I’m a tad obsessed with these keto cranberry curd bars. Actually, let me preface this by saying, oh my goodness, the color of these keto bars are AMAAAAZING. I’ve always loved a delicious, rich and tangy cranberry curd tart for the holidays, and the classic recipe is really easy to make keto friendly. So, merry Christmas and happy everything, ’tis my favorite season and these keto cranberry curd bars make it that much more delightful. 🙂
the deliciousness that is a keto cranberry curd bar
This recipe uses the same keto almond flour crust that I use in keto pecan pie, but it’s pressed into the bottom of a 9 x 6-inch baking dish instead of a pie pan. If you prefer to serve a keto cranberry curd tart instead of these keto bars, the only thing you’d change about this recipe is the type of baking dish used. Super simple!
how to make the keto cranberry curd
The cranberry curd recipe is one I originally found on NYT Cooking (also, doesn’t this adaptation from Savor the Best look delicious?) and didn’t change much, other than swapping in monkfruit sweetener for the sugar. Here’s the process:
- Cook the cranberries, monkfruit sweetener, and orange zest and juice in a saucepan over medium heat for about 10 minutes. The cranberries will softly pop and the mixture will thicken.
- OPTIONAL STEP: Blend the cranberry mixture in a food processor or blender to get the most vibrant cranberry color for your keto cranberry curd bars! If you don’t feel like doing this extra step, feel free to skip it!
- With a fine mesh strainer set over a bowl, use a large spoon or rubber spatula to press the cranberry purée into the strainer, separating the smooth liquid from the pulp. If you blend the cranberry beforehand, this straining process will leave you with a thicker, gel-like cranberry purée that tends to build up on the bottom of the strainer. Scrape it off and continue to press the cranberry into the strainer with a spoon, repeating the process.
- Return the strained cranberry purée to the saucepan over low heat and whisk in the butter.
- In a separate bowl, whisk in a spoonful of warm cranberry purée into the eggs to temper them (this prevents scrambling the eggs). Whisk in another spoonful of the cranberry, then pour the tempered eggs into the saucepan and stir well to combine. Heat the mixture over medium heat, stirring frequently, until it comes to a boil.
- Let the cranberry curd sit and cool for a few minutes before pouring it on top of the crust and baking it in the oven!
can you eat cranberry on keto?
Cranberries are low-carb and have a good amount of fiber which makes it a keto-friendly fruit. They’re also full of antioxidants and are in the same family as blueberries, another low-carb fruit that’s perfect for a keto diet.
- How many carbs are in cranberries? One, 12-ounce package of raw cranberries has 29 grams of net carbs (net carbs = total grams of carbohydrates minus grams of fiber) and 15 grams of sugar. That means one square of these keto cranberry curd bars has less than 2 grams net carbs and 1 gram of natural sugar from the cranberry alone. I’ll just be over here dreaming up all the other keto cranberry recipe possibilities!
pro tips for keto cranberry curd bars
- As tempted as you may be to cut into these after they’ve cooled at room temperature for at least an hour, I recommend chilling them in the fridge for a couple of hours before serving.
- Make sure to grease your baking dish well or, even better, line it with parchment paper to easily lift these keto cranberry curd bars out before cutting.
- For easier cutting (hopefully cleaner lines than mine!) make these keto bars a day in advance and then freeze them overnight. Cut them while frozen and defrost before serving.
you might also love…
- This easy keto brownies recipe, which results in soft, fudgy and chocolate-y, sugar-free brownies!
- A pretty, roasted winter salad for all your holiday gatherings.
keto cranberry curd barsCourse: dessertCuisine: keto, low-carb, sugar-free, gluten-free
A spin on the classic cranberry curd tart, these keto cranberry curd bars are sugar-free and gluten-free! Sweet and tangy cranberry curd sits on top of an almond flour shortbread crust for a delicious and beautifully festive keto dessert.
- Keto Almond Flour Crust
1/4 cup ghee (or grass-fed butter)
1/4 cup monkfruit sweetener blend
1 teaspoon vanilla extract
2 1/2 cups blanched almond flour
1/2 teaspoon xanthan gum (optional)
- Keto Cranberry Curd
12 ounces fresh cranberries
1 cup monkfruit sweetener blend
1 orange, zest and juice
1/2 cup grass-fed butter, softened (one stick)
2 whole eggs
2 egg yolks
for garnish, zest of 1 orange or powdered monkfruit sweetener
- Keto Almond Flour Crust
- Preheat oven to 350°F and grease a square or rectangular (I use a 9 x 7-inch) baking dish or line it with parchment paper for easy removal of the bars. Warm the ghee until slightly melted, then stir in the monkfruit sweetener. Add the egg, vanilla extract and xanthan gum, combining the dough well.
- Press the dough into the bottom of the baking dish, making sure it’s an even thickness. Bake for 20-25 minutes, or until the crust is golden brown. Let the crust cool while you make the curd.
- Keto Cranberry Curd
- In a saucepan, combine the fresh cranberries, monkfruit sweetener, orange juice and zest, and cook over medium heat for about 10 minutes. The cranberries will pop and the mixture will turn into cranberry sauce.
- Optional: Blend the cranberry sauce in a blender or food processor for a more vibrant color. I like to do this but it makes the cranberry purée thicker and slightly more difficult to strain.
- Set a fine mesh strainer over a large bowl. Pour the cranberry purée into the strainer (or work on one large spoonful at a time) and use a spoon to firmly press the mixture into the strainer, separating the pulp from the cranberry liquid.* Discard the cranberry pulp.
- Pour the strained cranberry purée back into the saucepan and return to the stovetop over low heat. Add the butter and stir until it’s melted and combined.
- Place the eggs and egg yolks in a small bowl. Whisk in a spoonful of warm cranberry purée to temper the eggs (this prevents the eggs from scrambling). Whisk in a second spoonful of the warm liquid, then pour the tempered eggs into the saucepan, using your whisk to quickly mix it with the cranberry.
- Heat the cranberry curd on medium, stirring frequently, until it comes to a boil (about 5 minutes). Remove it from the heat and allow it to cool on the stovetop for 5-10 minutes. Preheat the oven to 350°F.
- Pour the cooled cranberry curd onto the almond flour crust, using a spatula to smooth the top. Bake for 10 minutes to set the curd. Allow the cranberry curd bars to cool for at least an hour at room temperature, then refrigerate for 2 hours before cutting and serving.* Before cutting, run a knife around the edges to loosen.
- Optional: Garnish with orange zest from one orange or a sprinkle of powdered monkfruit sweetener.
- Strained cranberry purée/gel tends to pile up on the bottom of the strainer. Use a spatula to scrape it into the bowl of strained purée and continue the straining process.
- For the cleanest cuts, freeze the cranberry curd bars overnight. Run a knife under hot water and cut the bars while frozen, then defrost before serving.
- Recipe adapted from NYT Cooking’s Cranberry Curd Tart.