Keto Cranberry Bars
You only need 8 ingredients to make these low carb cranberry streusel bars! They are just the right combination of tart, sweet and nutty - with a buttery almond four base and a fruity cranberry filling.
Servings: 8
Calories: 285kcal
Equipment
- 7.5 inch square baking pan
Ingredients
CRANBERRY FILLING
- 10.5 oz frozen cranberries 300g
- ¾ cup allulose 90g, or powdered erythritol / bocha sweet
- ½ teaspoon vanilla extract
- 1 tablespoon orange zest
- ¼ cup water 60ml
- 1 tablespoon chia seeds
CRUST + TOPPING MIX
- 2.5 cup almond flour 250g
- 5 tablespoon butter 70g, melted
- 3 tablespoon allulose or powdered erythritol / bocha sweet
- 1 large egg
- 1 teaspoon vanilla extract
- 2 teaspoon cinnamon
Instructions
CRANBERRY FILLING
- 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.
Assembly
- 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.
Notes
Net carbs: 5.1g net carbs per portion. Makes 8 bars.
If you cut the cake into 12 smaller bars, net carbs are 3.7g each.
You can use fresh cranberries instead of frozen.
I let my Barrs 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.
Store in the fridge for up to 5 days of freeze for up to 3 months.
Nutrition
Calories: 285kcal | Total Carbohydrates: 11g | Protein: 7.8g | Fat: 24.8g | Saturated Fat: 6g | Fiber: 5.5g