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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Great recipe. 2 favorite cheesecake ad cranberries!
I’ve been making this pie for years and it is one of my favorites to serve to guests. It is delicious, festive, beautiful, and easy to make. I always buy and freeze extra cranberries when they are in season so I can enjoy this pie year round.
Can avocado oil be substituted for the melted butter?
Yes, but it may bake a little differently so please watch the crust when you are baking it before adding the filling.
I love your recipes! Easy to follow and delicious!
To Carol Xenos,
That link just took me to the top of the Swerve recipes list. I have scrolled through all 11 pages, and didn’t see this recipe. I think it is no longer on the swerve site.
Help! I can’t find this recipe. The link takes me to the Swerve site, but even scrolling through their 11 pages of recipes I couldn’t find it. Can you help?
found it
https://swervesweet.com/recipes/cranberry-cheesecake-pie/
if this doesn’t come in as a link, copy and paste it!!
Argh, I hate when brands change the links on me… THANKS for your detective work!
Bummer, no access to this recipe…
I can’t get to the recipe, please help. This sounds amazing.
Thank you
I made the cranberry sauce in the fridge, and I have some 5” tart pans I want to use. Should I use 2or 3? How would I adjust the time?
You need to figure out the area of a 5 inch circle vs. the area of a 10 inch circle. There are online calculators.
Since I didn’t not bake mine that way, I can’t guide your timing. Obviously it would be less time…
This is too good a recipe to invite a fail….I’ll just cook it your way in the 10”. Your recipes are so awesome, just the way they are! Thanks!
Thanks!
Do both of them! Oh and I’ve come a pair of of very lovely holiday cakes. Keep tuned! Just stay tuned!
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…
Made this a couple of days ago. Was just as wonderful as I had anticipated. Although I think I will use the confectioners Swerve in the base rather than the granular, as (just personal preference) I don’t care for the grittiness in the base, even after it is cooked. But it was absolutely divine. Thanks
Can’t use the almond flour because of allergies. What can I substitute? Thanks
Really want to make this
https://alldayidreamaboutfood.com/how-to-make-your-own-sunflower-seed-flour/
I made this pie for Thanksgiving and found it to be delicious! I did make some modifications, and in the future I would make a few more. I doubled the cream cheese filling portion, so it would have height and look more like a cheesecake rather than a tart, and I used toasted sliced almond on top instead of pecans due to allergies. Like other reviewers mentioned, the crust was firmly stuck to the pan and made it difficult to pull out a slice intact. Perhaps a parchment paper liner would help? In the future I would also nix the almond crust crumble on top, as it soaked up some of the cranberry liquid and looked really unappetizing and really did nothing for the taste, texture or visual appeal. I will definitely make this recipe again as the flavor and concept overall are really good. Next time I will try the parchment lining, still double the cheese filling, but leave off the crumble topping and instead top with a sprinkle of toasted almond slices after it bakes.
Oh my! This low carb cranberry cheesecake pie was delicious and so easy to make! Will have to try this for my family. Thanks so much!