This copycat Cranberry Bliss Bars recipe is as good as or better than the Starbucks version. Healthy and keto-friendly, these low carb bars will satisfy all your holiday cravings. This post is sponsored by ChocZero.
I am happy to say that I have long since conquered my former Starbucks addiction. Creating amazing keto versions of their popular treats like these Cranberry Bliss Bars has helped immensely. I now only frequent Starbucks when I am traveling, and even then, it’s only for a cup of black coffee.
Now that I think of it, I have a lot of keto Starbucks copycat recipes. I clearly get plenty of inspiration from the famous coffee house chain. I do love taking some old favorites and making them keto-friendly. I’ve got keto vanilla bean scones, keto maple pecan scones, keto pumpkin cream cheese muffins, and keto gingerbread loaf, to name just a few.
I actually have an older version of low carb cranberry bliss bars too. Really old, back from 2010 when this blog was in its nascent stages. They were fine, they were serviceable, but this recipe is much better and I felt it deserved a whole new blog post.
New and Improved Keto Cranberry Bliss Bars
What makes this newer keto cranberry bar recipe so much better? Well, a number of things. For one thing, my baking skills have improved immensely in the last 9 years and these updated bars have a more dense, chewy cookie bar quality, rather than the cake-y bars of yore.
But an even more important factor is the development of keto-friendly white chocolate chips. At long last!
I have tested out both brands of white chocolate chips now and I will tell you that the ChocZero chips are far superior in many ways. That, my friends, is the honest opinion of a professional home baker (because this IS my profession, after all).
The ChocZero chips hold their shape during baking and don’t melt away into nothingness, which is a huge benefit for keto cookies and bars. They also have a little more of the true white chocolate flavor.
I am not knocking the other brand, as I am delighted by the fact that brands are seeing a need and trying to fill it. The keto world needs more of this. We don’t need any more keto energy bars, thank you very much. We need chocolate!
You may have noticed that this post is sponsored by ChocZero. Do not take that as influencing my opinion whatsoever. I managed to sweet talk ChocZero into sending me some for testing and comparison and I raved so much about them that they offered to partner with me. Now that’s serendipity.
How to make Keto Cranberry Bliss Bars
There are a few other things that go into the new and improved Cranberry Bliss Bars. For one thing, I made the batch smaller, fitting into a 9×9 inch pan. It serves still serves 16, but they cut more evenly into the classic triangles from Starbucks. And they have fewer carbs!
They also have a better texture. I created the base similarly to my famous Keto Brown Butter Blondies, but I used baking soda rather than powder, so they would be more dense. I also added a little gelatin for extra chewiness.
And of course my own sugar-free dried cranberries, which I make a big batch of every year.
I added white chocolate chips to the bars themselves but I also melted a little to drizzle on top of the cream cheese frosting. This too is a hallmark of the Starbucks version.
One tip when melting ANY kid of white chocolate, be it high sugar or sugar-free, is to add a little cocoa butter or coconut oil. White chocolate is even more finicky than dark or milk, and it tends to seize easily. The added oil helps it melt smoothly. But do not use butter, it thickens it too much for drizzling.
And for heaven’s sake, do not try to melt it in the microwave unless you want a clumpy mess. Double boiler style provide much gentler heat.
Eager to make some Keto Cranberry Bliss Bars? I know you’re going to love them! Do note that the ChocZero white chocolate chips are out of stock at the moment but don’t worry, they assure me that they are getting them back in the next few weeks. Just in time for the holiday rush!
More Great Keto Cranberry Recipes
- Sugar-Free Cranberry Sauce
- Keto Cranberry Biscotti
- Keto Cranberry Cobbler
- Cranberry Cheesecake Pie
- Cranberry Cream Cheese Loaf
- Cranberry Shortbread Streusel Bars
This copycat Cranberry Bliss Bars recipe is as good as or better than the Starbucks version. Healthy and keto-friendly, these low carb bars will satisfy all your holiday cravings.
- 1/2 cup butter softened
- 2/3 cup Swerve Brown (can sub granulated)
- 1 large egg room temperature
- 1 tsp fresh grated ginger (can sub 1 tsp ground)
- 1/2 tsp vanilla extract
- 2 cups almond flour
- 1 tbsp grassfed gelatin
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup sugar-free white chocolate chips
- 1/4 cup sugar-free dried cranberries chopped
- 6 ounces cream cheese softened
- 1/3 cup powdered Swerve Sweetener
- 1/2 tsp vanilla extract
- 2 1/2 tbsp almond milk room temperature
- 2 tbsp sugar-free dried cranberries chopped
- 3 tbsp sugar-free white chocolate chips
- 1/2 tsp coconut oil (or a little bit of cocoa butter)
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Preheat the oven to 325F and lightly grease a 9×9 inch baking pan.
