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This is the ultimate festive pie! Flakey grain-free crust filled with sweet and zesty Sugar-Free Cranberry Curd and topped with soft and fluffy whipped cream.
I used a simple almond flour based pie crust but if you can't eat nuts you could replace it with an equivalent amount of ground sunflower seeds.
I wanted to keep this recipe simple with less complicated topping so I only used whipped cream instead of the more common meringue topping. If you want to use a sugar-free meringue topping instead, check out my Lemon Meringue Pie for instructions. Enjoy!
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Hands-on Overall
Serving size 1 tartlet
Nutritional values (per serving, 1 tartlet)
Net carbs7.2 grams
Protein8.9 grams
Fat33 grams
Calories366 kcal
Calories from carbs 8%, protein 10%, fat 82%
Total carbs11.7 gramsFiber4.5 gramsSugars4.6 gramsSaturated fat12 gramsSodium55 mg(2% RDA)Magnesium126 mg(31% RDA)Potassium275 mg(14% EMR)
Ingredients (makes 8 tartlets)
Instructions
- Prepare the Low-Carb Cranberry Curd. Make sure the curd is chilled before using ad topping.
- To prepare the pie crust, preheat the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Place the almond flour, flax meal and a pinch of salt into a bowl and mix to combine. (Note: You could use an equivalent amount of ground sunflower seeds for a nut-free option.) Add softened butter (or ghee or coconut oil) and egg.
- Use a spoon or your hand to mix until thick dough is formed. Place the dough between two pieces of cling film and roll using a rolling pin. Transfer the dough (without the cling film) into a 9-inch (23 cm) tart pan, or into 8 individual 4-inch (10 cm) pans.
- Bake for 8 to 10 minutes, until lightly browned and crisped up.
- Remove the pie crusts from the oven and let it cool down completely before adding the topping.
- Spoon the cranberry curd filling into each of the tartlets (about 1/4 cup per each tart).
- In a bowl, whip the cream (or coconut cream) until fluffy. Use a spoon to add a dollop of the whipped cream on top of each of the tarts.
- Place in the fridge for an hour.
- Optionally sprinkle with cinnamon and serve.
- Store in the fridge for up to 5 days.
Ingredient nutritional breakdown (per serving, 1 tartlet)
| Net carbs | Protein | Fat | Calories |
|---|
| Almond flour (blanched ground almonds, almond meal) |
| 2.2 g | 5.4 g | 13.1 g | 148 kcal |
| Flax meal (flaxmeal), ground flaxseed |
| 0.1 g | 0.6 g | 1.5 g | 19 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0 g | 2.9 g | 25 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0 g | 0.8 g | 0.6 g | 9 kcal |
| Cranberry Orange Curd, homemade (KetoDiet blog) |
| 4.5 g | 1.8 g | 9.2 g | 110 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.4 g | 0.3 g | 5.7 g | 55 kcal |
| Total per serving, 1 tartlet |
| 7.2 g | 8.9 g | 33 g | 366 kcal |
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