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When it comes to desserts, pie often takes the spotlight.
However, for those following a keto lifestyle, traditional pies filled with sugary fillings and high-carb crusts can be a challenge.
The good news? You don’t have to miss out on the joy of pie!
Keto cherry pie is a fantastic alternative that delivers all the deliciousness of a classic pie without the carbs.
The tangy cherries, combined with a low-carb crust and sweeteners, create a mouthwatering treat perfect for anyone following a keto or low-carb diet.
In this post, we’ve rounded up 31+ keto cherry pie recipes to help you satisfy your pie cravings while staying on track with your keto goals.
From almond flour crusts to no-bake variations, these recipes will prove that you can enjoy a slice of pie without compromising on taste or your health.
Whether you’re a beginner or a seasoned keto baker, you’ll find a cherry pie recipe that fits your needs.
So, let’s dive into this list of scrumptious, low-carb keto cherry pie recipes that are perfect for any occasion.
Get ready to indulge guilt-free in a slice of cherry pie!
31+ Delicious & Easy Keto Cherry Pie Recipes You’ll Love to Bake
There’s no need to feel left out when dessert time comes around on a keto diet.
With these 31+ keto cherry pie recipes, you have the perfect solution to satisfy your sweet tooth without the carbs.
Whether you prefer a traditional crust, a creative nut-based alternative, or a dairy-free filling, these recipes will cater to every preference and dietary need.
Cherry pie has never been this delicious or guilt-free!
From simple and quick versions to more elaborate ones for special occasions, there’s a keto cherry pie for every baker and pie lover.
So, grab your apron, pick a recipe (or two), and enjoy a slice of pie that fits perfectly into your keto lifestyle.
Keto Cherry Pie with Almond Flour Crust
This keto cherry pie is a low-carb version of the classic dessert, using an almond flour crust that’s both crispy and delicious.
It’s sweetened with a sugar substitute and features a rich cherry filling that’s packed with flavor, all while staying true to keto principles. Whether you’re hosting a gathering or simply craving a sweet treat, this cherry pie offers all the indulgence without the guilt.
Ingredients:
- For the crust:
- 2 cups almond flour
- 1/4 cup unsweetened shredded coconut
- 1/4 cup butter, melted
- 1 egg
- 2 tbsp erythritol or sweetener of choice
- 1/4 tsp salt
- For the filling:
- 3 cups fresh or frozen cherries, pitted
- 1/4 cup erythritol or preferred sweetener
- 1/4 cup water
- 1 tbsp lemon juice
- 1 tbsp chia seeds (optional, for thickening)
- 1/2 tsp vanilla extract
- 1/2 tsp xanthan gum (optional, for thickening)
Instructions:
- Preheat the oven to 350°F (175°C).
- In a bowl, combine almond flour, shredded coconut, melted butter, egg, erythritol, and salt. Mix until a dough forms.
- Press the dough into a pie dish, creating an even layer along the bottom and sides.
- Bake the crust for about 12-15 minutes, or until golden brown. Set aside to cool.
- For the filling, combine cherries, sweetener, water, and lemon juice in a saucepan over medium heat. Cook for about 10 minutes, stirring occasionally.
- If you’d like a thicker filling, whisk in the chia seeds or xanthan gum and let the mixture cook for an additional 5 minutes until it thickens.
- Stir in the vanilla extract and remove from heat.
- Pour the cherry mixture into the cooled crust and spread it evenly.
- Bake for an additional 15-20 minutes, until the filling is bubbly and slightly set.
- Allow the pie to cool before serving, preferably refrigerating it for a few hours to set the filling.
This keto cherry pie is a delicious alternative to traditional pies, with a crunchy almond flour crust and a luscious, sweet filling.
By using low-carb ingredients and natural sweeteners, you can enjoy the essence of a cherry pie without compromising your diet goals. The texture of the crust pairs beautifully with the smooth, cherry-infused filling, making it a perfect dessert for any occasion.
Keto Cherry Pie with Coconut Flour Crust
This coconut flour-based keto cherry pie brings a slightly different texture but is just as satisfying as its almond flour counterpart.
The coconut flour crust offers a subtle, tropical flavor that complements the tangy, sweet cherry filling. Sweetened with a keto-friendly sugar substitute, it’s the perfect treat for those on a low-carb lifestyle.
Ingredients:
- For the crust:
- 1 cup coconut flour
- 1/4 cup butter, melted
- 1/4 cup erythritol or preferred sweetener
- 1 egg
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1 tbsp water (if needed for dough consistency)
- For the filling:
- 3 cups fresh or frozen cherries, pitted
- 1/4 cup erythritol or sweetener of choice
- 1/2 cup water
- 1 tbsp lemon juice
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon
- 1 tbsp gelatin powder (for thickening)
Instructions:
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together coconut flour, melted butter, erythritol, egg, vanilla extract, and salt. If the dough is too dry, add a tablespoon of water to bring it together.
- Press the dough evenly into the base and sides of a pie dish, ensuring it is uniform.
- Bake the crust for 10-12 minutes, or until lightly golden brown. Remove from the oven and set aside.
- For the cherry filling, combine cherries, erythritol, water, lemon juice, and cinnamon in a saucepan. Cook over medium heat for about 10-12 minutes, until the cherries start to break down.
- Sprinkle in the gelatin powder and stir until fully dissolved. Continue cooking for an additional 3-4 minutes to thicken.
- Remove the filling from the heat and stir in the vanilla extract.
- Pour the thickened cherry filling into the baked crust and spread it evenly.
- Bake the pie for another 15-20 minutes, until the filling is set and bubbling.
- Let the pie cool completely before refrigerating for several hours before serving.
This keto cherry pie with coconut flour crust is a delightful, slightly chewy alternative to the traditional crusted pies, providing a different texture that pairs perfectly with the tart cherry filling.
The coconut flour crust adds a mild sweetness that balances the tangy cherry flavor, and the gelatin creates a wonderfully thick and cohesive filling. It’s a great choice for keto enthusiasts who enjoy a bit of coconut flavor in their dessert.
No-Bake Keto Cherry Pie with Cream Cheese Filling
For a quicker, no-bake keto cherry pie, this recipe incorporates a creamy, rich filling made with cream cheese and heavy cream, topped with a fresh, tangy cherry topping.
