Cranberry Streusel Bars

Servings: 9
Calories: 232.8kcal/974.0kJ (per serving)
Fat: 20.2g (per serving)
Carbs: 29.1g (per serving)
Protein: 5.4g (per serving)

About

These cranberry bars are simply delicious! The tart cranberry comes through so nicely and pairs deliciously with the almond shortbread crust! Make this for your next gathering and everyone will be pleased!

Ingredients

6 tablespoon butter
2 cup almond flour
½ cup the ultimate sugar replacement granular by swerve
½ teaspoon almond extract
2 cup, whole pieces cranberries, fresh
½ cup the ultimate sugar replacement granular by swerve
¼ cup water
¼ teaspoon baking aids xanthan gum by bob's red mill
½ teaspoon cinnamon

Instructions

Preheat an oven to 350 F. To make the almond shortbread crust, combine melted butter, almond flour and ½ cup granulated Swerve and almond extract together. Set aside ⅓ of the crust mixture and add ½ t cinnamon to it. Mix well.
Press the rest of the crust mixture into an 8 x 8 glass pan and bake for 5 minutes. Set aside on the cooling rack.
In the meantime, combine the fresh cranberries, ½ cup Swerve, water and xanthan together in a small saucepan. Simmer for 10 minutes or until the cranberries have started to break down and all of the cranberries have popped open.
Pour cranberry filling over shortbread crust.
Next, crumble the streusel mixture over the cranberry filling. Bake for 25-30 minutes or until top is nicely browned.