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!
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
Total dietary fiber: 3.80g