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Low Carb Vegan Cranberry Tart

A chocolate almond flour tart case holds a cranberry coconut filling for a delicious holiday low carb and gluten free vegan dessert.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Dessert
Cuisine: Gluten Free, Low carb, Vegan
Keyword: low carb vegan
Servings: 10 slices
Calories: 200kcal



  • 1 ½ cups almond flour
  • ¼ cup cocoa unsweetened
  • ¼ cup coconut oil melted
  • 1 tablespoon maple syrup sugar free
  • 1 tablespoon flax egg (flax mixed in water)
  • ¼ teaspoon salt


  • 12 oz cranberries fresh or frozen
  • ¾ cup brown monkfruit sweetener or other low carb sweetener
  • ½ cup coconut milk
  • 4 tablespoons agar agar


Make the Tart Crust

  • Preheat the oven to 180C/350F degrees. Thoroughly grease/oil a 8 inch tart tin. Preferable one with a removable base.
  • In a medium mixing bowl add the almond flour, salt and cocoa. Mix until even in colour.
  • Add the coconut oil, flax egg and maple syrup and mix into a dough. If the mixture is too crumbly, add a tablespoon or two of water to bind the dough.
  • Place the dough into the centre of the tart case and with clean damp hands, press the mixture into the tart case and along the edges to form the crust.
  • Place the tart case on a baking tray and bake for 15-20 minutes until firm.
  • Remove from the oven and set aside to cool whilst you make the filling.

Make the Cranberry Filling

  • Place the cranberries in a medium sauce and cover with water. Bring to the boil and simmer for 10 minutes until the berries have popped.
  • Remove the pan from the heat and blend the cranberries until smooth. Either with a hand blender or put the mixture in a blender. Just be careful of the hot mixture when blending.
  • Return the blended cranberry mixture to the saucepan and add the sweetener and coconut milk. Taste test and adjust the sweetener if required.
  • Sprinkle the agar agar on top of the mixture and stir in.
  • Simmer on a medium heat for 5 to 10 minutes, occasionally stirring until the agar agar has dissolved and the mixture starts to thicken.
  • Pour the cranberry filling into the tart case and place in the refrigerator to set overnight.


The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.


Serving: 1slice | Calories: 200kcal | Carbohydrates: 9g | Protein: 4g | Fat: 18g | Fiber: 4g