Keto Cranberry Shortbread Bars

Ingredients

Short bread Crust

2 cups unsalted butter, softened

1 ½ cups erythritol (or your preferred keto sweetener)

⅓ cup brown erythritol (or another keto-friendly brown sugar substitute)

1 tsp vanilla extract

4 cups almond flour (or a blend of almond and coconut flours)

1 tsp salt

Cranberry Filling

1 bag fresh or frozen cranberries

1 cup erythritol (adjust to taste)

1 cup orange extract
or use water plus orange zest for a natural citrus flavor

Instructions

In a saucepan, combine the cranberries, sweetener, and orange extract (or water + zest).

Bring the mixture to a boil, then reduce to a simmer.

Cook for about 20 minutes, stirring occasionally, until the mixture thickens.

Remove from heat and let cool completely.

In a large bowl, beat the softened butter until smooth.

Add the erythritol and brown erythritol, mixing until the mixture becomes light and fluffy.

Mix in the vanilla extract.

Add the almond flour and salt gradually, about a cup at a time.

The dough will get stiff—knead the final portion by hand if needed.

Preheat your oven to 350°F (175°C).

Grease or spray a 13×9-inch baking pan.

Press two-thirds of the dough evenly into the bottom of the pan and slightly up the sides.

Spread the cooled cranberry filling over the crust.

Crumble the remaining dough over the top.

Bake for 35–40 minutes, or until the top turns golden brown.

Let the bars cool completely before slicing into squares.

Enjoy your rich, buttery, low-carb treat!

Notes

Adjust sweetener to your preference—some keto sweeteners taste sweeter than sugar.

You can tweak the cranberry filling to be more tart or more sweet depending on your taste.