Low-carb bars with a good balance of sweet-tart for breakfast, dessert, or a snack. The kids will love them too!

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Recipe Summary

prep:
15 mins
cook:
50 mins
additional:
35 mins
total:
1 hr 40 mins
Servings:
16
Yield:
16 bars
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Crust:
Cranberry Filling:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Spray an 8x8-inch baking pan with cooking spray and set aside.

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  • Pour almond flour, sweetener, melted butter, and almond extract for crust in a medium bowl and mix well. Set aside 1/3 of the mixture to be used later for the streusel topping. Press remaining 2/3 of the mixture into the prepared baking pan.

  • Bake in the preheated oven until partially golden, about 5 minutes. Remove and set aside.

  • Combine cranberries, sweetener, orange juice, orange zest, and arrowroot powder in a small saucepan. Bring to a boil over medium heat; reduce heat to medium-low and let simmer until all of the cranberries have popped, about 10 minutes. Remove from heat and let cool for about 5 minutes. Spread cranberry filling over the crust.

  • Stir pecans and cinnamon into the remaining crust mixture, mixing until incorporated. Sprinkle streusel topping evenly over the cranberry mixture.

  • Bake in the preheated oven until set, about 30 minutes. Remove from the oven and cool completely before cutting into bars, 30 minutes to 1 hour.

Cook's Notes:

Feel free to substitute other berries, like blueberries, or fruit of your choice.

You can use frozen cranberries instead of fresh, and xanthan or guar gum instead of arrowroot powder, if preferred.

Nutrition Facts

156 calories; protein 3.7g; carbohydrates 14g; fat 13.9g; cholesterol 11.4mg; sodium 31mg. Full Nutrition
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