This delightful keto fall treat is reminiscent of the famous cranberry bliss bars sold at Starbucks with cranberries, hints of orange and ginger, and cream cheese icing. This easy recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
This was one of the very first recipes I blogged back in January of 2016. I was blogging as a hobby and using my cell phone to takes pics of my creations. A few months later I broke out my DSLR and began using my photography background for real. I've been wanting to redo the photos of my cranberry bliss bars ever since.
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Cranberries speak fall to me so as soon as September rolls around I begin craving these. Last fall I had a newborn so I never got a chance. A few days ago I decided to finally redo this past and a frantic cranberry hunt began. It took 4 stores until I found cranberries and even then I could only find frozen ones! I hope they'll be more readily available as we get closer to Thanksgiving.
Quoting myself from 2016:
They aren't an exact copycat because I didn't feel like ordering cocoa butter to make sugar free white chocolate chips or spending a day hovering over the oven to make sugar free dried cranberries. If you decide to give either a try google you can find recipes for both online from other blogs.
I, however, wanted these this morning. For breakfast. I'm not the most patient person in the world. Anyway, these are a soft bar flavored with your choice of ginger or orange (the Starbucks version uses ginger but I'm not a huge fan of it so I'm adding a variation to use orange extract instead of fresh ginger). They are studded with fresh cranberries and topped with a generous amount of cream cheese frosting.
Since then I have managed to make my own sugar free dried cranberries and sugar free white chocolate chips have become readily available. But I decided to keep these bars true to my original recipe and keep the white chocolate drizzle optional. It can be fussy and you really don't even miss it. The cream cheese icing is enough.
How to Make Cranberry Bliss Bars
These cranberry bliss bars are on the list of easy desserts. The dough can be made with a wooden spoon or in the food processor. I use my food processor to chop my cranberries so it makes sense to use it for the dough afterward. And then for the cream cheese icing after that.
And no I don't even bother to wash the bowl in between. Blogging has added to the amount of dishwashing I have to do since I have a large family. I take shortcuts whenever possible.
Unsweetened Dried Cranberries or Sugar-Free Dried Cranberries
These really can be hard to find. You can make your own at home by slowly drying the cranberries on your stovetop or in the oven or you can order them online. I came up with the stovetop method accidentally. I made sweetened dried cranberries when I was trying to make cranberry sauce. True story.
I completely forgot I put cranberries and sweetener in a saucepan on low to make cranberry sauce. I was in the basement with my daughter and we were trying to figure out why we were smelling popcorn. It suddenly dawned on me that we weren't smelling popcorn at all, we were smelling my cooking cranberries. I was afraid I burned my cranberry sauce but what I really did was dry out and glaze the berries at the same time.
I finally came back around to that recipe and created a blog post all about it! Check out my recipe for Sugar Free Dried Cranberries.
How to make the BEST cream cheese icing?
You've come to the right place. Cream cheese icing is my favorite thing ever. Or one of them. And I've tweaked my recipe over the years to make a perfect cream cheese icing. My tips are to use a powdered sweetener (granulated sweeteners make it gritty), to add a little butter, and to add a couple drops of lemon extract.
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📖 Recipe
Ingredients
- 6 tablespoon softened butter
- ⅓ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 teaspoon molasses ***
- pinch salt
- 2 eggs
- 1 teaspoon vanilla
- ½ tsp orange extract
- ¼ cup almond flour
- ¼ cup coconut flour
- ¼ cup ground golden flax (or additional almond flour)
- 1 teaspoon baking powder
- ¼ teaspoon ginger optional
- 1 cup fresh cranberries or sugar free dried cranberries (if using fresh, finely chop by hand or in a food processor and toss with 2 tablespoon sweetener)
- ½ cup sugar free white chocolate chips optional
Frosting:
- 4 oz cream cheese softened
- 1 tablespoon butter softened
- ½ cup powdered sweetener
- 4 drops lemon extract
White Chocolate Drizzle:
- ½ cup sugar free white chocolate chips optional
Instructions
- Preheat oven to 350. Grease an 8x8 baking pan.
