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Keto Nantucket Cranberry Pie is a heavenly keto holiday dessert. Packed with juicy cranberries, this easy crustless keto pie will delight your tastebuds!
Is it a pie? Is it a cake? Is it a cobbler? Does it even really matter? Because this Keto Nantucket Cranberry Pie is pure holiday magic. It’s so simple to make and tastes like an old-fashioned Christmas.
I made this last year as a quick Keto Thanksgiving recipe. I just did it on a whim at the last minute because I needed something easy. And I was utterly amazed at the results. Juicy filling, crusty topping, and so much holiday flavor.
I decided had to make it again and get some photos so I could share it here. And I am not mad about it!
Why you will love it
Who doesn’t need more easy holiday recipes? It can be such a busy, stressful time of year that I am all for a dessert that doesn’t take much thought or preparation. Mind you, I also love making more complicated creations like Keto Buche de Noel. Both have their place in my world!
But this Keto Cranberry Pie takes so little effort and tastes so good, you will be astonished. Simply mix the filling ingredients together in a pie plate, beat the topping ingredients together, spread over, and bake.
You end up with a juicy cranberry filling topped with a tender cobbler-like topping that has a bit of a crustiness to it. It’s heavenly topped with a little whipped cream.
It makes 10 generous servings and has only 3.4g net carbs per serving!
Ingredient notes
- Cranberries: You can use fresh or frozen cranberries for this pie. Don’t use dried cranberries.
- Sweeteners: I use allulose sweetener for the cranberry filling, to give it a more syrupy consistency. And I use erythritol sweetener for the topping, to give a more crusty texture. See the Tips for Success for more info.
- Sliced almonds: These are the super thin sliced almonds. Don’t confuse them with slivered almonds.
- Butter: Personally, I like to use salted butter and skip any additional salt. If you use unsalted, I recommend adding ¼ teaspoon of salt to the batter.
- Eggs: Make sure the eggs are room temperature before adding to the batter.
- Almond flour: Use a finely ground blanched almond flour for the best consistency.
- Almond extract: You could also use vanilla extract.
Step by Step Instructions
1. Prepare the filling: In the bottom of a greased 9-inch pie plate, add the cranberries, allulose, and sliced almonds. Toss to combine well.
2. Prepare the batter: In a large bowl, beat the butter with the erythritol sweetener until light and fluffy. Beat in the eggs and almond extract. Then beat in the almond flour until well combined.
3. Top the cranberries: Spread the batter over the cranberries in the plate. If desired, top with a few more sliced almonds.
4. Bake until golden: Bake at 325ºF for about 50 minutes, until the top is golden and just firm to the touch.
5. Serve: Remove and let cool, then sprinkle with Swerve Confectioners. Serve with whipped cream, if desired.
Tips for success
I recommend using a glass or ceramic pie plate for this recipe. You could also use another sort of casserole dish, but I really don’t recommend metal. Cranberries are highly acidic and will react with a metal pan to create an off flavor.
I apologize if you are nut-free but this recipe works best with almond flour and won’t turn out well with coconut flour.
Keep in mind that because this has no bottom crust, it doesn’t cut into perfect slices. It’s similar to a cobbler in that regard.
Sweetener Options
I really like using an allulose-based sweetener for the filling, to make it juicier and more syrupy. You could also use xylitol. Erythritol based sweeteners will work but will likely re-crystallize a little bit.
For the topping, on the other hand, I prefer the erythritol based sweeteners to give it that crustiness. You can certainly use allulose or another sweetener too, but it will be softer.
Frequently Asked Questions
Cranberries may actually be the MOST keto friendly of any fruit. They are not naturally very sweet, and contain only 12g of carbs per cup of fresh berries. They also have 3.6g of fiber and plenty of antioxidants and other nutrients.
You can use fresh and frozen cranberries interchangeably for the most part. Unlike other berries, cranberries don’t get overly soft and squishy after being frozen. So they work just as well in most baked goods.
The conventional version of this pie can have upwards of 50g of carbs per serving. However, this low carb version has only 6.2g of carbs and 2.8g of fiber.
More delicious cranberry recipes
Keto Nantucket Cranberry Pie
Keto Nantucket Cranberry Pie is a heavenly keto holiday dessert. Packed with juicy cranberries, this easy crustless keto pie will delight your tastebuds!
Servings: 10 servings
Calories: 208kcal
Instructions
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Preheat the oven to 325ºF and grease a 9-inch glass or ceramic pie plate.
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In the bottom of the plate, add the cranberries, allulose, and sliced almonds. Toss to combine well.
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In a large bowl, beat the butter with the erythritol sweetener until light and fluffy. Beat in the eggs and almond extract. Then beat in the almond flour until well combined.
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Spread the batter over the cranberries in the plate. If desired, top with a few more sliced almonds.
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Bake about 50 minutes, until the top is golden and just firm to the touch. Remove and let cool, then sprinkle with Swerve Confectioners.
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Serve with lightly sweetened whipped cream, if desired.
Notes
Storage Information: Store the pie, tightly covered, on the counter for up to 3 days or in the fridge for a week.
Nutrition Facts
Keto Nantucket Cranberry Pie
Amount Per Serving (1 slice)
Calories 208
Calories from Fat 164
% Daily Value*
Fat 18.2g28%
Carbohydrates 6.2g2%
Fiber 2.8g11%
Protein 5.2g10%
* Percent Daily Values are based on a 2000 calorie diet.
