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A break from pumpkin
With all the pumpkin flying around my kitchen the past several weeks, I knew I had to shift gears. It was time to bring the cranberries out of the shadows and into the spotlight with my Cranberry Cheesecake Bars….and it’s a shining star!!!
Keto Baking Tips & Resources
Keto baking can be a little daunting. Ingredients are expensive and work differently than regular sugar and flour. Allulose is particularly interesting and I wrote a deep dive into what it’s all about HERE. It’s a unique no carb sugar that works really well with my Sugar Free Cranberry Sauce.
The Cranberry Sauce (Sugar Free)
If you’ve ever made cranberry sauce from scratch you know how incredibly easy it is to make. I had been eating canned cranberry jelly filled with sugar for decades. Who knew I could make my favorite Thanksgiving side dish low carb and no one even knows!
The sweetener I use is Allulose and it stays soft and jelly-like. This is not your typical store bought sweetener and you will have to get online, but it’s worth it for all your caramels, jams and citrus curds.
I was able to use that sugar free cranberry sauce in these awesome Cranberry Cheesecake Bars.
The Crumble and the Crust
Then there’s the crust for my Cranberry Cheesecake Crumble Bars….I wanted it to be like a short bread or a traditional pie crust. I used my favorite stand by recipe for low carb pie crust with psyllium husk to get it a little texture. After I set aside 1/2 cup of the crumble I then press the rest of the almond flour dough into my 9×9″ pan.
Once the crust has baked for 10 minutes I set it aside to cool. While the crust is cooling I whip together the cream cheese, sweetener, eggs and vanilla.
Pour the cheesecake mixture into your pre-baked crust. Then by the small spoonful dollop the cranberry sauce evenly over the cream cheese mixture. Lastly you are going to sprinkle the 1/2 cup of crumble over the entire Cranberry Cheesecake Bars.
Ready to Bake our Cranberry Cheesecake Bars
It will be hard to let this chill for 2 hours before serving, but chilling it to set makes for firm bars This dessert is absolutely delightful.
Crust and Crumb Topping
- You will use only ½ cup of this cranberry recipe. The rest of the cranberry sauce to be stored in an airtight container in the freezer for up to 3 months and for another use.
- Preheat oven to 350°F and line a 9×9” pan with parchment paper.
- Transfer the remaining crust mixture to the pan. Press the crust firmly and evenly into the pan. Bake for 10 minutes. Set aside to cool slightly.
- Cream together the softened cream cheese and sweetner in a large mixing bowl using an electric mixer. Add the egg and vanilla, and beat until fully combined and creamy. Pour the cheesecake filling over the slightly cooled crust. Spread evenly.
- Using the ½ cup of your sugar free cranberry sauce drop small spoonfuls over the cheesecake filling, leaving a small border around the edges.
- Crumble the remaining crust mixture over the top of the cranberry and cheesecake layers.
- Bake 25 minutes, or until the edges are golden brown and the cheesecake filling is set.
- Cover and refrigerate for at least 2 hours before serving. Keep refrigerated.
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible. While we do use a standard web-based nutrition calculator, we make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
To calculate Net Carb count with sugar alcohols, we simply subtract grams of sugar alcohols (including glycerin), as well as fiber, from total grams of carbs.
MEDICAL DISCLAIMER…Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers, this should never be construed as medical advice.
Healthier skin, too!
My Beautycounter Side Gig
I’m a Beautycounter devotee and I truly love this company and their products, hence my Beautycounter Side Gig. I love their mission, their products and their affordable pricing for high-quality, safer products.
I’m super careful about what I put into my body by selecting and eating healthy food, so it’s kind of silly I haven’t been more careful about what I put into my body through the skincare products I use. Not anymore.
To place a Beautycounter order, go here: beautycounter.com/kellielogsdon
- The Dew Skin tinted moisturizer was my first favorite product. I use the #2 for light and medium skin tones.
- Dew Skin Tinted Moisturizer
- Foundation (more full coverage than Dew Skin but still natural looking)
- Cream blush and Powder blush
- Cream highlighters and Powder highlighters
- Matte bronzer and Radiant bronzers
- Eye makeup — eyeshadows, brow products, eyeliners, mascara
- Lip products — lipsticks, lip sheers, lip glosses and lip conditioners