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 1/4 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.
Keto Nantucket Cranberry Pie
Ingredients
- 2 cups (200 g) cranberries, fresh or frozen
- ⅓ cup (66.67 g) allulose sweetener, (or another granular sweetener)
- ¼ cup (23 g) sliced almonds
- ½ cup (113.5 g) butter, softened
- ⅓ cup (66.67 g) erythritol sweetener
- 2 large eggs, room temperature
- 1 tsp almond extract
- 1¼ cup (140 g) 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 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 over the cranberries in the plate. If desired, top with a few more sliced almonds.
- Bake about 50 minutes, until the top is golden and just firm to the touch. Remove and let cool, then sprinkle with Swerve Confectioners.
- Serve with lightly sweetened whipped cream, if desired.
Notes
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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Just curious if I can make this with blueberries? Better yet, can I make a mixed berry option or does that interfere with the consistency? Love all your recipes and wonder how I can support you for all your hard work?
You can make it with other berries but keep in mind that they will release more moisture so you may need to bake longer. Keep your eye on it!
I was so surprised. So very yummy! We got fresh cranberries in Wisconsin last month and froze them for this occasion. Thank you for making it delicious 😋 Happy Thanksgiving 🦃
I made this recipe on Wed 11.26.2025. It is easy and delicious, with a sweet, cakey topping and a pleasantly tart cranberry filling underneath. A perfect reason to have some French vanilla ice cream in the freezer.
I discovered in mid-recipe that I had no slivered almonds, so I used small walnut pieces and vanilla extract in the filling. I was puzzled to see that most of the sweetener just fell to the bottom of the pie dish when I tried mixing it with the cranberries and nuts, so I used a trick I picked up from Carolyn’s dried cranberry recipe: I sprayed a small amount of cooking oil spray overtop the cranberries, and when I stirred everything together again, everything mixed together nicely, with the sweetener clinging to the berries.
The topping was a bit difficult to spread evenly, as it was a bit sticky (a little water on my fingertips helped immensely). The thinner you can spread the topping batter, the better, as the topping really puffs up during baking.
In spite of Carolyn’s admonition that this would not cut into clean pie slices due to the lack of a bottom crust, mine mostly did, with the topping holding most of the berries in place (which might mean that I overbaked it a touch? I dunno).
Anyhoo, this desert was enjoyed by all, with one happy dinner guest saying that it was so good that “they forgot that it was low carb!” Another said that it had “no artificial sweetener taste,” a huge compliment! This dessert has earned a place in the “Happy to Repeat” file. Thanks, Carolyn, for all that you do.
Wonderful!
I have difficulty getting allulose in Canada, but I do still have some powdered BochaSweet.
Can I substitute BochaSweet without affecting the texture of the filling?
You can always use xylitol! but yes the powdered BochaSweet should work.
This was so delicious and so easy. I am making it again and I think it will become a holiday favorite