Low-Carb Cranberry Bliss Bars – A Lighter Take on a Coffee-Shop Favorite

Skip the sugar crash and keep the cozy holiday vibes. These Low-Carb Cranberry Bliss Bars deliver everything you love about the classic treat—soft, spiced blondie base, creamy frosting, and tart cranberry sparkle—without the carb overload. They’re sweet but not cloying, sturdy enough to slice neatly, and surprisingly easy to make.

Perfect for gatherings, gift boxes, or a quiet afternoon treat with coffee. If you’ve missed festive bakes on a low-carb lifestyle, this recipe brings them back to your table.

Why This Recipe Works

Almond flour creates a tender crumb that feels like a blondie, not a dense brick. A hint of warm spice (cinnamon, ginger, and a touch of orange zest) balances the sweetness and complements the cranberries.

We use erythritol or allulose to sweeten without sugar spikes, and a bit of xanthan gum helps the bars hold together. The frosting layers cream cheese and white chocolate-style chips (sugar-free), giving that signature finish with far fewer carbs. A quick chill sets everything so slices come out clean and bakery-beautiful.

Shopping List

• Almond flour (finely ground, not almond meal)
• Coconut flour (small amount for structure)
• Granulated low-carb sweetener (erythritol, allulose, or a blend)
• Brown-style low-carb sweetener (optional, for deeper flavor)
• Unsalted butter
• Eggs
• Vanilla extract
• Orange zest (fresh), plus optional orange extract
• Ground cinnamon and ground ginger
• Salt
• Xanthan gum (optional but helpful)
• Low-sugar dried cranberries or unsweetened dried cranberries (chopped)
• Sugar-free white chocolate chips (or a low-carb white chocolate bar, chopped)
• Cream cheese (block style)
• Powdered low-carb sweetener (for the frosting)
• Heavy cream (or unsweetened almond milk)
• Coconut oil (small amount for melting chips, optional)

How to Make It

1. Prep your pan and oven: Heat oven to 350°F (175°C).

   Line an 8×8-inch pan with parchment, leaving overhang for easy lifting. Lightly grease the parchment.

2. Mix the dry ingredients: In a bowl, whisk 2 cups almond flour, 2 tablespoons coconut flour, 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon salt, and 1/4 teaspoon xanthan gum.
3. Cream butter and sweetener: In a separate bowl, beat 1/2 cup softened butter with 2/3 cup granulated low-carb sweetener (use half brown-style if you have it) until fluffy, about 2 minutes.
4. Add eggs and flavorings: Beat in 2 eggs, 2 teaspoons vanilla, and 1 teaspoon orange zest. Mix until smooth.
5. Combine wet and dry: Add dry ingredients to the wet and mix until a thick batter forms.

   Fold in 1/3 cup chopped low-sugar dried cranberries and 1/3 cup sugar-free white chocolate chips.

6. Bake: Spread batter evenly in the pan. Bake 18–22 minutes, until edges are set and the center springs back lightly. Do not overbake; a slight softness keeps them moist.
7. Cool completely: Let the slab cool in the pan 15 minutes, then lift out and cool on a rack.

   Frosting will slide if the base is warm, so be patient.

8. Make the frosting: Beat 6 ounces softened cream cheese with 1/3 cup powdered low-carb sweetener until smooth. Add 1 teaspoon vanilla and 1–2 tablespoons heavy cream, beating until fluffy and spreadable.
9. Optional drizzle: Melt 1/3 cup sugar-free white chocolate chips with 1 teaspoon coconut oil in short microwave bursts, stirring until smooth.
10. Frost and finish: Spread the cream cheese frosting over the cooled base. Sprinkle 2–3 tablespoons chopped cranberries on top.

    Drizzle the melted white chocolate in thin lines.

11. Chill and slice: Refrigerate 30–45 minutes to set. Slice into triangles: cut the slab into squares, then cut each square diagonally.

Keeping It Fresh

Refrigerate the bars in an airtight container for up to 5 days. Separate layers with parchment to protect the frosting.

For longer storage, freeze individual triangles on a sheet pan, then transfer to a freezer bag for up to 2 months. Thaw in the fridge to keep the texture intact. Avoid leaving frosted bars at room temperature for more than 2 hours.

Why This is Good for You

These bars trade refined flour and sugar for almond flour and low-carb sweeteners, helping you manage carbs without sacrificing flavor.

Almond flour brings healthy fats and vitamin E, while the cranberries add a burst of polyphenols and tartness for balance. With controlled carbs and a bit of protein, a small piece is satisfying. The flavors feel indulgent, so you can enjoy a festive treat without the blood sugar roller coaster.

What Not to Do

• Don’t skip cooling the base before frosting—warm bars will melt the frosting into a mess.
• Don’t overbake. Almond flour browns fast; pull them when the center is just set to keep them soft.
• Don’t use almond meal (coarse).

  It makes the texture gritty and heavy.

• Don’t overload with cranberries. Even low-sugar versions add carbs; measure them and chop finely for even distribution.
• Don’t use liquid sweeteners in the batter. They can make the bars gummy.

Recipe Variations

• Orange-forward: Add 1/4 teaspoon orange extract and extra zest for a brighter citrus note.
• Nutty crunch: Fold in 1/4 cup chopped pecans or walnuts for texture.
• Dairy-free: Use dairy-free butter and a coconut cream–based frosting; choose dairy-free, sugar-free white chocolate or omit the drizzle.
• Spice it up: Add a pinch of cloves or cardamom for cozy depth.
• No white chocolate: Skip the chips and drizzle; add 1–2 tablespoons extra sweetener to the frosting to compensate.
• Egg-free: Use a flax egg (1 tablespoon ground flax + 3 tablespoons water per egg). Texture will be slightly more tender.

FAQ

Can I use coconut flour instead of almond flour?

No.

Coconut flour is far more absorbent and will make the bars dry and crumbly. The small amount of coconut flour in the recipe supports structure, but almond flour is the base that gives the right texture.

What sweetener works best?

Erythritol or an erythritol–monk fruit blend gives a clean flavor and good structure. Allulose works too but can brown faster and keep the bars a touch softer.

For frosting, use powdered sweetener to avoid grit.

How do I make low-sugar dried cranberries?

If you can’t find them, soak unsweetened dried cranberries in hot water with a few drops of liquid sweetener, then drain and pat dry. Chop before folding into the batter and for sprinkling on top.

My bars are too soft. What happened?

They may have been underbaked or not fully chilled.

Also, using allulose can keep bars softer. Chill longer, or bake 2–3 minutes more next time. Measure flours accurately and don’t skip the coconut flour or xanthan gum.

Can I make these ahead for a party?

Yes.

Bake the base a day ahead, cool, and store covered. Frost and decorate the morning of serving, then chill. They slice best when cold but taste great at cool room temperature.

How do I get clean slices?

Chill the bars thoroughly.

Use a sharp knife, wipe it between cuts, and cut straight down—no sawing. For triangles, cut squares first, then halve diagonally.

Do I need the white chocolate drizzle?

It’s optional. The bars are delicious with just frosting and cranberries.

The drizzle adds a classic look and a sweet pop, but you can skip it to keep carbs even lower.

Final Thoughts

Low-Carb Cranberry Bliss Bars bring that bakery-style moment—creamy, tart, and warmly spiced—without the sugar hit. They’re easy enough for a weekday bake and polished enough for a holiday table. Keep a batch in the fridge for coffee breaks, surprise guests, or a festive nibble.

With a few smart swaps, you get all the joy and none of the regret. Enjoy every bite.