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Keto Cranberry Crumble Bars

By Ashley McCrary

Published Dec 03, 2020 Updated Jul 11, 2023

5 from 2 votes

VVegetarianVGVeganDFDairy FreeMFMacro FriendlyKKetoW30Whole30PPaleoGFGluten Free

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My NEW Keto Cranberry Crumble Bars are out of this world delicious. The bottom layer is a beautiful golden crusts, smothered with a sticky cranberry sauce and topped with a sweet almond and pecan crumble. Serve my keto Vanilla Bean Ice Cream over the top and you are in business. Only 5 NET carbs per serving!

INGREDIENTS NEEDED:

• Cranberries
• Monk Fruit Sweetener
• Salt
• Water
• Xanthan Gum
• Vanilla extract
• Lemon juice
• Ghee
• Pecans
• Almond flour

HOW TO MAKE THESE KETO CRANBERRY CRUMBLE BARS:

• Prepare a 9×9 baking pan with cooking spray or parchment paper and preheat the oven to 375F. Heat a sauce pan over medium heat. Wash cranberries then add in the sauce pan along with water, Monk Fruit sweetener, vanilla extract and lemon juice. Allow mixture to heat for 3 minutes, then add the xanthan gum, stir until combined and cook until the mixture becomes thick. Remove from heat and set to the side. 
• In a food processor, add all of the ingredients for the crust and process until mixture becomes a dough consistency. Make sure not to over mix. Transfer the dough to the 9×9 baking pan and spread out until it covers the bottom of the pan completely. Pour the cranberry filling over the top of the dough and spread out until there is an even layer.
• In the food processor, add the crumble ingredients and pulse until it becomes a crumble texture. Spread evenly over the filling and transfer to the oven. Cook for 20-25 minutes or until the top is browned and middle is set. Serve with dairy free vanilla ice cream and enjoy. (see notes for my keto and dairy free recipe)

How long can you store these Keto Cranberry Crumble Bars?

Probably not long because you will be tempted to eat them all in one sitting. If you have will power you can store these in aluminum foil or an air tight container for up to 2 weeks. You can add to the fridge or even leave them out at room temperature. I recommend heating up in the microwave for 30 seconds before serving!!!

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Keto Cranberry Crumble Bars

By: Ashley McCrary

5 from 2 votes

These Keto Cranberry Crumble Bars are the perfect sweet dessert made with a golden crust, filled with a sticky cranberry filling and topped with a sweet pecan and almond topping. Only 5 NET CARBS per serving! Keto, Paleo and Gluten/Dairy Free. 

Prep Time: 10 minutes minutes

Servings: 16 small bars

Ingredients  

1x2x3x

Filling

• ▢ 3 cups frozen or fresh cranberries
• ▢ 3/4 cup Monk Fruit Sweetener
• ▢ 1/2 cup water
• ▢ 1/2 tsp xanthan gum
• ▢ 2 teaspoons lemon juice
• ▢ 1 tsp pure vanilla extract

Crust

• ▢ 2 cups almond flour
• ▢ 1/3 cup pecans
• ▢ 1/4 cup Monk Fruit Sweetener
• ▢ 1 tsp pure vanilla extract
• ▢ 6 tablespoons ghee room temperature
• ▢ 1 tsp xanthan gum
• ▢ 1/4 tsp salt

Crumble

• ▢ 1 1/4 cup almond flour
• ▢ 1 cup pecans
• ▢ 1/3 cup ghee room temperature
• ▢ 1/4 cup Monk Fruit Sweetener
• ▢ 1/2 teaspoon ground cinnamon
• ▢ 1/4 teaspoon ground nutmeg
• ▢ Pinch salt

Instructions 

• Prepare a 9×9 baking pan with cooking spray or parchment paper and preheat the oven to 375F
• Heat a sauce pan over medium heat. Wash cranberries then add in the sauce pan along with water, Monk Fruit sweetener, vanilla extract and lemon juice. Allow mixture to heat for 3 minutes, then add the xanthan gum, stir until combined and cook until the mixture becomes thick. Remove from heat and set to the side. 
• In a food processor, add all of the ingredients for the crust and process until mixture becomes a dough consistency. Make sure not to over mix. Transfer the dough to the 9x9 baking pan and spread out until it covers the bottom of the pan completely. Pour the cranberry filling over the top of the dough and spread out until there is an even layer.
• In the food processor, add the crumble ingredients and pulse until it becomes a crumble texture. Spread evenly over the filling and transfer to the oven. Cook for 20-25 minutes or until the top is browned and middle is set.
• Serve with dairy free vanilla ice cream and enjoy. (see notes for my keto and dairy free recipe)

Notes

• Click here for my Dairy Free and Keto Vanilla Bean Ice Cream
• If you are not worried about this being keto, feel free to substitute coconut sugar for the Monk Fruit Sweetener
• For vegan, sub vegan butter for ghee. 

Nutrition

Serving: 1/16 | Calories: 277kcal | Carbohydrates: 8g | Protein: 4g | Fat: 19g | Cholesterol: 21mg | Sodium: 189mg | Fiber: 3g | Sugar: 2g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @healthylittlepeach or tag #healthylittlepeach!

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