Marsha Merington
Dec 11, 20212 min
This keto friendly cranberry bliss bar copycat. This homemade version of the coffee shop dessert is an easy sugar free holiday treat for gift-giving or even the office Christmas party.
Bars:
½ cup butter, softened
⅔ cup brown sugar substitute
1 large egg, room temperature
1 tsp fresh grated ginger (or 1 tsp ground ginger)
½ tsp vanilla extract
2 cups almond flour
1 tbsp grassfed gelatin
½ tsp baking soda
¼ tsp salt
¼ cup sugar-free dried cranberries chopped
Frosting:
6 oz cream cheese softened
½ tsp vanilla extract
2 ½ tbsp almond milk, room temperature
Garnish and Drizzle:
2 tbsp sugar-free dried cranberries chopped
½ tsp coconut oil
Bars
Preheat the oven to 325°F and lightly grease a 9×9 inch baking pan.
In a large bowl, beat the butter with the brown sweetener substitute until well combined.
Beat in the egg, ginger, and vanilla extract.
All at once, add the almond flour, grass-fed gelatin, baking soda, and salt.
Beat until the dough is thoroughly combined.
Stir cranberries and chocolate chips in by hand.
Spread the batter evenly in the prepared pan and bake 15 to 20 minutes, until the edges are golden brown, but the center is still soft to the touch. Remove and let cool completely.
Frosting
In a medium bowl, beat the cream cheese with the sweetener until well combined.
Beat in the vanilla and then beat in the almond milk until smooth and creamy.
Spread the frosting evenly over the bars.
Garnish
Sprinkle the bars with the chopped dried cranberries.
In a heatproof bowl set over a pan of barely simmering water, combine
ChocZero White Chocolate Chips and coconut oil or cocoa butter. Stir frequently until melted and smooth.
Drizzle over the bars and let set 20 minutes before cutting into bars.