- Cream together butter and sweetener. Add molasses, salt, eggs, and extracts. Mix thoroughly. Add dry ingredients. Mix well. Fold in the cranberries and white chocolate chips, if using.
- Spread in an 8x8 baking dish. Bake for 30-35 min. until golden brown. Allow to cool for 15 minutes.
- Meanwhile, mix together the cream cheese, butter, sweetener, and lemon extract until fluffy.
- Spread icing very gently on cooled bars. The bars can crumble if you aren't gentle. The best way to do this is to drop little blobs of icing on slightly warm bars and spread using an offset spatula. Top with chopped fresh cranberries mixed with sweetener or dried cranberries.
- Refrigerate until cold and cut into squares.
Optional - White Chocolate Drizzle:
- When I made this recipe sugar free white chocolate was not readily available. Now that it is, feel free to melt some and drizzle on top!
Notes
Nutrition
Originally published January 12, 2016. Revised and republished September 21, 2018.
Maria says
Hi these taste fabulous! However, mine are very crumbly. They won’t hold their shape at all. They will still be eaten of course but with a fork! I would like to figure out a way to fix this though. I followed your recipe except that I used erythritol one for one (did not increase it by 1.5 as suggested). Also they are sticking to my glass pan which I greased with butter. Do you think using parchment paper would be better?
Thanks for all you do!
Taryn says
Yes, parchment paper really helps. And chill them before cutting and removing from the pan.
Nancy says
Delicious! I made these at Christmas and they taste better than their namesake. Even our non THM people loved them.
Kim says
This recipe is absolutely fabulous! I loved them.
donna says
Wow, this tastes great. I love your recipes
Donna Ferrell says
Can I sub THM baking blend for the flours in this?
Taryn says
Yes, use a little bit less.
Sheryl says
It’s in the oven now!! The batter is delicious!
Liz says
How many bars do you cut the 8x8 recipe into? I'm trying to use your nutritional data but unsure what size piece that is for. Thanks.
Taryn says
16. It is listed near the times at the top of the recipe card.
Christine says
Have made 3 times during the holidays! Delicious.
Alisha says
Could frozen cranberries be used?
Taryn says
Yes
Karen says
Hi I just tied this recipe. Mine don’t look as light in color, fluffy or as tall. Mine look to be dense?? Did you use a glass or metal pan and wonder if that makes a difference? Also do keep them refrigerated or just to set the frosting?
Taryn says
Did you use ground golden flax? Regular brown flax will make the bars darker. I used an 8x8 glass pan.
Store in the refrigerator.
Leigh says
Hey Taryn! I’m getting into cranberries for the first time in my life and you’re bars looked like a fantastic way to start. Before I do, I was wondering if I could sub the three different flours with 3/4 cup THM baking blend? It’s all have on hand right now but didn’t know if it would make the dough too dry. Thanks in Advance or all you create to make life easier and tastier!
Taryn says
Yes, use a tablespoon less. Enjoy!
Val says
These are so perfect, I made them in a 9 x 4.5 loaf pan and the size was great. If I make 2 batches do you know if 1 can be frozen (without the cream cheese frosting)? Thank you for this recipe!
Taryn says
Yes. I've frozen them with the frosting.
Deb says
Thank you SO much for this recipe! It is consistently good! I used raspberries last week since my garden was overflowing, swapped the orange extract for vanilla, it’s fabulous as well!!! Blessings!
Diann says
I buy frozen cranberries, toss them a bag at a time in the food processor and pulse for 10 seconds. This is the correct amount for one try of my dehydrator and mine holds 10 trays. They're so easy to make and expensive to buy, my problem is finding enough!
Nancy says
What do you recommend to use when you cant get fresh or frozen cranberries?
Taryn says
This recipe really needs cranberries. A lot of grocery stores do stock them frozen. I know Whole Foods does.
Mojo says
Would greatly appreciate recipes without erythritol (or at least an option w/out it), as some of us can’t tolerate it. Thanks!
Taryn says
You are welcome to make my sweetener blend with all xylitol. Then it will work in my recipes. Joyfilledeats.com/sweetener
Joyce says
I made these tonight. I’m new to THM. They’re delicious. I skipped the cranberry on top of the cream cheese.