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INGREDIENTS FOR CRUST

Walnut Meal/Flour = 240 g / 2 cups (Note: You can replace walnut meal/flour with Almond Flour for the same amount)

Coconut Flour = 120 g / 1 cup

Keto Brown Sugar = 100 g /1/2 cup (OR any Keto friendly sweetener)

Salt = 1/2 tsp

Chopped walnuts or almond = 50 g / 1/2 cup

Cold Butter (cubed) = 56 g / 1/4 cup

INGREDIENTS FOR FILLING

Greek Yogurt = 500 g / 2 cups

Coconut Flour = 24 g / 3 tbsp

Monk fruit = 50 g / 1/2 cup (OR any Keto friendly sweetener to taste)

Fresh Strawberries (cubed) = 350 g / 2 1/3 cup

1. For best results, weigh the ingredients with a digital scale

2. Preheat the oven to 350F or 180C.

3. You can either use walnut flour or meal. To grind the walnut meal together with the coconut flour, please see this video

4. In a bowl, mix all the dry ingredients (except the butter) until well combined.

5. Add the cubed cold butter and use your fingers to mash them into smaller pieces until you get a crumbly texture.

6. Reserve 1 cup of the crust mixture for the topping.

7. Pour the crust mixture into a 9-inch square pan lined with parchment paper.  Ensure the sides of parchment paper are longer so that it's easier to remove from the pan. Spread the crust and flatten evenly.

8. Bake the crust for 10 mins until slightly browned then let it cool completely.

9. Meanwhile, prepare the yogurt mixture. In a bowl, add the Greek yogurt, coconut flour and sweetener and mix until smooth and thick.

10. Pour the yogurt mixture onto the crust and spread evenly.

11. Top with the cubed fresh strawberries.

12. Lastly, top with the reserved crust mixture and spread evenly.

13. Bake for 20 to 30 mins until the top is nicely browned.

14. Remove and let it cool completely.

15. Refrigerate uncovered for at least 2 to 3 hours or better still overnight before serving.

16. After about an hour when it's quite set, gently remove from pan by pulling the sides of the parchment paper and lifting it out. Place on a plate or wire rack and continue chilling uncovered. This is to prevent condensation which may make the crust soggy. By chilling uncovered on a plate or better still, on a wire rack in the fridge, the crust and crumbs will become firm, dry and crunchy. In fact, the longer it's chilled, the texture of the crust and crumbs will be firmer and crispier.

17. Cut into 2" squares. This recipe makes 16 x 2" squares.

[Total servings = 16]

NUTRITION INFO PER SERVING (WALNUT MEAL/FLOUR)

Total carb = 5.5 g

Dietary fiber = 2.1 g

Net carb = 3.4 g

Calories = 173

Total fat = 14.4 g

Protein = 7.9 g

NUTRITION INFO PER SERVING (ALMOND FLOUR)

Total carb = 7.5 g

Dietary fiber = 2.9 g

Net carb = 4.6 g

Calories = 164

Total fat = 12.9 g

Protein = 7.4 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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