With a simple almond flour crust, this dessert comes together in no time and is perfect for when you want a fast, keto-friendly pie without the need to bake for hours.
Ingredients:
- For the crust:
- 1 1/2 cups almond flour
- 1/4 cup melted butter
- 2 tbsp erythritol or sweetener of choice
- 1/4 tsp vanilla extract
- Pinch of salt
- For the filling:
- 8 oz cream cheese, softened
- 1/2 cup heavy cream
- 1/4 cup erythritol or preferred sweetener
- 1/2 tsp vanilla extract
- For the cherry topping:
- 2 cups fresh or frozen cherries, pitted
- 2 tbsp erythritol
- 1 tbsp lemon juice
- 1 tbsp water
- 1 tsp cornstarch (optional, for thickening)
Instructions:
- In a bowl, combine almond flour, melted butter, erythritol, vanilla extract, and salt. Mix until the dough forms a sticky texture.
- Press the dough evenly into the base of a pie dish to form the crust. Chill in the fridge for at least 30 minutes to firm up.
- While the crust sets, prepare the filling by beating the softened cream cheese, heavy cream, erythritol, and vanilla extract in a mixing bowl until smooth and creamy.
- Spoon the cream cheese mixture into the chilled crust and smooth it out evenly.
- For the cherry topping, combine the cherries, erythritol, lemon juice, and water in a small saucepan. Cook over medium heat for about 10 minutes, allowing the cherries to soften and release their juices.
- If you prefer a thicker topping, whisk in the cornstarch and let it cook for another 2 minutes to thicken.
- Remove the topping from heat and allow it to cool to room temperature.
- Once the cherry topping is cool, spoon it over the cream cheese filling in the pie crust.
- Chill the pie in the refrigerator for at least 4 hours to allow the filling to set.
This no-bake keto cherry pie is a great option for when you want a refreshing dessert without heating up the oven.
The smooth cream cheese filling is perfectly complemented by the tart cherry topping, creating a balance of flavors that everyone will enjoy. Plus, it’s a simple, quick recipe that doesn’t sacrifice taste or quality, making it a convenient go-to for keto lovers craving something sweet!
Keto Cherry Pie with Flaxseed Crust
This keto cherry pie features a unique flaxseed crust that provides a deliciously nutty flavor and a perfect, slightly crunchy texture.
The filling is made with fresh or frozen cherries, sweetened with a low-carb sugar substitute, and thickened with a bit of gelatin. This pie is perfect for anyone looking for a low-carb, high-fiber dessert that satisfies a sweet tooth without breaking their diet.
Ingredients:
- For the crust:
- 1 cup ground flaxseed meal
- 1/4 cup almond flour
- 1/4 cup melted butter
- 1 egg
- 1 tbsp erythritol or sweetener of choice
- 1/4 tsp vanilla extract
- Pinch of salt
- For the filling:
- 3 cups fresh or frozen cherries, pitted
- 1/4 cup erythritol or sweetener of choice
- 1/4 cup water
- 1 tbsp lemon juice
- 1 tbsp gelatin powder (optional for thickening)
- 1/2 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C).
- Combine ground flaxseed, almond flour, melted butter, egg, erythritol, vanilla extract, and salt in a bowl. Stir until the dough comes together.
- Press the dough into the base of a pie dish, ensuring an even layer along the bottom and sides.
- Bake the crust for 10-12 minutes until golden brown. Set aside to cool.
- In a saucepan, combine cherries, erythritol, water, and lemon juice. Cook over medium heat for 10-15 minutes until the cherries soften and begin to release their juice.
- Stir in the gelatin powder (if using) and cook for another 2-3 minutes until thickened. Remove from heat and stir in the vanilla extract.
- Pour the cherry filling into the cooled crust, spreading it evenly.
- Bake the pie for an additional 15-20 minutes, or until the filling is bubbly and set.
- Allow the pie to cool completely before refrigerating for a few hours to allow the filling to set.
This flaxseed crust keto cherry pie is a delicious alternative that incorporates healthy fats and fiber, making it a great choice for anyone following a keto lifestyle.
The texture of the flaxseed crust pairs wonderfully with the tart and juicy cherry filling. It’s a satisfying dessert that brings both taste and nutritional benefits to the table.
Keto Cherry Pie with Macadamia Nut Crust
This keto cherry pie has a rich, buttery macadamia nut crust that adds a delightful crunch and depth of flavor.
The filling is sweetened with a keto-friendly sugar substitute and is thickened to perfection, creating a delicious contrast between the nutty crust and the juicy cherry filling. It’s an indulgent yet low-carb dessert that will leave your taste buds satisfied.
Ingredients:
- For the crust:
- 1 cup macadamia nuts, finely ground
- 1/2 cup almond flour
- 1/4 cup butter, melted
- 2 tbsp erythritol or preferred sweetener
- 1/4 tsp vanilla extract
- Pinch of salt
- For the filling:
- 3 cups fresh or frozen cherries, pitted
- 1/4 cup erythritol or sweetener of choice
- 1/4 cup water
- 1 tbsp lemon juice
- 1/2 tsp vanilla extract
- 1 tbsp chia seeds (optional for thickening)
- 1/4 tsp xanthan gum (optional for thickening)
Instructions:
- Preheat the oven to 350°F (175°C).
- In a food processor, pulse macadamia nuts until finely ground. Combine them in a bowl with almond flour, melted butter, erythritol, vanilla extract, and salt. Stir until the dough forms.
- Press the dough into a pie dish, creating an even layer across the bottom and up the sides.
- Bake for 12-15 minutes or until golden brown. Remove from the oven and allow it to cool.
- In a saucepan, combine cherries, erythritol, water, and lemon juice. Cook over medium heat for about 10 minutes, stirring occasionally.
- Add chia seeds or xanthan gum if you prefer a thicker filling, and continue cooking for an additional 3-5 minutes until the mixture thickens.
- Stir in the vanilla extract and remove the filling from heat.
- Pour the cherry filling into the cooled macadamia nut crust and spread it evenly.
- Bake for an additional 15-20 minutes, until the filling is set and bubbly.
- Allow the pie to cool completely before refrigerating for a few hours to set.
This macadamia nut crust keto cherry pie is a rich, decadent dessert with a unique nutty flavor that complements the sweet and tart cherry filling.
