Keto Strawberry Breakfast Bars

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  • prep time

    prep time

    10 min

  • cook time

    cook time

    50 min

  • ready time

    ready time

    1 h 0 min

Keto Strawberry Breakfast Bars

These strawberry breakfast bars are a delightful addition to your Keto breakfast ideas, especially for those seeking convenient Keto breakfast recipes on the go. These bars feature a combination of flavors and textures that will satisfy your cravings without exceeding your daily net carb intake. They’ve got a crumbly base, a layer of luscious strawberry jam, and a slightly crunchy topping, creating the perfect texture and flavor burst with every bite.

How to make a Keto breakfast recipe?

To make a delicious and satisfying Keto breakfast recipe, include a variety of high-fat, low-carb ingredients. A few include eggs, avocado, bacon, coconut oil, nuts and seeds, and vegetables such as spinach and zucchini. Alternatively, include low-carb sauces and dips to make your breakfast even more enjoyable. Dips such as guacamole pair really well with savory, crunchy Keto breakfasts.

What are the common breakfast ideas on Keto?

Being on a Keto diet does not mean missing out on delicious meals and snacks. There are many Keto breakfast ideas that are just as delicious without the carbs. One popular choice is a classic omelet filled with ingredients like cheese, spinach, mushrooms, and bacon. Another favorite among individuals on Keto is avocado and eggs that are baked to perfection. Alternatively, you can also prepare breakfast bowls that are nutritious and filling. 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.

  • Net Carbs

    5.4 g

  • Fiber

    6.8 g

  • Total Carbs

    12.7 g

  • Protein

    5.2 g

  • Fats

    25 g

283 cals

Keto Strawberry Breakfast Bars

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Walnuts


    1.33 cup, halves

  • Desiccated / Shredded Coconut (Unsweetened)

    Desiccated / Shredded Coconut (Unsweetened)

    1.13 cup

  • 100% Pure Pumpkin Puree

    100% Pure Pumpkin Puree

    0.5 cup

  • Vanilla extract

    Vanilla extract

    1 tsp

  • Salt


    0.25 tsp

  • Strawberries, fresh

    Strawberries, fresh

    8 oz

  • Granulated Allulose

    Granulated Allulose

    4 tbsp

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 1
  • 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 2
  • 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 3
  • 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 4
  • 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 5
  • 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 6
  • 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 7
  • 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.
    Step 8