Lemon Cranberry Harvest Crumble Bars (Gluten-Free, Keto-Friendly, No Added Sugar, Low Net Carbs)!

Who says lemon belongs only in summer? 🍋🍂

My Lemon Cranberry Harvest Crumble Bars bring bright lemon flavor into the fall season with the delicious pop of cranberry. Made with my lemon-flavored almond flour and naturally inspired ingredients, this treat is gluten-free, no added sugar, and full of seasonal flavor!

Would you try lemon and cranberry together? 🍋❤️🍒

Ingredients & Directions

Crust

• 2 cups lemon flavored almond flour

• 2 tablespoons of tapioca flour

• ¼ cup melted coconut oil

• ¼ cup monk fruit

• 1 egg

Combine all your ingredients together in a bowl. And press in in a 6 x 9 loaf pan lined. Bake at 350°F for 10 minutes.

Cranberry Filling

• 1 cup of fresh cranberries

• ¼ cup of water

• 2 tablespoons of Monk fruit

• 1 teaspoon of lemon zest

• 1 teaspoon tapioca flour for thickening, if necessary

Combine and cook on medium until cranberries soften and burst. When cooled add to your crust by spreading evenly.

Crumble

• ½ cup lemon flavored almond flour

• 2 tablespoons of melted coconut oil

• 2 tablespoons of Monk fruit

Combine all ingredients in a bowl. Spead on top of mixture.

Bake at 350°F for approximately 25–30 minutes. Cool and enjoy!