Sugar Free Keto Cranberry Cheesecake Pie Recipe

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Prep Time 20

Servings servings

Calories 362kcal

Author Brenda Bennett | Sugar-Free Mom

Combine cranberries, water, Swerve, orange zest to a sauce pan.
Boil over medium heat, stir frequently, mash cranberries if needed, for about 15 minutes.
Remove from heat and add stevia.
Cool slightly then taste and adjust sweetener. Set aside or chill in fridge while you make the cheesecake filling.

In a large mixing bowl combine the heavy whipping cream with vanilla stevia and vanilla extract. Beat with an electric mixer or stand mixer until stiff peaks form.
In another bowl, combine the room temperature cream cheese with Swerve confectioners. Beat until smooth and creamy.
Place the water and gelatin into a small microwavable bowl and cook 1 minute. Mix until completely dissolved. Set aside to cool slightly.
Fold the whipped cream into the cream cheese mixture and stir together until combined.
Add ¾ of the room temperature or chilled cranberry sauce to the cheesecake mixture and swirl or mix until combined. Drizzle the cooled gelatin into the filling and spread into your pie crust.
Use the remaining low-carb cranberry sauce to add to the center of the top of the cheesecake layer.
Add optional "sugared" cranberries to decorate if using. Cover pie plate with plastic wrap and refrigerate for 2-3 hours or overnight.
Storage: place leftover pieces in an airtight container and refrigerate for up 5 days.

Toss the cranberries in a small bowl with liquid Allulose until all are coated.
In another shallow medium bowl add the monk fruit. Toss a few cranberries at a time in the granulated sweetener until coated all around.
Decorate the edges of the pie with "sugared" cranberries and sugar free whipped cream if desired.

Net Carbs: 6g

If you use my Easy Keto Pie Crust which needs baking, bake and cool completely before filling. This pie crust will also add 2 carbs per serving.