Low-Carb Cranberry Streusel Treats

Ingredients

• cooking spray
• Crust:
• 2 cups almond flour
• 6 tablespoons butter, melted
• 1 teaspoon almond extract
• Cranberry Filling:
• 2 cups fresh cranberries
• ¼ cup orange juice
• 1 teaspoon grated orange zest
• ¼ teaspoon arrowroot powder
• ½ teaspoon ground cinnamon

Step 1

Heat your oven to 350°F (175°C) and grease an 8x8-inch baking pan with cooking spray. In a medium bowl, mix together the almond flour, sweetener, melted butter, and almond extract until everything is well combined. Set aside about a third of this mixture for the topping, and press the rest firmly into the bottom of your prepared pan.

Step 2

Pop the crust in the oven for about 5 minutes, just until it starts to turn golden. While that’s baking, combine the cranberries, sweetener, orange juice, orange zest, and arrowroot powder in a small saucepan. Bring it to a boil over medium heat, then turn the heat down to simmer and cook until the cranberries burst and the mixture thickens—this usually takes around 10 minutes. Take it off the heat and let it cool for a few minutes.

Step 3

Spread the cranberry filling evenly over the partially baked crust. Now, stir the pecans and cinnamon into the reserved crust mixture, then sprinkle this streusel topping over the cranberry layer.

Step 4

Bake everything again for about 30 minutes, until the topping is set and golden. Let the bars cool completely — this can take anywhere from 30 minutes to an hour — before slicing and serving.