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In a large bowl, beat the butter with the sweetener until well combined. Beat in the egg, ginger, and vanilla extract.
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All at once, add the almond flour, gelatin, baking soda, and salt. Beat until the dough is thoroughly combined. Stir the cranberries and white chocolate chips in by hand.
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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.
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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.
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Spread the frosting evenly over the bars.
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Sprinkle the bars with the chopped dried cranberries.
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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.
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Drizzle over the bars and let set 20 minutes before cuttng into bars.
Tresa Lovejoy says
Looks like another great recipe. Just 1 question in one of the photos above for Choc Zero you show white chocolate chips. Where can you order them? They aren’t showing up on the ChocZero website.
Carolyn says
Did you see at the bottom where I said that they are currently out of stock but should be back in a few weeks?
Vicki K says
thanks for the update..i’ve been trying to buy these for weeks
Carolyn says
Hey, they just told me that if you use FOODDREAMER at checkout, you can get 10% off. So when they do come back in stock, be sure to use it.
Alice B says
Before I even read the post, please let me say how beautiful is the cut of the bars in that second photo! What a great way to cut them to wind up with triangular pieces! It’s a very striking photo – great job!
Now, off to read!!
Carolyn says
Thank you. The ones from Starbucks are always cut in triangles. I am sheepish to admit how long it took me to figure out how to cut them that way. 🙂
Jen says
I am so excited to be able to make these one day… Once the white chocolate chips make there way to Canada. I’m basically drooling just looking at the picture 🤤
Kate says
While making your cranberry scones I made the happy discovery that adding cocoa butter to the bake believe chips improves the flavor. It seems to tone down the icy sweeteness and make them creamier tasting, You are right about not using the microwave – I tried that as a shortcut and it ended uplike a white chocolate nestle crunch bar. I am anxious to try choczero when they are in stock and good news about the discount. Now that these options are available would you consider coming up with a recipe for keto white trash? Thanks.
Lysanne says
I am looking forward to making this! I usually substitute almond flour for coconut (taking in consideration the difference in almond flour & coconut flour), could I do the same here? 0.5 cup of coconut flour instead of 2 cups almond???
Carolyn says
Personally, I would think it would not result in a very good bar. But I guess that’s up to you.
Shelley says
I want to make this recipe as a Christmas gift for my sister but alas, ChocZero white chocolate chips are out of stock everywhere I look. Maybe I’ll try again in the New Year. Can you recommend something relatively simple but delicious and keto friendly that a Canadian community in the central interior of British Columbia would likely have supplies for? Thanks in advance! 🥰❄️❤️
Carolyn says
The chips will be back in stock very soon, apparently. But yes, I have tons of recipes that will fit the bill… what does your sister like? Pecans? Cranberries? Chocolate? Shortbread? Give me a bit of guidance and I will have many suggestions!
cindy baugh says
i made these. I have been Keto for 3 years and as someone who loves to bake, I have suffered terribly because almost every keto baking recipe is a disappointment. But I used to love cranberry bliss bars from Starbucks so I thought I would try these. I overdried my cranberries but proceeded anyway. To my delight, they were awesome! When it was time to garnish them, i put my very brittle cranberries in my bullet and ground them to a fine powder. They were a beautiful color and I lightly dusted my bars. I am going to use them as garnish on other things too. I will definitely make these again. Might add just a smidge of orange peel or extract next time.
Carolyn says
What a smart way to use up the berries!
Tammy T says
I can’t wait to try these. Please, Please hint to Choczero to make a SF Butterscotch chip & a Toffee chip for us. 🤞🍀 😊
Carolyn says
oooh, that would be delicious!
Melissa says
Omg yes!! I miss butterscotch chips!!
Reggie says
I made these bars Saturday absolutely amazing as is everything else Carolyn does.
Carolyn says
Glad to hear it!
Angela says
Could I use Bocha Sweet instead of swerve for the bars?
Carolyn says
For the bars, I think so. It may make them a little cakier in consistency.
Mary Ann Miller says
I have some bake believe white chips in my pantry and want to try these as my keto contribution for thanksgiving dessert. Since the chozero aren’t available yet, whatvwill the bake believe ones come out like?
Carolyn says
Leave the chips out of the bars (they melt away during baking and leave little hard bits but no chip). But they melt nicely so you can use them for the drizzle.
Jill lewter says
Where do you get sugar free cranberries?
Carolyn says
Please click the link in the recipe… you MAKE them.
