifted
For the filling
- 1/4 cup butter softened
- 2 tesp lemon zest
- 1/2 cup lemon juice
- 1/3 cup chopped strawberries
- 1/2 cup Besti Monk Fruit and Allulose Powdered Sweetener
- 5 large eggs
- 1 egg yolk
- 1 1/2 tbsp Wholesome Yum Organic Coconut Flour
- 1/4 tsp gluten-free baking powder
- 1/4 tsp xanthan gum
- 1 pinch pink salt
- Red or pink food coloring optional
Instructions
- Preheat the oven to 350 degrees F.
- Line an 8 x 8 baking dish with parchment paper.
- In a large mixing bowl, using an electric hand mixer, beat together the butter, powdered sweetener, and pinch of salt until creamy and well combined.
- Stir in the coconut flour until a dough forms.
- Transfer the mixture to the lined pan and press into place.
- Bake the shortbread crust for 10 minutes, or until golden. Remove from the oven and allow to cool.
- Meanwhile, in a separate mixing bowl, combine the softened butter, lemon zest, lemon juice, chopped strawberries, and powdered sweetener with an immersion blender (can combine in a blender and return to a bowl).
- Once the mixture is smooth, add your eggs, and extra egg yolk, and mix well, before adding the coconut flour. Do NOT use an electric mixer here or you will over-beat the eggs and the topping will crack once baked. Use a hand whisk.
- Whisk in a few drops of food coloring if using.
- Pour the filling over the cooled crust.
- Bake for 20-22 minutes, or until the center is firm but still jiggles slightly.
- Remove from the oven and let cool in the pan completely, before covering and placing in the refrigerator for at least 2 hours to overnight.
- Once ready to serve top with powdered sweetener and use a very sharp knife to cut into squares.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Calories: 138kcalCarbohydrates: 5gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 93mgSodium: 118mgPotassium: 38mgFiber: 1gSugar: 1gVitamin A: 367IUVitamin C: 5mgCalcium: 18mgIron: 0.3mg
Tried this recipe?Let us know how it was!