The combination of macadamia nuts and almond flour creates a satisfying texture that makes this pie even more indulgent. It’s a fantastic option for anyone on a keto diet who wants a dessert that feels luxurious and comforting.
Keto Cherry Pie with Hazelnut Crust
Hazelnuts lend a rich, toasty flavor to this keto cherry pie’s crust, creating a delicious and unique base for the cherry filling.
The filling is made with fresh cherries, sweetened with a low-carb sweetener, and cooked to a perfect consistency. The crust and filling together offer an irresistible flavor profile that’s sure to please anyone looking for a low-carb dessert option.
Ingredients:
- For the crust:
- 1 cup ground hazelnuts
- 1/2 cup almond flour
- 1/4 cup butter, melted
- 1 egg
- 2 tbsp erythritol or sweetener of choice
- 1/4 tsp vanilla extract
- Pinch of salt
- For the filling:
- 3 cups fresh or frozen cherries, pitted
- 1/4 cup erythritol or sweetener of choice
- 1/4 cup water
- 1 tbsp lemon juice
- 1/2 tsp vanilla extract
- 1 tbsp agar-agar powder (optional for thickening)
Instructions:
- Preheat the oven to 350°F (175°C).
- In a bowl, mix together ground hazelnuts, almond flour, melted butter, egg, erythritol, vanilla extract, and salt. Stir until the dough forms.
- Press the dough evenly into the bottom and sides of a pie dish.
- Bake for 12-15 minutes, or until the crust is golden brown. Set aside to cool.
- In a saucepan, combine cherries, erythritol, water, and lemon juice. Cook over medium heat for 10-12 minutes, until the cherries soften and release their juice.
- Stir in the agar-agar powder (if using) and cook for an additional 3-4 minutes until the filling thickens.
- Remove the filling from heat and stir in the vanilla extract.
- Pour the cherry mixture into the cooled hazelnut crust and spread it evenly.
- Bake for an additional 15-20 minutes, until the filling is set.
- Let the pie cool completely before refrigerating to allow the filling to fully set.
This keto cherry pie with a hazelnut crust provides a rich, nutty base that pairs perfectly with the sweet-tart cherry filling.
The hazelnut crust adds an extra layer of flavor, while the filling is thickened to a perfect consistency that’s just the right balance of juicy and set. This pie is a wonderful keto-friendly dessert that feels indulgent without the carbs.
Keto Cherry Pie with Pecan Crust
This keto cherry pie features a crunchy pecan crust that adds a rich, buttery flavor, perfect for complementing the sweet and tart cherry filling.
The filling is made with fresh or frozen cherries and a sugar substitute, ensuring you can indulge in this pie without sacrificing your keto goals. The pecan crust brings a nice balance of textures, and the flavors meld together beautifully in this low-carb dessert.
Ingredients:
- For the crust:
- 1 cup pecans, finely ground
- 1/2 cup almond flour
- 1/4 cup butter, melted
- 2 tbsp erythritol or preferred sweetener
- 1/2 tsp vanilla extract
- Pinch of salt
- For the filling:
- 3 cups fresh or frozen cherries, pitted
- 1/4 cup erythritol or sweetener of choice
- 1/4 cup water
- 1 tbsp lemon juice
- 1/4 tsp cinnamon
- 1 tbsp gelatin powder (optional for thickening)
Instructions:
- Preheat the oven to 350°F (175°C).
- In a food processor, pulse pecans until finely ground. Combine the ground pecans with almond flour, melted butter, erythritol, vanilla extract, and salt. Stir until the dough comes together.
- Press the dough evenly into the bottom and sides of a pie dish.
- Bake the crust for 12-15 minutes or until golden brown. Remove from the oven and set aside to cool.
- In a saucepan, combine cherries, erythritol, water, lemon juice, and cinnamon. Cook over medium heat for about 10-12 minutes, stirring occasionally, until the cherries soften and start to release their juices.
- Stir in the gelatin powder (if using) and cook for an additional 3-5 minutes until the filling thickens.
- Remove from heat and let the cherry filling cool slightly before pouring it into the cooled pecan crust.
- Bake for an additional 15-20 minutes, or until the filling is set and bubbly.
- Allow the pie to cool completely before refrigerating for a few hours to set the filling.
This keto cherry pie with a pecan crust is an absolute treat for nut lovers, combining a rich, buttery crust with a sweet and slightly tart filling.
The pecans add a wonderful depth of flavor that pairs perfectly with the cherry filling, making this pie a satisfying and indulgent dessert for those on a low-carb diet.
Keto Cherry Pie with Ricotta Cheese Filling
This keto cherry pie offers a unique twist with a creamy ricotta cheese filling that’s both rich and indulgent.
The almond flour crust holds together well, providing the perfect foundation for the sweet and tart cherry topping. This pie is a great option for those who enjoy creamy, cheesecake-like fillings with the tangy flavor of fresh cherries.
Ingredients:
- For the crust:
- 1 1/2 cups almond flour
- 1/4 cup melted butter
- 2 tbsp erythritol or sweetener of choice
- 1/4 tsp vanilla extract
- Pinch of salt
- For the ricotta filling:
- 1 cup ricotta cheese
- 1/4 cup heavy cream
- 2 tbsp erythritol or sweetener of choice
- 1/2 tsp vanilla extract
- 1 egg
- For the cherry topping:
- 2 cups fresh or frozen cherries, pitted
- 2 tbsp erythritol
- 1 tbsp lemon juice
- 1 tbsp water
- 1 tsp cornstarch (optional for thickening)
Instructions:
- Preheat the oven to 350°F (175°C).
- In a bowl, combine almond flour, melted butter, erythritol, vanilla extract, and salt. Stir until the dough forms.
- Press the dough into the bottom and sides of a pie dish, ensuring an even layer.
- Bake the crust for 10-12 minutes until golden brown. Remove from the oven and set aside to cool.
- In a mixing bowl, combine ricotta cheese, heavy cream, erythritol, vanilla extract, and egg. Mix until smooth and creamy.
- Pour the ricotta mixture into the cooled almond flour crust and spread evenly.
- Bake the pie for 20-25 minutes, or until the filling is set and lightly golden.
- While the pie bakes, make the cherry topping. Combine cherries, erythritol, lemon juice, and water in a saucepan. Cook over medium heat for 10 minutes, allowing the cherries to soften.
