Everything about these Keto Cranberry Lemon Custard Bars screams Christmas and New Year’s.
I had an extra bag of cranberries in the freezer so I took them out and transformed them into this fantastic recipe.
The bars are thick and tasty boasting all sorts of creamy flavours from the lemon to the custard and berries.
Let me show you how I made this keto recipe.
SINK YOUR TEETH INTO CUSTARD FILLED KETO BARS
This holiday season we created these gorgeous Keto Cranberry Lemon Custard Bars to share with family and friends.
Tart, red, juicy cranberries are a staple in most Canadian homes as they are perfect for many holiday recipes.
These Keto Cranberry Lemon Custard Bars came about as we wanted a recipe that was custard-filled for Christmas.
Many keto cookie recipes are popular during the holidays but not so many keto bar recipes.
Mixing Canadian cranberries and lemon seemed to a pair made in heaven and trust me, it was.
These Keto Cranberry Lemon Custard bars have an almond flour almond extract base followed by creamy lemon custard and tart Canadian cranberries.
This recipe takes no time to make and you can switch up the flavours of cranberries and lemon if they don’t suit your taste.
All About Canadian Cranberries
We purchased our Canadian Cranberries at Zehrs fresh in the bag for $1.99 which is a great price.
Canadian cranberries are sold fresh, frozen and dried, or are processed into juice or sauce.
They can be refrigerated for several months without losing quality, and when frozen will retain their tart, clean taste for up to a year.
To be honest I had no idea that Canada was one of the biggest producers of cranberries in the world.
Cranberries are native to Canada’s Atlantic provinces, where they grow wild and are sometimes known as “marsh apples.”
They have become big business in several Canadian provinces—Canada, in fact, is the world’s second-largest producer of this tart red fruit.
How To Use Cranberries
There are so many recipes you can create with cranberries especially a favourite, cranberry sauce.
Cranberries were a favourite food of Canadian Aboriginal bands living in the Atlantic region.
The berries could be eaten fresh, mixed with maple syrup to produce a sweet sauce or pounded with meat to prepare the dried staple called pemmican.
How To Grow Cranberry Plants
I’d probably leave the cranberry growing to the pros in Canada as they are inexpensive to purchase.
Cranberry plants are evergreen vines that prefer wet soil, preferably made up of sand and peat, which is why the fields are traditionally called “cranberry bogs.”
When are Canadian Cranberries Harvested?
Canadian cranberries are harvested in early to mid-autumn, when they have ripened to a glossy, deep red. Berries that are to be sold fresh are harvested dry, using a machine that combs the berries off the vines.
You can find more information here about Canadian Cranberries including medicinal properties.
There is also a host of information on the Ocean Spray Canada website about cranberry harvesting.
Different Flavour Variations For Lemon Custard Bars
As mentioned if lemon and cranberries aren’t what you crave then you can simply add other fruit combinations.
- Rhubarb lemon custard bars
- Blueberry lemon custard bars
- Strawberry lemon custard bars
- Pear lemon custard bars
- Vanilla lemon custard bars
Related: Keto Lemon Cheesecake Squares
How To Make Keto Cranberry Lemon Custard Bars
Once the bars cooled I put them into the freezer for 30 minutes to chill before cutting.
I wanted to cut the border with a sharp knife to make sure the Keto Cranberry Lemon Custard Bars were uniform.
I’m a bit OCD about making sure my desserts look the same size and besides, I get the scrap bits to eat.
Ideally, you can them a day or two ahead of schedule as keto dessert recipes always taste the best days later.
You can freeze these Keto Cranberry Lemon Custard Bars without issue up to a month before you need them.
Ingredients To Make Keto Cranberry Lemon Custard Bars
I will link below all of the products we used to make this recipe that you can purchase online from Amazon Canada.
How to make the almond flour crust
- 1 1/2 cups of ground Almond Flour
- 1/2 cup of salted butter
- 1/4 cup granulated sweetener of choice (we used Lakanto Monk Fruit Sweetener)
- 1 Tablespoon Almond Extract
- 1 tsp baking powder
How to make the custard filling
- 1 teaspoon baking powder
- 3 large eggs
- Grated zest of one lemon
- Pinch of salt
- 3 tablespoons Almond Flour
- 1 tablespoon pure vanilla extract
- 1/4 cup of Sukrin Gold Brown Sugar or sweetener of choice
How to make the fruit filling
- 2 cups Fresh Cranberries
- 5 tablespoons lemon juice or two fresh lemons
- 1/4 teaspoon salt
- 1/3 cup powdered sweetener (use a coffee grinder to grind your granulated sweetener to powdered.
- If you don’t have one just use granulated or purchase Swerve Powdered Sweetener which is keto-friendly.
If you want to make these Keto Cranberry Lemon Custard Bars extra special add 1 cup of sugar-free Krisda or Lily’s chocolate chips before the second bake or 1/2 cup in the almond flour crust. Delicious!!
Always remember if you feel you want to add more or less of sugar-free sweeteners this is your choice to do so.
I sprinkled some sugar-free powdered sweetener over the top before serving.
I hope you enjoy these wonderful keto dessert bars.
Nutrition: Each bar has 5 net carbs, 290 calories, 26 grams of fat and 9g of protein
Please note: I am not a nutritionist and these numbers are based on my calculations.