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Keto Cookbooks



Keto and Low Carb Thickeners
Cheesy Salmon Pots
Recipe Index: Find the recipe you need here
The KETO Ice Cream Scoop Cookbook
Dark Chocolate Chili Mole
Liposomal Vitamin C (+ VIDEO!)
Celery and Cucumber Salad with Herbs
Baked Cheese and Bacon Pie
Meringue Cookies (+VIDEO!)
Chocolate Fudge Mug Cake

Copyright © Carrie Brown 2010-2020, unless otherwise stated. All rights reserved.

Cranberry White Chocolate Slice

This glorious Cranberry White Chocolate Slice is not only the prettiest dessert on the holiday season block, it tastes like magic. It’s one of my favorite things I’ve ever created.

It’s a mash-up of the almond crust from the incredibly popular Pumpkin Pie Squares in my Keto For the Holidays Cookbook, my fan-favorite Cranberry Sauce, and a dairy-free white chocolate ganache.

This gorgeous and simple Cranberry White Chocolate Slice is actually a frozen dessert, which is a huge plus for you during the holidays because it means you can make it well ahead of when you want it and store it in the freezer knowing it will be perfect exactly at the moment you’re ready to serve it. You can also leave it to thaw if you prefer a very soft dessert, but make sure you cut and plate it while it’s still frozen.


Cranberry White Chocolate Slice

Author: Carrie Brown | Prep time:  30 mins   |   Cook time:  0  |   Total time: 30 mins + cooling & freezing time |  Serves: 16 – 32 (depending on how it is cut)

What You Need

  • 8 oz. / 225g almond flour
  • 2 oz. / 55g erythritol
  • ½ tsp. sea salt (For the best salt and a 15% discount use code: carriebrown)
  • 3 oz. / 85g butter, melted
  • 5 oz. / 140g raw cashews, soaked overnight
  • 2/3 cup / 5 ½ fl oz. almond milk or sugar-free milk
  • ½ tsp. sea salt (For the best salt and a 15% discount use code: carriebrown)
  • 1/3 cup / 2 ¾ fl oz. Choc Zero Maple Syrup (Use code: carriebrown for a 10% discount!)
  • 6 oz. / 170g Choc Zero White Chocolate Chips (Use code: carriebrown for a 10% discount!)

What You Do


  • If your Cranberry Sauce is freshly cooked, leave it to cool completely, then cover until needed in the recipe.
  • Place the cashews in a bowl and cover with water. Leave to soak overnight.
  • Line a 9” square pan with parchment.
  • Read the Top Tips below.

  1. CRUST: Put the almond flour in a dry skillet over a medium and toast until golden brown – about 4 minutes. Stir and turn often to ensure they toast evenly.
  2. Remove the almonds flour from the heat, pour into a large bowl and allow to cool for 5 minutes.
  3. Add the erythritol, sea salt, and melted butter and mix well until the almond flour is completely coated in butter.
  4. Pour the almond mixture into the prepared pan and spread out evenly. Using a straight-sided glass press the almonds down firmly and evenly across the bottom of the pan.
  5. Place pan in the fridge so that the crust firms.


  1. CRANBERRY FILLING: Put the water in a shallow dish and sprinkle the gelatin evenly over the top and leave to soak for 5 minutes.
  2. Put the Cranberry Sauce in a small pan and heat very gently while beating vigorously. It just needs to be warm, not hot.
  3. Once the gelatin has soaked, pop the dish in the microwave and pulse in increments of 10 seconds until the gelatin is liquid.
  4. Pour the gelatin into the warmed Cranberry Sauce and stir well to combine completely.
  5. Remove the pan with the crust out of the fridge and pour the cranberry mixture over the crust and spread out evenly.
  6. Return the pan to the fridge so that the cranberry layer gels.


  1. WHITE CHOCOLATE GANACHE: Pour the soaked cashews into a sieve and leave to drain.
  2. Once the cranberry layer has gelled, place the drained, soaked cashews in a blender with the milk, sea salt and maple syrup.
  3. While the cashew mixture is blending, put the white chocolate chips in a small bowl and pulse in the microwave in 10 second blurts until completely melted.
  4. Add the melted white chocolate chips to the blender and blend until the mixture is completely smooth.
  5. Remove the pan from the fridge and pour the white chocolate mixture evenly over the gelled cranberry layer.
  6. Carefully place the pan in the freezer and freeze for 4 hours.
  7. Remove the pan from the freezer and cut into slices or squares. WIPE the knife blade with a damp cloth between each cut otherwise you will make the next slice all messy.
  8. Place the slices in an airtight container in one layer and return to the freezer.
  9. Serve straight from the freezer, drizzling with maple syrup for an added touch of glam. Or add a swirl of cream and a sugared cranberry for a really festive touch.

Top Recipe Tips

  • Although this looks like a lot of instructions and work, these slices have 3 distinct stages – all of which are fast and easy – and you can do each stage on a subsequent day or leave hours between each stage if that helps your planning and schedule.
  • These slices are best served straight from the freezer, which is a really good thing because that way you can get them fully ready days ahead of time, store them in the freezer and then just whip them out when you’re ready to serve.
  • They do not freeze hard and they defrost very quickly once out of the freezer.
  • They hold their shape when defrosted but are too soft to move and  have a very different consistency to when they are frozen. I much prefer them frozen.
  • If you want to serve them fully defrosted, remove them from the freezer and put them on serving plates before they thaw.

Helpful Cooking and Recipe Links

Podcast Episodes and YouTube Videos

Keto YouTube Channel | Carrie Brown
The BEST Keto Cookbooks | Carrie Brown


There *may* be an affiliate link or two in this post and I *may* receive a small commission from qualifying purchases in order to provide free content for you. As an Amazon Associate I earn from qualifying purchases.

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