Description
Indulge in these scrumptious, low-carb strawberry shortcake bars made with almond flour. Perfect for satisfying your sweet cravings while staying keto-friendly.
Ingredients
Scale
For the Crust:
- For the Crust:
- 2 cups almond flour
- 1/4 cup unsalted butter, melted
- 1/4 cup erythritol
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- For the Strawberry Layer:
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons erythritol
- 1 tablespoon lemon juice
- 1 teaspoon gelatin powder
- For the Whipped Cream Topping:
- 1 cup heavy whipping cream
- 2 tablespoons erythritol
- 1/2 teaspoon vanilla extract
Instructions
1. Prepare the Crust:
- Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- In a medium bowl, combine almond flour, melted butter, erythritol, vanilla extract, and salt. Mix until a dough forms.
- Press the dough evenly into the prepared baking pan, creating an even layer for the crust.
- Bake the crust for 10-12 minutes or until lightly golden. Remove from oven and let cool completely.
- For the strawberry layer, combine sliced strawberries, erythritol, and lemon juice in a saucepan over medium heat.
- Cook for 5-7 minutes, stirring occasionally, until strawberries have softened. Sprinkle gelatin powder over the mixture and stir until dissolved.
- Spread the strawberry mixture evenly over the cooled crust. Chill in the refrigerator for at least 1 hour, or until set.
- To make the whipped cream topping, beat heavy whipping cream with erythritol and vanilla extract in a bowl until stiff peaks form.
- Spread the whipped cream over the set strawberry layer. Cut into bars and serve chilled.
Notes
You can make these bars ahead of time and store them in the refrigerator for up to 3 days. For an extra touch, garnish with fresh mint leaves or a sprinkle of almond slices before serving.