Looking for a festive, sugar-free dessert that won't derail your keto diet? These keto cranberry bars are the perfect solution! Combining tart cranberries, a buttery almond flour crust, and a crunchy streusel or pecan topping, these bars offer a delightful blend of flavors and textures. Whether you're a seasoned keto baker or just starting out, this recipe is easy to follow and sure to impress.
Why Cranberry Bars?
Cranberries, often relegated to holiday tables, offer a burst of flavor that can be enjoyed year-round. These keto cranberry bars capture the essence of the season with their fruity, buttery, and nutty profile. They're a healthier alternative to traditional cranberry desserts, allowing you to indulge without the guilt.
Key Ingredients and Their Roles
- Almond Flour: The foundation of the crust and topping, almond flour provides a nutty flavor and a tender crumb. If your almond flour is super fine, reduce the amount by ¼ cup.
- Cranberries: The star of the show, cranberries offer a tartness that balances the sweetness of the other ingredients. Fresh or frozen cranberries can be used.
- Sweetener (Allulose, Bocha Sweet, Monk Fruit or Swerve): A sugar substitute that provides sweetness without the carbs. Allulose dissolves like sugar, making it ideal for both the filling and crust. Bocha Sweet would also work well. Confectioners Monk Fruit or Swerve will work in the glaze.
- Chia Seeds: Used in the cranberry filling, chia seeds help to thicken the mixture and add a boost of fiber.
- Butter: Essential for a rich, buttery flavor in both the crust and topping. Cold, salted butter is recommended.
- Pecans: Add a delightful crunch and nutty flavor to the streusel topping.
- Egg: Binds the crust and topping ingredients together.
- Vanilla Extract: Enhances the overall flavor profile.
Step-by-Step Instructions
1. Preparing the Keto Cranberry Sauce Filling
- Place all cranberry filling ingredients except for the chia seeds in a pan.
- Bring the mixture to a boil.
- 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 stir in the chia seeds.
- Place the cranberry filling in the fridge to chill while you prepare the base.
2. Making the Crust and Topping
- Preheat oven to 350F / 180 C / 160 C fan.
- Mix all dry ingredients (almond flour, sweetener, baking powder, and salt) together in a mixing bowl.
- Add the melted butter, egg, and vanilla extract. 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. If making a pecan crumble topping, add 1/2 cup of pecans to the 1/4 of the dough.
- Line a 7.5 or 8 inch square baking tin with greaseproof paper or parchment paper.
- Press the rest of the crust mix into the pan. Smoothen with the back of a spoon, making sure you press neatly into the edges.
- Bake for 7 minutes for pre-baking, then remove from the oven and allow to cool. Your crust should be a very light brown and hardly set.
- Crumble the remaining dough (the ⅓ you set aside) into chunks and place on a clean sheet of baking paper.
- Bake the topping for about 8 - 10 minutes or until golden, keeping an eye on it so it doesn't burn.
3. Assembling the Keto Cranberry Bars
- Top the pre-baked crust with the fully cooled cranberry mix and flatten with a spatula.
- Add the crumb topping and press it down gently into the cranberry jam.
- Bake: Cook for 25-30 minutes or until the topping has begun to brown at 350 degrees F.
- Chill in the fridge for at least 2 hours, or preferably overnight, before slicing. For a quicker chill, 30 minutes in the freezer should suffice.
4. Optional Sugar-Free Icing Drizzle
- Mix ¼ cup powdered sweetener with 1 tablespoon of water or lemon juice until smooth.
- Drizzle over the chilled bars before slicing.
Variations and Tips
- Keto Cranberry Cheesecake Bars: Add a cream cheese layer between the crust and cranberry filling. Mix 1 cup cream cheese, ¼ cup allulose or powdered sweetener, and ¾ teaspoon vanilla extract until smooth, and spread over the cooled crust before adding the cranberry filling.
- Nut-Free Crust: For a nut-free option, use ½ cup coconut flour, ½ cup sesame flour, and ½ cup sunflower seed flour instead of almond flour.
- White Chocolate Drizzle: Melt sugar-free white chocolate chips with a little cocoa butter or coconut oil for a smooth, decadent drizzle. Avoid using butter, as it can thicken the chocolate too much.
- Spice it Up: Add a pinch of ginger or orange extract to the crust or filling for a warm, festive flavor.
- Fresh Cranberries: If you can’t get dried cranberries or don’t want to make your own you can simply chop a few fresh ones, toss with sweetener, and scatter those on top of the cranberry bliss bars.
Addressing Common Concerns
- Can I use frozen cranberries? Yes, frozen cranberries work just as well as fresh cranberries in this recipe.
- How long do the bars need to chill? While overnight chilling is ideal, 2 hours in the fridge or 30 minutes in the freezer will also work.
- Are cranberries keto-friendly? Yes, cranberries are keto-friendly in moderation. They are about 90% water and have a relatively low number of carbs.
Recreating Starbucks Cranberry Bliss Bars: A Keto-Friendly Copycat
If you're a fan of Starbucks' Cranberry Bliss Bars, you'll be thrilled to know that you can create a keto-friendly version at home. This copycat recipe captures the essence of the original with its combination of cranberries, hints of orange and ginger, and cream cheese icing.
Key Adaptations for Keto Cranberry Bliss Bars
- Base: Create the base similarly to keto brown butter blondies, but use baking soda rather than powder for a denser texture. Add a little gelatin for extra chewiness.
- White Chocolate Chips: Use keto-friendly white chocolate chips, such as those from ChocZero, which hold their shape during baking and have a more authentic white chocolate flavor.
- Dried Cranberries: Make your own sugar-free dried cranberries or use chopped fresh cranberries tossed with sweetener.
- Frosting: Use a cream cheese frosting made with a confectioner's sugar substitute.
Step-by-Step Instructions for Keto Cranberry Bliss Bars
- Prepare the Bars:
- Preheat the oven to 325F and lightly grease a 9x9 inch baking pan.
- In a large bowl, beat the butter with the sweetener until well combined.
- Beat in the egg, ginger, and vanilla extract.
- Add the almond flour, gelatin, baking soda, and salt. Beat until the dough is thoroughly combined.
- Stir in the cranberries and white chocolate chips by hand.
- Spread the batter evenly in the prepared pan and bake 15 to 20 minutes, until the edges are golden brown but the center is still soft to the touch.
- Remove and let cool completely.
- Make the Frosting:
- In a medium bowl, beat the cream cheese with the sweetener until well combined.
- Beat in the vanilla and then beat in the almond milk until smooth and creamy.
- Spread the frosting evenly over the bars.
- Garnish:
- Sprinkle the bars with the chopped dried cranberries.
- In a heatproof bowl set over a pan of barely simmering water, combine the white chocolate chips and the coconut oil or cocoa butter. Stir frequently until melted and smooth.
- Drizzle over the bars and let set 20 minutes before cutting into bars.
Freezing and Storage Instructions
- Refrigerate: Place the bars in an airtight container and refrigerate for up to a week.
- Freeze: Tightly wrap each individual bar in plastic wrap and freeze for up to a month.
Nutritional Information
The net carbs per portion will vary depending on the specific ingredients and portion sizes used. However, these keto cranberry bars can be a guilt-free treat with approximately 5 net carbs per bar.
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