Aunt Rocky’s Cranberry Cream Cheese Crumble

Preheat oven to 375ºF. Grease a glass 11×7 inch baking pan generously with butter and set aside.

In a medium mixing bowl, whisk all of the dry crust ingredients to break up any lumps. Cube the chilled butter and drop into the crust mix. Use a pastry cutter, 2 knives, or your fingers to work the butter into the dough until you have fine crumbles. There may be some bits of butter not covered with flour, but that’s allright.You just want to be sure all of the flour has been worked until it clings to the butter.

Transfer half of the crust recipe (or a little more) to the baking dish. Press it flat, covering the entire bottom of the pan. Bake for 7 minutes. Edges may be starting to brown, but the crust will still be somewhat soft.

Spread the cranberry sauce layer over the crust all the way to the edges. It will be a thin layer.

Make the cream cheese filling. Cube the cream cheese into a small microwave safe bowl, and soften in the microwave. Start with about 20 seconds, and go a few seconds more at a time if needed. You want it to be soft enough to stir, but not melted. Add the sweetener and vanilla, mix well. Drop dollops of the cream cheese filling over the cranberry layer, and carefully spread with the back of the spoon, trying to cover the entire baking dish.

Sprinkle the remaining crust mixture over the top. Bake for an additional 10–12 minutes, or until the top crumble is beginning to brown.

Place on cooling rack until completely cooled. Cover and refrigerate to finish setting up. When completely chilled and set up, cut into 12 pieces, and serve. If desired, warm each serving a bit in the microwave after plating.

If desired, top with sugar free whipped cream, or serve warm with low carb ice cream.

Store leftovers in the refrigerator or freezer.

Note: See separate recipe on Tasty Kitchen for Aunt Rocky’s Sugar Free Cranberry-Orange Sauce, or substitute any sugar free jam.

Nutrition estimates are calculated per serving with My Fitness Pal’s online recipe analyzer. If you make any changes to the ingredients, your results may differ. The recipe is stored there and available to MFP users for logging in their food diaries. I do not include sugar alcohols or liquid sucralose in my nutrition counts, as they are not absorbed by the body and rate zero on the glycemic index.

Calories 134, Total Fat 13 g, Saturated Fat 7 g, Sodium 92 mg, Potassium 2 mg, Total Carbohydrate 3 g, Dietary Fiber 1 g, Net Carbs 2g, Sugars 1 g, Protein 2 g. Macros: 88% fat, 6% protein, 6% carbs.

© November 17, 2016 Roxana Lopez

For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

I don’t get any commission or kickback for products I use or mention in my recipes. Brand names are included only to assure a similar outcome to mine, and more accurately assess nutritional estimates, which are based on exact ingredients I used.

Inspired by Blueberry Jam Cheesecake Bars at LowCarbYum.