Keto Chocolate Cranberry Almond Flour Pie
A rich chocolate ganache filling nestled in a gluten-free almond flour crust and topped with roasted cranberries. The combination of dark chocolate and tart cranberries creates a perfect balance of sweet and sour flavors. This dairy-free dessert works beautifully for holiday gatherings or special occasions when you want something elegant yet approachable. The almond crust adds a subtle nuttiness that complements both the chocolate and fruit, while the roasted cranberries provide lovely texture and color contrast.
Ingredients
Instructions
- 1
Preheat oven to 375 F
- 2
Combine almond flour, salt, coconut oil, and egg in large bowl and mix with blender or hand mixer until crumbly dough forms
- 3
Press dough firmly into greased 9-inch pie dish to form even shell
- 4
Bake crust for 15 minutes until edges turn golden brown and flaky
- 5
Heat coconut milk in small saucepan over medium-high heat until simmering
- 6
Remove from heat and stir in chocolate until completely melted
- 7
Cool baked crust completely
- 8
Pour chocolate filling into pie shell
- 9
Refrigerate pie for 2 hours to 1 day until filling sets
- 10
Spread frozen cranberries on baking sheet and bake for 8-10 minutes, tossing once or twice
- 11
Transfer roasted cranberries to refrigerator for at least 1 hour
- 12
Top chilled pie with cooled cranberries before serving
Tips
Press the almond flour crust firmly and evenly to prevent cracking during baking.
Roast cranberries just until blistered to maintain some texture without becoming mushy.
Chill the roasted cranberries separately to prevent them from making the chocolate filling watery.
Good to Know
Refrigerate covered for up to 3 days
Crust can be baked 1 day ahead, filling prepared separately and assembled day of serving
Serve chilled, cut with sharp knife wiped clean between slices
Common Mistakes
Press crust firmly to avoid crumbling when slicing
Cool cranberries completely to avoid melting chocolate filling
Don't skip chilling time or filling won't set properly
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
FAQ
Can I use fresh cranberries instead of frozen?
Yes, but reduce baking time to 5-7 minutes as fresh cranberries will cook faster and may burst more easily.
What if I don't have a hand mixer for the crust?
You can mix by hand with a fork or pastry cutter until the mixture resembles coarse crumbs and holds together when pressed.
How long will this pie keep in the refrigerator?
The pie will stay fresh for up to 3 days when covered and refrigerated, though the crust may soften slightly over time.