Peach Cranberry Bars

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Peach Cranberry Bars

I bought two of the largest, prettiest peaches this week I have ever seen in my life (see below).  It only took 1 of them to make this pan of wonderful bar cookies, as each one weighed a full POUND!

Click to gawk at this   15.75 oz. peach!

These came out quite tasty and I will be making these again for sure!  I didn’t find them too sweet and they sure did satisfy my craving for a bit of fruit and nuts today.  These would be lovely with a cup of coffee at breakfast, for a dessert or just as a snack. These are not suitable until the grains rung of the Atkins Phase 2 OWL carb reintroduction ladder.


1 c. low-carb bake mix. I used Jen Eloff’s Splendid Low-Carb Bake Mix

½ c. unsweetened coconut

1 T. coconut flour

2/3 c. chopped pecans

1/3 c. chopped fresh cranberries

½ c. + 2 T. erythritol

Dash salt

6 drops liquid stevia (or 4 drops liquid sucralose)

1/2 tsp. baking powder

1/8 tsp. cinnamon

1¼ c. fresh peach, peeled and finely chopped (about 2 medium)

6 T. melted butter TOTAL  (1 T. to grease pan, 5 T. for recipe)

1 beaten egg

3/4 tsp. almond extract

1/2 tsp. vanilla

DIRECTIONS:  Preheat oven to 350º.  Peel and finely chop the peaches (or pulse until coarsely chopped in processor).  Melt butter in an 8×8 or 9×9 square pan.  Tilt pan and grease sides and bottom of pan well with butter.  Pour the remaining butter into the chopped peaches.  Now beat in the egg and extracts.  Chop cranberries coarsely and add to the peach mixture. Set the wet ingredients aside for now.

In a medium bowl, mix all remaining ingredients.   Spoon the wet ingredients into the dry and stir to moisten all into a smooth, thick batter.  Spoon evenly into the greased baking pan and level with a spatula or fork.  Bake in preheated 350º oven for about 40 minutes or until dry to the touch in the center.  These do not rise very much.  When totally cool, cut into 16 squares (4×4) and serve or store in an air-tight container in refrigerator.

NUTRITIONAL INFO:  Makes 16 bars, each contains:

123 calories, 10.26 g  fat, 5.64 g  carbs, 3.04 g  fiber, 2.6 g  NET CARBS, 2.87 g  protein, 25 mg sodium

5 comments on “Peach Cranberry Bars

    • Hi Carolyn! Been out of town and just saw your post. Sure have been enjoying your recipes, girl. And can’t wait to get the new cookbook! Don’t laugh, but I bought a humongous 10# bag of it “NOW” brand last year from and keep the bag in my chest freezer for safe storage. Keeps very well and I just keep a smaller container of it for easy access in my pantry. It was only about $75 when I bought mine, or $7.50/lb. But I see today Amazon has it for $105.
      You of course can get smaller amounts and perhaps better prices on it elsewhere, but the mega pack was the best deal I have found so far.


  1. Yes, that is definitely fresh cranberries. Unless you go through the arduous task of drying your own with Splenda for 8-10 hours (I did once and really lcon’t like bothering with that), any dried cranberries you can fine commercially will have added sugar and not be acceptable. They would dramatically add to the carbs here. They would also make these likely too sweet, for me at least.


  2. I presume that’s fresh cranberries — would you substitute with the same measure of dried? And would using dried mean any other adjustments do you think? Sounds really good, next step is to find some fresh peaches or nectarines.


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