These keto cranberry lemon bars have a burst of flavor in every bite! A thick buttery shortbread crust with a lemon topping crowned with tart cranberries and the crunch of slivered almonds make this a special holiday dessert that is low in carbs!
Keto Cranberry Lemon Bars
These festive squares are absolutely bursting with flavor!
The thick shortbread crust is rich and buttery. The lemon filling seeps into the crust and if that wasn’t enough the cranberries add another whammy of tart!
I love both lemon AND cranberries so this dessert is just heaven for me.
Other than the fresh cranberries, you probably have most of the ingredients in your pantry and fridge, so this is a great dessert for that reason alone! And fresh cranberries are plentiful in the fall at the supermarket, so no problem getting those.
Ingredients needed for Keto Cranberry Lemon Bars
- Butter
- granulated sweetener like this So Nourished monkfruit blend
- Almond flour (finely ground)
- Almond extract
- Eggs
- Allulose sweetener for the custard
- 2-3 lemons
- coconut flour
- sliced almonds
- fresh or frozen cranberries
Tools I used:
NOTE: Read my Guide to Keto Sweeteners to find out why I use certain sweeteners for certain types of baking.
Tips and Tricks to make this Low Carb Cranberry Lemon treat!
These keto lemon cranberry bars are a very straight forward dessert to make but there’s always a few questions I know I will get, so I try to get those out of the way right off the top!
- If your cranberries are frozen, take them out of the freezer when you start, measure out the 1 cup and then let them soften while you are making the dessert.
- When cranberries are in season buy a couple extra bags to throw in the freezer so you can make these as well as other keto cranberry dishes. Cranberries are very low in carbs!
- Don’t forget the step about lining the cake pan with parchment paper. Unless you have a good silicon pan and lots of confidence!
- When pressing the shortbread crust into the pan it will be very thick, that is good!
- I like to make these lemon squares the day before and then cut them the next day. They will be very firm and set. A pizza cutter works great to get a nice even slice.
- These keto lemon cranberry bars can be frozen.
Printable Recipe Card for Keto Cranberry Lemon Squares
Keto Cranberry Lemon Bars
These luscious keto lemon bars with a hint of almond and a burst of cranberry will be a welcome addition to your low carb holiday dessert table. Easy to make but impressive in flavor and color and nobody will know they are sugar free!
Ingredients
Shortbread Crust
- 3/4 C + 2 Tbsp Butter
- 1/2 C granulated monk fruit (or sweetener of choice)
- 1 tsp almond extract
- 2 C finely ground Almond Flour
Lemon Filling
- 4 large eggs
- 1 1/4 cup allulose
- zest of 2 lemons
- 2/3 C fresh lemon juice
- 1 tbsp coconut flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 C fresh cranberries (or frozen defrosted)
- 1/4 C sliced almonds
Instructions
- Preheat oven to 350. Line a sprayed 8-9 inch square baking pan with parchment paper.
- In large bowl, cream together the butter, granulated sweetener and almond extract. Mix in the almond flour.
- Press dough into the bottom of the baking pan and put in the fridge for 15 minutes to firm up the dough.
- Bake in the oven for 15-20 minutes or until edges are just turning brown.
- Remove and set aside to cool. Reduce oven temp to 325.
- Whisk eggs and allulose sweetener in a bowl. Add lemon zest and juice and whisk.
- Whisk in coconut flour, baking powder and salt.
- Sprinkle cranberries over the crust and pour in the lemon mixture. The cranberries will float to the top. Sprinkle sliced almonds evenly over top.
- Bake for about 30 minutes or until filling is set.
- Allow the pan to cool to room temperature, then refrigerate until completely cold before slicing.
- Lift cake from pan by lifting up the parchment paper and then place on a board. Slice into 16 equal squares with sharp knife or pizza cutter.
- Enjoy!
Notes
Note: Allulose is highly recommended for the custard part of this dessert because it does not crystallize like many of the erythritol blend sweeteners.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 133Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 50mgSodium: 118mgCarbohydrates: 6gNet Carbohydrates: 3gFiber: 3gSugar: 2gProtein: 5g
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar.
Do you love keto desserts?
More Keto and Low Carb Holiday Desserts
These recipes are perfect for the holidays! Have a merry Keto Christmas and a healthy low carb Thanskgiving.
Whether you love pumpkin spice forever or the beautiful tart cranberry or just want cookies, there is a seasonal holiday keto recipe here for you!
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This Keto Cranberry Mousse will excite your tastebuds featuring the tartness of cranberries in a fluffy cheesecake base. Spoon into dessert cups or make into a cheesecake.
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Save these amazing Keto Cranberry Lemon Bars to Pinterest!
Made these yesterday and did not disappoint. They are decadent! Lushious lemony for my craving. I had some huge cranberries,so baked a bit longer til they wrinkled. Next time I will just make with my mixer and leave out cranberries. Probably decrease sweetener (allulose is my go to), because no cranberries. Thank you for all your work on great recipes.
This recipe looks really good. I love recipes with cranberry. They are some of my favorites. I’d love to try this out too.
These look fabulous, and I can’t wait to try them! One little correction is needed in your nutrition panel: 6 carbs – 3 fiber = 3 net carbs (not 0 net). Thanks so much for all of your hard work in developing and sharing recipes. I just signed up for email updates, and look forward to seeing more.
Yes, it is absolutely 3 net carbs! Thanks for pointing out the error on the recipe card, I have now corrected it! I hope you like them!