These easy keto cranberry bars are the ultimate festive treat. They are made with a low carb cranberry filling, a spiced almond flour crust and a crunchy streusel topping. This is a treat the whole family will enjoy.
It's cranberry time! I don't know why they only make an appearance in November and December. They taste so delicious we should be eating them all year round. Plus, they are packed with vitamin C and antioxidants.
But instead, I decided on using them in a cake recipe.
Which is how these healthy cranberry bars came about!
They are fruity, buttery and nutty. And they are only 5.1g net carbs for a generous slice.
Let's take a look at the ingredients I am using in this recipe:
For the filling:
- Frozen cranberries - You can use fresh as well.
- Allulose - This sweetener dissolves like sugar, that's why it's perfect in this recipe. Bocha Sweet would also work well. If you can't get hold of either, go for a powdered erythritol blend.
- Vanilla extract and orange zest
- Chia seeds - I used whole chia seeds. If you want to go for powdered chia seeds, use 2 tablespoons.
Crust and streusel topping:
- Almond flour - I used ground almonds, which is equivalent to regular almond flour in the US. If your almond flour is super fine, reduce the amount by ¼ cup.
- Vanilla extract and cinnamon
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities
Step 1: Make the homemade cranberry sauce for the filling. Place all ingredients except for the chia seeds in a pan and bring to the boil.
Step 2: Reduce the heat to medium and cook until a thick jam forms and no liquid remains. Turn off the heat and add the chia seeds. Stir to combine and place the mix in the fridge to chill.
Step 3: For the topping and crust, mix all dry ingredients together in a mixing bowl.
Step 4: Add the butter, egg and vanilla and mix with a spatula to combine. Use your hands if necessary. Remove ⅓ of the mix and set aside for the topping.
Step 5: Line a baking pan with parchment paper. Press the rest of the mixture into the pan. This is your crust.
Step 6: Bake the crust in the oven, then allow to cool.
Step 7: Crumble the topping dough into chunks and place on a clean sheet of baking paper. Bake until golden.
Step 8: Top the base with cranberry mix.
Step 9: Add the crumb topping and press it down into the cranberry jam. Chill in the fridge before slicing.
Before you assemble the bars, double-check that the base, crumble topping and the keto cranberry filling are all cooled.
I let mine chill in the fridge overnight, but 2 hours in the fridge should be sufficient. If you want to speed things up, 30 minutes in the freezer would also ensure the bars are 100% firm.
For a nut free crust, use ½ cup coconut flour, ½ cup sesame flour and ½ cup sunflower seed flour. I have not tried this myself yet, but I'm certain it will work.
Store the bars in the fridge for up to 5 days of freeze for up to 3 months.
Add sugar free icing drizzle: ¼ cup powdered sweetener mixed with 1 tablespoon of water or lemon juice.
Make keto cranberry cheesecake bars: Add a cream cheese layer between the crust and cranberry filling: 1 cup cream cheese, ¼ cup allulose or powdered sweetener, ¾ teaspoon vanilla extract.
Looking for a festive sugar free dessert for the holidays? Check out these recipes:
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Keto Cranberry Barsfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- 7.5 inch square baking pan
- Place all ingredients except for the chia seeds in a pan. Bring to the boil.
- Reduce to a medium heat and cook for about 8 minutes, stirring occasionally until a thick jam forms and no liquid remains. Turn off the heat and add the chia seeds. Stir to combine and place in the fridge to chill whilst you make the base.
- Preheat oven to 350F / 180 C / 160 C fan.
CRUST + TOPPING MIX
- Mix all dry ingredients together in a mixing bowl. Add the melted butter, egg and vanilla and mix with a spatula to combine, you may need to use your hands too. Remove ⅓ of the mix and set aside for the topping.
- Line a 7.5 inch square baking tin with greaseproof paper. Press the rest of the crust mix into the pan. Smoothen with the back of the spoon, making sure you press neatly into the edges.
- Bake for 10 - 12 minutes, then remove from the oven and allow to cool.
- Crumble the remaining dough into chunks and place on a clean sheet of baking paper. Bake for about 8 - 10 minutes or until golden, keep an eye on it so it doesn’t burn.
- Top the base with the fully cooled cranberry mix and flatten with a spatula. Add the crumb topping, pressing it down a little into the cranberry jam and place in the fridge to fully cool and set before slicing.