Keto Cranberry Cheesecake Pie

Rich creamy cheesecake and tart cranberry sauce come together in this luscious Keto Cranberry Cheesecake Pie. It's a delicious and eye-catching dessert for your holiday table.

Course Dessert

Cuisine American

Keyword cranberry cheesecake

Prep Time 20

Cook Time 50

Total Time 1 10

Servings servings

Calories 298kcal

Equipment

1 9-inch pie plate

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