Ingredients
Units
Scale
- 2 cups almond flour
- 1 cup walnuts (or other nut or seed)
- 1/3 cup sweetener
- 6 tbsp butter, unsalted and cut into 1 tablespoon blocks
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 egg (divided into an egg white and an egg yolk)
- 1-1 1/2 cup sugar-free cranberry sauce
Instructions
- Taste the cranberry sauce and decide if it needs additional sweetener (this is purely optional). If so, stir in additional sweetener to suit your tastes. Set the cranberry sauce to the side.
- Preheat the oven to 375 degrees F. Line an 8 x 8-inch baking pan with parchment (create a sling for easier removal)
- In the bowl of a food processor, add the almond flour, sweetener, walnuts, cinnamon and salt. Add the cold butter pieces on the top of the dry ingredients. Pulse until the walnuts have broken down (about 10-15 pulses) or until the butter has broken down and the mixture looks like sand.
- Remove 1 1/2 cup of the mixture and set it to the side. Take remaining mixture from food processor and press it firmly to the bottom of the baking pan. Place the pan in the oven and bake for 15 minutes.
- While crust is baking, stir the egg yolk into the cranberry sauce and the remaining egg white into the 1 1/2 cup reserved crumb. Set the crumb mixture in the fridge.
- Once crust has baked, remove from oven and spread the cranberry sauce over the crust and then sprinkle the remaining cold almond/walnut crumb topping over the cranberry sauce.
- Place the dish on the middle rack and bake for 35-45 minutes or until the top begins to brown. Allow to cool fully before slicing into 16 bars.
Notes
- if you use allulose as the main sweetener, the bars will brown much faster so make sure you check the cranberry bars at the 30 and 35 minute mark.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: America, Fall, Holidays
- Diet: Gluten Free
Nutrition
- Serving Size: 1 square
- Calories: 170
- Sugar: 0.7
- Fat: 11.9
- Carbohydrates: 3.7
- Fiber: 1.1
- Protein: 3.6