Sim @ Sim's Life says
I am absolutely drooling checking out this recipe! The bars look amazing! Unfortunately shops are a little slower on the Keto uptake in the UK, so will have to find some substitutes but will certainly be giving these a try! Sim x
Melissa says
How should I store these? Refrigerator?
Carolyn says
Yes, that would be best probably.
Donna Houchins says
Just ordered my choc zero white chips and now have to make the dried cranberries like I did last year then I’ll be ready to make these. BTW if you notice a lot of signups from central Florida for your letter and books, that would be me referring your site and books to everyone and their cousin! Thanks to you I can eat and not be deprived and maintain my fat loss
You’ve also made me a better cook because you explain why something does or does not work. Thanks again!
Carolyn says
Thanks so much, Donna. I just ordered 10 bags of Choczero chips myself… 4 of them the white chips. Enjoy!
Kate says
Yay! They’re finally in. Ordered 4 bags myself as well a I milk chocolate and the maple syrup to get the free shipping. Hoping the syrup will not spike my blood sugar – am so confused about which fiber syrups are safe to use for diabetics. Am looking forward to makng this recipe.
Carolyn says
So far I’ve been fine with these chips. Mind you, I don’t eat the whole bag in one go! 😉
Kate says
Good to know that about the chips. I guess I should have read the reviews on Amazon before ordering the syrup – some reviewers said it caused quite a large spike in their blood sugar.
Carolyn says
Which syrup was that? I have had some of the chocolate syrup in small quantities and haven’t had an issue and my kids love it. I don’t use much though, as I prefer my own homemade versions.
Kate says
It was the maple syrup, also spikes reported for the maple pecan and maple vanilla. Some people reported over a 100 point spike which is scary. They use soluble vegetable fiber which is apparently soluble corn fiber. I thought that was safer than imo but maybe not. I’m wondering if any of these soluble fibers are safe for diabetics. Do you have a preference for any low carb commercial maple flavored syrup?
Tere says
Got my ChocZero chips in today. Drying the cranberries as I type this. Now I have everything I need to make these… or at least I THOUGHT I did. Ugh! For the life of me I didn’t see the grass fed gelatin and I’ve read over this recipe a few times! So frustrating! Possible subs?? Non grass fed, plain? Glucomannan? Xanthan Gum?
Carolyn says
You can skip it… they just happen to be more chewy with it. Should be almost as good without.
Lory says
Can I use fresh cranberries instead of the dried?
Carolyn says
Sure in the bars themselves.
Lorelei says
About to make these and don’t have almond milk, any substitutions or can I leave out altogether?
Carolyn says
Do a mix of cream and water. Cream alone is too thick.
Nichole says
I have a glass 9×9 baking dish, do I need to use parchment paper ??
Carolyn says
I don’t think so, but I would at least grease it. Also be ready for the baking time to change because glass heats very differently than metal. Reduce the heat by about 25F and bake it about 10 minutes longer.
Angela says
Looks so good! Really excited to make these. Also is there any way I can substitute the gelatin with unflavored collagen peptides powder?
Carolyn says
You can try it. It’s not quite as chewy but should be okay.
Cindy Baugh says
I got my hands on some ChocZero white chocolate chips, so I had to make these again. Once again, they did not disappoint. The Coc Zero chips are the bomb. I’m going to try freezing some of the bars this time. I’m so happy to have found a LC baking site that actually has recipes that taste good!
Carolyn says
So glad you feel that way!
Felicia says
I cannot tell you how excited I am to make these for Christmas day! I may add some orange peel in the batter and sliced almonds in the topping. I love your passion for bringing us much healthier versions of the treats we love most! You are a life changer!! A life-saver!!
Jennifer says
Looks look so good! I am planning on making them for Christmas, but I’m trying to start some of my baking now. Do you think these would freeze well? Or would they get soggy? Thanks!
Carolyn says
The bars would freeze well but I would wait to frost them until you thaw.
Gabrielle A Yoder says
This looks like an awesome update I can’t wait to try. However, the original SB bars have orange in them AND it looks like there are little flecks of orange in yours as well. Maybe you left the orange zest out of the recipe? Just checking. I’m planning to add it to mine either way. Thanks!
Carolyn says
You can certainly put some in. I skipped writing it into the recipe since the flavor didn’t come through as much with all the competing flavours going on (ginger, white chocolate, cranberries). It certainly doesn’t change anything in terms of texture.
SandyW says
I love this recipe! I had planned on making for Christmas and ran out of time. Made them this morning and they are delicious. I love all your recipes, Carolyn. Thank you so much!
Amy in GA says
Delicious and beautiful! Thanks for another great recipe!
I would love to know what you use for cutting and wanted to see what your fix would be for difficulty in actually drizzling the drizzle! Maybe just a little bit more coconut oil?