Easy Low Carb Cranberry Pie Cake… makes its own crust.

Easy Low Carb Cranberry Pie Cake… makes its own crust.

This is an incredibly simple and versatile “one bowl” recipe. Just mix and dump in a pan. It’s a variation of a very old, famous recipe from the northeast, perfect for cranberry lovers’ winter breakfasts, or anytime snacks. Make it and keep it handy for an easily delicious homemade special cranberry creation.

Make it and serve it at room temperature or chilled. Pie keeps for days or freeze for future use. Check out the optional topping & different variations for your personal preference “add ins”. If you like cranberries, here is a really good recipe to make good use out of them – either fresh or frozen berries work fine. In season, I love to freeze several packages in season, in zip lock freezer bags, to have all year long.

Cranberries have long been known for their health properties like their high nutrient and antioxidant content, lowered risk of urinary track infection, decreasing blood pressure, possible cancer prevention, phytonutrient content and anti- inflammatory properties, but unless you can get them in season or freeze them, the vast majority of cranberries on the market are either juice or in dried forms, both types loaded with sugars. By freezing them in season, you can utilize them on your low sugar/low carb diet all year. As they are also low in calories, they make the perfect all around healthy red berry diet staple. Enjoy!



Preheat oven to 350°. Coat a 9 inch pie pan or 9 “ layer cake pan with non stick cooking spray (or grease it).
In a medium/large mixing bowl, combine the cranberries with the Spoonful™ and toss to coat the berries well. Add all the other ingredients and stir to blend in completely. Spread batter into pan.
Bake for 35-40 minutes, until a toothpick comes out clean when inserted into the center.

Baker’s tip: If pie browns too fast, cover with foil, or turn temperature down 25 ° and bake up to 10 minutes more. Pie is best served at room temperature or chilled, to allow the flavors to mingle in.
Cool and serve at room temperature or chilled. Cut in pieces, and freeze, tightly wrapped, for up to 2 months.

Makes 7 servings , 4 net carbs, 140 calories per serving.
Optional Red Berry Topping:

Combine 1/2 cup cranberries, 1/3 cup Sugar Not™ Spoonful™ sweetener and ¼ cup water in small sauce pan. On medium – high heat, bring to a boil, stirring often, reduce heat, cover and simmer for 3-4 minutes until cranberries “pop” and soften. Remove from heat, mash berries, cool or chill , and spread on top of pie before serving.

Use almonds in place of walnuts
Use pecans in place of walnuts
Add coconut for a coconut cranberry version
Use orange extract in place of almond
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