These festive dessert bars feature a velvety cream cheese filling marbled with a vibrant, ruby-red cranberry swirl over a golden almond flour crust. The tartness of the simmered berries provides a sharp contrast to the smooth, vanilla-infused cheesecake layer and the buttery, shortbread-like base. Served chilled, the bars offer a visually striking and aromatic treat that highlights the classic holiday combination of citrus zest and forest fruits.
About This Recipe
The aroma of toasted almond flour and warm vanilla fills the kitchen as the crust bakes to a light, golden finish. The base is pressed firmly to create a sturdy, slightly crumbly foundation that supports the thick layer of softened cream cheese and sour cream. As the cranberry mixture simmers on the stovetop, the berries burst and release their natural pigments, creating a concentrated sauce that is swirled into the pale filling for a decorative effect.
The flavor is characterized by the bright, vinegary tang of fresh cranberries balanced by the cool, mild sweetness of the dairy. Subtle notes of lemon and orange zest provide a citrusy lift that carries through the dense texture of the cheesecake. During baking, the filling sets into a smooth, consistent custard that retains a slight jiggle in the center before firming up into a clean-slicing consistency during the cooling process.
These bars are typically presented in uniform squares, showcasing the colorful contrast between the white cream cheese and the deep red fruit. They are often served directly from the refrigerator to maintain their firm, creamy texture and refreshing temperature. The combination of a nutty, buttery crust and a sweet-tart topping makes them well suited for a holiday dessert spread or a seasonal brunch.
Why You’ll Love This Recipe
- Sweet, creamy, and perfectly tart dessert bars
- Holiday-ready flavor with no added sugar
- Easy to make ahead — great for gatherings
- Gluten-free, grain-free, and keto-approved
What You’ll Need for These Keto Cranberry Cream Cheese Bars
- For the crust:
- 1 ½ cups almond flour
- 3 tbsp melted butter
- 2 tbsp powdered erythritol (or preferred keto sweetener)
- ½ tsp vanilla extract
- Pinch of salt
- For the filling:
- 8 oz cream cheese, softened
- ⅓ cup powdered erythritol
- 1 large egg
- 2 tbsp sour cream
- ½ tsp vanilla extract
- 1 tsp lemon zest (optional)
- For the cranberry swirl:
- 1 cup fresh or frozen cranberries
- 2 tbsp powdered erythritol
- 2 tbsp water
- ½ tsp orange zest (optional)
Step-by-Step Preparation
- Prepare cranberry sauce: In a small saucepan, combine cranberries, erythritol, and water. Simmer for 5–7 minutes until berries burst and the mixture thickens. Let it cool completely.
- Make the crust: Preheat oven to 350 °F. Mix almond flour, melted butter, sweetener, vanilla, and salt until crumbly. Press firmly into an 8×8-inch pan lined with parchment paper. Bake for 10 minutes, then cool slightly.
- Make the filling: In a bowl, beat cream cheese with erythritol until smooth. Add egg, sour cream, vanilla, and lemon zest. Mix until creamy.
- Assemble: Pour cream cheese mixture over the crust and spread evenly. Drop spoonfuls of cranberry sauce on top and swirl with a knife to create a marbled effect.
- Bake: Return to the oven and bake for 20–25 minutes, until the center is mostly set but slightly jiggly.
- Cool: Let the bars cool completely, then refrigerate for at least 2 hours before slicing.
- Serve: Cut into squares, garnish with extra cranberry sauce or powdered sweetener if desired.
FAQ
- Can I use frozen cranberries?
Yes, just thaw them first and drain excess liquid before cooking them down. - What’s the best sweetener for this recipe?
Powdered erythritol or allulose works best for a smooth, non-gritty texture. - Can I make these dairy-free?
Yes — use vegan cream cheese and coconut cream instead of sour cream, though the flavor will change slightly. - Do they freeze well?
Absolutely. Freeze in a single layer, then store in airtight containers for up to 2 months. Thaw overnight in the fridge.
Variations & Substitutions
- Nut-free: Replace almond flour with sunflower seed flour.
- Add texture: Mix crushed pecans or walnuts into the crust.
- Flavor twist: Add a drop of orange extract for a holiday note.
- Topping idea: Whipped cream or sugar-free white chocolate drizzle takes it up a notch.
Serving Suggestions
- Serve chilled with a dollop of whipped cream or a sprinkle of powdered erythritol. Perfect for holidays, brunch tables, or after-dinner coffee. Store in the fridge and enjoy cold — they get creamier the next day.
Keto Cranberry Cream Cheese Bars
Ingredients
For the crust
- 1 ½ cups almond flour
- 3 tbsp melted butter
- 2 tbsp powdered erythritol (or preferred keto sweetener)
- ½ tsp vanilla extract
- Pinch of salt
For the filling
- 8 oz cream cheese (softened)
- ⅓ cup powdered erythritol
- 1 large egg
- 2 tbsp sour cream
- ½ tsp vanilla extract
- 1 tsp lemon zest (optional)
For the cranberry swirl
- 1 cup fresh or frozen cranberries
- 2 tbsp powdered erythritol
- 2 tbsp water
- ½ tsp orange zest (optional)
Instructions
- Prepare cranberry sauce: In a small saucepan, combine cranberries, erythritol, and water. Simmer for 5–7 minutes until berries burst and the mixture thickens. Let it cool completely.
- Make the crust: Preheat oven to 350 °F. Mix almond flour, melted butter, sweetener, vanilla, and salt until crumbly. Press firmly into an 8×8-inch pan lined with parchment paper. Bake for 10 minutes, then cool slightly.
- Make the filling: In a bowl, beat cream cheese with erythritol until smooth. Add egg, sour cream, vanilla, and lemon zest. Mix until creamy.
- Assemble: Pour cream cheese mixture over the crust and spread evenly. Drop spoonfuls of cranberry sauce on top and swirl with a knife to create a marbled effect.
- Bake: Return to the oven and bake for 20–25 minutes, until the center is mostly set but slightly jiggly.
- Cool: Let the bars cool completely, then refrigerate for at least 2 hours before slicing.
- Serve: Cut into squares, garnish with extra cranberry sauce or powdered sweetener if desired.
Did you make this recipe?
I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!
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