Let’s consider the lowly cranberry for a moment, shall we. I say lowly for several reasons. For one, they grow on bushes low to the ground. They also grow really well in low-lying bogs or shallow standing water. They are extremely low in carbohydrate, with about only 12 grams per cup of berries. But unlike most berries, they are extremely tart and without any natural sweetness, so they aren’t many people’s first choice for healthy, low carb snacking.
But despite their “low” stature, they are perhaps one of the most beloved berries in North America. Because they ripen in the fall and are so closely associated with all things Thanksgiving, cranberries are near and dear to most Americans (and Canadians!) hearts. The appearance of fresh cranberries in grocery stores seems to signal the start of the comfort food season. Rich meals of turkey and stuffing shared with loved ones, and plenty of cranberry sauce on the side.
But cranberry sauce needn’t just be served with the main meal. Cranberries make for fabulous low carb desserts too. I for one try to find as many ways as possible to use cranberries during cranberry season. I like to work them into both sweet and savoury dishes. And for those folks who aren’t really fans of pecan or pumpkin pie (Gasp! Sacrilege!), this low carb cranberry cheesecake pie is just the thing. Shortbread cookie crust, creamy vanilla cheesecake, cranberry sauce swirl and crumb topping. It hits all the right notes for the holidays.
It’s also a great way to use up any sugar-free cranberry sauce that might be leftover once the feasting is done.
- 2 cups cranberries (fresh or frozen is fine)
- ½ cup water
- ¼ cup Swerve, Granular
- 1 tsp lemon zest
- 1 ¾ cup almond flour
- ½ cup Swerve, Granulated
- 2 tbsp coconut flour
- ¼ tsp salt
- 7 tbsp butter, melted
- ½ tsp vanilla extract
- ¼ cup chopped pecans (optional)
- 8 ounces cream cheese, softened
- ⅓ cup Swerve, Confectioners
- 1 large egg, room temperature
- 2 tbsp whipping cream, room temperature
- ½ tsp vanilla extract
- 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 Swerve and lemon zest and mash up a little. Set aside to cool.
- Preheat oven to 325F.
- In a large bowl, whisk together the almond flour, Swerve, coconut flour, and salt. Stir in the butter and vanilla extract until dough begins to clump together. Reserve ½ cup of the mixture.
- Press the remaining crust mixture into the bottom and up the sides of a 9-inch pie plate or a 10-inch tart pan. Bake 10 minutes.
- In a large bowl, beat cream cheese and Swerve together until well combined. Beat in the egg, cream, and vanilla extract until smooth.
- Spread cheesecake mixture into crust. Dollop with cranberry sauce and swirl lightly with a knife. Stir pecans, if using, into reserved crust mixture and sprinkle over filling.
- Cover lightly with foil and bake 25 minutes, then remove foil and bake another 10 minutes, until cheesecake filling is set.
- Remove and let cool, then refrigerate at least 2 hours before serving.