Ingredients
16
16 servings
- •cooking spray
- •2 cups almond flour
- •⅓ cup low-calorie natural sweetener (such as Swerve®), or more to taste
- •6 tablespoons butter, melted
- •1 teaspoon almond extract
- •2 cups fresh cranberries
- •⅓ cup low-calorie natural sweetener (such as Swerve®), or more to taste
- •¼ cup orange juice
- •1 teaspoon grated orange zest
- •¼ teaspoon arrowroot powder
- •⅓ cup chopped pecans
- •½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray an 8x8-inch baking pan with cooking spray and set aside.
- Pour almond flour, sweetener, melted butter, and almond extract for crust in a medium bowl and mix well. Set aside 1/3 of the mixture to be used later for the streusel topping. Press remaining 2/3 of the mixture into the prepared baking pan.
- Bake in the preheated oven until partially golden, about 5 minutes. Remove and set aside.
- Combine cranberries, sweetener, orange juice, orange zest, and arrowroot powder in a small saucepan. Bring to a boil over medium heat; reduce heat to medium-low and let simmer until all of the cranberries have popped, about 10 minutes. Remove from heat and let cool for about 5 minutes. Spread cranberry filling over the crust.
- Stir pecans and cinnamon into the remaining crust mixture, mixing until incorporated. Sprinkle streusel topping evenly over the cranberry mixture.
- Bake in the preheated oven until set, about 30 minutes. Remove from the oven and cool completely before cutting into bars, 30 minutes to 1 hour.
Nutritional Facts
Per 16 servings
- Calories: 156
- Carbohydrate: 14g
- Fat: 14g
- Fiber: 3g
- Protein: 4g
- Sugar: 2g
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