I know the holidays are a long ways off, but I have a bunch of frozen cranberries in my freezer and decided to come up with a dessert to use up a bunch of them. I wanted to do a pie, but without the hassle of having to blind bake a crust... enter the crustless cranberry pie! It's a delightedly tangy but sweet pie that, topped with iced cream or whipped cream, makes a great dessert any time of year.
Keto Crustless Cranberry Pie Recipe
Ingredients:
- ½ cup butter, melted but not piping hot (*Or homemade vegan butter for dairy-free.)
- 1 tablespoon golden flaxmeal, soaked in 2½ tablespoons non-dairy milk
- 2 large eggs
- ½ cup Lakanto granulated monk fruit sweetener
- ½ teaspoon pure almond extract
- ½ teaspoon pure vanilla extract
- ¼ teaspoon fine sea salt
- ¼ teaspoon baking soda
- 3 tablespoons coconut flour
- 3 tablespoons vanilla-flavoured whey isolate (*Or vegan vanilla protein powder for dairy-free.)
- ¼ cup oat fibre
- 2 tablespoons almond flour (*Or 1½ tablespoons lupin flour for nut-free.)
- 2 tablespoon oat fibre (*Or more almond flour.)
- 2 cups fresh or frozen cranberries
- ¾ cup hazelnuts, roasted and chopped (*May sub with pecans, almonds or walnuts if preferred.)
- 1 teaspoon Confectioner’s Swerve (*optional garnish)
Directions:
Preheat oven to 350F. Add butter to a large mixing bowl. Beat in eggs until foamy. Beat in soaked flax, sweetener, salt, baking soda and extracts.
Sift in coconut flour, almond flour, oat fibre, and protein powder and blend. Pour in greased 9" pie pan and bake at 350 for 40-45 minutes, or until a tooth pick comes clean when inserted. (*Note: If using frozen cranberries, the baking times will likely be longer.)
Allow to cool at least 10 minutes (if you'd like to serve it warm). Top with ice cream, whipped cream, or even just plain heavy cream.
Did you make this keto crustless cranberry pie recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :
