Starbucks may not offer much in the way of keto-friendly confectionaries, but you can still enjoy their holiday white chocolate cranberry bliss bars with this low-carb copycat recipe. I also include vegan options so it can be tailored to make it even more inclusive from a dietary point of view. Enjoy all the colours and flavours you have come to associate with the original recipe but without the gluten and sugar!
Keto Cranberry Bliss Bars Recipe
Ingredients:
- 6 tbsp softened unsalted butter, softened (*Or homemade vegan butter for vegan.)
- ¼ cup gold erithrytol monk fruit sweetener
- ¼ teaspoon fine sea salt
- 2 eggs, room temperature (*Use flax egg for vegan.)
- 1 teaspoon pure vanilla extract
- ½ teaspoon orange extract
- 2 tablespoons blanched fine almond flour (*Or lupin flour for nut-free.)
- 2 tablespoons oat fibre
- 2 tablespoons coconut flour
- 2 tablespoons golden flaxmeal
- ¼ cup vanilla-flavoured whey isolate (*Or vegan vanilla protein powder for vegan.)
- 1 teaspoon baking powder
- ¼ teaspoon ground ginger
- 1 cup fresh cranberries finely chopped by hand or in a food processor
- 1 teaspoon raw cider vinegar
White Chocolate Frosting Ingredients:
- 4oz cream cheese (*Use vegan cream cheese for vegan. May also sub with soft fresh goat cheese but may need to add a little non-dairy milk to reach desired consistency.)
- 3 oz cocoa butter
- ⅓ cup Confectioner’s Swerve , with 2 teaspoons separated
- ¼ pure vanilla extract
- Pinch fine sea salt
- 2 tablespoons fresh or frozen cranberries, chopped
- ½ tablespoon orange zest (*optional garnish)
salt - Nutmeg, freshly ground (*optional garnish)
(*Adjustments for Using Sourdough Discard: Use ½ cup sourdough discard and remove almond flour, oat fibre, all but ¾ teaspoon coconut flour. Use flax instead of eggs but don't add add water to make "flax eggs". Decrease butter to 3 tablespoons and 2 teaspoons, and remove raw cider vinegar.)
Directions:
Preheat oven to 350F. Line 8x8 baking pan with parchment paper (to make it easier to lift out) and spray with cooking spray. Cream together butter and sweetener with an electric hand mixer. Add salt, eggs, and extracts. Mix thoroughly. Add dry ingredients. Mix well. Gently fold in the cranberries with a spatula.
Spread the batter into prepared baking dish. Bake for 20-25 minutes or until golden brown. Allow to cool to the touch for 10 minutes then remove from pan to a cutting board. Put in the fridge to chill, around 20 minutes.
Meanwhile, prepare the icing. Melt the cocoa butter in the microwave in 20-second intervals, stirring between each. Once melted, stir in 2 teaspoons confectioner's Swerve.
In a medium mixing bowl, use an electric mixer to beat the cream cheese and powdered sweetener until well-blended. Gradually add half of the melted cocoa butter; beat until blended.
Spread the icing over the cooled bars. Toss chopped cranberries with remaining confectioner’s Swerve. Sprinkle with cranberries and orange zest. Cut into squares or triangles then drizzle with remaining melted cocoa butter mixture.
Put the bars back in the fridge to set then store in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.
Did you make this keto cranberry bliss bars recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
