Sugar Free Cherry Pie With Low Carb Crust
Cherry Pie Recipe
Sugar Free Cherry Pie With Low Carb Crust
You have to try this sugar free cherry pie with low carb crust this fall and holiday season! The cherries are tart, sweet, and contain no added sugars! Additionally the crust is keto friendly. This low carb cherry pie recipe is keto and gluten free. Also it’s perfect for diabetic dieters and uses a recipe for gluten free pie crust!
The recipe for gluten free pie crust contains the following ingredients: 1 cup almond flour, 5 tablespoons coconut flour, and 1/2 teaspoon xanthum gum. Also 1/2 tsp sea salt, 1 tsp vanilla extract, and 1/2 cup unsalted butter cold. You will also need 1/4 cup cream cheese cold, 1 egg lightly beaten, and 2 teaspoons apple cider vinegar.
Sugar free cherry pie filling requires the following ingredients: 4 cups fresh cherries, 1 cup granulated monk fruit sugar
, and 1/3 cup cornstarch. Also 2 Tablespoons butter, 2 Tablespoons orange juice, and 1/2 teaspoon ground cinnamon. Lastly don’t forget 1/2 tsp nutmeg and 1 large egg white.This easy dessert is gluten free and low carb.
The recipe for gluten free pie crust is simple to make. Start making the crust by combining almond flour, coconut flour, xanthan gum, salt and vanilla to food processor and pulse until thoroughly combined
Next add in the butter and cream cheese and blend for a few seconds until flaky. Then add the egg and vinegar and blend until the dough starts to bind together but don’t over blend. Turn out the dough onto plastic wrap and pat into a round. Set it in the refrigerator for minimum 1 hour. It’s the best low carb crust for this sugar free cherry pie.
Roll out the recipe for gluten free pie crust dough between parchment paper then mold into your 9” deep dish pie pan- set in the freezer for about 10 minutes for shaping purposes. Preheat the oven to 400 degrees F. See the full sugar free cherry pie recipe below!
Sugar Free Cherry Pie With Low Carb Crust
Equipment
- 9'' deep dish pie pan
Ingredients
For The Pie Filling
- 4 cups fresh cherries
- 1 cup granulated monk fruit sugar
- 1/3 cup Cornstarch
- 2 Tbsp butter
- 2 tbsp orange juice
- 1/2 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1 large egg white
For The Pie Crust
- 1 cup almond flour
- 5 tbsp coconut flour
- 1/2 tsp xanthum gum
- 1/2 tsp sea salt
- 1 tsp vanilla extract
- 1/2 cup butter cold
- 1/4 cup cream cheese cold
- 1 large egg lightly beaten
- 2 tsp apple cider vinegar
Instructions
- First remove the pits and cherry stems from the fresh cherries
- Then combine them in a large mixing bowl with monk fruit sugar, cornstarch, and orange juice, use a fork to whisk and set aside
- Start making the crust by combining almond flour, coconut flour, xanthan gum, salt and vanilla to food processor and pulse until thoroughly combined
- Next add in the butter and cream cheese and blend for a few seconds until flaky
- Then add the egg and vinegar and blend until the dough starts to bind together but don’t over blend
- Turn out the dough onto plastic wrap and pat into a round.
- Set in the refrigerator for minimum 1 hour
- Roll out the crust between parchment paper then mold into your 9'' deep dish pie pan- set in the freezer for about 10 minutes for shaping purposes
- Preheat the oven to 400 degrees F
- Scoop the cherry filling into the pie crust
- Use the excess dough to cut the crust into long strips, about 1/2'' wide. Lay strips over the crust in a lattice pattern. (Use a pizza cutter, knife or pastry wheel)
- Bake the pie for 40 minutes
- At the 20 minute mark lay a foil sheet over the pie to prevent over burning
- Allow the pie to thoroughly chill before serving
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