- If desired, whisk in cornstarch to thicken the topping and cook for another 2-3 minutes.
- Let the cherry topping cool before spooning it over the cooled pie.
This keto cherry pie with ricotta cheese filling offers a creamy, slightly tangy alternative to traditional pies.
The smooth, cheesecake-like filling complements the sweet cherry topping perfectly. It’s an excellent choice for anyone looking for a rich dessert that’s both satisfying and keto-friendly.
Keto Cherry Pie with Coconut Whipped Cream Topping
This keto cherry pie features a luscious coconut whipped cream topping that adds a creamy texture and mild sweetness to the tart cherry filling.
The pie crust is made with almond flour and coconut flour, providing a nutty, slightly sweet base. With the added coconut whipped cream, this pie becomes an indulgent, low-carb dessert perfect for special occasions or whenever you crave something sweet.
Ingredients:
- For the crust:
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/4 cup butter, melted
- 2 tbsp erythritol or sweetener of choice
- 1/4 tsp vanilla extract
- Pinch of salt
- For the filling:
- 3 cups fresh or frozen cherries, pitted
- 1/4 cup erythritol or sweetener of choice
- 1/4 cup water
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tbsp chia seeds (optional for thickening)
- For the coconut whipped cream topping:
- 1 can full-fat coconut milk (chilled overnight)
- 2 tbsp powdered erythritol or sweetener of choice
- 1/2 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C).
- In a bowl, mix together almond flour, coconut flour, melted butter, erythritol, vanilla extract, and salt. Stir until the dough forms.
- Press the dough into the bottom and sides of a pie dish to form the crust.
- Bake the crust for 10-12 minutes, or until golden brown. Remove from the oven and allow it to cool.
- For the filling, combine cherries, erythritol, water, lemon juice, and vanilla extract in a saucepan. Cook over medium heat for about 10-12 minutes, until the cherries soften.
- Stir in chia seeds (optional) and cook for another 2-3 minutes until the mixture thickens.
- Remove from heat and let the filling cool slightly before pouring it into the cooled pie crust.
- For the coconut whipped cream, open the chilled coconut milk can and scoop out the solidified coconut cream into a mixing bowl.
- Beat the coconut cream with an electric mixer until fluffy. Add erythritol and vanilla extract, continuing to beat until soft peaks form.
- Spoon the coconut whipped cream onto the cooled pie, spreading it evenly.
- Refrigerate the pie for a few hours to allow it to set before serving.
This keto cherry pie with coconut whipped cream topping offers the perfect balance of sweet and tart flavors.
The creamy coconut topping is a wonderful addition, providing a smooth texture that complements the juicy cherry filling. With a low-carb crust and natural sweeteners, it’s a guilt-free dessert that’s perfect for anyone on a keto diet.
Keto Cherry Pie with Almond Flour Crust
This keto cherry pie combines a simple almond flour crust with a rich, fruity filling made from fresh or frozen cherries.
The almond flour crust gives the pie a mild, nutty flavor and a light, crisp texture that pairs wonderfully with the sweet cherry filling. The low-carb sweetener ensures that this dessert is keto-friendly while still being satisfying and indulgent.
Ingredients:
- For the crust:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup butter, melted
- 1 egg
- 2 tbsp erythritol or sweetener of choice
- 1/4 tsp vanilla extract
- Pinch of salt
- For the filling:
- 3 cups fresh or frozen cherries, pitted
- 1/4 cup erythritol or sweetener of choice
- 1/4 cup water
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tbsp arrowroot powder (optional for thickening)
Instructions:
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine almond flour, coconut flour, melted butter, egg, erythritol, vanilla extract, and salt. Stir until the dough forms.
- Press the dough evenly into the bottom and up the sides of a pie dish.
- Bake the crust for 10-12 minutes or until golden brown. Remove from the oven and set aside to cool.
- In a saucepan, combine cherries, erythritol, water, lemon juice, and vanilla extract. Cook over medium heat for about 10 minutes until the cherries soften and begin to release their juices.
- If you want a thicker filling, whisk in arrowroot powder and cook for another 2-3 minutes until thickened.
- Pour the cherry mixture into the cooled almond flour crust and spread it evenly.
- Bake the pie for an additional 15-20 minutes, or until the filling is set and bubbly.
- Allow the pie to cool completely before refrigerating for a few hours to allow the filling to set.
This almond flour crust keto cherry pie is an easy-to-make, flavorful dessert that brings out the natural sweetness of the cherries.
The almond flour crust is light and crispy, making it the perfect base for the luscious cherry filling. This pie is a great low-carb dessert for anyone looking to enjoy a classic treat while staying within their keto goals.
Keto Cherry Pie with Butter Pecan Crust
This keto cherry pie features a delicious butter pecan crust that adds a nutty, buttery flavor to the traditional cherry pie.
The crust is made with a combination of pecans and almond flour, providing both texture and flavor that perfectly complements the sweet-tart cherry filling. It’s a rich, decadent dessert that still meets the needs of a keto lifestyle.
Ingredients:
- For the crust:
- 1 cup pecans, finely chopped
- 1 cup almond flour
- 1/4 cup butter, melted
- 2 tbsp erythritol or sweetener of choice
- 1/4 tsp cinnamon
- Pinch of salt
- For the filling:
- 3 cups fresh or frozen cherries, pitted
- 1/4 cup erythritol or sweetener of choice
- 1/4 cup water
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tbsp gelatin powder (optional for thickening)
Instructions:
- Preheat the oven to 350°F (175°C).
- In a food processor, pulse the pecans until finely chopped. In a mixing bowl, combine the chopped pecans, almond flour, melted butter, erythritol, cinnamon, and salt. Stir until the dough forms.
- Press the dough evenly into the bottom and sides of a pie dish, ensuring it’s compact.
- Bake the crust for 10-12 minutes or until golden brown. Remove from the oven and set aside to cool.
- In a saucepan, combine cherries, erythritol, water, lemon juice, and vanilla extract. Cook over medium heat for about 10 minutes, allowing the cherries to soften and release their juices.
- Stir in the gelatin powder (if using) and cook for an additional 3-5 minutes until thickened.
- Pour the cherry filling into the cooled pecan crust, spreading it evenly.
- Bake the pie for an additional 15-20 minutes, or until the filling is set and bubbly.
