Keto Cranberry Pie: Sweet & Tart Perfection!
Keto cranberry pie: bake this delightful, low-carb dessert that perfectly balances sweet and tart flavors. Features a tender almond flour crust.
Ingredients
- 2 cups cranberries (fresh or frozen)
- ⅓ cup allulose sweetener (or another granular sweetener)
- ¼ cup sliced almonds
- ½ cup butter (softened)
- ⅓ cup erythritol sweetener
- 2 large eggs (room temperature)
- 1 tsp almond extract
- 1 ¼ cup almond flour
- powdered sweetener (for dusting)
Instructions
- Preheat the oven to 325ºF and grease a 9-inch glass or ceramic pie plate.
- In the bottom of the plate, add the cranberries, allulose, and sliced almonds. Toss to combine well.
- In a large bowl, beat the softened 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.
- Spread the batter evenly over the cranberries in the pie plate. If desired, top with a few more sliced almonds for extra crunch and visual appeal.
- Bake for about 50 minutes, or until the top is golden brown and just firm to the touch.
- Remove from the oven and let it cool completely before dusting with powdered sweetener.
Notes
- Use room temperature eggs and softened butter for a smoother, more uniform batter.
- Don't overmix the batter once the almond flour is added; mix just until combined to keep the texture tender.
- For a beautiful presentation, dust with powdered sweetener just before serving, once the pie has completely cooled.
- Store leftover keto cranberry pie covered in the refrigerator for up to 4 days. Reheat gently in the oven at 300°F (150°C) for 10-15 minutes if desired. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't overmix the batter once the almond flour is added; mix just until combined to keep the texture tender.
- For a beautiful presentation, dust with powdered sweetener just before serving, once the pie has completely cooled.
- Store leftover keto cranberry pie covered in the refrigerator for up to 4 days. Reheat gently in the oven at 300°F (150°C) for 10-15 minutes if desired. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.