Low Carb Cranberry Walnut Crumb Bars

These Low Carb Cranberry Walnut Crumb Bars are a delightful keto-friendly treat perfect for the holiday season or anytime you're craving a sugar-free dessert. The tangy cranberry filling pairs perfectly with the buttery almond flour crust and crunchy walnut topping.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup powdered erythritol or monk fruit sweetener
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1/2 teaspoon vanilla extract
• 1 cup fresh cranberries
• 1/4 cup powdered erythritol or monk fruit sweetener for cranberry filling
• 1/4 cup chopped walnuts
• 1 tablespoon lemon juice
• 1 tablespoon water

Instructions:

Start by heating the oven to 350F 175C

Prepare an 8x8-inch baking pan by greasing it or putting parchment paper inside it

Put almond flour, coconut flour, powdered sweetener, and salt in a bowl and mix them together

The dry ingredients should be mixed with melted butter and vanilla extract

Mix until a crumbly dough forms

Cover the bottom of the baking pan with half of the dough and press it down evenly to make the base

Put the cranberries, powdered sugar, lemon juice, and water in a saucepan

For about 5 to 7 minutes, or until the cranberries pop and the mixture gets a little thicker, cook on medium heat

Take it off the heat and let it cool down a bit

Cover the bottom of the baking pan with the cranberry filling

Add the chopped walnuts to the rest of the dough mixture

Spread this crumbly mix out evenly on top of the cranberry layer

After the oven is hot, bake for 20 to 25 minutes, or until the edges are golden brown

Before cutting the bars into squares, let them cool all the way in the pan

Have fun!