Preheat oven to 375 degrees and line your 9 X 13 baking dish with parchment paper. Lightly spray olive oil spray on the parchment paper.

In a large mixing bowl add your all purpose flour, old fashioned rolled oats, baking powder, salt & 1 cup monk fruit granulated sweetener. Whisk until fully incorporated

In small bowl whisk egg, vanilla extract, almond extract and 2 tbsp Karuna Silky Oat

In your large mixing bowl add in your 1 cup butter diced, and the egg mixture. Take a fork or a pastry cutter to incorporate the butter into the mixture, until it becomes a perfect crumble mixture. About 1 minute.

After take 1/2 the mixture and press down firmly in the baking dish.

Add the chopped strawberries to a medium bowl, 1/2 cup monk fruit sweetener, 2 tbsp Karuna Silky Oat, 1 tbsp lemon juice and 1 tsp xanthan gum.

Toss until fully coated

Assembling Sugar Free Strawberry Shortcake Bars

you will now take your strawberry shortcake filling and spread it evenly over the 1/2 of the mixture you pressed down in the baking dish alread

Then take the other half of the Strawberry Shortcake Layer and sprinkled on top. Press down lightly, then bake at 375 degrees for 30 minutes

They will need an hour to cool before they are bar form, however you can cut into them right away for crumble or let cool for perfect bar formation. Top with delicious ice cream and enjoy!