Name: Low Carb Cranberry Coconut Squares
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1/2 cup almond flour; 1/2 tsp baking powder; 1/2 tsp salt; 3/4 cup powdered sweetener sugar substitute; 3 large eggs; 3/4 cup unsalted butter (melted and cooled); 1 tsp vanilla extract; 1/2 cup chopped pecans; 1/2 cup chopped dried cranberries; 1/2 cup unsweetened coconut (divided); 1 tbsp orange zest

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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.

Three low carb cranberry squares stacked on top of each other next to more squares and a cranberry decor.

We love making these festive coconut cranberry low carb bars during the holidays. You may also enjoy these low carb holiday treats:

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Why you'll love these low carb squares
Ingredients Needed
Steps by step instructions
How to make Low Carb Cranberry Coconut Squares?
Recipe Tips
Variations
Storage
More low carb holiday recipes
📖 Recipe Card

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

ingredients used for the cranberry squares.

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

Low carb cranberry squares next to a cranberry decor.

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.

Mixing the chopped pecans into the batter.

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.

Spreading the batter in the parchment lined baking pan.

Step 3: Transfer batter to pan.

Sprinkling the shredded coconut over the batter in the 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.

Cranberry coconut squares in the parchment lined baking pan.

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.

Three low carb cranberry coconut squares stacked on top of each other next to more squares and a cranberry decor.

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.