Cranberry Almond Bars (Allulose-Sweetened)
Tart-sweet cranberry filling layered with a golden almond flour crust and crumble topping, made with allulose and no refined sugar.
Ingredients
Cranberry Filling
- 10.5 oz cranberries fresh or frozen
- 3/4 cup allulose
- 1/2 tsp vanilla extract
- 1 Tbsp orange zest
- 1/4 cup water
- 1 Tbsp chia seeds
Crust + Topping
- 2 1/2 cups almond flour
- 5 Tbsp unsalted butter melted
- 3 Tbsp allulose
- 1 large egg
- 1 tsp vanilla extract
- 2 tsp cinnamon
Instructions
- Make the filling: In a saucepan, bring cranberries, allulose, vanilla, orange zest, and water to a boil. Reduce to medium and cook 8–10 minutes, until berries pop and thicken.
- Stir in chia seeds and let chill in the fridge to set while crust bakes.
- Preheat oven to 350°F. Line a square pan with parchment.
- Make the crust: Mix almond flour, butter, sweetener, egg, vanilla, and cinnamon into a dough.
- Press ⅔ of the dough into the pan. Bake 10–12 minutes until just golden.
- Bake topping: Crumble the rest of the dough on a separate tray and bake 8–10 minutes.
- Assemble: Spread cooled cranberry filling over base. Crumble topping over it and press gently.
- Chill 2 hours to fully set before slicing.
Notes
These bars freeze well and slice cleanly once chilled. The cranberry chia jam sets up beautifully without refined sugar.