- Let the pie cool completely before refrigerating to allow the filling to fully set.
This butter pecan crust keto cherry pie offers a delicious twist on a classic dessert, with the crunchy, nutty pecan crust complementing the sweet-tart cherries perfectly.
It’s a rich, indulgent treat that is still low in carbs and full of flavor, making it the perfect dessert for a keto diet.
Keto Cherry Pie with Chia Seed Jam Filling
This keto cherry pie uses a unique chia seed jam filling, providing a thick, jammy texture without any added sugar or carbs.
The chia seeds work to naturally thicken the cherry filling, while the almond flour crust keeps the pie light and low-carb. This pie is a healthy and flavorful option for anyone following a keto diet.
Ingredients:
- For the crust:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup butter, melted
- 2 tbsp erythritol or sweetener of choice
- 1/4 tsp vanilla extract
- Pinch of salt
- For the filling:
- 3 cups fresh or frozen cherries, pitted
- 2 tbsp chia seeds
- 1/4 cup erythritol or sweetener of choice
- 1/4 cup water
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine almond flour, coconut flour, melted butter, erythritol, vanilla extract, and salt. Stir until the dough forms.
- Press the dough evenly into the bottom and sides of a pie dish, ensuring the dough is evenly distributed.
- Bake the crust for 10-12 minutes, or until golden brown. Remove from the oven and allow it to cool.
- In a saucepan, combine cherries, erythritol, water, lemon juice, and vanilla extract. Cook over medium heat for 8-10 minutes, allowing the cherries to soften.
- Stir in chia seeds and cook for an additional 2-3 minutes until the filling thickens and reaches a jam-like consistency.
- Pour the cherry chia seed filling into the cooled almond flour crust, spreading it evenly.
- Bake the pie for an additional 15-20 minutes, or until the filling is set and bubbly.
- Allow the pie to cool completely before refrigerating for a few hours to let the filling fully set.
This keto cherry pie with chia seed jam filling is an innovative take on a classic pie, using chia seeds to naturally thicken the filling and reduce carbs.
The almond flour crust offers a light and nutty base, while the filling is bursting with the natural sweetness and tartness of cherries. This pie is a perfect, healthy dessert for anyone following a keto lifestyle.
Keto Cherry Pie with Cinnamon Almond Crust
This keto cherry pie features a deliciously fragrant cinnamon almond crust paired with a rich, sweet cherry filling.
The crust is made with almond flour and a touch of cinnamon, giving it a warm, cozy flavor that enhances the overall taste. The cherry filling is sweetened with a low-carb sweetener, making this dessert both indulgent and keto-friendly.
Ingredients:
- For the crust:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup butter, melted
- 2 tbsp erythritol or sweetener of choice
- 1 tsp cinnamon
- 1/4 tsp vanilla extract
- Pinch of salt
- For the filling:
- 3 cups fresh or frozen cherries, pitted
- 1/4 cup erythritol or sweetener of choice
- 1/4 cup water
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tbsp chia seeds (optional for thickening)
Instructions:
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine almond flour, coconut flour, melted butter, erythritol, cinnamon, vanilla extract, and salt. Stir until the dough forms.
- Press the dough into the bottom and sides of a pie dish, ensuring an even layer.
- Bake the crust for 12-15 minutes or until golden brown. Remove from the oven and let it cool.
- In a saucepan, combine cherries, erythritol, water, lemon juice, and vanilla extract. Cook over medium heat for about 10 minutes, stirring occasionally, until the cherries soften and begin to release their juices.
- Stir in chia seeds and cook for another 2-3 minutes until the mixture thickens.
- Pour the cherry filling into the cooled almond cinnamon crust and spread it evenly.
- Bake the pie for an additional 15-20 minutes, or until the filling is bubbly and the crust is golden.
- Let the pie cool completely before refrigerating for a few hours to allow the filling to set.
This keto cherry pie with cinnamon almond crust brings a unique warmth and spice to the traditional pie.
The cinnamon in the crust perfectly complements the tartness of the cherries, creating a comforting and flavorful dessert that is perfect for any occasion.
Keto Cherry Pie with Macadamia Nut Crust
This decadent keto cherry pie features a buttery macadamia nut crust that provides a rich, slightly sweet foundation for the tart cherry filling.
The macadamia nuts add a unique flavor and texture that enhances the pie, making it feel more luxurious while still being keto-friendly. It’s a great low-carb dessert for those who want something a little more indulgent.
Ingredients:
- For the crust:
- 1 cup macadamia nuts, finely chopped
- 1 cup almond flour
- 1/4 cup butter, melted
- 2 tbsp erythritol or sweetener of choice
- 1/4 tsp vanilla extract
- Pinch of salt
- For the filling:
- 3 cups fresh or frozen cherries, pitted
- 1/4 cup erythritol or sweetener of choice
- 1/4 cup water
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tbsp arrowroot powder (optional for thickening)
Instructions:
- Preheat the oven to 350°F (175°C).
- In a food processor, pulse the macadamia nuts until finely chopped. Combine the chopped macadamia nuts with almond flour, melted butter, erythritol, vanilla extract, and salt. Stir until the dough forms.
- Press the dough into the bottom and sides of a pie dish.
- Bake the crust for 12-15 minutes or until golden brown. Remove from the oven and let it cool.
- In a saucepan, combine cherries, erythritol, water, lemon juice, and vanilla extract. Cook over medium heat for about 10-12 minutes, stirring occasionally, until the cherries begin to soften.
- Stir in arrowroot powder (if using) and cook for another 2-3 minutes until the mixture thickens.
- Pour the cherry filling into the cooled macadamia nut crust and spread it evenly.
- Bake for an additional 15-20 minutes, or until the filling is set and bubbly.
- Let the pie cool completely before refrigerating for a few hours to allow the filling to fully set.
This keto cherry pie with macadamia nut crust is a rich and indulgent treat, combining the buttery macadamia crust with a sweet-tart cherry filling.
It’s perfect for special occasions and is sure to impress with its unique flavor combination.
Keto Cherry Pie with Chocolate Almond Crust
For those who love a rich, chocolatey twist on their pie, this keto cherry pie with a chocolate almond crust is the perfect choice.
The almond flour and cocoa powder crust gives a slightly bitter, deep chocolate flavor that pairs beautifully with the sweet and tart cherries. This pie offers a decadent dessert experience while still being low-carb and keto-friendly.
