These Low Carb Cranberry Coconut Squares with Pecans are the perfect festive treat for the holidays! Made with no added sugar, these gluten-free holiday bars are packed with tart cranberries, crunchy pecans, and sweet coconut.
Easy to make and diabetic-friendly, they’re a delicious dessert for your holiday gatherings. Great for anyone looking for low carb, healthy, or sugar-free Christmas recipes.
We love making these festive coconut cranberry low carb bars during the holidays. You may also enjoy these low carb holiday treats:
- Low Carb Peppermint White Chocolate Dipped Cookies
- Low Carb Candy Cane Chocolate Cake Squares
- Low Carb Eggnog Cupcakes
- Low Carb Gingerbread Brownies
- Sugar Free Peppermint Shortbread Cookies
- Sugar Free Peppermint Mocha Cheesecake Bars
- Keto Thumbprint Cookies
- Low Carb Gluten Free Snowball Cookies
- Low Carb Sugar Free Snickerdoodle Cookies
- Sugar Free Orange Chocolate Pots
- Low Carb Cranberry Orange Muffins
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Why you'll love these low carb squares
- Festive and Flavorful: The combination of tart cranberries, crunchy pecans, and sweet coconut captures the holiday spirit in every bite.
- Low Carb and Diabetic-Friendly: Perfect for anyone watching their sugar intake, these squares are made with no added sugar and fit seamlessly into a low carb lifestyle.
- Gluten-Free Goodness: A great dessert option for those with gluten sensitivities or who prefer gluten-free treats during the holidays.
- Quick and Easy to Make: With simple steps and easy-to-find ingredients, these squares are stress-free to whip up for Christmas parties or family gatherings.
- Perfect Holiday Dessert: Beautifully festive, they’re a crowd-pleaser that will impress guests while keeping your health goals in check!
Ingredients Needed
Here’s a breakdown of the main ingredients and why they work so well in this Low Carb Cranberry Coconut Squares recipe:
- Almond Flour: A low-carb, gluten-free flour that provides a soft, nutty base for the squares.
- Sweetener: A low-carb sweetener that adds the perfect amount of sweetness without adding sugar.
- Chopped Pecans: Add a delightful crunch and nutty richness that pairs perfectly with the cranberries.
- Dried Cranberries: Provide a burst of tartness that balances the sweetness and adds a festive touch.
- Unsweetened Coconut: Adds natural sweetness and a chewy texture while keeping the recipe low carb.
- Orange Zest: Lends a bright, citrusy flavor that enhances the cranberries and makes the squares feel even more festive.
* See the printable recipe card at the bottom of this post for a complete list of ingredients and measurements.
Steps by step instructions
How to make Low Carb Cranberry Coconut Squares?
STEP 1: Preheat the oven to 350°F. In a large bowl combine the dry ingredients.
STEP 2: Next add the wet ingredients and mix together with a rubber spatula. Then add the chopped cranberries and pecans and mix again until well combined.
- Step 1: Preheat oven and mix dry ingredients.
- Step 2: Add wet ingredients and cranberries and pecans.
STEP 3: Line an 8 x 8 inch baking pan with parchment paper and transfer the batter to the pan. Smooth out with a rubber spatula.
STEP 4: Sprinkle the top of the batter with half of the unsweetened shredded coconut.
- Step 3: Transfer batter to pan.
- Step 4: Sprinkle with coconut.
STEP 5: Top the coconut with orange zest.
STEP 6: Bake at 350°F for 35-45 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and immediately sprinkle the remaining shredded coconut evenly over the squares. Gently press down on the coconut with your hand to help it adhere to the surface.
Allow to completely cool, then remove from the pan and cut into squares. Enjoy your low carb cranberry coconut squares!
- Step 5: Top with orange zest.
- Step 6: Bake and top with more coconut, cool and cut into squares.
* See the printable recipe card at the bottom of this post for a complete list of ingredients and instructions.
Recipe Tips
- For an extra burst of flavor, toast the pecans and coconut before adding them to the recipe.
- Make sure the butter is fully melted but not hot to avoid scrambling the eggs.
- Let the squares cool completely before cutting to ensure clean slices.
Variations
- Extra Crunch: Use walnuts or hazelnuts instead of pecans for a slightly different nutty flavor.
- Chocolate Lovers: Add a handful of sugar-free chocolate chips for a touch of decadence.
- Citrus Twist: Swap orange zest for lemon or lime zest for a different citrus flavor.
Storage
- Refrigerator: Store in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze individual squares for up to 3 months. Thaw in the refrigerator or at room temperature before serving.
Meal Prep Recipes!
Discover simple and delicious meal prep ideas tailored for a diabetic-friendly, low-carb lifestyle.
Tried this recipe? If so, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ rating.
Recipe Card
Low Carb Cranberry Coconut Squares
Recipe Video
Ingredients
- ½ cup almond flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup powdered sweetener sugar substitute
- 3 large eggs
- ¾ cup unsalted butter melted and cooled
- 1 teaspoon vanilla extract
- ½ cup chopped pecans
- ½ cup chopped dried cranberries
Topping
- ½ cup unsweetened coconut divided
- 1 tablespoon orange zest
Instructions
- Preheat the oven to 350°F. In a large bowl, combine the dry ingredients.½ cup almond flour, ½ teaspoon baking powder, ½ teaspoon salt, ¾ cup powdered sweetener sugar substitute
- Add the eggs, melted butter, and vanilla extract to the dry ingredients. Mix with a rubber spatula until smooth.3 large eggs, ¾ cup unsalted butter, 1 teaspoon vanilla extract
- Fold in the chopped cranberries and pecans, mixing until evenly distributed throughout the batter.½ cup chopped pecans, ½ cup chopped dried cranberries
- Line an 8x8-inch baking pan with parchment paper. Pour the batter into the pan and spread it out evenly with a rubber spatula.
- Sprinkle half of the unsweetened shredded coconut evenly over the top of the batter.½ cup unsweetened coconut
- Zest an orange over the coconut, spreading the zest evenly across the surface.1 tablespoon orange zest
- Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean. Remove the pan from the oven.
- Sprinkle the remaining shredded coconut over the warm squares, gently pressing it down so it sticks. Let the squares cool completely before removing from the pan and cutting into 16 squares. Enjoy!½ cup unsweetened coconut
- See the recipe video for more detailed visual instructions.
Notes
- Make sure the squares are fully cooled before cutting to avoid crumbling.
- These squares make a fantastic make-ahead dessert for holiday gatherings—store them in the fridge or freezer and serve when ready.
- Feel free to garnish with an extra sprinkle of orange zest for a festive touch!
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Criss says
I made the low-carb cranberry coconut squares, and they were a perfect treat—so easy and tasty.
Nora says
These gluten-free squares turned out perfectly! I will make them again next week for friends!
Juyali says
What a sweet treat! Loved the combo of coconut and orange flavors. Yum.
Agnieszka says
These squares were super easy to make and tasted amazing. Could not taste the sugar replacer at all! Thanks for the recipe.
Michele says
A winner! These were delicious and looked beautiful on a party tray.