1.   Preheat the oven to 360 F or 180 C

2.   Grease the sides and bottom and then line the bottom of a pie pan or springform pan with parchment

3.   In medium mixing bowl combine the cranberries, pecans or walnuts and the sweetener. Toss to coat the cranberries in the mixture. Pour everything into your prepared pan, pat down and spread evenly over the bottom of the pan

4.   In a mixing bowl, combine the butter and sweetener. Whip until the butter is pale yellow. Add the eggs one at a time. Whip until the first egg is incorporated into the butter and then add the second egg. Add the almond extract then beat until well combined

5.   Add the almond flour, the lupin or coconut flour and the glucomannan and whip to combine

6.   Distribute the batter over the entire surface of the cranberry mixture, until the surface is evenly covered

7.   Place into the middle position of your preheated oven. Bake for about 35 minutes. Test the cake layer for doneness with a toothpick, to ensure it has baked through. If needed, bake for 5 more minutes. Remove from the oven and let cool for 20 minutes

8.   Run a knife around the inner edge of the pan. To flip, place a serving plate on top and carefully flip the cake onto the plate. Peel off the parchment. Cut into 8 slices

9.   Optional: Whip heavy cream in a bowl, to a stiff-peak stage. Serve about 30 g or ¼ cup per slice of pie. Serve warm or cool with a scoop of whipped cream, or vanilla or eggnog ice cream. Enjoy!