Cranberry Cheesecake Pie KETO (Carolyn)

Another great low carb contender for your holiday dessert table. This grain-free keto cranberry cheesecake pie makes a perfect Thanksgiving or Christmas treat.

Serves 10 |  5.14g NET CARBS

Ingredients:

Cranberry Sauce

• 2 cups cranberries (fresh or frozen is fine)
• ½ cup water
• ¼ cup Swerve, Granular
• 1 tsp lemon zest

Crust

• 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)

Filling

• 8 ounces cream cheese, softened
• 1/3 cup Swerve, Confectioners
• 1 large egg, room temperature
• 2 tbsp whipping cream, room temperature
• 1/2 tsp vanilla extract

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 Swerve and lemon zest and mash up a little. Set aside to cool.

Crust

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 1/2 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.

Filling

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.

Source:  All Day I Dream About Food