This recipe is shared with permission from Kim at Low Carb Maven. Click here for the original recipe and notes, and explore her website for other low-carb recipe ideas.
Servings: 16
Note: You will need a coffee grinder or food processor, a 9×9 or 8×8-inch brownie pan, and parchment paper for this recipe.
Ingredients:
For the Cranberry Filling:
- 12 ounces cranberries, fresh or frozen
- 1 cup water
- ½ cup low-carb powdered sugar (or your favorite powdered sweetener)
- 1 tablespoon lemon juice
- 1 pinch salt
- 1 pinch ground nutmeg
For the Shortbread Crust:
- 2 cups almond flour
- 1 cup unsweetened shredded coconut, ground in a coffee grinder
- ⅓ cup whey protein powder (or your favorite brand)
- ⅓ cup low-carb powdered sugar
- ½ teaspoon salt
- 8 tablespoons salted butter, melted
For the Crumb Topping:
- ¾ cup of the shortbread crust mixture (about 1/4 of the mixture)
- ½ cup chopped walnuts
- 3 tablespoons Low carb brown sugar
- 3 tablespoons Lily’s Sugar-Free Chocolate Chips
Instructions:
- Prepare a 9×9 or 8×8-inch brownie pan by cutting a strip of parchment wide enough to cover the bottom of the pan and long enough to go up two opposite sides and hang over. Spray the pan with baking spray and place the piece of parchment into the pan, smoothing it to fit.
- Place all of the ingredients for the cranberry filling into a medium pot and bring up to a boil. Boil gently for 10-15 minutes until the mixture thickens. Let cool.
- Preheat the oven to 350°F and position the rack to the lower third of the oven.
- While the cranberries are cooking, process the shredded coconut in a coffee grinder or a small food processor until finely ground. Add all of the dry ingredients for the shortbread crust into a medium bowl. Melt the butter and pour it over the dry ingredients. Mix with a spatula or fork until the butter is distributed and clumps form. Break up any large crumbs to the size of large peas. Remove ¾ cup of the mixture and set it aside for the crumb topping.
- Firmly press the shortbread mixture into the bottom of the brownie pan. I lay a piece of waxed paper over the crust and use a flat-bottomed glass to help me press the crust into the pan – very firmly. Spoon the cooled cranberry sauce into the brownie pan and spread it evenly over the crust. Sprinkle the reserved crumb mixture evenly over the top of the cranberries. Add the walnuts, low-carb brown sugar, and sugar-free chocolate chips.
- Bake for 30 minutes or until the top begins to turn golden brown. Cool completely.
- To serve, run a knife around the sides of the pan and lift the bars out of the pan with the parchment. It will bend in the middle – that’s okay. Cut into 16 bars. Enjoy cold or at room temperature. Keep bars refrigerated in an airtight container for up to a week, or freeze for up to three months. Thaw in the refrigerator overnight.
Nutritional information for 1 serving:
Calories: 196, Fat: 14g, Carbs: 8g, Fiber: 3g, Protein: 4g
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