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Low-Carb Cherry Pie Bars Recipe

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These low-carb cherry pie bars taste just like classic cherry pie but without all the sugar and carbs. A buttery almond flour crust, a sweet cherry filling, and a golden crumble topping make this an easy, delicious treat. Perfect for a keto diet or anyone looking for healthy recipe ideas!

Ingredients

Scale

For the Crust and Topping:

  • 2 cups almond flour
  • ¼ cup coconut flour
  • ½ cup butter, melted
  • ⅓ cup granulated monk fruit 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)
  • ½ teaspoon xanthan gum
  • 1 teaspoon lemon juice

Instructions

  • Preheat Oven & Prep Pan

    • Set oven to 350°F (175°C).
    • Line an 8×8-inch baking dish with parchment paper or grease it well.

  • Make the Crust

    • In a bowl, mix almond flour, coconut flour, sweetener, and salt.
    • Stir in melted butter and vanilla extract until crumbly.
    • Press two-thirds of the mixture into the baking dish for the crust.
    • Bake for 10 minutes, until lightly golden.

  • Make the Cherry Filling

    • In a saucepan over medium heat, cook cherries, sweetener, vanilla, almond extract, and lemon juice for 5-7 minutes, stirring often.
    • Sprinkle in xanthan gum, stirring quickly to prevent clumps.
    • Cook for 1 more minute until thickened, then remove from heat.

  • Assemble the Bars

    • Spread the cherry filling over the baked crust.
    • Crumble the remaining crust mixture on top.

  • Bake Again

    • Return to oven and bake for 20-25 minutes, until the top is golden and cherries are bubbling.

  • Cool & Slice

    • Let bars cool for at least 30 minutes before cutting.
    • For cleaner slices, chill in the fridge before serving.

Notes

  • Fresh cherries work best, but frozen ones are fine (just drain excess liquid).
  • Let bars cool completely before slicing to keep them from falling apart.
  • Store in the fridge for up to 5 days, or freeze for 3 months.
  • Swap butter for coconut oil if making it dairy-free.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

Nutrition

Find it online: https://www.wellnesswarrior.org/low-carb-cherry-pie-bars/