Delicious Keto Coconut Flour Bars Recipe with Strawberries

Baking with coconut flour is a hassle on its own. Due to its dryness, it absorbs all kinds of liquids relatively quickly, oftentimes resulting in a dry, less-than-desirable cake. However, I do like a good challenge, and decided to try and make a quick and easy keto coconut flour cake recipe that doesn’t taste like paper. I am also very happy to announce that I did succeed, haha.

What makes this coconut flour recipe different?

The key to this recipe is adding almond butter. I am quite positive you can use any other nut butter for a similar effect. In a case where your batter is too thick, just add more melted butter and it should solve the problem.

Keto coconut flour cake recipes usually ask for a lot of eggs and I personally cannot stand the egg-like taste – especially in desserts. Aside from using almond butter, strawberries also add moisture to the cake.

Can I add blueberries instead of strawberries?

You are free to add any keto-friendly fruits you’d like, however I’m not sure whether it would work or not. If you do, I’d love to read your feedback in the comments!

One time I made keto muffins and used strawberries – the recipe worked out amazing. The second time around, I decided to add fresh blueberries instead of strawberries and let me tell you, it was an absolute disaster.

According to one of my followers this recipe also did well with frozen strawberries, but only when they were put on top – immersing them inside of the keto coconut flour recipe batter did not work out too well. Therefore I think sticking to fresh strawberries or raspberries would be your best bet.

Keto Coconut Flour Almond Butter Bars with Strawberries

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Recipe by KetoKamila Course: DessertCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Baking time

25

minutes

Calories

150

kcal

Never, ever worry about a dry coconut flour cake again – these delicious, mouthwatering strawberry bars are everything you ever needed and more!

Ingredients

• 30 g coconut flour

• 60 g unsalted butter, melted

• 70 g unsweetened almond butter

• 3 eggs

• 1 tsp gluten-free baking powder

• 30 g erythritol

• 150 g strawberries, sliced

Directions

• Preheat oven to 350°F/180°C. Line a square baking pan with parchment paper (I use a 9 in. x 9 in.)
• In a large bowl, thoroughly mix together coconut flour and baking powder.
• Add melted butter, eggs, almond butter and erythritol. Mix until no lumps and the batter is uniform in consistency. It should be rather runny than solid.
• Pour into the pan. Layer sliced strawberries on top.
• Bake for 20-25 minutes. Cool and enjoy!

Notes

• Nutritional information (per serving): 150 kcal – 12.9g fat – 6g carbs (3.7g net carbs) – 4g protein
• Not all almond butter is created equal. You want to choose one on the “runny” side, or if unavailable, simply add more melted butter to the recipe.

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