(1) Ketone Slims – best keto diet



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These Keto Strawberry Yogurt Bars are bursting with flavors – sweet, tangy, nutty and tastes heavenly. It’s a little delicate due to the soft and wet yogurt but I managed to thicken the yogurt with some coconut flour. And with the juicy strawberries sitting on the yogurt, it’s another challenge but hey, it worked. They key is to chill it longer, preferably overnight if you can resist to dig in. What’s important also is to chill it uncovered and preferably sitting on a plate or even better, a small wire rack. But you can’t do this until it’s quite set so it will take probably 1 to 2 hours after refrigerating with pan uncovered. Then slowly remove by pulling the parchment paper up and lifting it out onto a plate or wire rack and continue chilling uncovered. This way, the crust and crumbs will become drier, firmer and crunchier.

I hope you give this a try as it’s heavenly to sink your teeth into a layer of walnut crust, yogurt, strawberries and walnut crumbs !

This recipe can be viewed and printed at this link;


[ Total servings = 16 ]
Per serving ;
Walnut Meal/Flour Almond Flour
Total Carb 5.5 g 7.5 g
Dietary Fiber 2.1 g 2.9 g
Net Carb 3.4 g 4.6 g
Calories 173 164
Total Fat 14.4 g 12.9 g
Protein 7.9 g 7.4 g

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 sweetener to taste)
Salt = 1/2 tsp
Chopped walnuts or almond = 50 g / 1/2 cup
Cold Butter (cubed) = 56 g / 1/4 cup

Greek Yogurt = 500 g / 2 cups
Coconut Flour = 24 g / 3 tbsp
Erythritol = 50 g / 1/2 cup (OR any Keto sweetener to taste)
Fresh Strawberries (cubed) = 350 g / 2 1/3 cup

1. Preheat the oven to 350F or 180C.
2. You can either use walnut flour or meal. To grind the walnut meal together with the coconut flour, please see this video by clicking this link – https://youtu.be/80LXGNT0HYQ
3. In a bowl, mix all the dry ingredients (except the butter) until well combined.
4. Add the cubed cold butter and use your fingers to mash them into smaller pieces until you get a crumbly texture.
5. Reserve 1 cup of the crust mixture for the topping.
6. Pour the crust mixture into a 9×9″ 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.
7. Bake the crust for 10 mins until slightly browned then let it cool completely.
8. Meanwhile, prepare the yogurt mixture. In a bowl, add the Greek yogurt, coconut flour and sweetener and mix until smooth and thick.
9. Pour the yogurt mixture onto the crust and spread evenly.
10. Top with the cubed fresh strawberries.
11. Lastly, top with the reserved crust mixture and spread evenly.
12. Bake for 20 to 30 mins until the top is nicely browned.
13. Remove and let it cool completely.
14. Refrigerate uncovered for at least 2 to 3 hours or better still overnight before serving.
15. 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.
16. Cut into 2″ squares. This recipe makes 16 x 2″ squares.

1. The above nutrition info provided is just a guide. If you have a more accurate macros calculator, please refer to it.
2. If you are planning to publish any of my recipes or make a video of it for your own youtube channel, please let me know in advance and also provide necessary attributions. Thank you !

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