These delicious Keto Cranberry Cheesecake Bars have an almond flour shortbread cookie crust, a vanilla cheesecake filling, a layer of low-carb cranberry sauce, and a pecan crumble topping. At 5 net carbs each, this is a decadent keto treat!
Okay, friends, I can officially confirm you are going to make it through the holidays just fine! I am on a mission to make easy and super delicious low-carb holiday recipes that are sure to replace your carb-filled favorites!
Check out this Keto Cranberry Cheesecake Bar Video!
These Keto Cranberry Cheesecake Bars have perfect layers of shortbread crust, creamy vanilla cheesecake, tangy sugar-free cranberry sauce, and pecan crumble. And that isn’t even the best part.
These bars come in at 5 net carbs each for a substantial serving. If you like these cranberry cream cheese bars, you will love my Keto Blueberry Lemon Cheesecake Bars too!
Ingredients in Keto Cranberry Cheesecake Bars
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!
How to Make Keto Cranberry Cheesecake Bars
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.
