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front view of keto cranberry upside down Nantucket pie with holiday decorations scattered around

Keto Upside Down Cranberry Nantucket Pie - Only 6 Ingredients!

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Looking for a quick and easy festive keto dessert? Look no further! This keto upside down cranberry Nantucket pie only requires minimal hands on time, minimal ingredients and minimal clean up! Nothing beats quick and easy keto dessert recipes during the holidays!

  • Total Time: 45 minutes
  • Yield: 8 servings 1x

Ingredients

Units Scale

For the Cranberry Topping

  • 1 cup fresh or thawed cranberries, cut in half
  • 1/4 cup chopped walnuts (I prefer roasted walnuts but you can use raw)
  • 3-4 tbsp sweetener (depending on how sweet you like your desserts)
  • 1/2 tbsp gelatin

For the Cake

  • 2 large eggs
  • 1/2 cup butter, melted and cooled
  • 1/2 - 3/4 cup sugar sweetener (depending on how sweet you like your desserts)
  • 1 cup almond flour
  • 1 tsp baking powder
  • Optional - pinch of salt and splash of almond or vanilla extract

Instructions

  1. Preheat the oven to 350 degrees F.  Grease (don't skimp on this step!) a 6-7-inch springform pan with cooking spray.  Set the pan in a rimmed baking sheet and set it to the side.
  2. In a small bowl, combine the cranberries, sweetener, chopped walnuts and relating.  Spread the mixture into the bottom of the springform pan and press it down slight.
  3. In a medium-size bowl, beat together the eggs and sweetener.  Add in the almond flour, baking powder and salt and almond extract (if using) and beat until incorporated.  Add in the melted butter and beat one more time, about 1-2 minutes.
  4. Carefully spread the mixture over the top of the cranberry topping.  Place the rimmed baking sheet in the oven and bake for 30-35 minutes or until the top turns a nice golden brown.
  5. Remove the baking sheet from the oven and place the springform pan on a cooling rack.  Allow to cool for 10 minutes before running a knife between the edge of the pan and the cake.  Carefully remove the ring from the cake.
  6. Place a plate overtop of the cake and carefully flip the cake to that the cake is now on the bottom and the cranberries are on top.  Remove the bottom of the springform pan carefully, using a spatula to separate the sticky cranberry topping from the pan.
  7. Serve immediately or with some keto stabilized whipped cream.
  8. Store any leftovers in the fridge for up to 5 days.

Notes

  • you can replace the sweetener with sugar if you prefer.
  • Author: Cat
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American, Fall, Holidays, Winter
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 small slice
  • Calories: 232
  • Sugar: 1.2
  • Fat: 17.6
  • Carbohydrates: 5.8
  • Fiber: 1.3
  • Protein: 4.7

Find it online: https://mycrashtestlife.com/recipe/keto-upside-down-cranberry-nantucket-pie/

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