Another great low carb contender for your holiday dessert table. This grain-free keto cranberry cheesecake pie makes a perfect Thanksgiving or Christmas treat.
Dang, I am hungry. I am sitting here, thinking about this dessert, writing about this dessert, editing photos of this dessert, and I am now ravenously hungry. I wasn’t hungry when I started but this is what happens when you look at and write and think and dream about food all day. You create hunger out of nothing, need out of want. It’s hard not to want to head to the kitchen and whip up another low carb cranberry cheesecake pie and then plow your face right into the middle of it. But I suppose it’s an occupational hazard. My job is to make YOU hungry for the recipe that’s staring you in the face. And it’s just collateral damage if I happen to make myself hungry in the process.
Okay, I swear it isn’t as bad as all that. But I wouldn’t mind having another big slice of this in front of me. I am on such a tear right now, creating recipes at an alarming rate for both my cookbook and the blog, and this was one that stands out to me. I am proud of them all, of course, but I loved this one. I gave half of it away to my next-door neighbour since I had about 3 more desserts to make that week. But DUDE it was good stuff. At first, I thought my cranberry sauce might be too tart. And it was rather tart, as cranberry sauce goes. But combined with the creamy vanilla cheesecake and the shortbread-like crust, it was holiday dessert perfection.
A little shout out to the lovely conventional blogger who inspired this delicious low carb Cranberry Cheesecake Pie. Hats off to you, Bake or Break!
Check out the recipe for this sugar-free Cranberry Cheesecake Pie
And please see my blog post all about cranberries on Swerve Sweetener.
Serves 10. Each serving has 5.14g NET CARBS.
Food energy: 313kcal
Total fat: 27.09g
Calories from fat: 243
Cholesterol: 50mg
Carbohydrate: 8.94g
Total dietary fiber: 3.80g
Protein: 6.58g
Erythritol: 25.95g
Stephanie Deal says
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??
Carolyn says
You should be able to, no problem.
Stephanie Deal says
Made this last night – used the tart pan – total perfection! SO yummy! THX!!
This will definitely be served at my house on Turkey Day.
Julie Urlage says
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?
Carolyn says
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!
Kate says
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 !
Carolyn says
Do them all! 🙂 Oh and I have a few more seriously amazing holiday cakes coming. Stay tuned!
AZ@...And a Dash of Cinnamon says
Never a bad thing to be on a recipe making rampage! Lol. I’m sure plenty are happy for it
Patty says
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 🙂
Carolyn says
Glad to hear it!
Jennifer says
Sounds yummy! Is this fine to make the day before serving? Does it keep well in the refrigerator?
Carolyn says
It’s better after a day in the fridge, in my opinion!
Eric says
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…
Quinci says
I made this for Thanksgiving and it was amazing. Delicious tartness of the cranberries and lovely richness of the cheesecake. Thank you!
Carolyn says
Glad you liked it!
Kristen says
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.
LK Brown says
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.
Julia says
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?
Carolyn says
I honestly can’t say but…what exact ingredients and brands did you use?
Jill Roberts @ Wellness Geeky says
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!
Pamela says
Do you think this would freeze well?