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With all the pumpkin flying around my kitchen the past several weeks, I knew I had to shift gears. It was time to bring the cranberries out of the shadows and into the spotlight with my Cranberry Cheesecake Crumble….and it’s a shining star!!!
The Cranberry Sauce (low carb)
If you’ve ever made cranberry sauce from scratch you know how incredibly easy it is to make. I had been eating canned cranberry jelly filled with sugar for decades. Who knew I could make my favorite Thanksgiving side dish low carb and no one even knows! I was able to use that low carb cranberry sauce in these awesome Cranberry Cheesecake Crumble.
The Crumble and the Crust
Then theres the crust for my Cranberry Cheesecake Crumble….I wanted it to be like a short bread or a traditional pie crust. I was able to make that happen by cutting the butter into the flour mixture cold, just like traditional pie crust. After I set aside 1/2 cup of the crumble I then press the rest of the flour mixture into a 10″ tart tin, but you can use a pie tin or any dish, really.
Once the crust has baked for 15 minutes and then slightly cooled it’s time to assemble your Cranberry Cheesecake Crumble for the second round of baking. Pour the cheesecake mixture into your pre-baked crust. Then by the spoonful dollop the cranberry sauce evenly over the cream cheese mixture. Lastly you are going to sprinkle the 1/2 cup of crumble over the entire Cranberry Cheesecake Crumble.
Ready to Bake our Cranberry Cheesecake Crumble
It will be hard to let this chill for 2 hours before serving, and to be honest I sliced into this Cranberry Cheesecake Crumble 20 mins after it came out of the oven (don’t tell). This dessert is absolutely delightful, and only 5g net carbs per slice.
- 1 ½ cups cranberries
- 6 tbsp Lakanto Monkfruit Sweetener
- 1/2 tsp lemon zest
- 1 tsp lemon juice
- 1/2 cup water
Crust and Crumb Topping
- 8 ounces cream cheese softened
- 1/2 cup Lakanto or sweetener of choice
- 1 egg large
- 1 tsp vanilla extract
- Combine the cranberries, sweetener, zest, juice and water in a heavy saucepan. Bring to a boil over medium-high heat. Lower the heat to medium-low and simmer for 10 minutes or until the cranberries are soft. Set aside to cool.
- In a clean bowl press cranberry mixture through a fine mesh sieve using the back of a rubber spatula or spoon. This step in not totally necessary, yet it provides for a super smooth and velvety texture. Set aside while the crust is cooking and you are preparing the cream cheese filling.
- Preheat oven to 350°F.
- Whisk together the almond flour, coconut flour, sweetener, baking powder and salt. Add the butter and hand blend with a pastry blender or a fork until the mixture is crumbly and holds together when pinched. Set aside 1/2 cup of the crumble mixture.
- Transfer the remaining crust mixture to a tart pan (I used a 10” round tart tin that was 1” high). Press the crust firmly and evenly into the pan and up the sides. Poke fork holes into the raw dough to prevent bubbling.
- Bake for 15 minutes. Then, set aside to cool slightly.
- Cream together the softened cream cheese and sweetner in a large mixing bowl using an electric mixer. Add the egg and vanilla, and beat until fully combined and creamy. Pour the cheesecake filling over the slightly cooled crust. Spread evenly.
- Drop the cranberry mixture by the spoonful over the cheesecake filling, leaving a small border around the edges.
- Crumble the remaining crust mixture over the top of the cranberry and cheesecake layers.
- Bake 30 to 35 minutes, or until the edges are golden brown and the cheesecake filling is set.
- Cover and refrigerate for at least 2 hours before serving. Keep refrigerated.
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible. While we do use a standard web-based nutrition calculator, we make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
To calculate Net Carb count with sugar alcohols, we simply subtract grams of sugar alcohols (including glycerin), as well as fiber, from total grams of carbs.
MEDICAL DISCLAIMER…Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers, this should never be construed as medical advice.