Low Carb Cranberry Shortbread Streusel Bars

A low carb cranberry shortbread streusel bar cookie recipe from Mellissa Sevigny of I Breathe Im Hungry

4.8 from 13 reviews

The perfect blend of sweet and tart, these cranberry shortbread streusel bars will be your new favorite keto cookie! Low Carb & Gluten Free too!


For the shortbread crust:

For the cranberry filling:

For the streusel topping:


For the crust:

  1. Combine all of the crust ingredients in a medium sized bowl and mix well with a fork.
  2. Remove approximately 1/3 of the crust mix and set aside for the streusel topping.
  3. 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.
  4. Bake in a 350 degree (F) preheated oven for 5 minutes.
  5. Remove and set aside.

For the cranberry filling:

  1. In a small saucepan, combine the cranberries, sweetener, water, Cointreau, and arrowroot powder and stir well.
  2. Bring to a boil and then simmer on low heat for 10 minutes.
  3. Stir and pop all of the cranberries that remained whole after cooking.
  4. Remove from heat and cool for about five minutes, or until no longer steaming.
  5. Spread the cranberry filling evenly over the partially baked shortbread crust.

For the streusel topping:

  1. Add the cinnamon and chopped pecans to the 1/3 crust mix you set aside earlier.
  2. Work with your fingers until clusters are formed.
  3. Sprinkle the streusel evenly over the cranberry layer.
  4. Bake the bars at 350 degrees (F) for 30 minutes.
  5. Remove from the oven and cool before slicing.


To see a list of my favorite low carb products and brands that I recommend for sweeteners, flours, etc. you can check out the IBIH Pantry Ingredients Page!