Cranberry Streusel Bars for a Keto Diet

Step 1

Gently heat your oven to 350°F (175°C) and grease an 8x8-inch baking pan with cooking spray to keep things from sticking. In a medium bowl, mix together the almond flour, sweetener, melted butter, and almond extract until everything is well combined. Set aside about a third of this mixture for the streusel topping later. Press the rest firmly into the bottom of your prepared pan.

Step 2

Pop the crust in the oven and bake for about 5 minutes, just until it starts to turn a light golden color. While that’s baking, combine the cranberries, sweetener, orange juice, orange zest, and arrowroot powder in a small saucepan. Bring it to a boil over medium heat, then lower the heat and let it simmer until the cranberries burst and the mixture thickens, which should take around 10 minutes. Take it off the heat and let it cool for a few minutes.

Step 3

Spread the cranberry filling evenly over the warm crust. Then, stir the pecans and cinnamon into the reserved crust mixture and sprinkle this streusel topping over the cranberry layer. Return the pan to the oven and bake for about 30 minutes, until everything is set and golden on top.

Step 4

Let the bars cool completely before slicing—this can take anywhere from 30 minutes to an hour. Once cooled, cut into squares and enjoy!

What To Serve With This Dish

Serve these bars slightly warm or at room temperature. They pair wonderfully with a cup of unsweetened tea or coffee. For an extra touch, add a dollop of whipped cream or a sprinkle of chopped nuts on top.

Leftover Storage Tips

Store the bars in an airtight container at room temperature for up to three days. For longer freshness, keep them in the refrigerator for up to one week. They also freeze well—just thaw before serving.