Keto Cherry Pie – A Low-Carb Take on a Classic Dessert
Nothing says comfort like a slice of cherry pie. If you’re eating low-carb or keto, that craving can feel tricky—but it doesn’t have to be. This keto cherry pie brings you a buttery almond flour crust and a juicy, tangy filling without the sugar crash.
It’s not too sweet, nicely tart, and perfect with a dollop of whipped cream. Whether you’re baking for a special occasion or a cozy weekend treat, this recipe fits right in.
Ingredients
Method
- Make the crust dough: In a large bowl, whisk almond flour, coconut flour, powdered sweetener, salt, and xanthan gum. Cut in the cold butter with a pastry cutter or your fingertips until the mixture looks like coarse crumbs. Stir in the egg and vanilla until it forms a dough. If dry, add 1–2 teaspoons cold water.
- Chill: Divide dough into two disks (one slightly larger for the bottom crust). Wrap and chill 45–60 minutes to firm up.
- Prep the filling: In a saucepan, combine cherries, sweetener, lemon juice, vanilla, almond extract (if using), and salt. Cook over medium heat, stirring occasionally, until the cherries release juices and start to simmer, about 5–7 minutes.
- Thicken: If using glucomannan, sprinkle it evenly over the simmering filling while whisking constantly. If using xanthan gum, mix it with 2 tablespoons cold water to make a slurry, then whisk into the filling. Simmer 1–2 minutes until glossy and thick, like jammy pie filling. Remove from heat and cool to room temperature.
- Preheat and prep pan: Heat oven to 350°F (175°C). Lightly grease a 9-inch pie dish.
- Roll the bottom crust: Place the larger dough disk between two sheets of parchment. Roll to about 1/8–1/4 inch thick. Peel the top parchment and flip the dough into the pie dish. Press gently to fit, patching any cracks with extra dough. Trim edges flush with the rim.
- Blind bake: Prick the base with a fork. Line with parchment and add pie weights or dried beans. Bake 10 minutes. Remove weights and bake 5–7 more minutes until set but not browned. Cool 10 minutes.
- Fill: Spoon the cooled cherry filling into the crust and spread evenly.
- Top crust or lattice: Roll the second dough disk between parchment. For a full top crust, carefully transfer over the filling, trim, and crimp edges. Cut a few slits for steam. For a lattice, slice into 1-inch strips and weave over the filling. Brush with egg wash and sprinkle a pinch of sweetener if you like.
- Bake: Place the pie on a baking sheet. Bake 25–35 minutes until the crust is golden and the filling is bubbling around the edges. If edges brown too fast, cover with foil.
- Cool completely: Let the pie cool at least 2–3 hours so the filling sets. Slice gently with a sharp knife. Serve as is or with whipped cream.
What Makes This Recipe So Good
- Authentic flavor, low carbs: You get that true cherry pie taste by using tart cherries and a well-balanced sweetener combo, all with minimal net carbs.
- Almond flour crust that actually holds up: It’s tender but sturdy, easy to slice, and bakes to a lovely golden color.
- No complicated techniques: Simple steps, common keto pantry staples, and clear timing make this doable even for beginners.
- Customizable sweetness: You’re in control. Adjust the sweetener level without affecting texture or bake time.
- Make-ahead friendly: The crust dough and filling can both be prepped in advance to simplify baking day.
What You’ll Need
- For the crust:
- 2 1/2 cups blanched almond flour
- 1/4 cup coconut flour
- 1/3 cup powdered erythritol or allulose (or a blend)
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon xanthan gum (for structure)
- 1 large egg, cold
- 10 tablespoons unsalted butter, cold and cubed
- 1 teaspoon vanilla extract
- For the filling:
- 4 cups pitted tart cherries (fresh or frozen; if frozen, thaw and drain)
- 1/2 to 3/4 cup granular allulose or erythritol/monk fruit blend (to taste)
- 1 tablespoon lemon juice
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract (optional but great)
- 1/4 teaspoon fine sea salt
- 1 1/2 teaspoons glucomannan powder or 2 teaspoons xanthan gum (thickener)
- 2 tablespoons cold water (for slurry if using xanthan gum)
- To finish:
- 1 egg, beaten with 1 teaspoon water (for egg wash)
- Granular sweetener for sprinkling (optional)
- Unsweetened whipped cream or keto vanilla ice cream, for serving (optional)
Instructions
- Make the crust dough: In a large bowl, whisk almond flour, coconut flour, powdered sweetener, salt, and xanthan gum.
Cut in the cold butter with a pastry cutter or your fingertips until the mixture looks like coarse crumbs. Stir in the egg and vanilla until it forms a dough. If dry, add 1–2 teaspoons cold water.
- Chill: Divide dough into two disks (one slightly larger for the bottom crust).
Wrap and chill 45–60 minutes to firm up.
- Prep the filling: In a saucepan, combine cherries, sweetener, lemon juice, vanilla, almond extract (if using), and salt. Cook over medium heat, stirring occasionally, until the cherries release juices and start to simmer, about 5–7 minutes.
- Thicken: If using glucomannan, sprinkle it evenly over the simmering filling while whisking constantly. If using xanthan gum, mix it with 2 tablespoons cold water to make a slurry, then whisk into the filling.
Simmer 1–2 minutes until glossy and thick, like jammy pie filling. Remove from heat and cool to room temperature.
- Preheat and prep pan: Heat oven to 350°F (175°C). Lightly grease a 9-inch pie dish.
