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
Keto Cranberry Bliss Bars
Ingredients
Bars:
- ½ cup butter softened
- ⅔ cup Swerve Brown (can sub granulated)
- 1 large egg room temperature
- 1 teaspoon fresh grated ginger (can sub 1 teaspoon ground)
- ½ teaspoon vanilla extract
- 2 cups almond flour
- 1 tablespoon grassfed gelatin
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup sugar-free white chocolate chips
- ¼ cup sugar-free dried cranberries chopped
Frosting:
- 6 ounces cream cheese softened
- ⅓ cup powdered Swerve Sweetener
- ½ teaspoon vanilla extract
- 2 ½ tablespoon almond milk room temperature
Garnish and Drizzle:
- 2 tablespoon sugar-free dried cranberries chopped
- 3 tablespoon sugar-free white chocolate chips
- ½ teaspoon coconut oil (or a little bit of cocoa butter)
Instructions
Bars
- Preheat the oven to 325F and lightly grease a 9×9 inch baking pan.
- In a large bowl, beat the butter with the sweetener until well combined. Beat in the egg, ginger, and vanilla extract.
- 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.
- 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.
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 cuttng into bars.
Rikki says
So excited to make this! What kind of almond milk do you use? Unsweetened? Unsweetened vanilla?
Carolyn says
Unsweetened and unflavoured.
Amy says
I just made these, they are unbelievable. I will absolutely make them again. Thanks for the amazing low carb recipe 🙂
Kathryn says
Can you substitute anything for the beef grass fed gelatin
Carolyn says
just skip it. They won’t be quite as chewy
Laura says
Was curious have you tried same recipe with the lily’s white chocolate chips? I have those and was wondering if it would change the taste or if it would still be good.
Carolyn says
It would be just as good. They’re both excellent brands!
Vhm says
Wowza. Made these today and they’re spectacular. I added orange zest to the dough as it mixed. The included two tablespoons chopped pistachios to the topping. Definitely in my top 3 low carb treats.
Kate says
WOW WOW WOW! These taste incredible and were very easy to make! Thank you for this recipe and Merry Christmas!
Vicki says
I had to comment on these. They are outstanding!! Although prepping the cranberries makes it a 2-day process, it was totally worth the work. I rarely buy from Starbucks (I prefer Peet’s) so I had no idea what to expect. Wow! I added just a few finely chopped walnuts to the top as well. My biggest problem is how to store them. I was thinking about freezing half the batch as I’m the only one in my house who eats these desserts (my husband is an “ice cream guy”). Do you think I can?
Carolyn says
Yes you should be able to freeze these!
Rene says
I just made these and they are soooo good! One of the best keto desserts I’ve made so far! Thank you for sharing.
Elaine says
I am wondering what the gelatin does to the recipe? I made the and substituted SF jello (it was all I had) they tasted great but were a bit greasy.
Carolyn says
Chewiness. You can skip it if you need to.
jill s says
Hi is the gelatin added in powder form or bloomed ?
Carolyn says
Powder. If I wanted you to bloom it, I would give those instructions.
Mick says
I took the easy way out and subbed in a 1/4 cup walnuts for the 1/4 cup of cranberries so I could sprinkle some store bought cranberries on top. But damn. The texture, the density, and the flavour. Carolyn Ketchum you are the queen of Keto.
Jacquee says
Hi! This looks like a great recipe for those of us craving the ultra-delectable cranberry bliss bars. I did notice that the photograph shows orange zest, which is included in the Starbucks recipe, but alas did not seem to be included in this recipe. Do you think that adding a tsp. of orange zest would hurt?
Carolyn says
Feel free to add some. I found it overpowered the white chocolate.
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?
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!
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.
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.
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!!
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!
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.
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.