Imagine sinking your fork into a decadent, guilt-free dessert that looks like it belongs in a gourmet bakery but fits perfectly into your keto lifestyle. This Keto Nantucket Cranberry Pie is not just a dessert; it's a culinary revelation that transforms humble cranberries into a mouthwatering masterpiece. With its buttery almond flour crust and tangy-sweet cranberry filling, this pie will have you questioning everything you thought you knew about low-carb baking.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Keto
Serves: 8 servings
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup erythritol
- 1/2 cup unsalted butter, melted
- 2 cups fresh cranberries
- 1/2 cup sweetener of choice
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch pie dish by lightly greasing it with butter or cooking spray.
- In a medium mixing bowl, combine almond flour, 1/4 cup erythritol, and a pinch of salt. Pour in melted butter and mix until the mixture resembles coarse crumbs.
- Press the almond flour mixture firmly into the bottom and up the sides of the prepared pie dish, creating an even crust. Use the back of a spoon or your fingers to compact the crust.
- In a separate bowl, toss fresh cranberries with 1/2 cup sweetener, vanilla extract, and ground cinnamon until the cranberries are evenly coated.
- Spread the cranberry mixture evenly over the prepared almond flour crust, ensuring an even distribution.
- Place the pie dish in the preheated oven and bake for 40-45 minutes, or until the cranberries are bubbling and the crust is golden brown.
- Remove from the oven and let the pie cool for at least 15-20 minutes. The filling will continue to set as it cools.
- Slice into 8 equal servings and optionally garnish with a dollop of whipped cream or a sprinkle of additional cinnamon.
- Store any leftover pie in an airtight container in the refrigerator for up to 3-4 days.
Tips
- Use fresh cranberries for the most vibrant flavor and texture. Frozen cranberries can work in a pinch, but thaw and drain them completely first.
- Make sure your almond flour crust is firmly packed to prevent crumbling. Press it evenly with the back of a spoon or your fingers.
- For a golden, crisp crust, consider placing the pie dish on the lower oven rack to ensure even browning.
- Allow the pie to cool completely before slicing to help the filling set properly and make clean cuts.
- If the edges of your crust start browning too quickly, cover them with aluminum foil to prevent burning.
- For extra richness, serve with a dollop of keto-friendly whipped cream or a sprinkle of sliced almonds.
- Store leftovers in an airtight container in the refrigerator, and consume within 3-4 days for optimal freshness.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 8g
Protein: 6g
Fat: 26g
Saturated Fat: 12g
Cholesterol: 50mg
