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5 from 2 votes

Keto Cranberry Crumble Bars

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 Time10 minutes
Course: Dessert
Cuisine: Gluten Free, Keto, Paleo
Diet: Gluten Free
Keyword: Cranberry, Cranberry Desserts, gluten-free, keto, Keto Cranberry Crumble Bars, Keto Desserts, paleo
Method: Oven
Servings: 16 small bars
Author: Ashley McCrary



  • 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


  • 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


  • 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


  • 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)


  • 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. 


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