These are pure food heaven. White Chocolate Cranberry Seven Layer Bars have a crispy crust that is topped with sugar-free white chocolate chips, butterscotch chips, walnuts, dried cranberries, and coconut flakes. It has everything you could want in a dessert, plus its low carb, keto, gluten-free, and grain free too.
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.
Notes
Nutrition: this recipe makes 16 bars. Made in an 8x8 pan each is 2x2. There are 4 NET carbs per serving, which is 1 bar.Substitutions: feel free to swap the walnuts for pecans, hazelnuts, or any other nut that you like. To Store: keep the bars airtight and in the fridge. They will last up to 5 days. They can be left at room temperature, but I don’t recommend it during the hot days. To Freeze: cut the bars and wrap them with tin foil or plastic wrap. Place in a freezer bag and defrost in the fridge or on the counter when ready to serve. Notes on Sweeteners: