Ingredients

The following ingredients have 12 Servings
  • 1 cup blanched almond flour
  • 2 tablespoon coconut flour
  • 1 cup granulated sweetener of choice
  • 1 flax egg (* See notes)
  • 1/2 cup almond butter (can sub for any nut or seed butter of choice)
  • 1/4 cup coconut milk (can use any milk of choice)
  • 1/8 teaspoon almond extract
  • 1/4 cup strawberries (chopped)
  • 1/4 cup keto chocolate chips

Instruction

  • Preheat oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
  • Prepare your flax 'egg'  by combining your ground flaxseed with 2.5 tablespoons of warm water. Let it sit for 15 minutes. 
  • In a large mixing bowl, add your dry ingredients and mix well. In a seperate bowl, add your wet ingredients, along with your prepared flax 'egg', and mix well. Combine your wet and dry ingredients. Fold through your strawberries and chocolate chips. 
  • Transfer your cookie bar batter in the lined pan and spread out in an even layer. Bake for 20-25 minutes, or until a skewer comes out clean from the center and the edges go golden. 
  • Allow strawberry cookie bars to cool in the pan completely, before slicing into bars.