Low-Carb Cherry Pie Bars That Actually Taste Like a Treat

There’s something about cherry pie that feels like home. Maybe it’s the smell of warm cherries bubbling in the oven, or the way a golden crust crumbles with every bite. But let’s be real—traditional cherry pie is packed with sugar and carbs, which makes it tough for anyone trying to eat low-carb.

That’s why I put together these low-carb cherry pie bars. They’ve got the same rich, jammy cherry filling and buttery crust, but without the sugar overload. And trust me, you won’t miss a thing.

I’m keeping everything simple. No fancy ingredients, no complicated steps—just a recipe that works. If you can mix, stir, and bake, you can make these. And by the time you pull them from the oven, your kitchen will smell like a bakery.

What Makes These Bars Low-Carb?

Traditional cherry pie bars are loaded with sugar and flour, both of which spike blood sugar. This version swaps those out for better ingredients that don’t mess with your carb count.

Here’s what we’re doing differently:

• Almond flour instead of all-purpose flour – Keeps the crust buttery and crisp without the carbs.
• A sugar substitute that actually tastes good – I use a monk fruit or erythritol blend because it sweetens like sugar without an aftertaste.
• A thickened cherry filling without cornstarch – We’ll use a little xanthan gum instead, which does the job with almost no carbs.

If you’ve ever tried a low-carb dessert that tasted “off,” don’t worry—these bars don’t have that weird artificial flavor. The balance of sweetness, tart cherries, and rich crust makes sure of that.

Ingredients You’ll Need

For the Crust and Topping:

• 2 cups almond flour
• ¼ cup coconut flour
• ½ cup butter, melted
• ⅓ cup granulated monk fruit sweetener (or your favorite low-carb sweetener)
• 1 teaspoon vanilla extract
• ½ teaspoon salt

For the Cherry Filling:

• 2 cups pitted cherries (fresh or frozen, no sugar added)
• ¼ cup granulated monk fruit sweetener
• ½ teaspoon vanilla extract
• ½ teaspoon almond extract (optional, but makes the cherries taste amazing)
• ½ teaspoon xanthan gum (for thickening)
• 1 teaspoon lemon juice

Step-By-Step Instructions For Cherry Pie

Step 1: Preheat and Prep Your Pan

Set your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper. This makes it easy to lift the bars out later. If you don’t have parchment, just grease the dish well with butter or coconut oil.

Step 2: Make the Crust

Grab a mixing bowl and combine the almond flour, coconut flour, sweetener, and salt. Stir it together before adding the melted butter and vanilla. The mixture should look like soft crumbs that hold together when pressed.

Take two-thirds of this mixture and press it firmly into the bottom of your prepared pan. Use your fingers or the back of a spoon to spread it evenly. This is going to be the base of your bars.

Bake for 10 minutes, or until the edges start to turn golden.

Step 3: Make the Cherry Filling

While the crust is baking, let’s work on the filling. If your cherries are frozen, thaw them and drain any extra liquid first.

In a small saucepan, combine the cherries, sweetener, vanilla extract, almond extract (if using), and lemon juice. Cook over medium heat, stirring occasionally, until the cherries soften and release their juices—this takes about 5-7 minutes.

Now, sprinkle the xanthan gum over the mixture a little at a time, stirring quickly to avoid clumping. The filling should start to thicken within a minute. Once it’s glossy and jam-like, remove it from heat and let it cool slightly.

Step 4: Assemble the Bars

Once your crust is out of the oven, pour the cherry filling over it. Spread it evenly with a spoon or spatula.

Now, take the remaining crust mixture and crumble it over the top. It won’t completely cover the cherries, but that’s what you want—you want little bits of crust peeking through.

Step 5: Bake Again

Pop the pan back into the oven and bake for another 20-25 minutes, or until the top is golden brown and the cherries are bubbling.

Step 6: Cool and Slice

Here’s the hard part—waiting. Let the bars cool in the pan for at least 30 minutes. If you want clean slices, chill them in the fridge for an hour before cutting.

Once cooled, lift the bars out with the parchment paper and cut them into squares.

How to Store Your Cherry Pie Bars

If you somehow have leftovers (which rarely happens), store them in an airtight container in the fridge for up to 5 days. You can also freeze them for up to 3 months. Just let them thaw at room temperature before eating.

Tips for Perfect Cherry Pie Bars

• Use fresh cherries if possible. Frozen works fine, but fresh cherries give a better texture.
• Make sure the crust is pressed firmly. A loose crust will crumble too much when cutting.
• Don’t skip the almond extract. It takes the cherry flavor to another level.
• Let them cool before slicing. Warm bars will fall apart. Patience is key.

Conclusion

These low-carb cherry pie bars bring everything you love about cherry pie into an easier, more manageable dessert. They’re buttery, fruity, and just the right amount of sweet.

Best of all, you don’t need to be a pro baker to get them right. Just follow the steps, trust the process, and enjoy a slice (or two).

And if you make them, let me know how they turn out. Happy baking!

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