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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Legit speechless, that low carb cranberry cheesecake pie recipe looks unreal! Definitely, I will make it on the weekend for my family.
Does this freeze well? I would like to save some for Christmas. Plus I just started a no-dairy week so I don’t want it to go to waste.
I am not sure, because I haven’t tried. But most cheesecakes do well in the freezer.
Gorgeous pictures. I made this low carb cranberry cheesecake pie for the super bowl party and it was a crowd favorite. I’m also gonna pin this post on my Pinterest board my followers will love it. Thanks, Carolyn for sharing!
Do you think this would freeze well?
I prefer healthy food like your low carb cranberry cheesecake pie. I’ll add cinnamon to it and it would be perfect! Thx for sharing, Carolyn!
I know this is a post from last year, but I have a question about your Raspberry Ricotta Breakfast Cake. When I made it, it came out like a souffle. All the raspberries sunk and the top puffed up with all the almonds in the center. What do you think went wrong?
I honestly can’t say but…what exact ingredients and brands did you use?
This was AWESOME!!!! It got better every day. Perfect tart/sweet ratio. Im making this for Christmas too.
I only have one question…does it come in lemon?? Because a lemon curd version of this would be lemon bar heaven.
I just left a comment on the Pecan Pie Bundt Cake page, but have to add–I made this for Thanksgiving too (what? I’m a multi-dessert kind of gal), and just had a leftover piece for dessert tonight. Wonderful.
I made this for Thanksgiving and it was amazing. Delicious tartness of the cranberries and lovely richness of the cheesecake. Thank you!
Glad you liked it!
Made this yesterday as a test for Thanksgiving, and I think it ranks among your best creations ever! So good, not too sweet, perfect for the end of a large meal. Wonderful! Thank you.
Now if I could only figure out how to slice a tart into 10 pieces…
Sounds yummy! Is this fine to make the day before serving? Does it keep well in the refrigerator?
It’s better after a day in the fridge, in my opinion!
I asked my 15 yr old daughter to make this for me today because she’s like a tornado in the kitchen, (except when she’s done there’s always something really great to eat) and I gotta say, IT’S GOOD! She’ll definitely be making this again. Or I will 🙂
Glad to hear it!
Never a bad thing to be on a recipe making rampage! Lol. I’m sure plenty are happy for it
Yet again this year, you’ve given me such great new recipes for the holidays ! I nearly always make two of your great dessert recipes for Thanksgiving and for both Hanukkah and Christmas, (we do both in our multi-cultural family), and now I’m torn between which to choose for what holiday, LOL 🙂
As always, thank you !
Do them all! 🙂 Oh and I have a few more seriously amazing holiday cakes coming. Stay tuned!
I’m confused…when I print out the recipe in the Nutritional info it says 28 carbs, 5 fiber, 3 sugar. So where are you getting the 5.14 net carbs?
The 28g of carbs on the Swerve website included the Swerve carbs which don’t affect blood glucose (This holds true for me, I test my blood sugar all the time). They then subtract that for the net carbs they list below the recipe. But we just discovered the other day that they haven’t been subtracting fiber. So that’s why our net carbs differ.
I don’t add in the erythritol carbs at all, and then I subtract the fiber. Hope that helps!
OH my word — I have cranberries in my freezer just begging to be used. I’m def going to give this a try. Question for you: I bought the tart pan you recommended (for the Chocolate Mousse Tart – which was amazing). Could I use that pan for this cheesecake pie??
You should be able to, no problem.
Made this last night – used the tart pan – total perfection! SO yummy! THX!!
This will definitely be served at my house on Turkey Day.