As with all of my keto recipes, I try to keep things really simple. I used one keto-friendly flour and sweetener. So, if you are new to keto baking, you don’t have to buy a ton of different ingredients.
For this keto cranberry bars recipe, you will need:
Butter
Almond Flour
Confectioners Swerve or Monk Fruit
Low-Carb Cranberry Sauce
Cream Cheese
Egg Yolk
Pure Vanilla Extract
Pecans
Are Cranberries Keto?
Yes, cranberries are keto-friendly! They’re about 90% water and have a relatively low number of carbs. Plus, they’re high in fiber!
If you’ve never made keto cheesecake bars before, you’re in for a treat! This is one of my all-time favorite keto cranberry recipes, and I know you’ll love it too.
Line an 8×8-inch baking pan with foil or parchment paper, allowing the liner to overhang on the edges so you can easily lift your entire batch of cranberry cheesecake bars right out of the pan.
Make the crust: Stir together the melted butter, almond flour, and sweetener to form a soft buttery crust.
Lightly press the dough into an even layer in the bottom of the pan and bake for 7 minutes at 350 degrees F.
Prepare the layers: The cheesecake layer is just cream cheese, an egg yolk, confectioners Swerve (or Monk Fruit), and vanilla extract. I prefer to use my small blender/food processor for this step.
Make the pecan crumble topping: Add butter, almond flour and pecans to a small food processor and pulse until the mixture is course and butter has broken up.
Assemble & bake the bars: After pre-baking the crust for 7 minutes remove it from the oven and allow it to cool a few minutes.
Top the crust with the cheesecake layer, then top with the low-carb cranberry sauce.
Sprinkle the topping over the cranberry layer and bake 20 minutes.
Allow the bars to cool completely before slicing. For clean slices, place the bars in the freezer for a few minutes prior to slicing
Tips & Tricks for the BEST Keto Cheesecake Bars
Allow the crust to cool completely before adding the cheesecake layers. It is a soft, buttery crust and if you spread the cold cheesecake over the warm crust before it cools and sets, your crust will tear.
For the best cheesecake texture, use room temperature cream cheese and eggs.
Line the bottom of the pan and allow the parchment paper to hang over the sides. After bars have cooled, lift the entire batch out by carefully pulling up the liner.
For pretty, clean slices, place in the freezer for 15 minutes before slicing.
