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Low-Carb Cranberry Cheesecake

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A festive and indulgent cheesecake that’s low in carbs but high in flavor! With a buttery pecan crust, creamy sweetened cream cheese filling, and a tangy cranberry sauce, this dessert is perfect for holiday gatherings, dinner parties, or any time you want a guilt-conscious treat.

Ingredients

Crust:

2 cups pecan halves

1/4 cup melted butter

2 tablespoons Pyure All-Purpose sweetener

1/2 teaspoon cinnamon

Sauce:

1/3 cup powdered erythritol

1/4 teaspoon stevia extract powder

1/3 cup water

12 ounces fresh cranberries (1 bag)

1 teaspoon lemon juice

Filling:

32 ounces cream cheese, softened

1/2 cup powdered erythritol

1/4 teaspoon stevia extract powder

5 eggs, lightly beaten

1 tablespoon lemon juice

Instructions

  1. Prepare the crust: Preheat oven to 350°F (175°C). In a food processor, pulse pecans until finely chopped. Mix with melted butter, sweetener, and cinnamon. Press into the bottom of a greased 9-inch springform pan. Bake for 10–12 minutes until fragrant. Let cool.
  2. Make the cranberry sauce: In a small saucepan over medium heat, combine cranberries, powdered erythritol, stevia, and water. Bring to a simmer, stirring occasionally, until cranberries burst and sauce thickens (about 10 minutes). Stir in lemon juice and set aside to cool.
  3. Prepare the filling: In a large bowl, beat cream cheese until smooth. Add erythritol, stevia, eggs, and lemon juice, mixing until fully combined. Pour over the cooled crust.
  4. Bake the cheesecake: Bake at 325°F (160°C) for 50–60 minutes, or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 15 minutes. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
  5. Assemble and serve: Spoon cranberry sauce over the top before serving. Slice and enjoy!

Notes

Swap pecans for almonds or walnuts in the crust.

Add a teaspoon of vanilla or almond extract to the filling for extra flavor.

Top with whipped cream or toasted coconut for a festive touch.

Use frozen cranberries if fresh aren’t available; thaw slightly before cooking.

Store in an airtight container in the refrigerator for up to 5 days. Cheesecake is best served chilled; do not freeze unless using a freezer-safe pan.

Nutrition

Find it online: https://justsosavory.com/low-carb-cranberry-cheesecake/