Cranberry Walnut Crumble Bars – Keto, Low Carb & Gluten Free

Cranberry Walnut Crumble Bars - Keto, Low Carb & Gluten Free

To make these cranberry walnut bars, I make a similar curst that I typically use for my bars and sweeten it up a bit.  I combine my cranberry sauce and my sweetened condensed milk to make up the filling.  And top using a crumble that has chopped walnuts in it for a great texture!  These bars are slightly tart from the cranberry, sweet from the almost shortbread-like crust and crumble topping.  If you like a good berry crumble, you must try these, they are amazing!

Cranberry Walnut Crumble Bars - Keto, Low Carb & Gluten Free

Ingredients

For the Crust

1 1/2 cups super fine almond flour

1/2 cup grass-fed unsalted butter, melted

1 whole egg

1/2 cup swerve confectioners (or powdered erythritol)

1 teaspoon vanilla extract

For the Filling

1 1/2 cups of cranberry sauce (see my recipe here)

1/3 cup sweetened condensed milk (see my recipe here)

1/2 teaspoon Xanthan Gum

For the Topping

1 1/4 cups super fine almond flour

1/3 cup walnuts, chopped

1/3 cup grass fed butter, melted

1/4 cup Brown Swerve

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Preparation

Preheat oven to 350F.

To Make the Crust

Add the almond flour, butter, egg, swerve confectioners and vanilla extract to the bowl of a food processor and mix until a dough is formed.

Cranberry Walnut Crumble Bars - Keto, Low Carb & Gluten Free

Place the dough in a 9″ x 9″ glass or ceramic baking dish lined with parchment paper and press out in an even layer.  

Cranberry Walnut Crumble Bars - Keto, Low Carb & Gluten Free

Bake for 10 minutes.

To Make the Filling

Cranberry Walnut Crumble Bars - Keto, Low Carb & Gluten Free

Mix the cranberry sauce, xanthan gum and swerve in a bowl.  

Cranberry Walnut Crumble Bars - Keto, Low Carb & Gluten Free

Spread over the crust.

Cranberry Walnut Crumble Bars - Keto, Low Carb & Gluten Free

To Make the Crumble Topping

In a separate bowl, add all the crumble topping ingredients, except for the Swerve brown and butter, and whisk.

Cranberry Walnut Crumble Bars - Keto, Low Carb & Gluten Free

Mix in the Swerve brown and melted butter.

Cranberry Walnut Crumble Bars - Keto, Low Carb & Gluten Free

Sprinkle the crumble over the top of the cranberry filling and bake for another 30-35 minutes or until the topping is golden.

Cranberry Walnut Crumble Bars - Keto, Low Carb & Gluten Free

Allow to cool before cutting into bars.  I cut into mine a little early (for the video) and the filling was a little softer, so I would allow them to fully cool and even refrigerate before cutting up and serving them.  Once they set, they hold together perfectly and they are truly a real treat!  The crumble topping is ah-maz-ing!!

Cranberry Walnut Crumble Bars - Keto, Low Carb & Gluten Free

Store leftovers in the fridge or freezer.

Cranberry Walnut Crumble Bars - Keto, Low Carb & Gluten Free

Cranberry Walnut Crumble Bars - Keto, Low Carb & Gluten Free

Cranberry Walnut Crumble Bars - Keto, Low Carb & Gluten Free

Cranberry Walnut Crumble Bars - Keto, Low Carb & Gluten Free

I used my Sugar-Free Sweetened Condensed Milk in this recipe…

Sugar Free Sweetened Condensed Milk - Keto and Low Carb

Combined with my Cranberry Sauce recipe…

Homemade Cranberry Sauce - Keto and Low Carb

Cranberry Walnut Crumble Bars - Keto, Low Carb & Gluten Free

Makes 12 Bars

Macros:  Fat 46 grams – Protein 6 grams – Carbs (net) 5 grams



 


Cranberry Walnut Crumble Bars - Keto, Low Carb & Gluten Free
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 
To make these cranberry walnut bars, I make a similar curst that I typically use for my bars and sweeten it up a bit.  I combine my cranberry sauce and my sweetened condensed milk to make up the filling.  And top using a crumble that has chopped walnuts in it for a great texture!  These bars are slightly tart from the cranberry, sweet from the almost shortbread-like crust and crumble topping.  If you like a good berry crumble, you must try these, they are amazing!
Course: Dessert
Servings: 12
Ingredients
For the Crust
  • 1 1/2 cups super fine almond flour
  • 1/2 cup grass-fed unsalted butter melted
  • 1 whole egg
  • 1/2 cup swerve confectioners or powdered erythritol
  • 1 teaspoon vanilla extract
For the Filling
  • 1 1/2 cups of cranberry sauce see my recipe here
  • 1/3 cup sweetened condensed milk see my recipe here
  • 1/2 teaspoon Xanthan Gum
For the Topping
  • 1 1/4 cups  super fine almond flour
  • 1/3 cup walnuts chopped
  • 1/3 cup grass fed butter melted
  • 1/4 cup Brown Swerve
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
Preparation
  1. Preheat oven to 350F.
To Make the Crust
  1. Add the almond flour, butter, egg, swerve confectioners and vanilla extract to the bowl of a food processor and mix until a dough is formed.
  2. Place the dough in a 9" x 9" glass or ceramic baking dish lined with parchment paper and press out in an even layer.  Bake for 10 minutes.
To Make the Filling
  1. Mix the cranberry sauce, xanthan gum and swerve in a bowl.  Spread over the crust.
To Make the Crumble Topping
  1. In a separate bowl, add all the crumble topping ingredients, except for the Swerve brown and butter, and whisk. Mix in the Swerve brown and melted butter.

  2. Sprinkle the crumble over the top of the cranberry filling and bake for another 30-35 minutes or until the topping is golden.  Allow to cool before cutting into bars.  Store leftovers in the fridge or freezer.

Recipe Notes

I cut into mine a little early (for the video) and the filling was a little softer, so I would allow them to fully cool and even refrigerate before cutting up and serving them.  Once they set, they hold together perfectly and they are truly a real treat!  The crumble topping is ah-maz-ing!!

O Lord, you are my God; I will exalt you; I will praise your name, for you have done wonderful things, plans formed of old, faithful and sure.

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