Sugar-free white chocolate cranberry soft squares with a buttery almond flour base and tart cranberry bursts in every bite.

Scale

Soft Square Batter:

1 3/4 cups almond flour

2 tbsp coconut flour

1/3 cup allulose

1 tbsp monk fruit sweetener

1 tsp baking powder

Pinch of salt

2 large eggs, room temperature

1/3 cup unsalted butter, melted

1/4 cup heavy cream

1 tsp vanilla extract

Mix-Ins:

1/2 cup sugar-free white chocolate chips

1/2 cup unsweetened dried cranberries

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1. Preheat oven to 350°F and line an 8×8 pan.

2. Mix dry ingredients in a bowl.

3. Whisk wet ingredients and combine with dry.

4. Fold in white chocolate chips and cranberries.

5. Spread batter in pan and bake 22–26 minutes.

6. Cool completely before slicing.

Do not overbake for best softness.

Let squares cool fully before cutting.

Store refrigerated for freshness.