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Home » Keto Cranberry Crumb Bars

Keto Cranberry Crumb Bars

By Kim Hardesty

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These keto cranberry crumb bars feature tart cranberries, low carb almond flour shortbread crust, toasted walnuts and sugar free dark chocolate chips. They’re all you’ll be able to think about this season.

If you wait for cranberry recipes each holiday season like me, then you have to make this amazing keto cranberry recipe. You and your guests would never in a million years guess that it’s a low carb dessert.

Jump to Recipe     Print Recipe

Sliced cranberry crumb bars with walnuts and chocolate chips

THIS POST INCLUDES AFFILIATE LINKS TO SHARE THE THINGS I LOVE.

Inspiration for recipes come from many places… a picture from a magazine, a Google search on an ingredient, from ingredients on hand or my desire to a recreate an old favorite. Sometimes inspiration emerges from an intense craving for a specific taste.

The idea for these Keto cranberry crumb bars popped into my brain the other day at the grocery store. There was no seeking for inspiration, it just jumped right into my brain… probably because I had a mad craving for cranberries. I always do this time of year.

Cranberry Walnut Crumb Bars are easy to make and super delicious! | Low Carb, Gluten-free, Dairy-free option, Paleo, Keto, THM | lowcarbmaven.com

Low Carb Shortbread Crust

This low carb shortbread crust recipe is perfect for these keto cranberry crumb bars. Although it’s not a recipe for actual shortbread cookies, it’s a great keto crust I use in several low carb desserts on the blog. It’s featured in my low carb blueberry crumble bars and also in my keto strawberry cream cheese bars. Made of almond flour, shredded coconut and protein powder, this crust compacts well and resists sogging.

I know some people don’t like coconut. I chose unsweetened shredded coconut for this shortbread recipe because it helps lower carbs and resists absorbing moisture. Sub with additional almond flour if you must, but the texture will be completely different. Protein powder helps lighten the mixture and provides the right texture.

The only work the crust requires is processing the coconut into a powder. I use a mini food processor or coffee/spice grinder for this task. It only takes a few seconds. Stir the dry ingredients together and stir in the melted butter to form a rumbly mixture. Remove a portion of the mixture to use on top as the crumb layer. Press the rest into a parchment lined square pan.

I also use this crust as the base for my low carb chocolate lasagna and low carb lemon lush recipes. There is also a peanut butter version.

Sliced cranberry crumb bars with walnuts and chocolate chips stacked

Use Fresh or Frozen Cranberries

Use fresh or frozen cranberries in these keto cranberry bars and cook them like a Thanksgiving cranberry sauce. There’s no need to halve or chop them, cook the cranberries whole until they pop and the sauce thickens. Then cool slightly. A low carb erythritol based sweetener keeps carbs low and lemon juice brightens overall flavor. A little spice warms it up and reflects the season.

Keto Cranberry Bars Are Easy to Assemble

After making the crust mixture and reserving a portion for the crumb topping, press the crust into a parchment lined square baking pan. I have a 9×9 inch pan and it was perfect. The parchment helps with removing the cranberry crumb bars later. To press the crust into the pan, I evenly distribute the crust, cover with a piece of waxed paper, then press down very firmly with a flat bottomed glass.

Spoon the filling onto the crust and spread evenly. Then, top with the crumb mixture, chopped walnuts, sugar free chocolate chips and a little low carb brown sugar. Bake in a 350 F preheated oven for 30 minutes or until the top turns golden brown. Cool completely before removing from the pan and cutting.

Storing and Freezing

Store the cranberry bars in the refrigerator in an airtight container for up to a week or in the freezer for up to 3 months. Thaw in the refrigerator overnight. The bars taste good cold and at room temperature.

