Low Carb Cranberry Shortbread Streusel Bars
The perfect blend of sweet and tart, these cranberry shortbread streusel bars will be your new favorite keto cookie! Low Carb & Gluten Free too!
The perfect blend of sweet and tart, these cranberry shortbread streusel bars will be your new favorite keto cookie! Low Carb & Gluten Free too!
- 1/4 cup water
- 1/2 tsp almond extract
- 2 cups fresh or frozen cranberries
- 1/4 cup chopped pecans
- 1/2 tsp ground cinnamon
- 6 tbsp butter melted
- 2 cups superfine almond flour
- 1/2 cup erythritol granulated sweetener
- 1/2 cup erythritol granulated sweetener
- 1 tbsp cointreau orange liquor (optional)
- 1/4 tsp arrowroot powder (or xanthan or guar gum)
- 1/3 crust mix (from above)
- Carbohydrate 1.99882781270092 g
- Cholesterol 11.4386718799054 mg
- Fat 5.56000578413676 g
- Fiber 0.839143742282323 g
- Protein 0.258344843901417 g
- Saturated Fat 2.83999718876097 g
- Serving Size 1 1 bar (25g)
- Sodium 31.0880625132671 mg
- Sugar 1.15968407041859 g
- Trans Fat 0.366412125178138 g
- Calories 57 calories
Step-by-step
- Combine all of the crust ingredients in a medium sized bowl and mix well with a fork.
- Remove approximately 1/3 of the crust mix and set aside for the streusel topping.
- Press the remaining 2/3 of the crust mix into an 8x8 baking pan, preferably lined with parchment or foil for easier removal after baking.
- Bake in a 350 degree (F) preheated oven for 5 minutes.
- Remove and set aside.
- In a small saucepan, combine the cranberries, sweetener, water, Cointreau, and arrowroot powder and stir well.
- Bring to a boil and then simmer on low heat for 10 minutes.
- Stir and pop all of the cranberries that remained whole after cooking.
- Remove from heat and cool for about five minutes, or until no longer steaming.
- Spread the cranberry filling evenly over the partially baked shortbread crust.
- Add the cinnamon and chopped pecans to the 1/3 crust mix you set aside earlier.
- Work with your fingers until clusters are formed.
- Sprinkle the streusel evenly over the cranberry layer.
- Bake the bars at 350 degrees (F) for 30 minutes.
- Remove from the oven and cool before slicing.
Low Carb Cranberry Shortbread Streusel Bars: A Keto Delight
As a busy working mom, finding time to bake is a luxury. But when I do, it has to be worth it. These low-carb cranberry shortbread streusel bars are exactly that – a delicious, guilt-free treat that satisfies my sweet tooth without derailing my healthy lifestyle. I discovered this recipe while searching for keto-friendly desserts, and I was immediately drawn to the combination of tart cranberries and buttery shortbread. The streusel topping adds a delightful crunch, making it the perfect balance of textures and flavors. The best part? It's surprisingly easy to make, even on a weeknight!
The initial step of making the shortbread crust is simple and straightforward. The almond flour provides a lovely, delicate crumb, and the melted butter adds richness without excessive moisture. I love using erythritol as a sweetener; it’s a good sugar substitute for keto recipes, and it doesn’t have that aftertaste some other options have. I used fresh cranberries because they were on sale at the grocery store, but frozen ones work perfectly well, too. The cranberry filling comes together beautifully on the stovetop. It's important to simmer the cranberries until they burst, creating a vibrant, slightly jam-like consistency. The Cointreau adds a subtle orange note that beautifully complements the cranberries (If you're not a fan of alcohol, you can certainly omit this ingredient). Once the filling has cooled, the final touch is the streusel topping, created by combining the leftover shortbread mix with cinnamon and pecans. The streusel adds a delightful textural contrast to the soft, buttery crust and tangy cranberry filling. Baking these bars is a satisfying process. Watching the streusel topping brown and the aroma of cranberries filling the kitchen is truly rewarding. The end result? These bars are intensely flavorful, beautifully textured, and wonderfully satisfying without the guilt. This isn't just a treat for special occasions – these bars are great for a quick afternoon snack, a satisfying dessert after dinner, or even a grab-and-go breakfast for a busy morning.
These bars aren't just for me, either. I often bring a batch to work to share with my colleagues, and they always disappear quickly! It’s a fantastic way to impress even those not following a keto diet; many have commented on how delicious and surprisingly moist they are. Whether you're a seasoned keto baker or a complete beginner, this recipe is a must-try. The combination of flavors and textures is simply irresistible, and the ease of preparation makes it a perfect go-to recipe for any occasion. The satisfaction of creating something delicious and healthy is incredibly rewarding, especially for those who are juggling busy schedules and health goals. Trust me, you'll want to make these again and again!
