These Keto Strawberry Lemon Bars are nut-free, dairy-free, and perfect for spring and summer! With an easy keto coconut flour shortbread crust and nourishing strawberry and lemon curds, you’ll LOVE the easy assembly of these Paleo/Keto Strawberry Lemon Bars! 

New to keto desserts? Learn more about keto sweeteners!
Download your FREE Guide to Alternative Sweeteners!

I took two of my favorite keto recipes — Keto Strawberry Curd and Keto Lemon Curd — and made these delicious, happy Keto Strawberry Lemon Bars with them!

Everyone knows that lemon pairs so well with berries.

And these bars are proof of that pairing!

Not only are they stunning to look at, they’re delectable to eat!

Make these Keto Strawberry Lemon Bars in stages…

This is also one of those recipes you can make in stages, if you like.

For instance, make the Strawberry Curd one day, make the Lemon Curd another day, and then make the crust and assemble on another day.

Or, make the recipes all at once!

Either way, the little bit of extra effort to make 2 curds is totally worth it!

How to make that Keto Coconut Flour Shortbread Crust

I intentionally went with all coconut flour for this keto dessert — a quick, 5-ingredient keto coconut flour shortbread crust!

This way, nut-free folks can enjoy this luscious treat!

The 5 ingredients you need are:

• coconut flour
• eggs — sorry, no substitutes here
• sustainably sourced palm shortening (you can sub butter if dairy isn’t a problem)
• keto sweetener of choice — such as Lakanto or Dietz Sweet (you can sub a whole granulated sweetener, such as coconut sugar, if you’re not keto)
• salt

Combine all the ingredients in a bowl or stand mixer, mix until combined, and it’s ready!

I line an 8″ x 8″ square baking dish with parchment paper, going all the way up the sides. This makes it way easy to remove from the baking dish when the bars are ready to cut and serve.

There’s no rolling of this coconut flour shortbread crust either. Just press it evenly into the bottom of your parchment-lined baking dish. BUT, don’t go up the sides!

Then, bake until it’s done and a nice golden brown around the edges. Don’t be surprised if the middle doesn’t brown. It’s ok!

Easy assembly of these Keto Strawberry Lemon Bars

Once your crust is done, you can freeze it to help it cool faster. Just don’t add the curds while the crust is hot!

It needs to be completely cool before assembling the strawberry lemon bars. 🙂

Once it’s cool, spread on the Strawberry Curd in an even layer over the crust first. Put the crust with the curd on it into the freezer for about 10 minutes. This will make spreading on the next layer — the Lemon Curd — easier and less messy.

Take it out of the freezer and spread an even layer of lemon curd over the strawberry curd. Then, put the pan back into the freezer for another 10 minutes.

When you’re ready to serve, slice fresh strawberries and arrange them on top of the lemon curd in any pattern you like. 

Using the parchment paper as “handles”, lift the entire thing out of the baking dish.

Use a sharp knife to cut the bars. You can get 12 to 16 Keto Strawberry Lemon Bars out of the recipe — depending on how big or small you want your servings to be. It’s up to you!

Here’s the full recipe for these yummy, berry-licious Keto Strawberry Lemon Bars!

0 from 0 votes

Print

Keto Strawberry Lemon Bars (nut-free, dairy-free, paleo)

These Keto Strawberry Lemon Bars are nut-free, dairy-free, and perfect for spring and summer! With an easy keto coconut flour shortbread crust and nourishing strawberry and lemon curds, you'll LOVE the easy assembly of these Paleo/Keto Strawberry Lemon Bars!

Ingredients

• 3/4cupcoconut flour
• 2eggs
• 1/3cuppalm shortening
• 1-2tablespoonsLakantoor Dietz Sweet (or whole sweetener of choice if you're not keto)
• 1/2teaspoonsalt
• 1cupKeto Strawberry Curd Recipe
• 1cupKeto Lemon Curd Recipe
• 10strawberriessliced

Instructions

1. Preheat oven to 350 degrees Fahrenheit. Line an 8" x 8" baking dish with parchment paper.

2. Add coconut flour, eggs, palm shortening, sweetener, and salt to a mixing bowl. Use a mixer to combine.

3. Transfer to an 8"x8" baking dish and press evenly into the bottom of the dish. Do NOT go up the sides.

4. Bake for 18-22 minutes, or until golden brown around the edges. 

5. Remove from oven and cool completely. You can place the crust in the freezer if you need to speed up this process.

6. When the crust is cool, spread the strawberry curd evenly over the crust. Then, place it in the freezer for 10 minutes.

7. Next, spread an even layer of lemon curd over the strawberry curd. Place it back in the freezer for another 10 minutes.

8. Last, top the bars with sliced strawberries.

9. When ready to slice and serve, use the parchment paper like handles to lift the dessert out of the baking dish. Use a sharp knife to slice into 12-16 bars, depending on how big you want them to be.

10. Store leftovers in an airtight container in the fridge.

Pin it!

More Keto Dessert Recipes You’ll Love…

• Sweet Without Sugar: A Collection of Nourishing, Allergy-Friendly, Low-Carb/Keto Treats
• Keto Chocolate Chip Cupcakes with Chocolate-Vanilla Swirl Frosting
• 6-Ingredient Paleo & Keto Chocolate Torte
• Keto Swedish Cream (egg-free, 6 ingredients, nourishing)
• Keto Chocolate Coconut Donuts (nut-free, dairy-free, paleo)
• Avocado Lemon Ice Cream with MCT Oil (dairy-free, keto)

Do you love strawberry and lemon desserts?