Keto Cranberry Curd Tart



A simple, grain-free shortbread crust hugs a bright fuschia, sugar-free cranberry curd. Move aside turkey, stuffing, and cranberry sauce, this paleo and Keto Cranberry Curd Tart is a keto holiday dessert showstopper!
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Move over turkey, stuffing, green bean casserole, and cranberry sauce…
This Keto Cranberry Curd Tart is now the star of the holiday table!
And, how can it not be with that bright fuschia color?!
Gah, I have such a crush on Real Food colors! 😉
I admit, cranberries are not a food I use super often. In fact, there’s only one other cranberry recipe here on the blog — a Keto Cranberry Lemon Spritzer that just happens to make a fantastic holiday mocktail!
Besides keeping dried cranberries in my pantry for snacking, granola, or adding to cookies, I just don’t use cranberries much.
But… oh, this cranberry curd tart!
A simple grain-free shortbread crust hugs a bright pink, keto cranberry curd for a tart-sweet keto holiday dessert that’s almost too pretty to eat! (Almost… 😉 )
New to the world of keto sweeteners? Download our FREE Guide To Alternative Sweeteners!
Simple, Grain-Free Shortbread Crust
This tart starts with a shortbread crust — the shortbread crust recipe from my eBook Sweet Without Sugar. It’s the only part of this keto holiday dessert that needs baking.
And, I love my low-carb shortbread crust recipe because it has just 5 ingredients: blanched almond flour, butter or palm shortening (for dairy-free), Dietz Sweet, vanilla, and salt.
Mix those ingredients in a stand mixer until they come together to make a ball of dough.
Then, press the dough evenly into a lightly greased, 9-inch tart pan and bake until golden brown.
Cool the crust completely before adding that fuschia filling — a keto cranberry curd!
Make A Cranberry Puree First
This cranberry curd tart is loaded with nourishing fats! Egg yolks and butter, oh my! It’s allllll in that lovely cranberry curd.
Start by adding cranberries and water to a saucepan and bring to a boil.
You can use fresh or frozen cranberries. I used frozen cranberries purchased in bulk from Azure Standard.
Reduce the heat and simmer — listening for the cranberries to “pop!” as they cook. While they simmer, use a wooden spoon to mash them.
After about 5 minutes, when the cranberries are popped open and mashed, it’s time to strain the skins and seeds.
Pour the cooked cranberries into a fine mesh sieve set over a bowl or measuring cup.
I use a Pyrex measuring cup so I can see that I have 1 cup of cranberry puree after pressing the puree through the sieve.
Discard or compost the skins and seeds, or use them in muffins or oatmeal, if you like.
Now, take the cranberry puree and make the curd!
How To Make Keto Cranberry Curd
Put the puree back into the saucepan and add butter (or palm shortening, for dairy-free), sweetener, and salt.
Whisk it together over low-medium heat until it’s smooth. Then add 4 egg yolks, whisking constantly so the eggs don’t cook. You may add a bit of the hot puree to the egg yolks first to temper them, if you like.
Remove from the heat and whisk in vanilla.
Voila! Keto Cranberry Curd!
Keto Cranberry Curd Tart
If your tart crust is cool, you can pour the keto cranberry curd into it and set it in the fridge to firm up. This will take a minimum of 30 minutes, but it’s fine to let it sit for a couple of hours.
Serve it plain, garnished with some fresh cranberries, or topped with a keto whipped cream or coconut whipped cream.
No matter how you slice it, this Keto Cranberry Curd Tart is sure to be a showstopper on your Real Food holiday table!
Here’s the full recipe…

Keto Cranberry Curd Tart
Ingredients
Keto Shortbread Tart Crust
- 1cupblanched superfine almond flour
- 4tablespoonssalted butteror palm shortening for dairy-free
- 1tablespoonDietz Sweetor your preferred low-carb sweetener
- 1teaspoonvanilla
- pinchsaltif using palm shortening
Keto Cranberry Curd
- 2-1/2cupscranberriesfresh or frozen
- 1/2cup water
- 6tablespoonssalted butteror palm shortening for dairy-free
- 1/2teaspoonsalt if using palm shortening/omit if using salted butter
- 1/4cupDietz Sweetor your preferred low-carb sweetener
- 4egg yolks
- 1/2teaspoonvanilla
Instructions
Keto Shortbread Tart Crust
Preheat oven to 350 degrees Fahrenheit and grease an 8 to 9" tart pan.