Cranberry Walnut Crumb Bars are easy to make and super delicious! | Low Carb, Gluten-free, Dairy-free option, Paleo, Keto, THM | lowcarbmaven.com

Ideas for Customizing

I love to bake. Part of the joy of baking, low carb and keto baking included, is the endless ways recipes can be combined. Here are some ideas to take these keto cranberry crumb bars to new levels:

  • use the chocolate shortbread base from the Low Carb Chocolate Lasagna recipe
  • add grated chocolate, sugar free chocolate chips or keto white chocolate chips to the base before adding the cranberry sauce
  • add any of these flavors to the cranberry sauce: vanilla extract, almond extract, orange extract, raspberry flavoring, brandy, or spiced rum
  • top with flaked almonds, flaked coconut, pecans, macadamia nuts, pine nuts, or keto white chocolate chips

If you want to purchase a 9×9 inch square brownie pan, try this pan or this one from Amazon. They seem to be sturdily constructed and are similar to the pan I purchased 15 years ago from a restaurant supply store.

Keto Cranberry Crumb Bars with walnuts and chocolate chips on parchment

Keto Cranberry Crumb Bars

These keto cranberry crumb bars feature tart cranberries, low carb almond shortbread crust, toasted walnuts and sugar free dark chocolate chips.
5 from 11 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 16
Calories: 196kcal
Author: lowcarbmaven.com

Ingredients

Cranberry Filling

  • 12 ounces cranberries (340 g) fresh or frozen
  • 1 cup water (236.58 g)
  • 1/2 cup low carb powdered sugar (80 g) (or your favorite powdered sweetener)
  • 1 tablespoon lemon juice (15 ml) or 3 Real Lemon packets
  • 1 pinch salt
  • 1 pinch fresh ground nutmeg

Shortbread Crust

  • 2 cups almond flour (180 g)
  • 1 cup unsweetened shredded coconut (90 g) ground in a coffee grinder
  • 1/3 cup whey protein powder (20 g) (or your favorite brand)
  • 1/3 cup low carb powdered sugar (50 g) (or your favorite powdered sweetener)
  • 1/2 teaspoon salt
  • 8 tablespoons salted butter melted

Crumb Topping

  • 3/4 cup of the shortbread crust mixture about 1 quarter of the mixture
  • 1/2 cup chopped walnuts (40 g)
  • 3 tablespoons Low carb brown sugar (35 g)
  • 3 tablespoons Lily's Sugar-Free Chocolate Chips (40 g)

Instructions

Preparation

  • Prepare a 9x9 or 8x8 brownie pan by cutting a strip of parchment wide enough to cover the bottom of the pan and long enough to go up two opposite sides and hang over. Spray the pan with baking spray and place the piece of parchment into the pan, smoothing it to fit. Chop the walnuts.

Cranberry Filling

  • Place all of the ingredients for the cranberry filling into a medium pot and bring up to a boil. Boil gently for 10-15 minutes until the mixture thickens. Let cool.
  • Preheat the oven to 350 and position the rack to the lower third of the oven.

Shortbread Crust

  • While the cranberries are cooking, process the shredded coconut in a coffee grinder or a small food processor until finely ground. Add all of the dry ingredients for the shortbread crust into a medium bowl. Melt the butter and pour it over the dry ingredients. Mix with a spatula or fork until the butter is distributed and clumps form. Break-up any large crumbs to he size of large peas. Remove 3/4 cup of the mixture and set it aside for the crumb topping.

Assemble

  • Firmly press the shortbread mixture into the bottom of the brownie pan. I lay a piece of waxed paper over the crust and use a flat bottomed glass to help me press the crust into the pan - very firmly. Spoon the cooled cranberry sauce into the brownie pan and spread it evenly over the crust. Sprinkle the reserved crumb mixture evenly over the top of the cranberries, then the walnuts, low carb brown sugar and sugar free chocolate chips.
  • Bake for 30 minutes or until the top begins to turn golden brown. Cool completely.
  • Serve: Run a sharp knife around the sides of the pan and lift the whole recipe out of the pan with the parchment. It will bend in the middle, it's okay. Cut into 16 bars. Enjoy cold or at room temperature.
  • Serves 16. 5 net carbs each.

