Strawberry Coconut Breakfast Bars (Keto | Dairy-Free | LCHF)

Strawberry Coconut Breakfast Bars (Keto | Dairy-Free | LCHF)

These low carb, dairy-free, keto strawberry coconut breakfast bars are super simple and easy to make. They are perfect for an on-the-go breakfast, sweet snack or casual dessert.

It’s Not Over, Til It’s Over…

Strawberry season is still going strong…well, in our house at least. Even though summer is over, my girls are still obsessed with all things strawberry. Luckily for them, I made my favorite keto Strawberry Jam a couple of weeks ago, which needed to be used up. So, what better way to eat this strawberry jam than in a bar form with a nice coconut flavor?! These bars are great as an on-the-go breakfast, sweet snack or casual dessert.

Dairy-Free Delight…

I LOVE dairy. Gimme all things cheesy, creamy and loaded with butter! If you know me, then you know I can’t completely cut dairy out my diet. I know I eat way too much dairy on a daily basis, because…well…cheese and cream are life. However, every now and then, I like to cut down on my dairy consumption and still be able to enjoy my sweet treats!

Super Simple…

These breakfast bars are SO simple and easy to make. They only require 6 ingredients:

  • Almond flour – This is a staple ingredient in pretty much all my baked goods recipes. It is full of protein, low in carbs and a great substitute for flour.
  • Granulated Monkfruit sweetener – I go through different favorite sweeteners, but right now, I prefer using Lakanto Monkfruit sweetener. One of the main reasons it’s my favorite right now, is because Costco sells it for a great price AND in bulk! Yay!
  • Coconut oil – If you have read any of my other posts, then you know I am a huge coconut oil fan. It is crazy how many benefits this stuff has…and it’s delicious!
  • Salt – With all my years of baking, one thing that I cannot emphasize the importance on, is a sprinkle of salt. Even if the recipe only call for 1/4 tsp, salt will amplify the flavors in pretty much EVERYTHING.
  • Sugar-Free Strawberry Jam – I love this Strawberry Jam recipe. It is my go-to recipe that never fails to make me happy. It is sweet, the texture is “on point” and it is perfect for so many recipes!
  • Unsweetened shredded coconut – You can find unsweetened shredded coconut in pretty much every major supermarket. It’s everywhere and it’s wonderful. Every 2 tablespoons roughly has 90 calories (72 of which are from fat), 8g fat, 3g of carbohydrates and 2g fiber. This means that each 2 tbsp serving only has 1g net carbs!

First step: Strawberry Jam…

Ingredients needed to make my sugar-free, low carb Strawberry Jam:

  • Strawberries diced
  • Granulated Monkfruit sweetener (or your preferred granulated sweetener)
  • Lemon juice
  • Gelatin powder

It’s easy, fast and incredibly tasty!

Storing These Beautiful Breakfast Bars…

These sweet, gooey, crunchy bars can last for 5-7 days, in an air-tight container, in the refrigerator. That’s if they last that long…they disappear FAST in our house!

Strawberry Coconut Breakfast Bars (Keto | Dairy-Free | LCHF)

These low carb, dairy-free, keto strawberry coconut breakfast bars are super simple and easy to make. They are perfect for an on-the-go breakfast, sweet snack or casual dessert.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American, British
Keyword: bars, coconut, dairy free, keto, low carb, strawberry
Servings: 9
Calories: 171kcal
Author: Anna – everydayketorecipes

Ingredients

Crust:

  • 1 1/4 cup almond flour
  • 1/3 cup granulated Monkfruit sweetener or your preferred granular sweetener
  • 1/4 cup coconut oil melted
  • 1/4 tsp salt

Filling:

Topping:

  • 1/4 – 1/3 cup unsweetened shredded coconut

Instructions

  • Preheat the oven to 350ºF and grease a 8”x8” square baking dish.
  • In a medium bowl, mix the almond flour, granulated sweetener, melted coconut oil and salt together. Press crust mixture into the baking dish and bake for 10 minutes.
  • Pour the unsweetened shredded coconut in a small, dry, non-stick frying pan. Place the pan over a medium heat and lightly toast the coconut, until it starts to turn a very light brown color. Do not leave the coconut unattended because it can burn quickly. Set aside and allow to cool.
  • Spread the strawberry jam evenly on top of the warm crust.
  • Top with the lightly toasted coconut.
  • Allow the bars to cool completely.
  • Cover with plastic wrap and refrigerate for at least 2 hours before slicing and enjoying.

Notes

Store these delicious bars in an air-tight container, in the refrigerator, for 5-7 days. 
Click here for my easy, sugar free strawberry jam.

Nutrition Facts:
Servings:  9
Calories:  171
Fat:  15.9g
Carbohydrate:  6.1g
Fiber:  2.7g
Net Carbs:  3.
Protein:  3.8g

Nutritional Disclaimer
Please note, I am not a certified nutritionist and the nutritional information for this recipe is provided for informational purposes only. I aim to provide the most accurate information possible, but I advise you calculate the nutritional information yourself using your favorite nutrition calculator. Also, please note I remove the granulated Monkfruit sweetener from the carb count and net carb count, as it has shown that it doesn’t affect blood sugar levels.



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