- Roll the bottom crust: Place the larger dough disk between two sheets of parchment.
Roll to about 1/8–1/4 inch thick. Peel the top parchment and flip the dough into the pie dish. Press gently to fit, patching any cracks with extra dough.
Trim edges flush with the rim.
- Blind bake: Prick the base with a fork. Line with parchment and add pie weights or dried beans. Bake 10 minutes.
Remove weights and bake 5–7 more minutes until set but not browned. Cool 10 minutes.
- Fill: Spoon the cooled cherry filling into the crust and spread evenly.
- Top crust or lattice: Roll the second dough disk between parchment. For a full top crust, carefully transfer over the filling, trim, and crimp edges.
Cut a few slits for steam. For a lattice, slice into 1-inch strips and weave over the filling. Brush with egg wash and sprinkle a pinch of sweetener if you like.
- Bake: Place the pie on a baking sheet.
Bake 25–35 minutes until the crust is golden and the filling is bubbling around the edges. If edges brown too fast, cover with foil.
- Cool completely: Let the pie cool at least 2–3 hours so the filling sets. Slice gently with a sharp knife.
Serve as is or with whipped cream.
Storage Instructions
- Room temperature: Keep at room temp for up to 6 hours on the day you bake it.
- Refrigerator: Store covered for 4–5 days. The crust stays firm and the filling keeps its texture.
- Freezer: Freeze individual slices, well wrapped, for up to 2 months. Thaw overnight in the fridge.
Warm in a 300°F (150°C) oven for 10–12 minutes to refresh the crust.
Why This is Good for You
- Lower carb count: Swapping sugar for keto-friendly sweeteners and using almond and coconut flours keeps net carbs in check.
- Healthy fats and fiber: Almond flour brings vitamin E, magnesium, and satisfying fats that help with fullness and steady energy.
- Antioxidants from cherries: Tart cherries offer polyphenols and a bold, bright flavor. In moderation, they can fit into a well-planned keto day.
- Balanced sweetness: Using allulose or erythritol blends gives sweetness without spiking blood sugar.
What Not to Do
- Don’t skip chilling the dough: Warm dough gets sticky and breaks. Cold dough rolls, transfers, and bakes better.
- Don’t over-thicken the filling: Too much xanthan gum can make it gummy.
Add gradually and stop once it coats a spoon nicely.
- Don’t add hot filling to a raw top crust: Let it cool first so the top crust doesn’t melt and tear.
- Don’t use table sugar or syrups: They’ll raise carbs fast and change the texture.
- Don’t slice too early: The set happens as it cools. Cutting too soon leads to runny slices.
Alternatives
- Sweeteners: Allulose gives the softest texture and clean taste. Erythritol can recrystallize slightly as it cools.
A blend often works best.
- Thickeners: Glucomannan yields a jammy finish. Xanthan gum is fine too—use a light hand and make a slurry to avoid clumps.
- Fruits: For even fewer carbs, mix cherries 50/50 with raspberries or blackberries. You’ll keep the cherry vibe with fewer net carbs.
- Crust-free option: Bake the filling in ramekins and top with almond flour crumble (almond flour, butter, sweetener).
It’s faster and very keto-friendly.
- Dairy-free: Swap butter with refined coconut oil or a good dairy-free baking butter. Texture will be slightly more delicate.
FAQ
Are cherries keto?
Cherries are higher in carbs than berries, but small portions can fit into keto when paired with low-carb ingredients. This recipe balances the cherries with keto sweeteners and a nut-based crust to keep net carbs lower per slice.
Can I use canned cherries?
Yes, but choose unsweetened cherries packed in water or their own juice, then drain well.
Avoid cherry pie filling or cherries in syrup, which are loaded with sugar.
What’s the best sweetener for baking this pie?
Allulose is ideal for a smooth texture and clean sweetness. If you only have erythritol, consider mixing in a bit of stevia or monk fruit to round out the flavor and reduce cooling effect.
How do I prevent a soggy crust?
Blind bake the bottom crust, cool it slightly, and make sure your filling is thickened and cooled before assembly. Baking on a preheated sheet pan also helps crisp the base.
Can I make this ahead?
Absolutely.
Make the dough and filling a day in advance and chill separately. Assemble and bake the next day, or bake the full pie and chill—just let it come to room temp before serving.
What if I don’t have xanthan gum or glucomannan?
You can reduce the cherries slightly longer to concentrate juices, then stir in finely ground chia seeds (1–2 teaspoons). The texture won’t be as glassy, but it sets nicely.
How many net carbs per slice?
It varies with your sweetener and exact cherries used, but a typical slice (1/10 of the pie) generally lands around 6–10 net carbs.
Calculate with your specific brands to be sure.
Can I make mini pies instead?
Yes. Press dough into a muffin tin, par-bake 7–8 minutes, add filling, top, and bake 12–18 minutes until golden. Great for portion control and faster cooling.
Why did my sweetener crystallize?
That’s common with erythritol as it cools.
Using allulose or a blend, or stirring a teaspoon of glycerin into the filling, helps maintain smoothness.
Wrapping Up
This keto cherry pie brings the comfort of a classic dessert without the sugar. The almond flour crust is buttery and crisp, and the tart cherry filling hits all the right notes. Keep the steps simple, let it cool, and you’ll have clean slices and big flavor.
Serve it for holidays, family dinners, or whenever you want a slice of nostalgia that still fits your goals.
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