Low Carb Nantucket Pie, the Perfect Pie for Thanksgiving!

This low carb, trim healthy mama s Nantucket Pie is absolutely amazing!!

I didn’t think it was going to taste so great. Honestly, when I took the pictures, I was going to put the pie piece back in the pie pan and save it for Thanksgiving. I mean, you don’t serve pie with a piece missing. But I ate it. After that first bite I couldn’t stop, The pie really reminded me of the one I used to make every Thanksgiving, before I went sugar-free.

Every holiday I would search Pioneer Woman’s site for recipes.

The first time I made this, I knew it would be a family hit. I make it every year. This year I thought I would try to make a low carb version. Not only was it really good, I think it tastes so close to what I normally make, my family will love it as much as I do. If you haven’t ever made a Nantucket pie, you are missing out! It is that good.

This recipe is also so quick and easy.

I know our time is limited year round, but during the holidays finding recipes that are quick, easy, and taste great are winners. I used pecans in my recipe but you can use walnuts instead. I also used psyllium husk powder. You can use 1/4 cup psyllium flakes or coconut flour. Psyllium powder is a bit thirstier than coconut flour and the flakes. I have used coconut flour and psyllium flakes interchangeably in baking recipes.

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Low Carb Nantucket Pie

Servings 0

Ingredients

• 2 C Cranberries
• 3 T Sweetener, I used Swerve
• 1/2 C Chopped Nuts
• 3/4 C Butter, softened
• 1/2 C Sweetener, I used Swerve
• 2 M-L Eggs
• 1 C Almond Flour
• 2 T Psyllium Husk flour or 1/4 C Coconut flour
• 1 t Xanthan Gum
• 1 t Almond Extract

Instructions

• Preheat oven to 350 degrees. Grease a pie pan. Mix together the pecans, cranberries, and 3 tablespoons of sweetener. The sweetener won't stick, just do your best in the pie pan.
  
• In a mixing bowl cream together the butter and 1/2 cup of sweetener.
  
• Beat eggs in one at a time. Beat in almond extract. Mix together all of the dry ingredients.
  
• Add dry to the creamed mixture. Mix until combined.
  
• Drop in smallish clumps on top of the cranberries. With damp hands, smooth the top.
• Bake for 25 minutes and check it. You want the edges slightly brown and the middle not jiggly.
  
• If the pie is warm, it will be a little harder to get all of the cranberries out. Use a pie server and it should be easy. Serve with whipped cream.