These healthy Strawberry Crumb Bars have an almond flour shortbread crust and crumble, and a filling made with frozen strawberries. This strawberry dessert is low in sugar, Paleo and Vegan.
My husband usually enjoys my recipes, but there are a few that he LOVES. And this recipe is one of them! His words: “I could eat an entire batch in one sitting. They’re SO good!”
What these Strawberry Crumb Bars lack for in appearance, they make up in taste. I promise – these are the best tasting Strawberry Crumb Bars.
Not only does this healthy strawberry dessert taste great, but it is also:
- grain free & gluten free
- dairy free
- low carb
- easy to make
- only 10 ingredients
These strawberry bars are great on their own, or eaten with a scoop of vanilla ice cream or coconut cream. They can also be enjoyed hot or cold. However, I prefer them cold, after sitting overnight in the fridge.
This easy crumble recipe has an almond flour shortbread crust and crumble. It is sweetened with monk fruit, making it a low sugar shortbread.
The filling is made with strawberries (I used frozen ones) and lightly sweetened with honey. In addition, a little lemon juice is added for flavor.
Ingredients in Strawberry Crumb Bars
10 simple Paleo ingredients are needed for this recipe. They are as follows:
- blanched almond flour
- monk fruit sweetener (or coconut sugar)
- baking soda
- non-hydrogenated shortening
- strawberries (fresh or frozen)
- lemon juice
- tapioca flour
How to Make Low Carb Strawberry Crumb Bars
Making these bars is easy! First, make the dough for the crust and crumble. Next, make the strawberry filling. And lastly, assemble the crumb bars and bake!
Here’s the step by step:
Make the Crust & Crumble
The crust and crumble consist of an almond flour shortbread. First, combine all dry ingredients in a large mixing bowl. This includes the almond flour, monk fruit, baking soda and salt.
Next, mix in the wet ingredients. This includes the shortening and vanilla. I recommend mixing first with a spatula, then use your hands to knead the dough. The dough will seem dry at first, but just continue kneading the dough until it stick together and can be formed into a ball.
Separate the dough into two balls. One containing 1/3 of the dough, the other 2/3.
Firmly press the 2/3 dough ball into a lined 8″ x 8″ baking pan. Set aside the remaining dough for the crumble.
Make the Filling
For the filling, combine all filling ingredients in a small sauce pan. Mix thoroughly, then place the pan on the stove top. Set the heat to medium and let the filling cook for 8-12 minutes, stirring frequently. The filling is done when it has reached a thick, sticky consistency.
Assemble the Bars
Pour the filling over the crust. Smooth out into a nice, even layer.
Place the crumble on top of the filling and gently press down with your hands.
Bake the Bars
Once the bars are put together, bake them in your preheated oven. Bake at 350 degrees for 20-25 minutes.
Cool and Chill the Bars
After baking, remove the bars from the oven and cool to room temperature in the pan.
These bars can be eaten without chilling, but I prefer them after a night in the fridge. If you want to cut them into bars, you will definitely want to chill them overnight. As, these bars don’t cut well right out of the oven.
How to Store Strawberry Crumb Bars
These bars must be stored in the fridge (or freezer for longer storage). They will not last at room temperature.
What to Serve with Strawberry Crumb Bars
These bars can be served on their own – they taste great that way. However, there are many great pairings. Here are some simple Paleo ideas:
- dairy free vanilla ice cream (this is what I used)
- coconut cream
- dairy free whipped cream
- coconut milk yogurt
- drizzle of honey or maple syrup
More Paleo Crumb Bar RecipesPrint
Healthy, low sugar Strawberry Crumb Bars. This simple strawberry dessert has an almond flour shortbread crust and crumble and a sweet strawberry filling.
Crust & Crumble
- 1 + 1/2 cups blanched almond flour, firmly packed (215g)
- 1/3 cup non-hydrogenated shortening
- 3 Tbsp monk fruit sweetener
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- Preheat oven to 350 degrees F.
- Make the Crust & Crumble: Combine almond flour, monk fruit, baking soda and salt in a large mixing bowl. Mix in shortening and vanilla, first with a spatula, then use your hands to knead the dough.
- Separate the dough into two portions: one containing 1/3 of the dough, the other 2/3. Firmly press the 2/3 portion into a lined 8″ x 8″ baking pan. Set aside.
- Make the Filling: Combine all filling ingredients in a small sauce pan. Mix well.
- Set the sauce pan on the stove top and cook on medium heat for 8-12 minutes, stirring frequently. The filling is done when it has reach a thick consistency.
- Assemble: Pour the filling over the crust. Add the crumble on top and lightly press down using your hands.
- Bake: Place the bars in your preheated oven and bake at 350 degrees F for 20-25 minutes.
- Cool: Remove from oven and cool to room temperature in pan.
- Serve warm or chill overnight in the fridge**
- Store in fridge or freezer.
*I used frozen strawberries, but fresh will work as well
**Bars cut best after sitting in the fridge overnight
Keywords: strawberry, crumb bars, Paleo, Low Carb, Vegan, egg free