These keto strawberry crumble bars are one of my favorite low carb desserts to make when strawberries are in season. They have a buttery almond flour crust, a fresh strawberry filling, and a crumbly topping that gets golden in the oven.
If you miss having fruity baked treats on a keto diet, this recipe is going to make you very happy. It tastes like something from a bakery but without all the sugar and flour.
The base and the crumble topping come from the same dough, so there’s barely any extra work. You make one mixture and split it into two parts.
The strawberry filling is bright, slightly sweet, and has a little bit of lemon juice to balance everything out. It thickens up nicely while baking so the bars hold together well.
These are great for meal prep too. Keep them in the fridge and grab one whenever you need a sweet snack that fits your low carb lifestyle.
Why You’ll Love This Recipe
Tastes Like a Real Bakery Treat – These bars have buttery crumble and jammy strawberry filling that taste nothing like diet food.
Only 8 Ingredients Total – You need just a handful of simple keto pantry staples to make the whole recipe.
Perfect for Meal Prep – These bars hold up great in the fridge for days so you can grab one whenever you need a snack.
Recipe Ingredients
For the Crust & Crumble
- 2 cups Almond Flour
- 1/3 cup Granulated Erythritol
- 1/4 tsp Salt
- 1/3 cup Butter, cold and cubed
- 1 Large Egg
For the Filling
- 2 cups Fresh Strawberries, diced small
- 2 tbsp Granulated Erythritol
- 1 tbsp Fresh Lemon Juice
- 1 tsp Vanilla Extract
- 1/2 tsp Xanthan Gum
How To Make
Step 1
Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.
Step 2
In a large bowl, whisk together the almond flour, erythritol, and salt. Add the cold cubed butter and cut it in using a pastry cutter or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
Step 3
Add the egg and stir until the mixture just comes together into a crumbly dough. Set aside about 3/4 cup of the mixture for the crumble topping. Press the remaining dough firmly and evenly into the bottom of the prepared pan.
Step 4
In a bowl, toss the diced strawberries with the erythritol, lemon juice, vanilla extract, and xanthan gum. Let it sit for 5 minutes so the strawberries release a bit of juice and the xanthan gum thickens the mixture slightly.
Step 5
Spread the strawberry filling evenly over the pressed crust. Scatter the reserved crumble mixture over the top, breaking up any large clumps with your fingers.
Step 6
Bake for 30 to 35 minutes, until the crumble topping is golden brown and the strawberry filling is bubbling around the edges.
Step 7
Let the bars cool completely in the pan before slicing. For the cleanest cuts, refrigerate for at least 1 hour before cutting into 12 bars.
Tips
Keep the Butter Really Cold
The butter needs to stay cold when you cut it into the almond flour mixture. If it gets soft and melty from your hands, the crumble topping won’t hold its shape and you’ll lose that nice crumbly texture.
Cut the butter into small cubes and put it back in the fridge for 10 minutes before you start mixing. If you’re using your fingers to work it in, try to move quickly so the heat from your hands doesn’t warm it up too much.
You want to see visible pea-sized butter pieces in the mixture. That’s what creates those crispy, golden crumble bits on top after baking.
Don’t Skip the Xanthan Gum Step
The xanthan gum is what keeps the strawberry filling from turning into a watery mess. After you toss the strawberries with the xanthan gum, let the mixture sit for the full 5 minutes. You’ll see it start to thicken up slightly.
Give it a good stir after those 5 minutes so the xanthan gum is evenly distributed. If you just sprinkle it on and immediately dump it onto the crust, you’ll get clumps of gummy xanthan gum in some spots and a runny filling everywhere else.
Press the Crust Down Firmly
When you press the dough into the pan, you really need to pack it down tight and make it as even as possible. A loose, lightly pressed crust will crumble apart the second you try to cut the bars.
Use the flat bottom of a measuring cup or glass to press it down evenly. Push it into the corners too so the edges are just as thick as the center. This gives you a solid base that actually holds up when you pick up a bar.
More Recipes
- Keto Blueberry Crumble
- Keto Raspberry Cheesecake Bars
- Keto Strawberry Shortcake Cups
- Low Carb Key Lime Cheesecake Bars
- Low Carb Lemon Bars
Frequently Asked Questions
Can I use frozen strawberries instead of fresh?
You can, but you need to thaw them first and drain off as much liquid as possible. Frozen strawberries release a lot more moisture than fresh ones, and too much liquid will make the bars soggy and hard to slice.
After thawing and draining, pat them dry with a paper towel before tossing them with the other filling ingredients. The texture won’t be exactly the same, but the bars will still turn out great.
Keto Strawberry Crumble Bars
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper.
- In a large bowl, whisk together the almond flour, erythritol, and salt. Add the cold cubed butter and cut it in using a pastry cutter or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Add the egg and stir until the mixture just comes together into a crumbly dough. Set aside about 3/4 cup of the mixture for the crumble topping. Press the remaining dough firmly and evenly into the bottom of the prepared pan.
- In a bowl, toss the diced strawberries with the erythritol, lemon juice, vanilla extract, and xanthan gum. Let it sit for 5 minutes so the strawberries release a bit of juice and the xanthan gum thickens the mixture slightly.
- Spread the strawberry filling evenly over the pressed crust. Scatter the reserved crumble mixture over the top, breaking up any large clumps with your fingers.
- Bake for 30 to 35 minutes, until the crumble topping is golden brown and the strawberry filling is bubbling around the edges.
- Let the bars cool completely in the pan before slicing. For the cleanest cuts, refrigerate for at least 1 hour before cutting into 12 bars.