Low Carb Cranberry Shortbread Streusel Bars

• Produce

  • 2 cups Cranberries, fresh or frozen

• Baking & Spices

  • 1/2 tsp Almond extract
  • 2 cups Almond flour, superfine
  • 1/4 tsp Arrowroot powder
  • 1/2 tsp Cinnamon, ground
  • 1/3 Crust mix
  • 1 cup Erythritol granulated sweetening

• Nuts & Seeds

  • 1/4 cup Pecans

• Dairy

  • 6 tbsp Butter

• Beer, Wine & Liquor

  • 1 tbsp Cointreau orange liquor

• Liquids

  • 1/4 cup Water

Found on ibreatheimhungry.com

Description

Ingredients

• 6 Tbsp butter, melted
• 2 cups superfine almond flour
• ½ cup erythritol granulated sweetener
• ½ tsp almond extract
• 2 cups fresh or frozen cranberries
• ½ cup erythritol granulated sweetener
• ¼ cup water
• 1 Tbsp Cointreau orange liquor (optional)
• ¼ tsp arrowroot powder (or xanthan or guar gum)
• ⅓ crust mix (from above)
• ½ tsp ground cinnamon
• ¼ cup chopped pecans

Directions

• Combine all of the crust ingredients in a medium sized bowl and mix well with a fork.
• Remove approximately ⅓ of the crust mix and set aside for the streusel topping.
• Press the remaining ⅔ of the crust mix into an 8x8 baking pan, preferably lined with parchment or foil for easier removal after baking.
• Bake in a 350 degree (F) preheated oven for 5 minutes.
• Remove and set aside.
• In a small saucepan, combine the cranberries, sweetener, water, Cointreau, and arrowroot powder and stir well.
• Bring to a boil and then simmer on low heat for 10 minutes.
• Stir and pop all of the cranberries that remained whole after cooking.
• Remove from heat and cool for about five minutes, or until no longer steaming.
• Spread the cranberry filling evenly over the partially baked shortbread crust.
• Add the cinnamon and chopped pecans to the ⅓ crust mix you set aside earlier.
• Work with your fingers until clusters are formed.
• Sprinkle the streusel evenly over the cranberry layer.
• Bake the bars at 350 degrees (F) for 30 minutes.
• Remove from the oven and cool before slicing.

Nutrition