While I was digging in my deep freezer for some vegetables to eat with dinner (I found a bag of green beans and roasted them), I found a bag of frozen cranberries and a bag of frozen strawberries. I’m out of cream cheese right now, but after I restock I think this recipe would be easy to make low carb. The plan:


  • 1 1/4 cup almond flour
  • 5 tbsp cocoa powder
  • 5 tbsp erythritol
  • 1/8 tsp stevia
  • 4 tbsp butter, melted

Cranberry sauce:

  • 12 ounces frozen cranberries
  • 1/2 cup erythritol
  • 1/8 tsp stevia


  • 250-g block cream cheese, at room temperature
  • 1/4 cup erythritol
  • 1/8 tsp stevia
  • 1 cup 35% cream
  • 1 tsp vanilla

Combine cranberries with erythritol and stevia. Bring to a boil and simmer for a couple minutes. Refrigerate for a few hours until it’s completely cool.

Combine almond flour, cocoa powder, erythritol, stevia, and melted butter. Press onto bottom and up sides of a 9-in. (23-cm) pie plate.

In a large bowl, using an electric mixer, beat cream cheese until smooth. Beat in cranberry sauce, erythritol, and stevia, scraping down side as necessary until evenly mixed.

Place whipping cream and vanilla in another large bowl. Using an electric mixer, beat cream well until definite peaks form when beaters are lifted.
Using a spatula, gently stir 1/3 of whipping cream mixture into cranberry mixture.

Gently fold in remaining whipping cream just until no streaks remain. Don’t overmix or you’ll lose the airy fluffiness. Spoon into pie crust and form into a small dome. Gently swirl the surface. Cover with plastic wrap and freeze overnight. Pie will keep well, covered and refrigerated, up to 3 days. Before serving, let stand at room temperature for about 10 min., then cut into wedges and serve.