Strawberry Crumb Bars (Low Carb, Paleo)

  • Author: Katie
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 8" x 8" pan 1x


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


  • 2 + 1/2 cups chopped, frozen strawberries (285g)*
  • 1 Tbsp honey
  • 1 Tbsp lemon juice
  • 1 Tbsp tapioca flour
  • 1 tsp vanilla extract
  • pinch of salt


  1. Preheat oven to 350 degrees F.
  2. 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.
  3. 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.
  4. Make the Filling: Combine all filling ingredients in a small sauce pan.  Mix well.
  5. 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.
  6. Assemble: Pour the filling over the crust.  Add the crumble on top and lightly press down using your hands.
  7. Bake: Place the bars in your preheated oven and bake at 350 degrees F for 20-25 minutes.
  8. Cool: Remove from oven and cool to room temperature in pan.
  9. Serve warm or chill overnight in the fridge**
  10. 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