Low-Carb Cranberry Crumb Bars
Low-Carb Cranberry Crumb Bars - flakey bottom, sweet and tangy cranberry sauce in between and buttery crumb topping - a Keto friendly dessert perfect for the holidays. Serve these crumble bars with a cup of tea or coffee.
Prep Time15 minutes mins
Cook Time40 minutes mins
Total Time55 minutes mins
Course: Dessert
Cuisine: American
Servings: 16
For the crust and crumb topping:
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 tbsp Xantan gum
- 2 tbsp cream cheese
- 6 tbsp butter
- 1 egg
- 1/4 cup Swerve confectioners sweetener or powdered erythritol
For the cranberry filling:
- 2 cups fresh cranberries
- 1/2 cup Swerve confectioners or powdered Erythritol
- 1/2 cup water
- 1/2 tbsp orange zest
- 1 tbsp chia seeds optional
For the cranberry filling:
In a saucepan combine cranberries, water and sugar. Bring to a boil and immediately reduce to a simmer.
Cook for 10 minutes, until the cranberries are soft and cooked through.
Stir in chia seeds and orange zest.
Let the sauce cool to a room temperature.
To make the dough:
In a food processor combine all ingredients for the low-carb pie crust. Pulse to incorporate. The dough should form a ball. Don't process further.
Alternatively pulse until just crumbs are formed, then transfer dough to a working surface and create a ball. Press to form a disk, wrap with plastic wrap and refrigerate for 1 hour.
Calories: 113kcal | Carbohydrates: 6g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 56mg | Potassium: 19mg | Fiber: 2g | Sugar: 1g | Vitamin A: 180IU | Vitamin C: 1.9mg | Calcium: 25mg | Iron: 0.5mg