I am delighted to re-introduce you to this festive Keto Cranberry Cheesecake Pie. It’s a recipe I made long ago for another website. But now that they have removed it, I can again claim it for my own. Given how delicious it is, that makes me very happy indeed.
When the chilly fall weather rolls around, I find myself craving cranberries in all sorts of keto goodies. I love nothing more than a slice of Keto Cranberry Orange Bread for breakfast. And adding some of my homemade sugar-free dried cranberries to white chocolate chip cookies fills me with joy.
But the combination of creamy keto cheesecake and tart cranberry sauce has a special place in my heart. There’s something enticing about how those flavors complement each other. Tangy and sweet and perfectly festive.
And this Keto Cranberry Cheesecake brings all of that holiday cheer into one gorgeous low carb dessert.
What readers are saying
“Wonderful recipe, i wanted a cheescake but not a big one, this was perfect. The flavors, the texture are great. I will definitely be making again, might swap out blueberry or another fruit…” — Cheryl
Why you will love this recipe
- Bright and festive: That cranberry swirl gives it instant holiday appeal.
- Rich and creamy: It has a velvety smooth cheesecake texture.
- Crisp crust: My easy keto pie crust is the perfect foil for the filling.
- Easy to make: While it does take some time, there is nothing complicated about this recipe!
- Low carb and gluten-free: It’s a healthier dessert option that will please the whole table.
Ingredient Notes
- Cranberries: This recipe uses my ever-popular sugar-free cranberry sauce. You can use fresh or frozen cranberries.
- Sweetener: I recommend allulose for the cranberry sauce to make it more syrupy, and erythritol for the crust to help it crisp up.
- Lemon zest: This adds a bright spot of flavor to the cranberries.
- Almond flour: Almond flour works best for this crust, but you can use sunflower seed flour if you need to be nut-free.
- Cream cheese: It wouldn’t be cheesecake without cream cheese!
- Heavy whipping cream: A little heavy cream smooths out the filling and makes the cheesecake even creamier.
- Pecans: Use chopped, toasted pecans for a nice crunch.
- Kitchen staples: Butter, egg, vanilla and salt.
Overview: How to Make This Recipe
- Make the cranberry sauce: Heat the cranberries and water and bring to a boil. Reduce heat and simmer until cranberries have popped. Stir in the sweetener and lemon zest and mash up a little. Set aside to cool.
- Make the pie dough: Combine the almond flour, sweetener, and salt then stir in the melted butter until the dough comes together and resembles coarse crumbs.
- Bake the pie crust: Press dough firmly into the bottom and up the sides of the pie plate. Prick all over with a fork and bake for 10 minutes. Let it cool completely before adding the filling.
- Prepare the cheesecake filling: Whip the cream cheese and sweetener together until well combined. Mix in the egg, cream, and vanilla extract until smooth.
- Assemble: Spread the cheesecake mixture into the crust. Dollop with the cranberry sauce and swirl lightly with a knife. Sprinkle with the chopped pecans
- Bake and cool: Bake until the cheesecake filling is set. Remove and let cool, then refrigerate at least 2 hours before serving.
Tips for Success
One of the best tricks I learned for making super smooth cheesecake is to beat the cream cheese by itself for a minute or two. Once it’s super creamy, you can add in the other ingredients. Do make sure that every ingredient, including the egg, is at room temperature.
Make sure the crust has cooled before adding the filling. This helps ensure that it will firm up properly and not soften when you add the cheesecake.
Sweetener Options
If you want a firm, crisp crust, you must use an erythritol based sweetener with no allulose. I recommend allulose for the cranberry sauce for a more syrupy consistency, but it’s not critical. The filling can be made with your favorite sweetener.
Frequently Asked Questions
Many people think that cranberries are high in carbs because dried cranberries usually have a lot of added sugar. However, in their natural state, these tart red berries are extremely low in carbs. One cup of fresh cranberries has about 12 grams of carbs and 5 grams of fiber.
You can make the crust several days ahead. You can also bake the crust and freeze it until you need it. Just wrap it up tightly in plastic wrap, right in the pie plate itself. Since the cheesecake pie itself needs time to chill and set, you can bake it a day or two prior to serving it.
This keto cranberry cheesecake pie recipe has 7.7g of carbs and 2.9g of fiber per serving. That comes to 5.1g net carbs per serving.
