24 Ounces of Fresh Cranberries
1 C. Swerve Brown
½ C. Lemon Juice
1 T. Vanilla
1 C. Chopped Pecans
1 C. Slivered Almonds
½ C. Swerve Brown
¼ C. All-Purpose or Almond Flour
1/3 C. Melted Butter
2 T. Cinnamon

Easy Directions:

Spray a 9×9 baking dish OR induvial small baking ramekins and set aside. In saucepan, bring cranberries, 1 C. Swerve Brown, and lemon juice to a rolling boil. Remove from heat and add in vanilla. Let sit for 5 minutes. In a small bowl, combine pecans, almonds, remaining Swerve Brown, flour, cinnamon and melted butter until crumbly. Place the cranberry mixture into the bottom of the baking pan or each ramekin. Top with crumbly topping. Bake at 350 for 30 minutes.

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