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Cranberry Bliss Bars

Dessert
20 mins
Easy

The Perfect Holiday Keto Cookies

We are entering such a fun food season — when coffee shops and restaurants will have all sorts of special treats to tempt us.

Stay ahead of the curve by remaking your own versions using healthier low glycemic ingredients. These Starbucks Copycat Cranberry Bliss Bars are not only just as festive as the original, they are sugar free, keto friendly, and made with ingredients that will nourish and energize you, rather than leave you with a sugar crash.

You’ll love these holiday cookies because:

  • They are no-bake! Simply process our Vanilla Bean Cake Mix with cream cheese, unsweetened cranberries, cinnamon, and ginger, and press it into a pan to set into a delicious cookie base!
  • Did someone say WHITE CHOCOLATE? Just buy a sugar free version. Or, get wild and crazy and make these with dark chocolate, if that’s more your jam.
  • Keto Cranberry Bliss Bars are a beautiful and festive treat, perfect for adorning your cookie platters this season.

How to make

Step 1

Into a food processor bowl, add the Vanilla Bean Cake Mix, along with cream cheese, cinnamon and ginger. Process until fully combined, but not long enough to melt the cream cheese.

Step 2

Add sugar free cranberries into the processor bowl, and process until they are incorporated into the mixture.

Step 3

Press the cookie dough into an 8×8 baking dish. Smooth out the top, and then freeze for about an hour to set the base of these bars.

Step 4

Melt white chocolate with some coconut oil for the decorative top.

Step 5

Add a layer of white chocolate, and then sprinkle on some chopped cranberries. If you’d like these to look like the Starbucks bar, reserve half of the white chocolate to drizzle over the top.

Step 6

Cut these bars as soon as the white chocolate sets. The sooner you can cut them after it starts to solidify, the better bars you’ll have. To cut these nicely, you’ll need the base to be almost frozen, but the white chocolate to still be slightly soft. Once the bars are cut, you can refrigerate them for up to a week or freeze them for up to 3 months.

CONTINUE STEPS

Ingredients:

  • 1 ZenSweet Vanilla Bean Cake Mix
  • 8 ounces cream cheese
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 cup sugar free dried cranberries divided
  • 1 1/2 cups sugar free white chocolate chips
  • 2 teaspoons coconut oil

Instructions:

  • Into a food processor bowl, add the Vanilla Bean Cake Mix, along with cream cheese, cinnamon and ginger. Process until fully combined, but not long enough to melt the cream cheese.
  • Reserve 2 tablespoons of the cranberries. Add the rest of the sugar free cranberries into the processor bowl, and process until they are incorporated into the mixture.
  • Press the cookie dough into an 8×8 baking dish. Smooth out the top, and then freeze for about an hour to set the base of these bars.
  • Melt white chocolate with some coconut oil for the decorative top.
  • Add a layer of white chocolate, and then sprinkle on some chopped cranberries. If you’d like these to look like the
  • Starbucks bar, reserve half of the white chocolate to drizzle over the top.
  • Cut these bars as soon as the white chocolate sets. The sooner you can cut them after it starts to solidify, the better bars you’ll have. To cut these nicely, you’ll need the base to be almost frozen, but the white chocolate to still be slightly soft. Once the bars are cut, you can refrigerate them for up to a week or freeze them for up to 3 months.