More Keto Cheesecake Recipes to Love
Keto Cranberry Cheesecake Pie
Equipment
Ingredients
Cranberry Sauce
- 1 3/4 cups cranberries, fresh or frozen
- 1/3 cup water
- ¼ cup granular sweetener, (allulose recommended)
- 1 tsp lemon zest
Crust
- 1 ½ cups almond flour
- ¼ cup powdered sweetener, (erythritol recommended)
- ¼ cup butter, melted
- ¼ tsp salt
Filling
- 12 ounces cream cheese, softened
- 1/3 cup powdered sweetener
- 1 large egg, room temperature
- 3 tbsp whipping cream, room temperature
- 1 tsp vanilla extract
- ⅓ cup chopped pecans
Instructions
Cranberry Sauce
- In a medium saucepan over medium heat, bring the cranberries and water to a boil. Reduce heat and simmer until cranberries have popped and can be easily mashed, about 7 minutes.
- Stir in the sweetener and lemon zest and mash up a little. Set aside to cool.
Crust
- Preheat the oven to 325ºF and lightly grease a 9 inch glass or ceramic pie plate.
- Whisk together the almond flour, sweetener, and salt in a medium bowl. Stir in the melted butter until the dough comes together and resembles coarse crumbs.
- Press firmly into the bottom and up the sides of the pie plate. Use a flat bottomed glass or measuring cup to even out the bottom.
- Prick the bottom all over with a fork and bake for 10 minutes. Let it cool completely before adding the filling.
Cheesecake Filling
- In a large bowl, beat the cream cheese for several minutes until very smooth, then beat in the sweetener until well combined. Beat in the egg, cream, and vanilla extract until smooth.
- Spread the cheesecake mixture into the crust. Dollop with the cranberry sauce and swirl lightly with a knife. Sprinkle with the chopped pecans
- Cover lightly with foil and bake 25 minutes, then remove foil and bake another 5 to 10 minutes, until the cheesecake filling is mostly set but jiggles slightly in the center.
- Remove and let cool, then refrigerate at least 2 hours before serving.
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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I had some cranberries left in the fridge , and I didn’t know what to do with them… until I saw that recipe. Honestly, I didn’t think it would be THAT GOOD!!! It will be my new favourite keto cranberry recipe from this website! Thanks for the amazing desserts!!
SOOOO GOOD!!
Made this today and it was very delicious! I will definitely be making this again, may use blueberries next time. Thanks Carolyn!❤️
This is amazingly delicious!! But I do have a question. since its way to much for me, can it be frozen in pieces for later? I don’t want to waste any of it and probably shouldn’t eat too many pieces a day.
Thank you!!
I always freeze pie pieces leftovers, and it usually come out (almost) as good as fresh.
I made this recipe for thanksgiving and it is amazing! We now have a new traditional dessert recipe for thanksgiving every year. Thank you! Have a good holiday.
This looks so good and I’m excited to make it for Thanksgiving! I have a question: is allulose considered “powdered”? It seems so fine to me and I’m wondering if I can use that in the cheesecake filling.
Thank you!
Some brands are very fine. You can use it in the filling easily.
I have your cranberry sauce premade and frozen. I made a large batch of it. How many tbsp or part of a cup would I need for this recipe?
About 1 cup.
Has anyone tried granulated Swerve, and powdered Swerve in this recipe?
Recommended separately allulose and erythritol….. not sure if I should go get some of those or if the swerve I have on hand will be fine
It will be decent but you may get some re-crystallization after the pie has bee in the fridge.
I don’t know how you do it, but this was another stellar creation! The sweet/tart of the cranberries with the smooth and sweet cheesecake are a match made in heaven. Every day is a holiday worthy of this delight! I’m terrible with cutting even portions in a pie plate so I used a square pan. No time adjustment was necessary.
This is definitely going on repeat! Thank you!!
Thank you!
Made this gor the first time today. The crust is perfect! Just the right amount of crunch and sweetness. I was worried that te cranberry sauce was so bitter but once mixed with the cheesecake it was wonderful! And the pecans on the top were a nice flavor and texture crunch! I will definately make this again. It will be a staple for Thanksgiving and Christmas at our house!
Glad you enjoyed it!