Ingredients:
- For the crust:
- 1 cup almond flour
- 1/4 cup cocoa powder
- 1/4 cup butter, melted
- 2 tbsp erythritol or sweetener of choice
- 1/4 tsp vanilla extract
- Pinch of salt
- For the filling:
- 3 cups fresh or frozen cherries, pitted
- 1/4 cup erythritol or sweetener of choice
- 1/4 cup water
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tbsp gelatin powder (optional for thickening)
Instructions:
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine almond flour, cocoa powder, melted butter, erythritol, vanilla extract, and salt. Stir until the dough forms.
- Press the dough into the bottom and sides of a pie dish, ensuring an even layer.
- Bake the crust for 10-12 minutes, or until it’s firm and golden. Remove from the oven and let it cool.
- In a saucepan, combine cherries, erythritol, water, lemon juice, and vanilla extract. Cook over medium heat for 10 minutes, allowing the cherries to soften and release their juices.
- Stir in gelatin powder (if using) and cook for another 2-3 minutes until the mixture thickens.
- Pour the cherry filling into the cooled chocolate almond crust and spread evenly.
- Bake the pie for an additional 15-20 minutes, or until the filling is set and bubbly.
- Let the pie cool completely before refrigerating for a few hours to allow the filling to set.
This keto cherry pie with chocolate almond crust is a decadent, indulgent dessert with the perfect balance of sweet and tart.
The rich chocolate crust adds an extra layer of flavor that complements the cherries beautifully, making this pie an irresistible treat for anyone following a keto diet.
Keto Cherry Pie with Coconut Flour Crust
This keto cherry pie features a soft yet slightly crispy coconut flour crust that holds up beautifully under a deliciously sweet cherry filling.
The coconut flour gives the crust a light, airy texture that contrasts wonderfully with the rich, juicy cherry filling. It’s a perfect low-carb dessert for anyone looking to enjoy a delicious pie without the sugar and carbs.
Ingredients:
- For the crust:
- 1 cup coconut flour
- 1/4 cup butter, melted
- 2 tbsp erythritol or sweetener of choice
- 1 egg
- 1/4 tsp vanilla extract
- Pinch of salt
- For the filling:
- 3 cups fresh or frozen cherries, pitted
- 1/4 cup erythritol or sweetener of choice
- 1/4 cup water
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tbsp agar powder (optional for thickening)
Instructions:
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine coconut flour, melted butter, erythritol, egg, vanilla extract, and salt. Stir until the dough forms, then press it evenly into the bottom and sides of a pie dish.
- Bake the crust for 10-12 minutes or until golden. Remove from the oven and let it cool.
- In a saucepan, combine cherries, erythritol, water, lemon juice, and vanilla extract. Cook over medium heat for 8-10 minutes, allowing the cherries to soften and release their juices.
- Stir in agar powder (if using) and cook for another 2-3 minutes until the mixture thickens.
- Pour the cherry filling into the cooled coconut flour crust and spread evenly.
- Bake the pie for an additional 15-20 minutes, or until the filling is set and the edges of the crust are golden.
- Let the pie cool completely before refrigerating for a few hours to allow the filling to fully set.
This coconut flour crust keto cherry pie is light, flaky, and satisfying.
The coconut flour provides a slightly sweet, nutty flavor that works well with the cherry filling. This pie is perfect for anyone looking for a refreshing and indulgent keto dessert.
Keto Cherry Pie with Hazelnut Crust
This keto cherry pie features a hazelnut crust that brings a nutty, rich flavor to the traditional cherry pie.
The hazelnuts add a delightful depth of flavor, which complements the tartness of the cherries beautifully. The filling is sweetened with a keto-friendly sweetener, making it an indulgent yet low-carb dessert.
Ingredients:
- For the crust:
- 1 cup hazelnut meal (or ground hazelnuts)
- 1 cup almond flour
- 1/4 cup butter, melted
- 2 tbsp erythritol or sweetener of choice
- 1/4 tsp vanilla extract
- Pinch of salt
- For the filling:
- 3 cups fresh or frozen cherries, pitted
- 1/4 cup erythritol or sweetener of choice
- 1/4 cup water
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tbsp xanthan gum (optional for thickening)
Instructions:
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine hazelnut meal, almond flour, melted butter, erythritol, vanilla extract, and salt. Stir until the dough forms, then press it into the bottom and sides of a pie dish.
- Bake the crust for 12-15 minutes, or until golden. Remove from the oven and let it cool.
- In a saucepan, combine cherries, erythritol, water, lemon juice, and vanilla extract. Cook over medium heat for about 10 minutes, allowing the cherries to soften and release their juices.
- Stir in xanthan gum (if using) and cook for another 2-3 minutes until the mixture thickens.
- Pour the cherry filling into the cooled hazelnut crust and spread it evenly.
- Bake the pie for an additional 15-20 minutes, or until the filling is bubbly and the crust is golden.
- Let the pie cool completely before refrigerating to set.
This hazelnut crust keto cherry pie brings a sophisticated twist to the classic dessert, with the earthy, slightly sweet hazelnut crust enhancing the natural flavors of the cherries.
It’s a delicious and indulgent low-carb treat that will satisfy your pie cravings while staying keto-friendly.
Keto Cherry Pie with Psyllium Husk Crust
This keto cherry pie uses a psyllium husk crust that adds a chewy, dough-like texture, giving the pie a more traditional feel.
Psyllium husk helps bind the crust together and makes it more pliable, while the sweet cherry filling is naturally thickened, creating the perfect balance of flavors.
Ingredients:
- For the crust:
- 1 cup almond flour
- 2 tbsp psyllium husk powder
- 1/4 cup butter, melted
- 2 tbsp erythritol or sweetener of choice
- 1 egg
- 1/4 tsp vanilla extract
- Pinch of salt
- For the filling:
- 3 cups fresh or frozen cherries, pitted
- 1/4 cup erythritol or sweetener of choice
- 1/4 cup water
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tbsp glucomannan powder (optional for thickening)
Instructions:
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine almond flour, psyllium husk powder, melted butter, erythritol, egg, vanilla extract, and salt. Stir until a dough forms.
- Press the dough evenly into the bottom and sides of a pie dish.
