Description
The perfect blend of sweet and tart, these keto cranberry bars will be your new favorite keto cookie! Low Carb & Gluten Free too
Ingredients
Scale
For the shortbread crust:
- 6 tablespoons butter, melted
- 2 cups superfine almond flour
- 1/2 cup erythritol granulated sweetener
- 1/2 teaspoon almond extract
For the cranberry filling:
- 2 cups fresh or frozen cranberries
- 1/2 cup erythritol granulated sweetener
- 1/4 cup water
- 1 tablespoon Cointreau orange liquor (optional)
- 1/4 teaspoon arrowroot powder (or xanthan or guar gum)
For the streusel topping:
- 1/3 crust mix (from above)
- 1/2 teaspoon ground cinnamon
- 1/4 cup chopped pecans
Instructions
For the crust:
- Combine all of the crust ingredients in a medium sized bowl and mix well with a fork.
- Remove approximately 1/3 of the crust mix and set aside for the streusel topping.
- Press the remaining 2/3 of the crust mix into an 8×8 baking pan, preferably lined with parchment or foil for easier removal after baking.
- Bake in a 350 degree (F) preheated oven for 5 minutes.
- Remove and set aside.
For the cranberry filling:
- In a small saucepan, combine the cranberries, sweetener, water, Cointreau, and arrowroot powder and stir well.
- Bring to a boil and then simmer on low heat for 10 minutes.
- Stir and pop all of the cranberries that remained whole after cooking.
- Remove from heat and cool for about five minutes, or until no longer steaming.
- Spread the cranberry filling evenly over the partially baked shortbread crust.
For the streusel topping:
- Add the cinnamon and chopped pecans to the 1/3 crust mix you set aside earlier.
- Work with your fingers until clusters are formed.
- Sprinkle the streusel evenly over the cranberry layer.
- Bake the bars at 350 degrees (F) for 30 minutes.
- Remove from the oven and cool before slicing.
Notes
To see a list of my favorite keto products and brands that I recommend for sweeteners, flours, etc. you can check out the IBIH Pantry Ingredients Page!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: keto Cookie Recipe
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 2 x 2 bar
- Calories: 136
- Fat: 11g
- Carbohydrates: 3g net
- Protein: 4g