Keto Strawberry Breakfast Bars
How to Make It
Step
Recipe Steps steps 8 1 h
Step 1
Preheat the oven to 350F/180C and line a square baking dish with parchment paper. To a food processor, add 1 cup of walnuts and 1 cup of shredded coconut. Pulse until a fine mixture is formed.
Step 2
Add the pumpkin puree, 1/2 tsp vanilla extract, and salt to the mixture. Continue pulsing until the mixture is completely combined. Scrape down the mixture when needed and continue pulsing.
Step 3
Transfer the mixture to the prepared dish and use a spatula to press down and smooth out the top layer. Transfer the dish to the oven and bake for 20-25 minutes. Meanwhile, prepare the jam.
Step 4
Cut the strawberries, then add them to a saucepan together with the granulated allulose and 1/2 tsp vanilla extract. Mix to combine using a spatula, bring the mixture to a boil, then reduce to a simmer for about 15-20 minutes. Mash the strawberries a bit to create a jam-like consistency.
Step 5
Once thick, remove from the heat and set aside. Remove the baking dish from the oven and spread the jam layer on top. Allow it to cool down slightly while you make the topping.
Step 6
To a food processor, add the 1/3 cup walnuts and 2 tbsp shredded coconut. Pulse until finely chopped. Then, sprinkle the mixture on top of the strawberry layer.
Step 7
Transfer the baking dish to the oven and bake for an additional 5 minutes until slightly golden. Remove from the oven and allow it to cool completely. Then, slice into 6 bars.
Step 8
Serve right away. Store any leftovers in an airtight container in the refrigerator for 5-7 days. Enjoy as an on-the-go breakfast, snack, or dessert throughout the week.
Ingredients
- to include in Keto breakfast bowls include scrambled eggs, cooked sausage or bacon, and sautéed vegetables like peppers and spinach. For those with a sweet tooth, a low-carb smoothie made with berries, spinach, or kale and unsweetened almond milk is perfect for breakfast. How to store these breakfast bars?Allow the bars to cool completely after baking. Once cooled, transfer them to an airtight container or individually wrap them in plastic wrap or aluminum foil. Store in the refrigerator for 5-7 days. For even longer storage, freeze the bars in a freezer-safe airtight container or plastic wrap for up to 1 month. When ready to eat, thaw the bars overnight in the refrigerator or reheat them gently in the microwave or oven. BreakfastGluten FreeQuick EasySnacksVeganVegetarian Net Carbs 5.4 gFiber 6.8 gTotal Carbs 12.7 gProtein 5.2 gFats 25 g – 283
- cals – Quantity
- Serving Size – slice
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- Walnuts – 1.33 cup, halves
- Desiccated / Shredded Coconut (Unsweetened) – 1.13 cup
- 100% Pure Pumpkin Puree – 0.5 cup
- Vanilla extract – 1 tsp
- Salt – 0.25 tsp
- Strawberries, fresh – 8 oz
- Granulated Allulose – 4 tbsp