Categories: Recipes

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 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.

Cherry Pie Recipe

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

I adore this sugar free low carb cherry pie!

Course Dessert

Cuisine American

Keyword baking, best desserts, gluten free, keto, low carb, oven baked, sugar free

Prep Time 25 minutes

Cook Time 40 minutes

Resting time 20 minutes

Total Time 1 hour 25 minutes

Servings 12 Servings

Calories 410kcal

Author Anyreasonlife

Cost $5

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