Ingredients:
- 1 ½ cups (150 grams) Super-fine Almond Flour
- 2 tablespoons (15 grams) Coconut Flour
- ½ cup (100 grams) Granulated Erythritol/Monk Fruit Blend
- 1 ½ teaspoons Baking Powder
- ½ teaspoon Xanthan Gum
- ¼ teaspoon Fine Sea Salt
- 8 tablespoons (1 stick) Unsalted Butter, softened
- 2 Large Eggs, room temperature
- 1 teaspoon Vanilla Extract
- 1 teaspoon Lemon Zest (optional)
- 1 cup (115 grams) Fresh or Frozen Cranberries
- ¼ cup (25 grams) Sliced Almonds
- 1 teaspoon Powdered Erythritol (optional, for dusting)
Instructions:
- Preheat oven to 350°F (175°C). Lightly grease a 9-inch pie dish or line the bottom with a circle of parchment paper.
- In a medium bowl, whisk together the almond flour, coconut flour, granulated sweetener blend, baking powder, xanthan gum, and salt. Set aside.
- In the bowl of your mixer, beat the softened butter until light and fluffy (about 1–2 minutes). Slowly incorporate the sweetener blend until the mixture is pale and well-combined.
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and lemon zest. Scrape down the sides of the bowl.
- On the lowest speed, slowly add the dry mixture to the wet mixture. Mix only until just combined—a thick, sticky batter will form. Do not overmix.
- Gently fold the cranberries into the batter using a rubber spatula.
- Transfer the entire batter mixture into the prepared 9-inch pie dish. Use the back of a spoon or spatula to gently spread the batter evenly across the bottom.
- Sprinkle the sliced almonds evenly over the top of the batter.
- Bake for 40–45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove the pie from the oven and place it on a wire rack. Allow the pie to cool completely (at least 60 minutes) before attempting to slice. This is crucial for the keto structure to set.
- Just before serving, dust lightly with powdered erythritol for a traditional look (optional).