Keto Cranberry Cream Cheese Bars is a rich, festive low-carb dessert layered with tangy cranberries and silky cream cheese filling over a buttery almond crust without the sugar. This Keto Cranberry Cream Cheese Bars recipe delivers bright holiday flavor, easy prep, and clean keto ingredients perfect for Christmas baking, gifting, weight loss, and anyone craving a sweet–tart seasonal treat that stays fully keto-friendly.
About This Recipe
Keto Cranberry Cream Cheese Bars strike the perfect balance between indulgent and refreshing. They have all the creamy decadence of a cheesecake, balanced with the bright tang of cranberries and just the right amount of sweetness to keep every bite interesting. These bars are a keto-friendly dream for dessert lovers who don’t want to compromise on flavor during the holidays.
The base starts with an almond flour crust that’s lightly sweetened and perfectly crisp. It’s sturdy enough to hold the creamy layers yet tender when you bite into it. On top sits the smooth, velvety cream cheese filling — rich but not heavy, with hints of vanilla and a touch of lemon for brightness. Then comes the star: a ruby-red cranberry layer made from fresh or frozen berries simmered down with a keto-approved sweetener. The swirl effect turns these into a show-stopping dessert that looks as good as it tastes.
What makes these bars even better is how well they fit into your keto lifestyle. Each serving has a fraction of the carbs found in traditional cheesecake bars, but all of the satisfaction. They’re sweetened naturally with erythritol or allulose, so you can enjoy them guilt-free. The tart cranberries also provide antioxidants and fiber — not bad for dessert, right?
These bars are a hit at any holiday gathering, but they’re easy enough to make for an everyday treat. You can prep them ahead, keep them chilled, and serve them straight from the fridge when guests arrive. The texture gets even creamier after a few hours, and the flavors meld beautifully overnight. Keto Cranberry Cream Cheese Bars aren’t just low carb — they’re genuinely luxurious.
If you’ve been missing traditional cheesecake or holiday desserts, this recipe will prove that keto baking can absolutely compete with the real thing. One bite, and you’ll forget about sugar completely.
Why You’ll Love This Recipe
- Sweet, creamy, and perfectly tart dessert bars
- Holiday-ready flavor with no added sugar
- Easy to make ahead — great for gatherings
- Gluten-free, grain-free, and keto-approved
Ingredients
- For the crust:
- 1 ½ cups almond flour
- 3 tbsp melted butter
- 2 tbsp powdered erythritol (or preferred keto sweetener)
- ½ tsp vanilla extract
- Pinch of salt
- For the filling:
- 8 oz cream cheese, softened
- ⅓ cup powdered erythritol
- 1 large egg
- 2 tbsp sour cream
- ½ tsp vanilla extract
- 1 tsp lemon zest (optional)
- For the cranberry swirl:
- 1 cup fresh or frozen cranberries
- 2 tbsp powdered erythritol
- 2 tbsp water
- ½ tsp orange zest (optional)
Instructions
- Prepare cranberry sauce: In a small saucepan, combine cranberries, erythritol, and water. Simmer for 5–7 minutes until berries burst and the mixture thickens. Let it cool completely.
- Make the crust: Preheat oven to 350 °F (175 °C). Mix almond flour, melted butter, sweetener, vanilla, and salt until crumbly. Press firmly into an 8×8-inch pan lined with parchment paper. Bake for 10 minutes, then cool slightly.
- Make the filling: In a bowl, beat cream cheese with erythritol until smooth. Add egg, sour cream, vanilla, and lemon zest. Mix until creamy.
- Assemble: Pour cream cheese mixture over the crust and spread evenly. Drop spoonfuls of cranberry sauce on top and swirl with a knife to create a marbled effect.
- Bake: Return to the oven and bake for 20–25 minutes, until the center is mostly set but slightly jiggly.
- Cool: Let the bars cool completely, then refrigerate for at least 2 hours before slicing.
- Serve: Cut into squares, garnish with extra cranberry sauce or powdered sweetener if desired.
Nutrition (per serving)
- Calories: 210
- Fat: 19 g
- Protein: 6 g
- Total Carbs: 6 g
- Net Carbs: 4 g
- Fiber: 2 g
FAQ
- Can I use frozen cranberries?
Yes, just thaw them first and drain excess liquid before cooking them down. - What’s the best sweetener for this recipe?
Powdered erythritol or allulose works best for a smooth, non-gritty texture. - Can I make these dairy-free?
Yes — use vegan cream cheese and coconut cream instead of sour cream, though the flavor will change slightly. - Do they freeze well?
Absolutely. Freeze in a single layer, then store in airtight containers for up to 2 months. Thaw overnight in the fridge.
Variations & Substitutions
- Nut-free: Replace almond flour with sunflower seed flour.
- Add texture: Mix crushed pecans or walnuts into the crust.
- Flavor twist: Add a drop of orange extract for a holiday note.
- Topping idea: Whipped cream or sugar-free white chocolate drizzle takes it up a notch.
Serving Suggestions
- Serve chilled with a dollop of whipped cream or a sprinkle of powdered erythritol. Perfect for holidays, brunch tables, or after-dinner coffee. Store in the fridge and enjoy cold — they get creamier the next day.
Keto Cranberry Cream Cheese Bars
Ingredients
For the crust
- 1 ½ cups almond flour
- 3 tbsp melted butter
- 2 tbsp powdered erythritol (or preferred keto sweetener)
- ½ tsp vanilla extract
- Pinch of salt
For the filling
- 8 oz cream cheese (softened)
- ⅓ cup powdered erythritol
- 1 large egg
- 2 tbsp sour cream
- ½ tsp vanilla extract
- 1 tsp lemon zest (optional)
For the cranberry swirl
- 1 cup fresh or frozen cranberries
- 2 tbsp powdered erythritol
- 2 tbsp water
- ½ tsp orange zest (optional)
Instructions
- Prepare cranberry sauce: In a small saucepan, combine cranberries, erythritol, and water. Simmer for 5–7 minutes until berries burst and the mixture thickens. Let it cool completely.
- Make the crust: Preheat oven to 350 °F. Mix almond flour, melted butter, sweetener, vanilla, and salt until crumbly. Press firmly into an 8×8-inch pan lined with parchment paper. Bake for 10 minutes, then cool slightly.
- Make the filling: In a bowl, beat cream cheese with erythritol until smooth. Add egg, sour cream, vanilla, and lemon zest. Mix until creamy.
- Assemble: Pour cream cheese mixture over the crust and spread evenly. Drop spoonfuls of cranberry sauce on top and swirl with a knife to create a marbled effect.
- Bake: Return to the oven and bake for 20–25 minutes, until the center is mostly set but slightly jiggly.
- Cool: Let the bars cool completely, then refrigerate for at least 2 hours before slicing.
- Serve: Cut into squares, garnish with extra cranberry sauce or powdered sweetener if desired.
Did you make this recipe?
I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!
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