This White Chocolate Cranberry Seven Layer Bars Recipe is pure food heaven. It has a crispy crust that is topped with keto white chocolate chips, butterscotch chips, walnuts, dried cranberries, and coconut flakes. It has everything you could want in a dessert, plus these delicious bars are low carb, keto, gluten-free, and grain free too.
Aren’t layered desserts the best? Imagine making something so decadent and sweet that doesn’t actually have any sugar in it! That is what you get with these keto white chocolate cranberry seven layer bars. They have so many layers of insanely wonderful ingredients; they are impossible not to love. Just like my original Keto Magic Bars, Loaded Caramel Magic Cookie Bars, and Cranberry Bliss Bars!
If you have a bit of a sweet tooth and crave tasty desserts, I highly recommend you add this one to your list. It’s so simple to make, and the only part that takes a while is waiting for them to chill. When you smell the dessert baking, the aroma gets you ready to devour it! Trust me, even with time to cool it in the fridge; it is worth every single second when you take that first incredible bite.
What You Will Need To Make Seven Layer Bars
You will need ingredients for both the crust and the toppings. You probably have most of them in your pantry or fridge. Let’s take a look:
For the Crust:
- Butter - Or sub in coconut oil for a dairy free version.
- Almond Flour - The best sub for almond flour is sunflower seed flour. Coconut flour won't work as well in this recipe.
- Egg - Helps the crust stay together.
For the Toppings:
- Sugar-Free White Chocolate Chips - I can't even explain how excited I was when keto white chocolate became more common! I love white chocolate.
- Sugar-Free Butterscotch Chips - If you aren’t a fan of butterscotch, swap it for sugar-free dark chocolate chips instead.
- Chopped Walnuts - Or other nuts of your choice. Or omit to make the white chocolate bars nut-free.
- Sugar-Free Dried Cranberries - Check out my recipe to make these easily on your stovetop!
- Coconut Flakes - Make sure to use unsweetened coconut.
- Heavy Cream - Sub in coconut cream to make the bars dairy free.
- Sweetener - I use my blend of xylitol, erythritol, and stevia in this recipe.
- Egg - Necessary in the custard portion of this so the bars hold together.
How To Make White Chocolate Cranberry Seven Layer Bars
I don’t think you could find a more simple recipe for low carb 7-layer bars. There are only a handful of steps too!
First Step: Heat up the oven to 350 degrees, then mix together the butter, almond flour, and egg yolk. Press the crust into the bottom of an 8x8 pan.
Second Step: Add the keto white chocolate chips, butterscotch chips, walnuts, cranberries, and coconut on top of the crust.
Third Step: Combine the heavy cream, sweetener, and egg together in a blender. Drizzle over the toppings in the pan.
Fourth Step: Bake the 7 layer bars for 25-30 minutes or until they are golden brown and have a slight jiggle left to them.
Fifth Step: Place them in the fridge for 2-3 hours then cut once they are firm. Enjoy!
Can I Use Different Nuts?
Of course! You can swap the walnuts for any of your favorite nuts. I recommend pecans, hazelnuts, or crushed almonds. They are a pretty tasty option and will go well in these white chocolate cranberry bars.
What’s The Best Way To Cut The Bars?
There is nothing more frustrating than putting in the effort to make this rich, decadent dessert only to go and cut it and it breaks apart. I have a few tips that will save your sanity for these layered bars or any other dessert that needs to be cut properly.
- It’s vital that the white chocolate cranberry seven-layer bars have cooled down all the way before you begin cutting. If they are warm, it’s not going to cut properly.
- Figure out where you want your cuts to be so you have evenly shaped pieces. You can use a ruler or just eyeball it. Then lightly score along the spots you want to cut. This gives you a guide to use.
- Plastic knives work a lot better with sticky desserts. They make some really good quality plastic knives that are perfect for desserts nowadays too. No matter what knife you use, it needs to be sharp and clean.
- After each cut, wipe the knife with a soft cloth or paper towel. This will keep the food from sticking to it as you make the next cut.
- Use a metal spatula to carefully remove the bars from the pan. Place them on a platter or put them inside of an airtight food storage container.
- ¼ cup butter melted
- ¾ cup almond flour
- 1 egg yolk
- Preheat oven to 350. Mix together the crust ingredients and press into the bottom of an 8x8 baking dish.
- Sprinkle on the white chocolate chips, butterscotch chips, walnuts, cranberries, and coconut.
- Mix together the heavy cream, sweetener, and egg very well. It is easiest to just do this in a blender. Drizzle over the toppings.
- Bake for 25-30 minutes until golden brown and only slightly jiggly.
- Chill for at least 2-3 hours before cutting. This really needs to be chilled to firm up before cutting.