Keto Cherry Pie

My keto cherry pie recipe takes the softest, 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!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 245kcal

Author Arman Liew

Ingredients

For the crust

4 cups almond flour
1/4 cup + 2 tablespoons coconut flour sifted
1/2 cup + 2 tablespoons allulose
1 teaspoon salt
1 teaspoon baking powder
2 teaspoon xanthan gum
2 teaspoon apple cider vinegar
3/4 cup + 2 tablespoons butter cold and chopped
1 large egg

For the filling

4 cups cherries pitted
1 1/4 cups cranberries
1 tablespoon lemon juice
3/4 cup sugar free powdered sugar
2 tablespoon constarch
1/2 teaspoon xanthan gum

Other

3 tablespoon butter melted
1 large egg yolk whisked

Instructions

In a high speed blender or food processor, add the almond flour, coconut flour, sweetener, salt, baking powder, and xanthan gum and blend until combined. Add the apple cider vinegar and cubed butter and blend until combined. Fold in the egg.
Form a ball of dough and divide into two pieces, ensuring one is slightly larger than the other. Flatten each one into a disk shape and wrap completely in saran or plastic wrap. Freeze the dough for 30 minutes.
Remove the larger of the two disks of dough from the freezer. Place a large sheet of parchment paper onto a flat kitchen surface. Place the disk of dough on top, before adding the second sheet of parchment paper on top. Using a rolling pin, roll out the dough until it is around 11-inches in width and length. Freeze the dough again for another 30 minutes.
Preheat the oven to 180C/350F. Remove the flattened dough from the freezer and place it into a greased 9-inch pie dish or pan, pressing down into place. Use your hands to smooth out the sides and fill in any bits that have broken off. Cover the side of the crust with tin foil and par-bake for 20 minutes.
While the crust is baking, prepare the filling. In a mixing bowl, add all the ingredients and mix well until combined. Let it set and prepare the top of the pie crust. Place a sheet of parchment paper onto a flat surface. Place the second disk of 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 out even strips.
Remove the pie crust from the oven after 20 minutes, keeping the tin foil on it. Remove excess liquid from the cherry pie filling and place it into the pie crust. Place the strips of dough on top in a lattice shape, discarding any leftover strips. Brush the exterior of the crust with the egg yolk, followed by the melted butter.
Bake the pie for 45-50 minutes, or until golden on top. Remove the pie from the oven and let it cool completely.

Notes

TO STORE: Sugar free cherry pie should be stored in the refrigerator, covered. It will keep well for up to 2 weeks.

TO FREEZE: Place leftovers in a shallow container and store it in the freezer for up to 6 months.

Recipe loosely adapted from here.

Nutrition