1.   Preheat the oven to 350F or 180C. Line a 9 x 9 inch or 22 x 22 cm square pan with parchment paper

2.   To a mixing bowl, add the granulated sweetener and lemon zest. With a spatula press and rub together the sugar with lemon zest to release the lemon scent

3.   Add the almond flour, the chopped pecans, the chopped walnuts, baking powder, the glucomannan, and salt. Stir to combine. Add cubes of butter, then rub together to incorporate the butter and dry ingredients until combined and a crumbly mixture has formed. Remove 1 cup of the crumble batter and set aside

4.   Transfer the crumble batter into your parchment lined baking pan. Gently press the crumb mixture into an even layer. Bake in preheated oven for 20 minutes. Let crust cool

5.   In a medium bowl mix yogurt, sour cream, and monk fruit based sweetener. Stir to combine. Add the lemon juice, vanilla and glucomannan. Stir until all ingredients are well combined

6.   When the crust has cooled, distribute the yogurt mixture over the entire surface of the crust. Level the yogurt mixture surface with an offset spatula

7.   Distribute the prepared Cranberry Orange Sauce over the yogurt mixture

8.   Evenly distribute clumps of the crumb mixture over the Cranberry Orange Sauce

9.   Place in the middle position of the preheated oven and bake for 30 minutes. Remove from oven and let cool to room temperature. Place in the refrigerator for several hours or, preferably, let rest over night

10.   Remove from pan and peel the parchment from the sides. Cut into 3 equal sections. Rotate by 90 degrees and cut in half and then each half into half again. This will create 12 bars. Store in an airtight container and refrigerate for up to 5 days. Alternatively, place in a freezer-safe, airtight container. The bars can be frozen for a couple of months or perhaps longer. Enjoy!