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

Low Carb Cranberry Shortbread Streusel Bars


  • Author: Mellissa Sevigny
  • Yield: 16 bars 1x

Description

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


Scale

Ingredients

For the shortbread crust:

  • 6 Tbsp butter, melted
  • 2 cups superfine almond flour
  • 1/2 cup erythritol granulated sweetener
  • 1/2 tsp almond extract

For the cranberry filling:

  • 2 cups fresh or frozen cranberries
  • 1/2 cup erythritol granulated sweetener
  • 1/4 cup water
  • 1 Tbsp Cointreau orange liquor (optional)
  • 1/4 tsp arrowroot powder (or xanthan or guar gum)

For the streusel topping:

  • 1/3 crust mix (from above)
  • 1/2 tsp ground cinnamon
  • 1/4 cup chopped pecans

Instructions

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.

Notes

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!

  • Category: Low Carb Cookie Recipe
  • Cuisine: American

Nutrition

  • Serving Size: 2 x 2 bar
  • Calories: 136
  • Fat: 11
  • Carbohydrates: 3g net
  • Protein: 4