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Prep Time30 mins
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Cook Time60 mins
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Serving8
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Ready In1 h 30 mins
Sugar-free, Gluten-free, Low-carb Cranberry Cottage Cheese Pie
Ever since I lived in Canada and got to know cranberry, I’ve been most willing to put this into every food or cake ever since. I love cranberry taste and in addition it really fits everything. This time I paired it with cottage cheese (feta because it was home for me but it doesn’t matter) and I can say that these still form a winning pair. You have to try this pie too!
I’ve put cranberry sauce in chocolate cake like this:
Or in sponge cake rolls like this:
and I’ve served it with meats like this:
Of course, you can also buy cranberry sauce in a store or make your own as described in this recipe here: My Low-carb, Keto Cranberry Sauce
Ingredients
Sugar-free, Gluten-free, Low-carb Cranberry Pie - For The Crust
For The Filling
For The Fruit Topping:
Nutrition
- Daily Value*
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Calories: 50125 %
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Fat: 33.6 g20 %
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Total Carbs: 27 g41 %
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Fiber: 14.9 g59.5 %
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Sugar: 8.7 g21.7 %
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Net Carbs: 12 g30 %
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Protein: 16 g21 %
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Sodium: 784 mg34 %
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Potassium: 814.5 mg23 %
Directions
Put the fats (butter, lard), eggs, salt and sweetener in a deep bowl and stir with a hand mixer until frothy.
Add the flour and cinnamon mixed with a knife tip of baking soda.
Knead the dough.
Place the bottom crust in your pan. Cover the crust edges with aluminum foil and bake for 10-15 minutes in the preheated oven on 350 F.
In the meantime, prepare the next layer. If you use feta, grate the feta.
Put the feta (or cottage cheese / ricotta), sour cream, egg and sweetener in a deep bowl and mix.
Add 1-2 tbsp of coconut flour and mix in it.
Pour the sour cream mass over the pre-baked bottom crust.
Make cranberry sauce (or use what you prepared in advance) as described in "My Low-carb, Keto Cranberry Sauce"
Pour the cranberry sauce evenly over the sour cream top. You can also do this after baking the pie with the sour cream mass for 20-25 minutes. If you do this, the cranberry sauce will sink less into the sour cream layer, but then put it back in the oven for another 20-25 minutes until the pie is ready. Cover the edges of the pie with aluminum foil when baking, this will prevent the pie dough from burning.
The pie should be baked together with the sour cream layer and the cranberry sauce for a total of 45-50 minutes
Serve with whipped cream sprinkled with cinnamon.
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