This Cranberry Walnut Tart is a delicious and elegant keto dessert recipe. It has a sweet caramel filling studded with tart berries and crunchy nuts. All topped off with a sweet drizzle of white chocolate. This post is sponsored by ChocZero.
Looking for the perfect keto holiday dessert? Then you’ve got to add this Keto Cranberry Walnut Tart to your list. It has all the wonderful rich flavors you love about autumn and Thanksgiving, and none of the sugar.
And it tastes as good as it looks! It has a sweet caramel filling similar to my Keto Pecan Pie. And the contrast of the jewel red berries and the dark walnuts make it absolutely stunning.
My keto desserts are often inspired by classic high carb recipes I see on other sites. But this one just popped into my head, unbidden, and I knew I had to make it. It was just as heavenly as I thought it would be.
And the pretty drizzle of white chocolate overtop doesn’t hurt either!
Baking with Keto White Chocolate
I was recently asked on a podcast interview what I thought was one of the best developments in keto baking products. I instantly replied with white chocolate.
It really opened up a whole new world of possibilities and I’ve had so much fun using it. I’ve made everything from the classics like Keto White Chocolate Macadamia Nut Cookies, to easy treats like Sugar-Free White Chocolate Mousse.
And I adore melting it for drizzling, as I did in this keto cranberry tart. You can even use it to dip treats like my Keto Peppermint “Oreo” Truffles.
Choczero makes wonderful sugar free chocolate chips along with a wide array of other wonderful products. And you can always get 10% off with code FOODDREAMER.
Ingredients you need
This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
- Keto pie crust: This tart recipe uses my easy keto pie crust. You want to par-bake the crust for 10 minutes, then let it cool completely before adding the filling.
- Butter: Use unsalted butter for the filling, so you can control the flavor.
- Swerve Brown: Brown sugar replacements give the cranberry tart a richer, deeper flavor, which is perfect for the holidays.
- BochaSweet: Using a little BochaSweet or allulose helps to keep the filling from recrystallizing as it cools. It stays more syrupy, which is idea for a tart like this. You can try xylitol as well.
- Eggs: Just like pecan pie, this is a custard-based filling so eggs create the right consistency.
- Walnuts: Chopping the walnuts up a bit helps make the tart easier to cut. If you aren’t a fan of walnuts, pecans are a good alternative.
- Cranberries: Use fresh or frozen cranberries and cut any large ones in half. If using frozen cranberries, thaw them before assembling the tart.
- White chocolate chips: White chocolate goes so deliciously well with cranberries and walnuts. The drizzle adds something really special and elegant. But you can also use dark chocolate.
- Pantry staples: Vanilla, cinnamon, salt.
Step by step directions
1. Prepare the crust: Prepare the crust according to the directions and press firmly and evenly into the bottom and up the sides of a 9-inch ceramic tart pan. Bake 10 minutes at 325ºF, and then let cool completely to firm up.
2. Make the caramel: In a medium saucepan over medium low heat, melt the butter with the two sweeteners, stirring until the sweeteners have dissolved. Bring to a simmer and cook about 3 minutes, until it darkens in color and thickens slightly. Remove from the heat and let cool to room temperature.
3. Add the cranberries and walnuts: Spread the cranberries and walnuts evenly over the cooled tart crust.
4. Pour the filling over: Whisk the eggs, vanilla, cinnamon, and salt into the cooled caramel sauce until well combined. Pour evenly over the cranberries and walnuts.
5. Bake the tart: Increase the oven heat to 350ºF and bake 35 to 45 minutes, or until the filling is mostly set but the middle still jiggles slightly when shaken. Let cool completely.
6. Drizzle with chocolate: Melt the white chocolate chips in a microwave safe bowl in short increments, stirring until smooth. Drizzle over the cooled tart. You can also melt the chocolate in a heatproof bowl set over a pan of barely simmering water.
Expert tips and FAQ
Ceramic pan: Keep in mind that ceramic and metal bake very differently. Metal pans will heat through faster and your crust may brown too quickly, so use ceramic if possible. If you do use metal, grease the pan more thoroughly and keep your eye on it during baking.
Par-baking the crust: Keto crusts firm up much better if partially baked in advance. Remember to let it cool completely so that it’s firm when you add the filling.
Melting white chocolate: Even regular white chocolate is extremely finicky and can seize easily. So melt it gently for this tart. I did mine in short bursts in the microwave (about 20 seconds at a time), stirring in between. You can do it on the stove but you must set up a double boiler for gentle heat.
Yes, fresh cranberries are very keto-friendly. Many people mistakenly believe that they are high in carbs because dried cranberries have tons of added sugar. But the fresh berries are very low in carbs and high in fiber. A cup of cranberries have 12g of carbs and almost 5g of fiber.
Walnuts are an excellent choice for keto dieters. A 1 ounce serving of walnuts has 3.9g of carbs and 1.9g of fiber. Walnuts are also high in iron and magnesium, and are a good source of omega-3 fatty acids.
Cranberry Walnut Tart Recipe
- Preheat the oven to 325ºF and lightly grease a 9-inch ceramic tart pan.
- Prepare the crust according to the directions and press firmly and evenly into the bottom and up the sides of the prepared pan. Bake 10 minutes, and then let cool completely to firm up.
- In a medium saucepan over medium low heat, melt the butter with the two sweeteners, stirring until the sweeteners have dissolved. Bring to a simmer and cook about 3 minutes, until it darkens in color and thickens slightly. Remove from the heat and let cool to room temperature.
- Once cool, whisk in the eggs, vanilla, cinnamon, and salt. Spread the cranberries and walnuts in the prepared crust and pour the filling overtop.
- Increase the oven heat to 350ºF and bake 35 to 45 minutes, or until the filling is mostly set but the middle still jiggles slightly when shaken. Let cool completely.
- Melt the white chocolate chips in a microwave safe bowl in short increments, stirring until smooth. Drizzle over the cooled tart.