These easy keto cranberry bars are the ultimate festive treat. Made with a low carb cranberry chia jam filling, a spiced almond flour crust and crunchy streusel topping, this sugar free, gluten free recipe is one the whole family will enjoy.
Table of contents
It's cranberry time again, guys! I don't know why they only seem to 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.
Well, I've just bought my first bag of cranberries of the season. But instead of making sugar free cranberry sauce - I love it with yoghurt in the morning - I decided on using them in a cake recipe. Which is how these healthy cranberry streusel bars came about! I'm so pleased that they are only 5.1g net carbs for a generous portion.
The filling of these bars is basically my low carb cranberry sauce recipe, which I firmed up by adding chia seeds. And to keep things super simple I made one dough that doubles up as a base and as a streusel topping. Easy-peasy.
Before we get into the details, I want to answer one question I get asked a lot:
Are cranberries keto?
Cranberries can be part of a low carb diet and a keto diet - in moderation. 100 grams or 1 cup of raw cranberries contain almost 90% of water. The rest is carbs (12.2.g) and fibre (4.6g).
The big problem is when cranberries are dried. Most store-bought dried cranberries are sweetened with either sugar or fruit juice concentrates. This is the reason I make my own homemade sugar free dried cranberries with low carb sweetener. They are delicious as a snack and I also love using them in keto cranberry muffins.
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
How to make keto cranberry streusel bars
First, make the homemade cranberry sauce for the filling. Place all ingredients except for the chia seeds in a pan and bring to the boil.
Now, reduce the heat to medium 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 the mix in the fridge to chill.
For the topping and crust, mix all dry ingredients together in a mixing bowl.
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.
Line a 7.5 inch square baking tin with greaseproof paper. Press rest of the mix into base with your finger and smooth with the back of the spoon, making sure you press neatly into the edges.
Bake the crust for 10 - 12 minutes, then remove from the oven and allow to cool.
Crumble the topping 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.
Important: Before you assemble the bars, double-check that the base, crumble topping and the keto cranberry filling are all cooled.
Top the base with 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 chill and set before slicing.
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.
No almond flour: For a nut free crust, use ½ cup coconut flour, ½ cup sesame flour and ½ cup sunflower seed flour. (Note I have not tried this myself yet, but I'm certain it will work!)
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 tsp vanilla extract.
Store the bars in the fridge for up to 5 days of freeze for up to 3 months.
More keto holiday recipes
I mentioned my keto cranberry recipes at the beginning of the post. Also, don't miss my roundup of the best keto christmas cookies. Looking for a festive sugar free dessert? Check out these recipes:
The easiest and quickest Keto pecan pie!
We all loved these pecan frangipane bars.
Your guests will never guess this chocolate cheesecake is sugar free!
Tried this recipe? Give it a star rating below!
Keto Cranberry Streusel Barsfrom sugarfreelondoner.com
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
- 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 base with your finger and smooth 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 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.
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