Video

Notes

Keep bars refrigerated in an airtight container for up to a week or freeze up to 3 months. Thaw in the refrigerator overnight. 

Nutrition

Calories: 196kcal | Carbohydrates: 8g | Protein: 4g | Fat: 14g | Fiber: 3g

About Kim Hardesty

Kim HardestyKim is a self taught cook with over 30 years experience in the kitchen. She develops and tests low carb and keto recipes in her California home. She began her low carb journey in 2009 and at the urging of friends, started blogging in 2014. Kim shares delicious low carb and keto recipes no one would believe are sugar-free. Her recipes are featured in newsstand publications and on sites all over the internet.

View all posts by Kim Hardesty | Website | Facebook | Instagram | Pinterest

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Filed Under: Desserts Tagged With: Almond Flour, Freezer Friendly

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  1. AvatarSurprisingWoman

    December 1, 2020 at 2:11 pm

    I used your crust recipe for a keto cheesecake and it was too incredible.

    Today I made your recipe with the addition of pecans in the crust. I put sugarfree white chocolate chips on top of the cranberry sauce, and added coconut and pecans to the topping.

    THIS IS AMAZING. I can see so many ways to use all of these elements. So, so good.

    Reply
  2. AvatarCathy

    November 11, 2020 at 12:23 pm

    I’m wondering if there is something I can use to substitute the coconut?. As I can’t eat coconut due to severe allergic reaction. The recipe sounds amazing.

    Reply
    • Kim HardestyKim Hardesty

      November 11, 2020 at 2:03 pm

      Hi Cathy. Just use more almond flour or you could even use some finely chopped walnuts. -Kim

      Reply
  3. AvatarKerry

    December 18, 2019 at 10:11 pm

    This is fantastic!

    Reply
  4. AvatarSandra Tarr

    November 29, 2019 at 5:46 am

    I decided to try this recipe for a different twist on Thanksgiving desert. (Also, I had all the ingredients.)
    It came together so easily and what a crowd-pleaser it turned out. With everyone’s first bite the consensus was, “FABULOUS!” I was thanked repeatedly for making it. Now I’m thanking you for the recipe.
    I truly appreciate your emails, recipe links and website. Your thoughtful recipe explanations were what first caught my attention and I have been a fan of yours ever since.
    I hope your holiday was as happy as mine.

    Reply
    • Kim HardestyKim Hardesty

      November 29, 2019 at 6:02 am

      Sandra, I am so happy that everyone liked your recipe and you looked like a star! Thanks for taking the time to come back and let me know. I had a nice holiday, too! Have a wonderful day. -Kim

      Reply
  5. AvatarMary Sturgeon

    November 24, 2019 at 6:51 pm

    I commented but forgot to rate….5 stars!

    Reply
  6. AvatarMary Sturgeon

    November 24, 2019 at 6:49 pm

    Yum! Made these tonight to enjoy during my Thanksgiving vacation at my in-laws. Sampled one(okay two😉) as I was cutting up to store in fridge….YUMMY! Because of being on vacation, I had to improvise a little……I didn’t have my protein powder(Used more almond flour) nor the swerve brown sugar(just skipped it) and used toasted pecan pieces instead of walnuts. It turned out great. Thank you!!!

    Reply
  7. AvatarCharisse Thiel

    November 24, 2019 at 1:01 pm

    Kim, these look wonderful! What a great idea!!!

    Reply
  8. AvatarJane

    November 23, 2019 at 10:24 am

    Can I use coconut flour instead of the shredded coconut that is ground?

