Keto Cranberry Lemon Custard Bars
These Keto Cranberry Lemon Custard Bars are three layers of sugar-free deliciousness. On the bottom layer, you have an almond flour crust with almond extract flavouring. In the middle, a delicious creamy custard that is topped with fresh Canadian cranberries then baked in the oven.
Recipe type: Keto
Serves: 20
  • Crust
  • 1½ cups of ground Almond Flour
  • ½ cup of salted butter
  • ¼ cup granulated sweetener of choice
  • 1 Tablespoon Almond Extract
  • 1 tsp baking powder
  • 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
  • ¼ cup of Sukrin Gold brown sugar
  • Fruit Topping
  • 2 cups Fresh Cranberries
  • 5 tablespoons lemon juice or two fresh lemons
  • ¼ teaspoon salt
  • ⅓ cup powdered sweetener
  1. Preheat your oven to 350 degrees
  2. Butter an 8x8 baking pan then line it with parchment paper
  3. In a large mixing bowl add all of your crust ingredients and mix until combined.
  4. Press the crust mixture into the bottom of the pan and press down until compact.
  5. Bake the crust for 10 minutes in the oven until slightly golden.
  6. While the base is cooling you can make the custard filling and cranberry topping
  7. In a large bowl mix all of the fruit topping ingredients and let sit for 5 minutes.
  8. In another bowl add all of the custard ingredients until combined.
  9. Pour the cranberry fruit topping over the cooled crust followed by the custard topping.
  10. Bake in a 350-degree oven for 25-30 minutes - do not over-bake
  11. Let the bars cool completely before cutting or freeze them slightly which is what we do for all of our keto bars first then cut evenly. If you want uniform bars cut the sides first.
Recipe by Canadian Budget Binder at