- Bake the crust for 10-12 minutes, or until golden brown. Remove from the oven and set it aside to cool.
- In a saucepan, combine cherries, erythritol, water, lemon juice, and vanilla extract. Cook over medium heat for 8-10 minutes, allowing the cherries to soften.
- Stir in glucomannan powder (if using) and cook for another 2-3 minutes to thicken the mixture.
- Pour the cherry filling into the cooled psyllium husk crust and spread it evenly.
- Bake for an additional 15-20 minutes, or until the filling is bubbly and the crust is golden.
- Let the pie cool completely before refrigerating to allow the filling to set.
This keto cherry pie with psyllium husk crust offers a soft, chewy texture that gives the pie a more traditional feel.
The cherry filling is rich and naturally thickened, providing a satisfying dessert that’s both delicious and low-carb. This is a perfect choice for anyone seeking a more authentic-tasting keto pie.
Keto Cherry Pie with Pecan Coconut Crust
This keto cherry pie is made with a crunchy, nutty pecan and coconut flour crust, which perfectly complements the sweet, juicy cherry filling.
The pecans lend a rich, buttery flavor, while the coconut flour keeps the crust light and low-carb. With a sugar-free filling, this pie makes for a delicious and healthy dessert that stays within your keto macros.
Ingredients:
- For the crust:
- 1 cup pecans, finely chopped
- 1/2 cup coconut flour
- 1/4 cup butter, melted
- 2 tbsp erythritol or sweetener of choice
- 1/4 tsp vanilla extract
- Pinch of salt
- For the filling:
- 3 cups fresh or frozen cherries, pitted
- 1/4 cup erythritol or sweetener of choice
- 1/4 cup water
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tbsp arrowroot powder (optional for thickening)
Instructions:
- Preheat the oven to 350°F (175°C).
- In a food processor, pulse the pecans until finely chopped. In a mixing bowl, combine the chopped pecans, coconut flour, melted butter, erythritol, vanilla extract, and salt. Stir until a dough forms.
- Press the dough evenly into the bottom and up the sides of a pie dish.
- Bake the crust for 10-12 minutes, or until golden brown. Remove from the oven and allow it to cool.
- In a saucepan, combine cherries, erythritol, water, lemon juice, and vanilla extract. Cook over medium heat for 8-10 minutes, stirring occasionally, until the cherries soften.
- Stir in arrowroot powder (if using) and cook for an additional 2-3 minutes until the mixture thickens.
- Pour the cherry filling into the cooled pecan coconut crust and spread it evenly.
- Bake for an additional 15-20 minutes, or until the filling is bubbly and the crust is golden.
- Let the pie cool completely before refrigerating for a few hours to allow the filling to set.
This keto cherry pie with a pecan coconut crust is rich, flavorful, and perfectly balanced.
The crunchy pecan and coconut crust creates a satisfying texture that pairs beautifully with the sweet and tart cherry filling, making this pie a deliciously indulgent yet low-carb treat.
Keto Cherry Pie with Sunflower Seed Crust
This keto cherry pie uses a sunflower seed crust that adds a unique flavor and texture while keeping the dessert completely nut-free.
The crust is crunchy and slightly savory, which works perfectly with the sweet and tangy cherry filling. This pie is ideal for anyone with nut allergies or those looking for a different twist on the classic keto pie.
Ingredients:
- For the crust:
- 1 cup sunflower seeds, finely ground
- 1/2 cup almond flour
- 1/4 cup butter, melted
- 2 tbsp erythritol or sweetener of choice
- 1/4 tsp vanilla extract
- Pinch of salt
- For the filling:
- 3 cups fresh or frozen cherries, pitted
- 1/4 cup erythritol or sweetener of choice
- 1/4 cup water
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tbsp gelatin powder (optional for thickening)
Instructions:
- Preheat the oven to 350°F (175°C).
- In a food processor, pulse the sunflower seeds until finely ground. Combine with almond flour, melted butter, erythritol, vanilla extract, and salt. Stir until the dough forms.
- Press the dough evenly into the bottom and sides of a pie dish.
- Bake the crust for 10-12 minutes, or until golden. Remove from the oven and set aside to cool.
- In a saucepan, combine cherries, erythritol, water, lemon juice, and vanilla extract. Cook over medium heat for about 10 minutes, allowing the cherries to soften and release their juices.
- Stir in gelatin powder (if using) and cook for another 2-3 minutes until the mixture thickens.
- Pour the cherry filling into the cooled sunflower seed crust and spread it evenly.
- Bake the pie for an additional 15-20 minutes, or until the filling is bubbly and set.
- Let the pie cool completely before refrigerating for a few hours to allow the filling to fully set.
This keto cherry pie with sunflower seed crust is a great alternative to traditional nut-based crusts.
The sunflower seeds provide a neutral, slightly earthy flavor that complements the cherry filling perfectly, offering a unique and delicious low-carb dessert.
Keto Cherry Pie with Chia and Flax Seed Crust
This keto cherry pie is made with a combination of chia and flax seeds in the crust, providing an excellent source of fiber and omega-3 fatty acids.
The crust is slightly chewy but holds the cherry filling well, making this pie both a healthy and filling dessert. The chia and flax seeds also add a subtle nutty flavor that enhances the cherry filling.
Ingredients:
- For the crust:
- 1/2 cup ground chia seeds
- 1/2 cup ground flax seeds
- 1/4 cup almond flour
- 1/4 cup butter, melted
- 2 tbsp erythritol or sweetener of choice
- 1/4 tsp vanilla extract
- Pinch of salt
- For the filling:
- 3 cups fresh or frozen cherries, pitted
- 1/4 cup erythritol or sweetener of choice
- 1/4 cup water
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tbsp arrowroot powder (optional for thickening)
Instructions:
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine ground chia seeds, ground flax seeds, almond flour, melted butter, erythritol, vanilla extract, and salt. Stir until the dough forms.
- Press the dough evenly into the bottom and sides of a pie dish.
- Bake the crust for 10-12 minutes, or until golden. Remove from the oven and set it aside to cool.
- In a saucepan, combine cherries, erythritol, water, lemon juice, and vanilla extract. Cook over medium heat for 8-10 minutes, allowing the cherries to soften and release their juices.
- Stir in arrowroot powder (if using) and cook for another 2-3 minutes to thicken.
