Low Sugar Cranberry Bars

If you’re looking for a treat that’s lighter on sugar but full of flavor, these Low-Sugar White Chocolate Cranberry Muffin Bars are just the thing! Bursting with tart cranberries and creamy white chocolate, they’re a delightful option for anyone who wants something sweet without very miuch extra sugar. As someone with type 1 diabetes, I’m always on the hunt for desserts that taste great and work well for my blood sugar—and these bars check all the boxes. Soft, fluffy, and perfectly balanced between sweet and tart, they’re an easy and satisfying addition to your recipe collection!

Low Sugar Cranberry Bars

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• Author: Taryn Camp

Ingredients

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• 1 cup almond flour
• 1/2 cup oat flour
• 1/3 cup monk fruit sweetener
• 1/4 cup unsweetened applesauce
• 1/4 cup unsweetened almond milk
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup reduced or low sugar dried cranberries
• 1/4 cup Lilys white chocolate chips

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Instructions

1. Preheat your oven to 350 degrees and line an 8″ pan with parchment paper and spray with baking spray.
2. In a medium bowl, whisk together the apple sauce, almond milk, egg, and vanilla extract.
3. In a separate bowl, combine the almond flour, oat flour, monk fruit, baking powder, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until a batter forms.
5. Fold in the cranberries and white chocolate chips.
6. Pour the batter into the prepared pan and spread it evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Let the bars cool completely in the pan before slicing.

January calls for fresh starts, and these Low-Sugar White Chocolate Cranberry Muffin Bars are just the treat to kick off the year! With tart cranberries and creamy white chocolate in every bite, they’re proof that cutting back on sugar doesn’t mean cutting back on flavor. As someone living with type 1 diabetes, these bars have been a game-changer—they’re extremely blood sugar friendly and absolutely satisfying. Plus, they’re the perfect blend of chewy, sweet, and just a little tart!

This recipe keeps things simple with almond flour and oat flour, which gives them a soft muffin-like base. Monk fruit sweetener adds a really nice amount of sweetness, and I didn’t even miss the sugar! Applesauce and almond milk keep them moist, while Lily’s low-sugar white chocolate chips and reduced-sugar cranberries add pops that perfect berry-chocolate combo. They’re quick to mix up, naturally gluten-free, and packed with simple ingredients you can feel good about.

I truly couldn’t get enough of these—they’re perfect for a snack, a light dessert, or even a mid-morning treat with coffee. Whether you’re cutting back on sugar, trying something new, or just in the mood for a new homemade treat, I hope you give these a try. Whip up a batch and enjoy a little treat without overdoing it on the sweets. I’m all about balance and love these just as much as the regular desserts that I post. Really fun to mix it up!