Cranberry Cheesecake Pie

Photo by LUIZ CARLOS SANTI on Unsplash


Serves 10

Calories 310

Net Carbs 3 grams

Protein 6 grams


Cranberry Sauce

2 cups cranberries (fresh or frozen)

1/2 cup water

1/4 cup Swerve, Granular

1 teaspoon lemon zest


1 3/4 cup almond flour

1/2 cup Swerve, Granular

2 Tablespoons coconut flour

1/4 teaspoon salt

7 Tablespoons butter, melted

1/2 teaspoon vanilla

1/4 cup chopped pecans


8 ounces cream cheese, softened

1/3 cup Swerve, Confectioner’s

1 egg, room temp

2 Tablespoons whipping cream

1/2 teaspoon vanilla


Cranberry Sauce

Boil cranberries in water and simmer til berries pop and can be easily mashed, about 7 minutes. Stir in Swerve and lemon zest and mash. Cool.


Preheat oven to 325 F

Whisk together almond flour, Swerve, coconut flour and salt. Stir in butter and vanilla til dough begins to clump together. Reserve 1/2 of mixture.

Press remaining crust mixture into bottom  and up the sides of a 9 inch pie plate.

Bake 10 minutes.


Beat cream cheese and Swerve together til well combined.

Beat in egg, cream and vanilla til smooth.

Spread cheesecake into crust.

Dollop with cranberry sauce and swirl lightly with knife.

Stir pecans into reserved crust mixture and sprinkle over filling.

Cover lightly with foil and bake 25 minutes.

Remove foil and bake another 10 minutes, til cheesecake is set.

Remove from oven and cool.

Refrigerate at least 2 hours before serving.

5 Comments Add yours

  1. Great recipe, Brenda Sue. I’ll tweak it to make it non-dairy, but I am used to doing it. On my list to do!

    1. Brenda Sue says:

      Thank you, Dolly! I hope you enjoy it. Let us know how it turns out. Thank you for reading and commenting, dear Lady.

      1. My pleasure, darling!

    2. David Yochim says:

      I’m anxious to hear how you like this Dolly. Have a blessed day my friend.

      1. It may take a while, but I will certainly let you know, David. Blessings to you as well!

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