Keto Cranberry Bliss Bars (Starbucks Copycat)
These keto cranberry bliss bars are so close to the Starbucks original that you won’t be able to tell the difference. This low carb copy cat Starbucks bliss bar recipe is simply to. die. for!
Starbucks cranberry bliss bars are one of my absolute favorite treats, so when I finally found that ideal mix of flavours… I was thrilled to say the least! Today I am so excited to share with you the perfect combination of cranberry and orange zest all wrapped up in one delicious low carb dessert.
If you are a Starbucks addict, like I am, then you might also want to check out my Starbuck Keto Hot Drink Order and Starbucks Keto Cold Drink Order too.
These bars are rich, sweet and decadent… just like the original, if I do say so myself! But don’t take my word for it, just ask my friends who were my eager taste testers as I worked on developing the flavour profile of this recipe.
Too busy to make these bars right away?! Pin them for later! Pin this recipe to your favorite board on Pinterest and it’ll be waiting for you when you’re ready.
How to make keto cranberry bliss bars:
You will need 1/2 cup of dried sugar-free cranberries for this recipe. The easiest way I have found to make them is by using my food dehydrator. I simply place two layers of fresh cranberries into the dehydrator on high for 18-24 hours.
You can also use an oven to dry cranberries. Layer fresh cranberries onto a baking sheet and bake on low at 200 degrees for about 4 hours.
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Ingredients for the dough:
- 1/2 cup butter, softened
- 2/3 cup Swerve brown sugar sweetener
- 1 egg
- 1 tsp fresh ginger, minced
- 1 tsp vanilla extract
- 1 tsp fresh orange zest
- 2 cups almond flour
- 1 tbsp gelatin (1 packet)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup Lily’s sugar-free white chocolate chips
- 1/4 cup sugar-free dried cranberries, chopped
- Combine butter, sugar, extract, ginger, orange zest and egg. Mix in flour, baking soda, gelatin and salt. Finally, fold in Lily’s white baking chips and dried cranberries.
Tip: granulated Swerve can be substituted for brown, ground ginger can be substituted for fresh and orange extract can be substituted for orange zest. These will work but for best results try not to make any substitutions. Trust me!
2. Spread the dough into a greased 7″x11″ or 9″x9″ pan. Place it into the oven at 350 degrees for 15-20 mins. The edges will brown and the center should be firm.
3. Bring the bars out of the oven and allow them to cool completely.
Ingredients for the frosting:
- 8 oz cream cheese, softened
- 1/2 cup Swerve powdered sweetener
- 1/2 tsp vanilla extract
- 1/2 tsp orange extract
- 1 Tbsp heavy cream
4. Using an electric mixer, beat the frosting ingredients until well combined.
5. Spread the frosting all over the bars.
Ingredients for the topping:
- 1/4 cup sugar-free dried cranberries, chopped
- 1/2 cup Lily’s sugar-free white chocolate chips
- 1/2 Tbsp coconut oil
6. Melt the Lily’s white chocolate and coconut oil in a bowl. A double boiler works best otherwise the white chocolate can clump very easily. Tip: if you use a microwave, heat the chocolate in short 10 second intervals, stirring after each. The coconut oil is an important addition because it helps the chocolate to liquify and spread easily.
7. Sprinkle the chopped cranberries over the bars and drizzle the Lily’s white chocolate overtop.
8. Finally, cut the bars into triangles. Really, you can cut them into any shape that you want but this gives them that authentic Starbuck cranberry bliss bar look.
When I was first testing out these bars they were missing something. My taste testers and I quickly agreed that it was orange zest! The tartness of the orange is the perfect balance for the sweetness of the Swerve and cranberries.
There are two ways that you can cover these bars with the cranberry and Lily’s white chocolate topping. While the bars are still in the pan or after they have been cut and removed from the pan.
I like to cover them with the toppings after they have been removed from the pan. This allows the white chocolate to be drizzled and dripped all over the bars, giving them an even more decadent look.
More tips for keto baking:
- Find low carb substitutions for your current favorite recipes. Like almond flour instead of wheat flour and stevia instead of cane sugar.
- Plan ahead and use tools like this Meal Planning Printable to reach maximum success.
- Find recipes that you love, like these Keto Mint Chocolate Cookies, Dark Chocolate Almond Bars or Keto Turtle Cookies and use them in your must bake list.
- Be sure to stock the kitchen with helpful tools like this food scale, these measuring cups and a Kitchen Aid mixer.
These bars look amazing styled with some of the dried oranges that I used in our dried orange slice garland craft from last week!
These would be perfect gifted to friends or served on a plate with other keto goodies during the holidays.
I am just so pleased with the flavour profile! When you make them, please let me know, I would love to know what you think.
Also! The Lily’s white chocolate chips can sometimes be hard to find. Try looking online at Natura Market, that’s where I found them when they were sold out on Amazon.
If you love these keto cranberry bliss bars, please give them a five star review and help me share them on Facebook and Pinterest!
Keto Cranberry Bliss Bars
Ingredients
- 1/2 cup butter softened
- 2/3 cup Swerve brown sugar sweetener
- 1 egg
- 1 tsp fresh ginger minced
- 1 tsp vanilla extract
- 1 tsp fresh orange zest
- 2 cups almond flour
- 1 tbsp gelatin 1 packet
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup Lily's sugar-free white chocolate chips
- 1/4 cup sugar-free dried cranberries chopped
- 8 oz cream cheese softened
- 1/2 cup Swerve powdered sweetener
- 1/2 tsp vanilla extract
- 1/2 tsp orange extract
- 1 Tbsp heavy cream
- 1/4 cup sugar-free dried cranberries chopped
- 1/2 cup Lily's sugar-free white chocolate chips
- 1/2 Tbsp coconut oil
Instructions
- Combine butter, sugar, extract, ginger, orange zest and egg. Mix in flour, baking soda, gelatin and salt. Finally, fold in Lily's white baking chips and dried cranberries.
- Tip: granulated Swerve can be substituted for brown, ground ginger can be substituted for fresh and orange extract can be substituted for orange zest. These will work but for best results try not to make any substitutions. Trust me!
- 2. Spread the dough into a greased 7"x11" or 9"x9" pan. Place it into the oven at 350 degrees for 15-20 mins. The edges with brown and the center should be firm.
- 3. Bring the bars out of the oven and allow them to cool completely.
- 4. Using an electric mixer, beat the frosting ingredients until well combined.
- 5. Spread frosting all over the bars.
- 6. Melt the Lily's white chocolate and coconut oil in a bowl. A double boiler works best otherwise the white chocolate can clump very easily. Tip: if you use a microwave, heat the chocolate in short 10 second intervals, stirring after each. The coconut oil is an important addition because it helps the chocolate to liquidify and spread easily.
- 7. Sprinkle the chopped cranberries over the bars and drizzle the Lily's white chocolate overtop.
- 8. Finally, cut the bars into triangles. Really, you can cut them into any shape that you want but this gives them that authentic Starbuck cranberry bliss bar look.
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