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!

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.

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

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

Spread over the crust.

To Make the Crumble Topping

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.

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.  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!!

Store leftovers in the fridge or freezer.

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

Combined with my Cranberry Sauce recipe…

Makes 12 Bars

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

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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!!