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