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Close-up view of healthy cranberry bars on a white background

Cranberry Shortbread Bars

These Cranberry Bars are so delicious and easy to make using fresh cranberry sauce layered over a buttery grain-free shortbread crust. They're made with with simple paleo-friendly and vegan ingredients and make the perfect healthy dessert for the holidays!

Course Dessert
Cuisine Holiday
Keyword 2 ingredient cookies, christmas desserts, cranberry dessert, cranberry shortbread bars, easy fruit dessert, holiday dessert recipes, shortbread bars, thanksgiving dessert ideas
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 servings
Calories 212 kcal
Author Kelly

Ingredients

Shortbread Bars:

Topping:

  • 3 cups homemade cranberry sauce (4 cups fresh cranberries 1/3 cup pure maple syrup for paleo (add more or less to taste), zest and juice of half an orange, 1/2 tsp ground cinnamon and water, as needed to desired consistency)

Instructions

  1. Preheat oven to 350° and line an 8x8 pan with parchment paper leaving a slight overhang. Set aside.

  2. MAKE THE CRANBERRY FILLING: Combine cranberries, orange juice & zest, maple syrup and cinnamon in a saucepan. Heat over medium heat and simmer for 10-15 minutes, or until berries pop and sauce thickens.Chill in fridge until ready to use.

    Top view of keto cranberry sauce in a blue pot
  3. MAKE THE SHORTBREAD CRUST: In a large bowl, combine the coconut oil, maple syrup and vanilla until smooth. Sift in the almond flour and coconut flour and mix until dough forms and comes together.

    Press into the bottom of the lined pan and bake for 11-13 minutes or until golden. Remove from oven and allow to cool slightly.

    Top view of unbaked low carb pecan pie bars crust in a 8x8 square baking pan on a grey background
  4. Spread cranberry sauce smoothly over shortbread with a spatula. Return to oven and bake for another 7-8 minutes.

    Cranberry Shortbread Bars are the perfect way to use up leftover cranberry sauce
  5. Cool completely in pan prior to cutting into bar or placed in fridge to speed up the cooling process. Lift out of the pan using parchment paper. Cut into squares before serving.
    Close-up view of healthy cranberry shortbread bars on a baking sheet
  6. Stored in airtight container in refrigerator for up to 3 days.
Nutrition Facts
Cranberry Shortbread Bars
Amount Per Serving (1 bar)
Calories 212 Calories from Fat 108
% Daily Value*
Fat 12g18%
Carbohydrates 21g7%
Fiber 3g12%
Sugar 14g16%
Protein 4g8%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.