Ingredients
Units
Scale
For the Cranberry Filling:
- 2 cups fresh or frozen cranberries, (optional - slice any large cranberries in half)
- 1/2 cup sweetener
- 1/2 cup chopped pecans
For the Cake:
- 3/4 cup butter softened
- 1 cup allulose
- 3 eggs
- 1/4 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1/4 tsp salt
- 1 cup almond flour
- 1/4 cup coconut flour
Instructions
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Preheat the oven to 350 degrees. Combine the filling ingredients and stir to combine. Pour into a generously buttered 10" pie plate.
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Combine the butter and sweetener in a mixing bowl and beat until smooth. Add the eggs and almond extract, vanilla and salt and beat again until fluffy. Add the flour and beat once more.
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Spread the thick batter over the cranberry mixture in the pan. I used a small cookie scoop to quickly dollop spoonfuls across the top of the pie. It doesn't need to look perfect.
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Bake for 40-50 minutes, test doneness with a toothpick, just to make sure the topping is cooked through. Serve warm with whipped cream or vanilla ice cream. Enjoy!
Notes
- see post for making sugar-free coated cranberries
- If you do not have a 10″ pan, a 9″ pan will work fine, it will simply need about 10 extra minutes of baking time.
- check the cake at the 30-minute mark and if it is beginning to brown, cover it with aluminum foil.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Fall, Holidays
- Diet: Gluten Free
Nutrition
- Serving Size: 1 slice
- Calories: 224
- Sugar: 1.9
- Fat: 18
- Carbohydrates: 6.1
- Fiber: 2.3
- Protein: 4
