Strawberry Lemonade Bars
If you haven’t experienced the flavors of strawberry and lemon together, you are in for a refreshing treat! The fresh sweet flavor of strawberry compliments the tart, refreshing flavor of lemon wonderfully, resulting in the perfect warm weather treat.
While warm weather has been slow in coming here in Western Colorado I am ready for all things that represent summer. So, when I was contemplating just which recipe to start developing next, I decided to go with these Strawberry Lemonade Bars.
As I was pondering which direction to go with the frosting, I had the idea to try making more of a jelly instead of a frosting. While this is a little unconventional, it gives it a lighter feel making it an excellent choice for a summertime dessert.
Feel free to experiment and try blueberries, raspberries, or a mixture in place of the strawberries! Berries of any sort pair wonderfully with lemon, and in my opinion, you can’t go wrong with any of these flavor combinations!
Ingredient List
2 Cups Almond Flour
1/2 Cup Vanilla Mölk
1/2 Cup Monkfruit/Erythritol Blend
1 Teaspoon Baking Powder
6 Tablespoons Butter (melted)
2 Large Eggs
3 Tablespoons Lemon Juice
1 Teaspoon Vanilla Extract
1 Teaspoon Lemon Extract
1 Cup Chopped Strawberries
Strawberry Lemonade Topping
1 Cup Chopped Strawberries
4 Tablespoons Lemon Juice
1/2 Cup Monkfruit/ Allulose Blend
1 Teaspoon Xantham Gum
2/3 Cup Water
How to Make Strawberry Lemonade Bars
Preheat the oven to 350° Fahrenheit, then grease a nine-inch baking dish.
In a medium-sized mixing bowl combine the almond flour, protein powder, sweetener, and baking powder. Mix together until evenly combined.
Next, add the melted butter, eggs, lemon juice, vanilla, and lemon extract. Whisk together until well incorporated.
Once the batter has been mixed, add the chopped strawberries and fold them in with a spatula until they have been evenly distributed throughout the batter.
Pour the batter into the prepared pan, then spread it out evenly with a spatula.
Bake for 18-23 minutes or until a toothpick inserted comes out clean.
While the bars are baking, chop more strawberries and put them in a small saucepan.
Add the lemon juice, Allulose, and water to the pan. Sprinkle the xantham gum over the mixture, and whisk together.
Cook the mixture over low to medium heat, stirring often.
Bring to a boil, and let it boil for 3-5 minutes or until it has begun to thicken. Remove the pan from the heat and let it cool some before spreading it on your bars.
While the jelly is still warm, but not hot pour it over the bars and spread it evenly with a spatula.
Stick the bars in the fridge for about an hour to finish cooling, and allow the jelly to set.
Once cooled slice the bars into nine equal pieces (or make your piece a little larger) 😉
Serve and enjoy!
Strawberry Lemonade Bars
Ingredients
- 2 Cups Almond Flour
- 1/2 Cup Vanilla Protein Powder
- 1/2 Cup Monkfruit/Erythritol
- 1 Teaspoon Baking Powder
- 6 Tablespoons Butter (melted)
- 2 Large Eggs
- 3 Tablespoons Lemon Juice
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Lemon Extract
- 1 Cup Chopped Strawberries
Strawberry Lemonade Filling
- 1 Cup Chopped Strawberries
- 4 Tablespoons Lemon Juice
- 1/2 Cup Monkfruit/Allulose Blend
- 1 Teaspoon Xantham Gum
- 2/3 Cup Water
Instructions
- Preheat the oven to 350° Fahrenheit, then grease a nine-inch baking dish.
- In a medium sized mixing bowl combine the almond flour, protein powder, sweetener, and baking powder. Mix together until evenly combined.
- Next, add the melted butter, eggs, lemon juice, vanilla, and lemon extract. Whisk together until well incorporated. For a fluffier cake, continue to beat the batter for another two to three minutes.
- Once the batter has been mixed, add the chopped strawberries and fold them in with a spatula until they have been evenly distributed throughout the batter.
- Pour the batter into the prepared pan, then spread it out evenly with a spatula. Bake for 18-23 minutes or until a toothpick inserted comes out clean.
- While the bars are baking, chop more strawberries and put them in a small saucepan. Add the lemon juice, Allulose, and water to the pan. Sprinkle the xantham gum over the mixture, and whisk together.
- Cook the mixture over low to medium heat, stirring often. Bring to a boil, and let it boil 3-5 minutes or until it has begun to thicken.
- Remove the pan from the heat and let it cool some before spreading it on your bars.While the jelly is still warm, but not hot pour it over the bars and spread it evenly with a spatula. Stick the bars in the fridge for about an hour to finish cooling, and allow the jelly to set.
- Once cooled slice the bars into nine equal pieces.Serve and enjoy!
If you liked this recipe and would like to help support Rocky Mountain Baking, use the links in the above recipe or our other recipes to make your purchases. As an affiliate marketer, we receive compensation for any purchases made through these links, and these purchases will help us to keep our content free for all.