Low Carb Cranberry Sauce Bars
🎄🍰 Meet your new favorite Christmas dessert bar — festive, buttery, tangy-sweet, and completely guilt-free. If you love cranberry bliss bars, cheesecake bars, or anything with that classic holiday flavor… this recipe is about to become your new December obsession.
Make Brown Sweetener: https://youtu.be/Rr8VJVyZ3Y0
Make Cranberry Sauce: https://youtu.be/K34UEIZZ5hQ
Make Eggnog: https://youtu.be/3EICMNPOooc
These keto cranberry dessert bars have a soft, cookie-like base, a creamy holiday-spiced filling, and bright bursts of real cranberry throughout. They’re low-carb, gluten-free, sugar-free, and so delicious that no one will ever guess they’re “healthy.”
Perfect for Christmas parties, cookie swaps, gifts, or just keeping in the fridge for when the holiday cravings hit. 🙌
💡 Why you’ll love it:
Keto, low-carb, gluten-free, and sugar-free
Beautiful, festive, and ridiculously delicious
Great for holiday parties, dessert boards, and gifts
Easy to make — no complex techniques, just simple ingredients and big flavor
Once you try these, they’ll become a Christmas tradition. They’re honestly THAT good. 🎄✨
Low Carb Cranberry Sauce Bars
Ingredients
- 1 1/4 cups blanched almond flour
- 2 tbsp coconut flour
- 1/3 cup brown sweetener
- 1/2 tsp cinnamon
- Pinch of salt
- 1 stick cold butter, cut into cubes
- 1 tsp vanilla extract
- 1 1/2 cups low-carb cranberry sauce
- 1/2 cup almond flour
- 1/2 cup unsweetened shredded coconut or 1/3 cup chopped pecans
- 1/2 cup brown sweetener
- 1/2 stick cold butter, cut into cubes
- 1/2 tsp cinnamon
Instructions
- Preheat oven to 350°F.
- Lightly grease an 8x8 silicone baking pan with avocado oil.
Make the crust
- In a food processor, blend almond flour, coconut flour, brown sweetener, cinnamon, salt, vanilla, and cold butter until the mixture forms fine crumbs and begins to come together.
- Press the mixture firmly and evenly into the bottom of the 8x8 pan.
- Spread the cranberry sauce evenly over the crust layer.
Make the topping
- Add almond flour, shredded coconut or pecans, brown sweetener, cinnamon, and cold butter to the food processor. Pulse until crumbly, stopping before it turns into a paste.
- Sprinkle the mixture evenly over the cranberry layer.
- Bake for 40–45 minutes, or until the top is golden brown and the edges look set.
- Cool completely in the silicone pan
- Chill an additional 30–60 minutes for the cleanest slices.
- Cut into squares and serve. ENJOY!