Keto Copycat Cranberry Bliss Bars Recipe
Description
These low-carb, sugar-free cranberry bliss bars are a homemade version inspired by the beloved Starbucks seasonal treat. Made with almond flour, coconut oil, and monk fruit sweetener, they're naturally gluten-free and can easily be made dairy-free. A creamy cream cheese frosting tops the golden crust, finished with dried cranberries and a drizzle of white chocolate. Perfect for holiday cookie plates and anyone following a keto lifestyle.
Ingredients
Bar
- 200 g almond flour approximately 2 cups
- 75 g coconut oil approximately 1/3 cup
- ¾ cup water
- 100 g monk fruit sweetener approximately 1/2 cup
- 110 g eggs 2 large
- ½ tsp salt
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 tsp orange extract or zest of 1 orange
- 170 g sugar-free white chocolate chips 1 cup, or chunks
- 75 g dried cranberries 3/4 cup
Frosting
- 170 g cream cheese 6 ounces, softened
- 67 g sugar-free powdered sweetener 1/3 cup
- ½ tsp vanilla extract
- 25 g dried cranberries 1/4 cup, for topping
- 50 g white chocolate chips approximately 1/3 cup, for topping
Instructions
- Preheat the oven to 350°F and line a 13" x 9" baking pan with parchment paper.
- Mix all the ingredients for the bar and press the mixture evenly into the prepared baking pan.
- Bake for around 20 minutes or until the edges are golden.
- Prepare the frosting by beating the sugar-free sweetener and cream cheese until creamy and smooth. Set aside.
- When the crust is completely cool, spread the frosting evenly over it.
- Top with reserved dried cranberries and drizzle with melted white chocolate chips.
Notes
- Make sure the crust is fully cooled before adding the frosting to prevent it from melting.
- These bars can easily be made dairy-free by using dairy-free cream cheese and dairy-free white chocolate chips.
- Store in the refrigerator for up to one week in an airtight container.