Keto Cranberry Crumble Bars Recipe
Keto Cranberry Crumble Bars combine a buttery shortbread crust with a luscious sugar-free cranberry filling. The perfect use for your leftover keto cranberry sauce!
Servings 16
Calories 177kcal
Ingredients
- 1/2 cup sliced almonds
- 1/2 cup flaked coconut
- 2 cups almond flour
- 1/2 cup brown sugar replacement (erythritol recommended)
- 1/4 tsp salt
- 6 tbsp butter melted
- 1/2 tsp vanilla extract
- 1 recipe keto cranberry sauce
- 1/2 tsp glucomannan or xanthan gum
Instructions
- Preheat the oven to 350ºF and line an 9x9 inch metal baking pan with parchment paper. Allow some of the parchment to overhang the sides for easy removal.
- Place the almond and coconut in a food processor or blender. Pulse on and off quickly until they resemble oat flakes. Transfer to a large bowl.
- Add the almond flour, sweetener, and salt, and whisk to combine. Stir in the melted butter and vanilla until the dough begins to clump together.
- Press a little over half of the dough into the prepared baking pan and bake 12 to 15 minutes, until the edges are turning golden brown. Remove from the oven and let cool completely.
- Place the cranberry sauce in a medium bowl. Sprinkle the surface with glucomannan, whisking quickly to combine.
- Spread the cranberry sauce over the crust, make sure to get some all the way to the edges. Then take the remaining crust and crumble it over the filling, pressing lightly to adhere.
- Bake another 25 to 30 minutes, until the filling is bubbly and the topping is golden brown. Remove and let cool completely, then lift the bars out by the parchment overhang and cut into bars.
Notes
Storage Information: Store the bars in a covered container on the counter for up to 5 days, or in the fridge for up to 10 days.
Nutrition
Serving: 1bar | Calories: 177kcal | Carbohydrates: 6.1g | Protein: 4.1g | Fat: 15.77g | Saturated Fat: 4.3g | Fiber: 2.9g