Keto Cherry Pie

My keto cherry pie recipe takes the juiciest cherries and piles them on a buttery low carb pie crust. With a gorgeous lattice top, it’s simple, elegant, and only 5 grams of net carbs!

Craving more keto pie recipes? Try my keto pumpkin pie, keto blueberry pie, and keto lemon meringue pie next.

I grew up cherry picking, and when our fridge was filled to the brim with them, my mom would always make us cherry pie. 

While her pie was decidedly not keto-friendly, it only took a few swaps to get it there. My keto version combines plump cherries and cranberries to keep it low-carb. Everything’s piled on a flaky pie crust and topped with that signature lattice crust. 

Table of Contents

1. Why I love this recipe
2. Ingredients needed
3. How to make keto cherry pie
4. Arman’s recipe tips
5. Storage instructions
6. More keto dessert recipes you’ll enjoy
7. Keto Cherry Pie (Recipe Card)

Why I love this recipe

• That lattice top! You could skip the lattice top if you want, but that’s half the fun! Even if you’ve never made one before, I’ll break it down so it’s as easy as pie (get it?). 
• Bursting with flavor. The baked cherries are plump yet tender, and the cranberries add a touch of tartness. I could eat the filling with a spoon…and I have.
• Naturally gluten-free. Because we’re using a gluten-free pie crust!
• A truly decadent treat. Especially when you pair it with my keto ice cream or keto whipped cream.

Ingredients needed

For the almond flour crust:

• Almond flour. I prefer blanched almond flour over almond meal. The latter is coarse and will make for more of a crumble, less of a crust. 
• Coconut flour. To add texture and give the crust a chewy bite. 
• Granulated sweetener. I used erythritol, but monk fruit sweetener or allulose both work. 
• Baking powder. Gives some stability to the crust. 
• Salt. Just a pinch.
• Xanthan gum. Holds the crust together without adding any extra carbs. 
• Apple cider vinegar. Reacts with the baking powder to help the crust from falling apart. 
• Butter. Cold and cubed butter. If you only have salted butter, omit the added salt. Use dairy-free butter if needed. 
• Egg. One for the dough and one to brush on the tops and sides. 

For the sugar-free cherry pie filling:

• Pitted cherries. Fresh or frozen cherries can be used. Avoid using canned cherries as they contain added sugar. 
• Cranberries. Keeps the texture the same while lowering the carb count. Don’t worry; it won’t taste overly tart, thanks to the sweetener. 
• Lemon juice. Adds brightness and complements the fruit. Orange juice can also be used. 
• Powdered sweetener. I made my own, but the store-bought stuff also works. 
• Cornstarch. Thickens the filling without making it gooey. While it does have some carbs, it’s relatively minimal. 
• Xanthan gum. To thicken the filling.

How to make keto cherry pie

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Make the crust. In a blender or food processor, add the dry ingredients for the crust and blend. Add the vinegar and cubed butter and blend, then stir in the egg. 

Step 2- Freeze the dough. Form a dough ball and divide it into two pieces, ensuring one is slightly larger than the other. Flatten each into a disk shape and wrap it in plastic wrap. Freeze the dough for 30 minutes. 

Step 3- Second freeze. Place a sheet of parchment paper on a kitchen surface. Place the larger dough ball on the paper, then place a second sheet of paper on top. Use a rolling pin to roll out the dough to 11 inches in width and length. Wrap it in plastic wrap and freeze for 30 minutes. 

Step 4- Blind bake. Preheat the oven to 180C/350F. Remove the flattened dough from the freezer and place it into a greased 9-inch pie dish. Press into place. Use your hands to smooth out the sides, then cover the sides with aluminum foil and bake for 20 minutes. 

Step 5- Make the filing. In a mixing bowl, combine all the filling ingredients. Place a sheet of parchment paper onto a flat surface. Place the second dough on top, followed by another sheet of parchment paper. Roll out the dough until half an inch in thickness. Use a pizza cutter to cut even strips.

Step 6- Add lattice top. Remove the crust from the oven but keep the foil on. Drain excess liquid from the filling, then pour the filling into the crust. Place the dough strips on top in a lattice shape. Brush the top with egg yolk and melted butter. 

Step 7- Final bake. Bake the pie for 45-50 minutes or until golden. Remove the pie from the oven and let cool completely.

Arman’s recipe tips

• Make the crust up to 5 days in advance. I actually find this helps the dough become sturdier, and there’s less risk of it breaking in the baking dish. 
• Keep the pie covered with foil. Almond flour is quite fragile and prone to burning, so make sure to keep it covered even if the crust doesn’t look like it’s burning. 
• Not worried about a few extra carbs? Omit the cranberries and use extra cherries.
• Add mix-ins. Fold in some chopped pecans, walnuts, or sugar-free chocolate chips. 
• Play around with different fruits. Use a mixture of cherries, blueberries, and raspberries to make a mixed berry pie. 

Storage instructions

To store: Store the leftover pie in an airtight container in the refrigerator for up to two weeks. 

To freeze: Place leftovers in a shallow container and store them in the freezer for up to six months. 

More keto dessert recipes you’ll enjoy

• Keto cheesecake
• Keto key lime pie
• Keto peach cobbler
• Keto strawberry shortcake
• Or any of these keto desserts