    Reply
    • Kim HardestyKim Hardesty

      November 23, 2019 at 2:59 pm

      Hi Jane. I haven’t tested the recipe with coconut flour as a sub for the coconut. I couldn’t begin to tell you haw much to sub IF it can be subbed and still have the same texture and taste. Sorry. -Kim

      Reply
  9. AvatarKim

    November 22, 2019 at 4:39 pm

    I loved these bars, they are so good and super easy to make. Will definitely be making again. Thanks so much!

    Reply
  10. AvatarTami F

    November 22, 2019 at 8:48 am

    I’m allergic to nuts and nut flours. Can this be made with Coconut Flour?

    Reply
    • Kim HardestyKim Hardesty

      November 22, 2019 at 9:14 am

      Hi Tami. I did not test an all coconut flour version. The difference is that coconut flour is very fine in texture and also very absorbent. It does not sub 1:1 in recipes with almond flour. What about using sesame flour or sunflower seed flour? -Kim

      Reply
  11. Avatarsue

    January 29, 2019 at 4:29 pm

    do you think these would work with strawberries or raspberries? would you suggest frozen or fresh? I have always loved rhubarb with berries and wondered if you have any thoughts as to cooking the rhubarb. I have made these many times with cranberries. Everyone likes them! Will keep bags of frozen cranberries just for these! Thank you!

    Reply
    • KimKim

      January 31, 2019 at 3:49 pm

      Hi Sue! I have a strawberry version and a blueberry version! They are all wonderful and spiced just a little differently. Enjoy. -Kim

      Reply
  12. AvatarElizabeth

    December 11, 2018 at 5:45 pm

    I love your site and have enjoyed your recipes for the past year. However, can you PLEASE remove the Google ads that are placed right in the middle of the recipe? I understand you need to make money for your time, effort and expertise,so the ads within the blog are completely understandable. Just not in the middle of the recipe. Or am I the only loyal fan who is annoyed by the recipe interruptions? Thank you for your continued work to give us low-carbers delicious ideas.

    Reply
    • KimKim

      December 12, 2018 at 8:24 am

      Hi Elizabeth. You are the third person who told me there was a problem. They aren’t supposed to cover the recipe. When that happens, it’s usually a bad ad that gets snuck into the bunch. I am SOOOOOOO SORRY that happened. I’ll talk to the ad agency again. I get annoyed when that happens, too, and I just bail on the site. Thanks for letting me know that it’s still a problem. Have a nice week. -Kim

      Reply
  13. AvatarFariba

    December 3, 2018 at 11:00 am

    Hi, if I don’t want to use the protein powder is there any sub I can use? If I leave it out how much nutter should I use? Thanks

    Reply
    • KimKim

      December 4, 2018 at 9:09 am

      Hi Fariba, just replace with more almond flour. The protein powder gives it a nicer texture, but it will taste good without it. -Kim

      Reply
  14. AvatarKat

    November 17, 2018 at 12:04 pm

    I’m gluten and dairy free, but not full-on Keto. Can I skip the protein power in the crust? I assume a scoop is about 2 tbsp- should I just add that much flour or leave it as it?

    Reply
    • KimKim

      November 17, 2018 at 2:18 pm

      Hi Kat. The protein powder equals 1/3 a cup. You can make it without. It is just textural and helps achieve a more cookie-like crust. You may need to adjust the amount of butter if you leave it out. -Kim

      Reply
  15. Avatarsue

    September 21, 2018 at 1:49 pm

    what is Sukrin gold? is there a substitute? thank you……. the bars are just in time for fall!

    Reply
    • KimKim

      September 21, 2018 at 1:52 pm

      Hi Sue. Sukrin Gold is a great brown sugar sub from Sukrin USA. You can buy it at their site or on Amazon. Another option is the new Swerve Brown Sugar Alternative or even Lakanto Golden Monkfruit Sweetener. I also have a homemade brown sugar substitute recipe which works great in baking recipes. -Kim

      Reply
  16. AvatarEllen

    December 22, 2017 at 4:33 pm

    Hi Kim. I made these delightfully delicious bars last night. They are so easy to make but they look like you fussed! I doubled the recipe and used a 9X13 pan because I had enough cranberries to do so. Cutting them into triangles made them look even prettier. Thank you for this lovely recipe.

