Ready for some summer BBQ treats? These were a favorite for my husband and kids this past weekend. The best part was that I didn’t have to worry about the sugar crash from too many sweets. These strawberry bars remind me of a soft shortbread cookie, but with pockets of sweet strawberry like jam.
Gluten, dairy (if you use coconut oil), and refined sugar free.
Ingredients:
- 1 cup Ghee or butter flavored coconut oil
- 3/4 cup Swerve Granulated Sugar Substitute*
- 1 large Egg, at room temperature
- 1/4 cup Fresh Lemon Juice
- 1/2 tsp Vanilla Extract
- 1 cup Gluten Free All Purpose Flour
- 1 1/4 cup Almond Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Sea Salt
- 1 cup Strawberries, diced
- Glaze Optional:
- 1/2 cup Swerve Powdered Sugar Substitute*
- 1 tbs Lemon Juice
- 1 tbs Coconut Milk (or until desired consistency)
Instructions:
- Preheat the oven to 350 degrees and line an 8 inch square baking pan with parchment paper.
- Add the ghee or coconut oil and sugar substitute to the bowl of an electric mixer and beat until fluffy. Add egg and mix well.
- Add lemon juice and vanilla extract, mixing well.
- In a separate bowl, combine dry ingredients and whisk. Then, add the dry ingredients to the mixing bowl. Mix well.
- Stir in strawberries, then spread the mixture into the prepared pan.
- Bake for 25-30 minutes or until just golden around the edges. Center will be set but not firm to the touch and a toothpick will come out moist but not wet. This is important because these turn from moist to way over dry very quickly when over baked.
- While the bars cool, combine the ingredients for the glaze in a small bowl. Pour over the bars and then allow them to cool completely before removing from the pan and cutting into squares.
*Don’t have Swerve sugar substitute at home? It is my all time favorite for baking. You can get a combo (the granulated and powdered used in this recipe) on Amazon. Click the picture below. . . .
