Imagine sinking your teeth into a heavenly dessert that's not only mind-blowingly delicious but also completely keto-friendly! These Keto Cranberry Bliss Bars are the ultimate game-changer for anyone craving a sweet treat without derailing their low-carb lifestyle. With a rich chocolate base, creamy cheesecake-like topping, and a burst of tangy cranberries, these bars will make you forget you're even on a diet. Get ready to transform your dessert game and satisfy your sweet tooth without an ounce of guilt!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Keto
Serves: 12 bars
Ingredients
- 1 cup almond flour
- 1/4 cup erythritol
- 1/4 cup unsweetened cocoa powder
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup dried cranberries (sugar-free)
- 1/2 cup cream cheese, softened
- 1/4 cup powdered erythritol
- 1/2 tsp orange zest
Instructions
- Preheat the oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a medium mixing bowl, combine almond flour, 1/4 cup erythritol, unsweetened cocoa powder, and a pinch of salt. Mix dry ingredients thoroughly to ensure even distribution.
- Add softened butter, eggs, and vanilla extract to the dry ingredients. Mix with an electric mixer or whisk until a smooth, consistent dough forms.
- Transfer the dough to the prepared baking pan, spreading it evenly with a spatula. Press the dough down firmly to create a compact base layer.
- Bake in the preheated oven for 15-18 minutes, or until the edges are set and a toothpick inserted in the center comes out clean. Remove and let cool completely.
- While the base cools, prepare the cream cheese topping by beating softened cream cheese with powdered erythritol and orange zest until smooth and creamy.
- Once the base is completely cool, spread the cream cheese mixture evenly over the top using an offset spatula.
- Sprinkle sugar-free dried cranberries evenly across the cream cheese layer, gently pressing them into the topping.
- Refrigerate the bars for at least 1 hour to allow the topping to set and flavors to meld together.
- Using the parchment paper overhang, lift the bars out of the pan and slice into 12 even rectangles.
- Store in an airtight container in the refrigerator for up to 5 days. For best texture, serve chilled.
Tips
- Make sure all ingredients are at room temperature for the smoothest, most consistent texture.
- Use a digital kitchen scale for precise ingredient measurements to ensure the perfect keto macros.
- Don't overbake the base - it should be just set to maintain a soft, fudgy consistency.
- For extra flavor, lightly toast the cranberries before sprinkling them on top.
- Use a sharp knife dipped in hot water and wiped dry for clean, precise cuts when serving.
- If you can't find sugar-free dried cranberries, you can lightly rehydrate fresh cranberries in a sugar-free simple syrup.
- These bars freeze beautifully - store in an airtight container for up to 1 month for a make-ahead treat.
Nutrition Facts
Calories: 210kcal
Carbohydrates: 5g
Protein: 5g
Fat: 19g
Saturated Fat: 9g
Cholesterol: 75mg
