Keto Cranberry Walnut Tart

Introduction

If you’re looking for a dessert that’s festive, tangy, nutty, and still totally keto-friendly—this Keto Cranberry Walnut Tart is going to blow your mind. It’s the kind of dessert that looks elegant on the table but comes together with simple steps. The tartness of cranberries paired with the rich crunch of walnuts and a buttery almond flour crust? Pure magic. It’s perfect for the holidays, dinner parties, or honestly, any time you want to treat yourself without guilt.

What makes this tart really special is the balance of textures and flavors. The cranberries add that punchy zing, the walnuts give it that toasty crunch, and the crust holds everything together with melt-in-your-mouth goodness. Whether you’re keto for health, weight loss, or just feeling better—this tart checks all the boxes.

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Why You’ll Love This Recipe

This recipe is the best of all worlds: it’s keto, it’s satisfying, and it’s absolutely delicious. Here’s why you’ll want to make it again and again:

• Low in carbs – Sweetened with keto-friendly alternatives and naturally low-carb ingredients.
• Big on flavor – The tart cranberries are beautifully balanced by the sweet crust and earthy walnuts.
• Great texture – Crispy, chewy, buttery, and just enough gooey.
• Perfect for occasions – Ideal for Thanksgiving, Christmas, or anytime you’re craving something a little extra.
• Surprisingly easy – No fancy baking skills required!

My Personal Experience

I first made this tart when I had leftover fresh cranberries from the holidays and didn’t want to make the usual sauce again. I threw together a crust I’d used before, simmered the cranberries with sweetener, and topped it all off with toasted walnuts. The first bite was a revelation—bright, nutty, buttery perfection. I ended up eating a slice with my morning coffee for the next two days (and didn’t feel bad about it once). It’s one of those recipes that becomes part of your personal keto tradition.

Required Equipment

Mixing Bowls

You’ll need a few different sizes—one for the crust, one for the cranberry mix. I like having separate ones to keep everything tidy and moving fast.

Tart Pan or Pie Dish

A tart pan with a removable bottom makes this feel like a professional bakery dessert, but a pie dish works too. Just grease it well and you’re good to go.

Small Saucepan

You’ll simmer the cranberries in this. Something nonstick or stainless works well so the cranberries don’t stick or burn.

Measuring Cups & Spoons

This recipe needs precise measurements, especially for the crust and sweetener. Level everything for best results.

Spatula or Wooden Spoon

You’ll use this for stirring the cranberries as they cook and for spreading everything into the pan.

Oven & Cooling Rack

Basic but essential. Letting the tart cool before slicing makes all the difference in texture.

Ingredients & Substitutions

• 1 ½ cups almond flour – Forms the base of the crust. Coconut flour won’t work here as a 1:1 sub, but you can try a mix of both (¾ cup almond + 2 tbsp coconut) if you’re low on almond flour.
• 2 tbsp coconut flour – Adds structure and prevents sogginess.
• ¼ cup melted butter – Gives the crust its rich, shortbread-like texture. Ghee or coconut oil work if you’re dairy-free.
• 2 tbsp powdered erythritol (or your favorite keto sweetener) – Sweetens the crust slightly. Powdered blends mix better than granules.
• Pinch of salt – Always enhances flavor, especially in crusts.

Cranberry Filling:

• 1 ½ cups fresh or frozen cranberries – Bring the tartness. If using frozen, don’t thaw.
• ⅓ cup water – Helps cook down the cranberries.
• ⅓ cup powdered erythritol (or monk fruit sweetener) – Balances the cranberries. Adjust more or less to taste.
• ½ tsp vanilla extract – Adds warmth and depth.
• ¼ tsp cinnamon – Optional, but cozy and perfect for fall vibes.

Walnut Topping:

• ½ cup chopped walnuts – Toasted walnuts give a satisfying crunch.
• 1 tbsp butter – Helps caramelize the topping just a little.

How to Make Keto Cranberry Walnut Tart

1. Preheat the oven to 350°F (175°C) and lightly grease your tart pan or pie dish.
2. Make the crust: In a mixing bowl, combine almond flour, coconut flour, melted butter, sweetener, and a pinch of salt. Stir until a soft dough forms.
3. Press the dough into the bottom of your prepared pan. Prick the base with a fork and pre-bake the crust for 10-12 minutes until just golden.
4. Make the cranberry filling: While the crust bakes, add cranberries, water, and sweetener to a saucepan. Simmer over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens—about 10 minutes. Stir in vanilla and cinnamon at the end.
5. Prepare the walnut topping: In a separate pan, lightly toast the chopped walnuts with butter over medium-low heat for 2-3 minutes. Don’t burn them—just until they smell toasty.
6. Assemble: Pour the cranberry filling over the crust, then sprinkle the toasted walnuts on top.
7. Bake again for another 10 minutes to let everything set together.
8. Cool completely before slicing. This step is key for neat slices and best texture.

Tips for This Recipe

• Cool completely before slicing. If you cut it too soon, it’ll be messy.
• Taste your cranberries while cooking and adjust sweetness. Some berries are more tart than others.
• Use parchment paper at the bottom of your tart pan if you’re worried about sticking.
• Toast your walnuts—don’t skip this. It deepens the flavor and adds that irresistible crunch.

Optional Additions

• A dash of orange zest in the cranberry filling takes the flavor to the next level without adding sugar.
• Add chopped pecans with or instead of walnuts for variety.
• Dust with powdered keto sweetener before serving for a little elegant flair.

Serving Ideas

This tart is perfect on its own or with:

• A dollop of keto whipped cream
• A scoop of sugar-free vanilla ice cream
• Served with coffee or chai tea for a cozy dessert moment

Great for holiday tables, family gatherings, or as a gift to take to a keto-friendly host!

Storage Recommendations

• Fridge: Store in an airtight container for up to 5 days. Best served cold or at room temp.
• Freezer: You can freeze the whole tart or individual slices. Just wrap tightly and freeze for up to 2 months.
• Reheat: Let frozen tart thaw in the fridge overnight. You can warm slices in a low oven if you prefer it warm.

Frequently Asked Questions

Can I use dried cranberries instead of fresh?
Only if they’re unsweetened and keto-friendly, but the texture will be different—less jammy and more chewy.

Can I use pecans instead of walnuts?
Absolutely. Pecans are great here, just as crunchy and buttery.

How do I make it dairy-free?
Use coconut oil or ghee instead of butter for both the crust and topping.

Is this tart really keto?
Yes! With the right sweetener and low-carb flours, it fits well into a keto lifestyle.

Nutritional Breakdown (Per Serving)

(Recipe makes 8 servings)

• Calories: 220
• Total Carbs: 8g
• Dietary Fiber: 3g
• Net Carbs: 5g
• Fat: 20g
• Protein: 4g

I’m so excited to hear how this recipe turned out for you! 😊 Don’t forget to follow us on Instagram and Facebook for daily keto inspiration, tasty recipes, and all the support you need to crush your goals. Want to make keto cooking even easier? Get a Keto Instant Pot Recipes Book filled with quick, delicious, and low-carb meals—perfect for busy days! Grab your copy today! 🚀