🌰 Ingredients:
For the crust:
- 1 ½ cups almond flour
- 2 tbsp coconut flour
- ¼ cup powdered erythritol (like Swerve or Monkfruit)
- ⅓ cup melted butter
- ½ tsp vanilla extract
- Pinch of salt
For the cranberry filling:
- 1 ½ cups fresh or frozen cranberries
- ½ cup water
- ⅓ cup powdered erythritol (adjust to taste)
- ½ tsp orange zest (optional, adds a great zing!)
- ½ tsp vanilla extract
- 1 tbsp chia seeds (helps thicken)
For the walnut topping:
- ¾ cup chopped walnuts
- 2 tbsp butter
- 1 tbsp brown erythritol (like Swerve Brown)
- Pinch of cinnamon (optional)
🧑🍳 Instructions:
1. Make the crust:
- Preheat oven to 350°F (175°C).
- Mix almond flour, coconut flour, erythritol, salt, melted butter, and vanilla.
- Press the mixture evenly into a tart pan (with removable bottom if you have).
- Bake for 10–12 minutes or until lightly golden. Let it cool.
2. Make the cranberry filling:
- In a saucepan, combine cranberries, water, and sweetener.
- Cook on medium heat until berries burst and mixture thickens (about 10 minutes).
- Stir in orange zest, vanilla, and chia seeds.
- Let cool—it will thicken more as it sits.
3. Make the walnut topping:
- In a pan, melt butter, add brown erythritol and cinnamon.
- Toss in walnuts and cook for 2–3 minutes until coated and slightly toasted.
4. Assemble:
- Spread cranberry filling over the cooled crust.
- Top with the caramelized walnuts.
- Chill in the fridge for at least 1 hour to set.
💡 Tips:
- Want extra creaminess? Serve with a dollop of keto whipped cream.
- You can add a little almond extract to the crust for extra depth.
