Description
Delightful blend of tart and sweet, these Keto Cranberry Bars fit seamlessly into your low-carb lifestyle.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup erythritol (or another keto-friendly sweetener)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup coconut oil, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen cranberries
- 1/4 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease an 8×8 inch baking pan.
- In a bowl, mix the almond flour, erythritol, baking powder, and salt thoroughly.
- Add the melted coconut oil, egg, and vanilla extract to the dry ingredients and mix until well combined.
- Gently fold in the cranberries and chopped nuts if using.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 20-25 minutes or until the edges turn golden brown and a toothpick inserted in the center comes out clean.
- Allow the bars to cool in the pan before cutting into squares or bars.
Notes
Store in an airtight container at room temperature for up to three days, or refrigerate for up to a week. Freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 1g
- Sodium: 80mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg