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Keto Cherry Pie - A Low-Carb Take on a Classic Dessert

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 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)

Method
 

  1. 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.
  2. Chill: Divide dough into two disks (one slightly larger for the bottom crust). Wrap and chill 45–60 minutes to firm up.
  3. 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.
  4. 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.
  5. Preheat and prep pan: Heat oven to 350°F (175°C). Lightly grease a 9-inch pie dish.
  6. 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.
  7. 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.
  8. Fill: Spoon the cooled cherry filling into the crust and spread evenly.
  9. 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.
  10. 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.
  11. 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.