Low-Carb Peanut Butter Strawberry Squares {Vegan, GF}
Thick peanut butter cream + layers of juicy berries on a no-bake peanut butter shortbread crust. You won’t believe this is low-carb, KETO, dairy-free, and gluten-free! {Vegan & GF} Jump to Recipe
Peanut Butter Lover
It’s clear I have a peanut butter obsession. There’s no hiding that. Should we start a support group you guys? 😉
Peanut butter + chocolate is the CLASSIC, but there is another peanut butter combo that might even surpass it.
It’s one of my FAVORITE things to eat when the weather gets hot: peanut butter and STRAWBERRIES. It. is. DeLISH.
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Peanut Butter CREAM
Super thick, rich and creamy. FULL of peanut butter flavor. So satisfying (without making you feel sick afterward!) I am in LOVE with this peanut butter cream!
It’s made with coconut cream (the thick part of a can of coconut milk) and peanut butter, plus a splash of coconut oil to thicken and firm it up.
So simple to make– just stir! No cooking, nothin’ fancy. I didn’t even use a mixer.
ps. I always recommend Thai Kitchen coconut milk, since the cream always separates successfully with that brand.
pps. Keep your coconut milk in the fridge so it’s ready to go when you are 🙂
They don’t taste LOW-CARB
You’d never know these have ZERO added sugar. Believe me when I tell you– YOU CAN’T TASTE THE STEVIA.
I’m fully aware that *many* people don’t like the taste of stevia, saying it’s bitter or metallic or whatever. But when you use a PURE extract, and don’t overdo it, you don’t get any strange taste. Really!
I’ve tried many different brands and one of my favorites is this brand of pure stevia powder. It’s super concentrated — no fillers, so a TINY bit goes a long way. I only used about 1/8 tsp in this whole recipe!
My hubby is *not* a big fan of stevia, but he DEVOURED these squares. Then I asked him if he could taste the stevia and he said no! I can’t taste it either! Just sweet creamy PB strawberry deliciousness!!
Peanut Butter Shortbread Crust
Here’s the magic formula for an *amazing* no-bake shortbread crust. Are you ready?!
- Nuts + a dollop of coconut oil + a dash of stevia & salt.
FOR REAL. It’s that simple. I don’t know how it’s so good, but I know LOVE it. I’ve been using that formula for my latest low-carb cheesecakes, and THIS time, I added PEANUT BUTTER. Oh, my.. word. So friggin good. (I may just make more of the crust to eat on it’s own! YUMM)
I’m always looking for ways to reduce the carbs, so this time I added hemp hearts, which are so high in fiber, they are ZERO net carbs! YAY! So don’t miss out on that!
And more good news – the crust recipe is flexible so you can use any nut or seed you like (but I definitely love it with peanuts for extra PB flavor. Mmmm)
Share the PB Goodness
These squares would be PERFECT for Memorial Day, the 4th of July or a summer BBQ with your friends and fam– even if they’re *not* on a low-carb diet. I promise they’re gonna love them. My family sure did!
If you make this recipe, be sure to tag me on Instagram @emily.likes.food #prettypies. I LOVE seeing what you guys make! 🙂
Low-Carb Peanut Butter Strawberry Squares {Vegan, Paleo}
Ingredients
Crust
- 3/4 cup peanuts - or almonds
- 1/3 cup roasted pepitas - or nut/seed of choice
- 1/4 cup hemp hearts - or nut/seed of choice
- 1/4 cup natural peanut butter - just peanuts + salt
- 1 Tbs coconut oil
- Dash of pink salt
- Dash of pure stevia powder - ~1/16 tsp
Peanut Butter Cream Filling
- 1 13.6 oz can coconut milk - solid cream only
- 1/2 cup natural peanut butter - just peanuts + salt
- 2 Tbs coconut oil - melted
- 1 tsp vanilla extract
- Pinch of pure stevia powder - ~ 1/16 tsp
- 1 1/2 cups strawberries - ~12 berries, sliced
Instructions
To make the crust:
- Line a (8"x6") glass dish with plastic wrap or parchment for easy removal.
- Pulse together all ingredients in a food processor until a loose dough forms.
- Press dough firmly into pan.
- Add strawberry halves around the edge and sprinkle diced strawberries over the bottom. (Save about 3-4 berries for the top) Set in the fridge while you prepare the filling.
To make the filling:
- (Use a can of coconut milk that has been chilled overnight) Scoop out the solid cream into a mixing bowl. (If your cream is hard, whip with a hand mixer first)
- Add remaining ingredients and stir smooth (careful not to overmix or it may clump).
- Spread cream over crust & strawberries and smooth with a spatula.
- Add a drizzle of peanut butter over the top (optional). Decorate with more strawberry slices.
- Chill for about 2-3 hours until set.
- Slice into 12 squares. ENJOY.
Notes
Thai Kitchen Coconut Milk: Click here pure stevia Click here 7 cup food processor Click here Mexican Vanilla: Click here To store: Keep refrigerated for 3-5 days. Freezing is not recommended due to the berries changing texture. Sweetener Swap: stevia powder may be substituted for stevia drops, monkfruit drops, pure monkfruit (concentrated) extract, or powdered coconut sugar or monkfruit sweetener. Sweeten to taste & adjust as needed.
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