    Reply
    • KimKim

      December 22, 2017 at 4:36 pm

      Great, Ellen, I love the idea of cutting them into triangles. I’m going to do that next time. Have a wonderful weekend. -Kim

      Reply
  17. AvatarBrianna

    December 5, 2017 at 1:42 pm

    Love this recips, super easy to make with what I had on hand and when cranberries are in season especially. Used the true lemon packets and didn’t notice a difference from when I used lemon juice the second time.

    Reply
    • KimKim

      December 5, 2017 at 1:43 pm

      I’m glad you like the recipe, Brianna. I LOVE true lemon. Have a great week. -Kim

      Reply
  18. Avatarsue

    February 7, 2017 at 8:04 am

    love the recipe when cranberries are in season i buy and boil just till soft then freeze in seal a meal bag or put in food dryer this is a great recipe

    Reply
    • KimKim

      February 7, 2017 at 9:01 am

      Thanks, Sue! I love this tip about preparing the fresh cranberries for freezing for drying. I’ve been wanting to buy a food dehydrator for a long time – my kitchen is so small! I appreciate your taking the time to comment and share your knowledge on storing extra cranberries. Have a great day. -Kim

      Reply
      • AvatarKaren Smith

        November 22, 2019 at 8:53 am

        I just buy the extra bags of cranberries and throw them in the freezer. They were fine when I went to use them. Don’t think they need processing before.

        Reply
  19. AvatarTaylor

    January 31, 2017 at 12:39 pm

    Am I going crazy or are there nutrition/macros not listed anywhere lol Does anyone know what they are if they aren’t here, and if they are here please help me find them! Getting dizzy from scrolling up and down hahaha

    Reply
    • KimKim

      January 31, 2017 at 12:56 pm

      Whoa! Sorry Taylor! I have no idea what happened. That was awful! I’ve fixed the post. You should be able to jump to the recipe and the nutritional info is listed just below it in small square or rectangle. Thanks for alerting me to the problem. Have a wonderful day! -Kim

      Reply
  20. AvatarAlana

    December 14, 2016 at 3:38 pm

    These look delicious! Can they be frozen?

    Reply
    • KimKim

      December 14, 2016 at 4:26 pm

      Yes! They freeze very well, Alana. They are really, really good. Enjoy the recipe. -Kim

      Reply
    • KimKim

      December 14, 2016 at 4:26 pm

      Yes! They freeze very well, Alana. They are really, really good. Enjoy the recipe. -Kim

      Reply
  21. AvatarPat

    December 9, 2016 at 1:16 pm

    Sure looks good.

    Reply
    • KimKim

      December 9, 2016 at 1:25 pm

      Thanks Pat!

      Reply
  22. Avatarallison

    November 4, 2016 at 3:15 pm

    OMG I just made these! Fabulous Kim!! They are going on my Thanksgiving menu for sure! My husband just loved them too!!

    Reply
    • KimKim

      November 4, 2016 at 6:08 pm

      Thanks so much Allison. I’m thrilled that you liked the recipe. I know you are a skilled baker and I’m honored you liked them enough to include them in your menu this year. Have an amazing weekend. -Kim

      Reply
  23. AvatarDianna

    September 14, 2016 at 1:36 pm

    Also for Paleo,we use Meyer lemon juice, from the lemons. I can’t wait to try this, thank you so much for sharing this recipe.

    Reply
    • KimKim

      September 14, 2016 at 2:20 pm

      Sounds great Dianna. Thanks so much. Enjoy. -Kim

      Reply

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Kim HardestyHi, I'm Kim. I love coffee, steak, and love to bake. Are you looking for great Low Carb, Keto recipes that taste like the real thing? You're in the right place! Sign up for my NEWSLETTER and never miss a post!


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