Keto Nantucket Cranberry Pie is a delightful twist on the classic dessert, perfect for those following a low-carb lifestyle. Inspired by the flavors of fall, this pie brings together the tartness of cranberries with a buttery, nutty crust. Whether you’re celebrating the holidays, hosting a family gathering, or simply indulging during a cozy night in, this recipe offers a unique combination of flavors that’s both satisfying and guilt-free. Having made it for friends who follow a ketogenic diet, I can assure you that it’s a hit around the table—just watch as it disappears!
Why This Recipe is a Must-Try
This Keto Nantucket Cranberry Pie stands out for several reasons. Firstly, it’s an excellent way to enjoy the nostalgic flavors of cranberry pie while maintaining your dietary goals. With ingredients like almond flour and sugar substitutes, you can indulge in a dessert that won’t derail your low-carb plans.
Moreover, it’s quick to prepare and bake, making it ideal for weeknight treats or last-minute get-togethers. The pie is not just tasty; it also showcases the natural tartness of cranberries complemented by a sweet, crumbly topping. Serve it warm with a dollop of whipped cream, and you have a show-stopping dessert that everyone will love!
“This Keto Cranberry Pie is a game changer! I thought I’d miss the traditional version, but this one hit all the right notes!” – Satisfied Pie Lover
Step-by-Step Overview
Creating this Keto Nantucket Cranberry Pie is simpler than you might think. Here’s a quick rundown of the process:
- Preheat your oven and prepare your pie plate.
- Scatter cranberries and blend with sweeteners in the plate.
- Mix butter, erythritol, eggs, and almond extract together.
- Combine the mixture with almond flour, then spread it over the cranberries.
- Bake until golden and serve!
With that outline in mind, let’s gather the ingredients you’ll need.
What You’ll Need
Here is the list of ingredients required to make this delicious pie:
- 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 tsp almond extract
- 1¼ cup almond flour
- Powdered sweetener (for dusting)
Feel free to adjust sweeteners according to your preference, and remember that the cranberries provide a natural tartness that pairs beautifully with the sweetness of the pie.
Directions to Follow
Let’s get into the nitty-gritty of making this fabulous pie:
- 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 and erythritol sweetener together until light and fluffy.
- Beat in the eggs and almond extract until fully incorporated, then mix in the almond flour until you have a smooth batter.
- Spread the batter over the cranberries in the plate. Optionally, top with more sliced almonds for added texture.
- Bake for about 50 minutes, or until the top is golden and firm to the touch. Remove from the oven and let cool.
- Once cooled, sprinkle with powdered sweetener. Serve with lightly sweetened whipped cream if desired.
Best Ways to Enjoy It
When it comes to serving Keto Nantucket Cranberry Pie, the options are as versatile as the pie itself!
- For a festive touch, present slices drizzled with homemade whipped cream or a sprinkle of cinnamon.
- Pair it with a cup of herbal tea or a glass of sparkling water infused with lemon for a refreshing balance.
- Consider a scoop of keto-friendly vanilla ice cream on the side for those special occasions.
Keeping Leftovers Fresh
To keep your leftovers at their best:
- Store any uneaten pie in an airtight container in the fridge for up to 5 days.
- For longer storage, you can freeze slices individually wrapped in plastic wrap, then placed in a freezer bag, for up to three months.
- To reheat, simply place a slice in the microwave for a few seconds or warm it in an oven at 350ºF until heated through.
Pro Chef Tips
Here are some insider tips for making your Keto Nantucket Cranberry Pie even more delightful:
- Ensure your butter is at room temperature for easier mixing, which will help achieve that fluffy texture.
- If you prefer a sweeter pie, adjust the sweeteners to taste. Remember, the cranberries bring a tartness that needs balancing.
- For a little extra flavor, consider adding a teaspoon of orange zest to the batter.
Creative Twists
If you’re looking to change things up, consider these variations:
- Swap out cranberries for blueberries or raspberries for a different berry pie twist.
- Add a pinch of spices like nutmeg or cardamom for an aromatic touch.
- Try drizzling melted dark chocolate over the cooled pie for a decadent finish.
Common Questions
Can I use fresh cranberries instead of frozen?
Absolutely! Fresh cranberries work beautifully in this recipe, just ensure they are washed and picked over.What if I don’t have allulose sweetener?
You can substitute with erythritol or monk fruit sweetener in the same quantity.How long does the pie take to prepare?
The preparation should take around 20-25 minutes, with another 50 minutes for baking.Is this recipe suitable for meal prep?
Yes! You can make the pie ahead of time and store it in the refrigerator, making it a great option for busy weeks.
Now you are all set to bring this Keto Nantucket Cranberry Pie to your table! Enjoy creating and sharing this delicious dessert with your friends and family.
Print
Keto Nantucket Cranberry Pie
- Total Time: 75 minutes
- Yield: 8 servings
- Diet: Keto, Gluten-Free
Description
A low-carb twist on the classic cranberry pie, featuring tart cranberries and a buttery almond crust.
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 tsp almond extract
- 1¼ cup almond flour
- Powdered sweetener (for dusting)
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 and erythritol sweetener together until light and fluffy.
- Beat in the eggs and almond extract until fully incorporated, then mix in the almond flour until you have a smooth batter.
- Spread the batter over the cranberries in the plate. Optionally, top with more sliced almonds for added texture.
- Bake for about 50 minutes, or until the top is golden and firm to the touch. Remove from the oven and let cool.
- Once cooled, sprinkle with powdered sweetener. Serve with lightly sweetened whipped cream if desired.
Notes
For a sweeter pie, adjust the sweeteners to taste. Consider adding a teaspoon of orange zest for extra flavor.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American