Combine all crust ingredients in the bowl of a stand mixer fitted with the paddle attachment.
Beat on medium-high speed until the ingredients come together to form a ball of dough.
Evenly press the tart crust dough into the greased tart pan and up the sides.
Use a fork to prick the crust in several places.
Bake until golden brown -- about 15 minutes.
Remove from the oven and cool completely before filling with cranberry curd.
Keto Cranberry Curd
In a small saucepan, bring the cranberries and water to a boil.
Reduce heat and simmer 5 minutes, using the back of a wooden spoon to smash the cranberries into mush as they cook.
Pour the mashed cranberries into a fine mesh sieve over a bowl and use the back of a wooden spoon to press the puree through the sieve. You should have 1 cup of cranberry puree when finished.
Add the cranberry puree back to the saucepan over medium heat.
Add the butter (or palm shortening), sweetener, and salt.
Whisk over medium heat until totally smooth.
Remove from the heat and whisk in egg yolks and vanilla until smooth.
Pour into the baked and cooled tart crust.
Let set in the refrigerator at least 30 minutes or until ready to serve.
Recipe Notes
Best served within 2 days. Keep leftovers covered and refrigerated.
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Keto Holiday Baking — Sweet Without Sugar!
The holidays are known for a few things… traveling, family drama, shopping, and baking. (I kid… sort of.)
I have no travel or shopping advice, nor do I have the family drama thing figured out, but I do have a handle on healthy, keto holiday baking!
So, if you’re following a low-carb or keto or Trim Healthy Mama lifestyle and need tried-and-true, delicious dessert recipes, Sweet Without Sugar is THE cookbook you need this holiday season!
There are more than just holiday recipes in Sweet Without Sugar, too. Cookie recipes, ice cream recipes, cake recipes, pie recipes, crust recipes… all are sweet and none have sugar! 🙂
For a limited time, I’ve discounted Sweet Without Sugar — again!
Grab your copy today for just $9.99 — 60% off the $25 retail price — and you’re all set to bake your favorite desserts, sans the sugar and carbs! 🙂
I love cranberries and would love to use the skin and seeds–the whole berry–in this recipe. Any problems with that?
The texture of your tart won’t be creamy and smooth, so if that doesn’t bother you, go for it!
Can I use something else other than almond flour? I am making this again this year cuz it turned out so good last time! This will be my go to for Thanksgiving! Anyways someone is allergic to almonds so I wonder if there is another alternative for that? Would regular flour work?
Regular flour won’t work. You could try making your own nut flour out of any other nut: pecans, walnuts, or cashews would all be yummy. So glad this is a family favorite!
I’m trying to make this for Thanksgiving dessert and for some reason the curd is turning out to be too runny. Is there anything I can do to make it more solid? I’m glad I did a practice run. It taste so good!
Hey Anna! The egg yolks in the curd have been enough to “set” it for me, but it does have to cool completely in the fridge, perhaps for several hours. How long have you refrigerated it? Also, if it still won’t set up for you, you could add a couple of teaspoons of gelatin to the curd during the cooking. That would definitely help it set! Let me know if you have any other issues!
I haven’t tasted the curd yet but I kept staring at the pulp and realized, why not use it as cranberry sauce. I added sweetener, orange extract, xanthan gum, a little water and voila…sauce to go with chicken tonight!
Yep! That’s a perfect use for the leftover cranberries!
Yummm! I love that texture, where the filling is just slightly sagging when sliced. 🙂 🙂 The whole idea of a cranberry curd is SO appealing, and this is so pretty Lindsey!!
Awww! Thank you, Megan! I had a lot of fun making this recipe!
That color is stunning. I’m always blown away at how beautiful cranberries can be when they’re all blended up and mixed into pretty treats like this tart. Such a fun dessert for the holidays.
I want to eat that right now. Seriously.
These colors just made me swoon! This sounds divine and looks perfect!!!
This is exquisite!