Keto Nantucket Cranberry Pie

A slice of keto cranberry pie on a red patterned plate.

Keto Nantucket Cranberry Pie is a heavenly keto holiday dessert. Packed with juicy cranberries, this easy crustless keto pie will delight your tastebuds!

Course Dessert

Cuisine American

Keyword cranberry pie

Prep Time 15

Cook Time 50

Total Time 1 5

Servings servings

Calories 208kcal

Ingredients

2 cups cranberries fresh or frozen
⅓ cup allulose sweetener (or another granular sweetener)
¼ cup sliced almonds
½ cup butter softened
⅓ cup erythritol sweetener
2 large eggs room temperature
1 teaspoon almond extract
1¼ cup almond flour
powdered sweetener for dusting

US Customary - Metric

Instructions

Preheat the oven to 325ºF and grease a 9-inch glass or ceramic pie plate.
In the bottom of the plate, add the cranberries, allulose, and sliced almonds. Toss to combine well.
In a large bowl, beat the butter with the erythritol sweetener until light and fluffy. Beat in the eggs and almond extract. Then beat in the almond flour until well combined.
Spread the batter over the cranberries in the plate. If desired, top with a few more sliced almonds.
Bake about 50 minutes, until the top is golden and just firm to the touch. Remove and let cool, then sprinkle with Swerve Confectioners.
Serve with lightly sweetened whipped cream, if desired.

Notes

Storage Information: Store the pie, tightly covered, on the counter for up to 3 days or in the fridge for a week.

Nutrition