Low Carb Tart Cranberry Pie Bites Recipe

DIRECTIONS

1. Halve each bar and place on a parchment paper lined, microwave safe plate. Microwave on high power for 25 seconds. Use a fork to flatten each bar half, then transfer to a silicone muffin liner or a regular muffin tin, using fingers to form an even crust along the bottom and sides, filling in any holes. Place in the freezer to set.
2. In a small saucepan, combine the cranberries, orange juice and erythritol over medium heat until the cranberries have burst and the liquid has reduced, about 10 minutes. Remove from heat and puree with an immersion blender. Mix in stevia, starting with 10 drops and adding more to reach desired level of sweetness.
3. Fill each crust with 1 tablespoon cranberry filling, and chill in the refrigerator until set, about 10 minutes. One filled crust is one serving.