- Pour the cherry filling into the cooled chia and flax seed crust and spread it evenly.
- Bake for an additional 15-20 minutes, or until the filling is bubbly and the crust is golden.
- Let the pie cool completely before refrigerating for a few hours to allow the filling to set.
This keto cherry pie with chia and flax seed crust is a nutrient-packed dessert that not only tastes great but also provides a variety of health benefits.
The crust is full of fiber, and the filling is bursting with the natural goodness of cherries, making this a well-rounded and satisfying treat.
Keto Cherry Pie with Walnut Almond Crust
This keto cherry pie features a rich walnut almond crust that adds a perfect balance of buttery and earthy flavors.
The walnut almond crust complements the tangy and sweet cherry filling beautifully, creating a satisfying dessert that’s low in carbs but full of flavor. Ideal for those looking for a savory twist on a classic dessert, this pie is a great keto-friendly option.
Ingredients:
- For the crust:
- 1 cup walnuts, finely chopped
- 1/2 cup almond flour
- 1/4 cup butter, melted
- 2 tbsp erythritol or sweetener of choice
- 1/4 tsp vanilla extract
- Pinch of salt
- For the filling:
- 3 cups fresh or frozen cherries, pitted
- 1/4 cup erythritol or sweetener of choice
- 1/4 cup water
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tbsp cornstarch or xanthan gum (optional for thickening)
Instructions:
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine walnuts, almond flour, melted butter, erythritol, vanilla extract, and salt. Stir until a dough forms.
- Press the dough into the bottom and sides of a pie dish, ensuring even coverage.
- Bake the crust for 12-15 minutes, or until golden brown. Remove from the oven and set aside to cool.
- In a saucepan, combine cherries, erythritol, water, lemon juice, and vanilla extract. Cook over medium heat for 8-10 minutes, stirring occasionally, until the cherries soften.
- Stir in cornstarch or xanthan gum (if using) and cook for an additional 2-3 minutes until the mixture thickens.
- Pour the cherry filling into the cooled walnut almond crust and spread evenly.
- Bake the pie for an additional 15-20 minutes, or until the filling is bubbly and the crust is golden.
- Let the pie cool completely before refrigerating to allow the filling to set.
This walnut almond crust keto cherry pie is packed with rich, nutty flavors, making it a comforting, satisfying dessert.
The crunchy, buttery crust pairs perfectly with the tart cherry filling, offering a delightful keto-friendly treat without compromising on taste.
Keto Cherry Pie with Ricotta Cheese Filling
For a creamy twist on the classic keto cherry pie, this version features a ricotta cheese filling that adds richness and smooth texture.
The lightly sweetened ricotta filling provides a wonderful contrast to the sweet-tart cherry topping, making it a perfect dessert for those who crave a balance of creamy and fruity.
Ingredients:
- For the crust:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup butter, melted
- 2 tbsp erythritol or sweetener of choice
- 1/4 tsp vanilla extract
- Pinch of salt
- For the ricotta filling:
- 1 1/2 cups ricotta cheese
- 2 tbsp erythritol or sweetener of choice
- 1 tsp vanilla extract
- 1/4 cup heavy cream
- 1 egg
- For the cherry topping:
- 3 cups fresh or frozen cherries, pitted
- 1/4 cup erythritol or sweetener of choice
- 1/4 cup water
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C).
- In a bowl, combine almond flour, coconut flour, melted butter, erythritol, vanilla extract, and salt. Stir until a dough forms, then press it into the bottom and sides of a pie dish.
- Bake the crust for 10-12 minutes or until golden. Remove from the oven and allow it to cool.
- For the ricotta filling, mix the ricotta cheese, erythritol, vanilla extract, heavy cream, and egg in a bowl until smooth and creamy.
- Pour the ricotta mixture into the cooled crust and spread it evenly. Bake for 15-20 minutes, or until the filling is set.
- In a saucepan, combine cherries, erythritol, water, lemon juice, and vanilla extract. Cook over medium heat for 10 minutes, stirring occasionally, until the cherries soften.
- Spoon the cherry topping onto the cooled ricotta filling and spread evenly.
- Refrigerate the pie for at least 2 hours to allow the filling to fully set.
This keto cherry pie with ricotta cheese filling provides a decadent and creamy contrast to the tart cherry topping.
The smooth ricotta adds richness while the cherry topping gives it a burst of fruitiness, making it a wonderfully balanced dessert.
Keto Cherry Pie with Hemp Seed Crust
For a nut-free and keto-friendly option, this hemp seed crust cherry pie offers a fantastic combination of crunch and richness.
The hemp seeds in the crust add a mild, earthy flavor that enhances the sweet cherry filling, while being packed with healthy fats and proteins. It’s an excellent choice for those on a low-carb diet with nut allergies.
Ingredients:
- For the crust:
- 1 cup hemp seeds
- 1/2 cup almond flour
- 1/4 cup butter, melted
- 2 tbsp erythritol or sweetener of choice
- 1/4 tsp vanilla extract
- Pinch of salt
- For the filling:
- 3 cups fresh or frozen cherries, pitted
- 1/4 cup erythritol or sweetener of choice
- 1/4 cup water
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tbsp agar powder (optional for thickening)
Instructions:
- Preheat the oven to 350°F (175°C).
- In a food processor, pulse the hemp seeds and almond flour until finely ground. Combine them in a bowl with melted butter, erythritol, vanilla extract, and salt. Stir until a dough forms.
- Press the dough into the bottom and sides of a pie dish, ensuring even coverage.
- Bake the crust for 12-15 minutes, or until golden. Remove from the oven and set it aside to cool.
- In a saucepan, combine cherries, erythritol, water, lemon juice, and vanilla extract. Cook over medium heat for 8-10 minutes, stirring occasionally, until the cherries soften and release their juices.
- Stir in agar powder (if using) and cook for an additional 2-3 minutes to thicken.
- Pour the cherry filling into the cooled hemp seed crust and spread evenly.
- Bake for an additional 15-20 minutes, or until the filling is bubbly and the crust is golden.
- Let the pie cool completely before refrigerating for a few hours to allow the filling to set.
This keto cherry pie with a hemp seed crust is a great choice for those who need a nut-free dessert while still sticking to their keto diet.
The crust is crunchy and packed with nutrition, while the cherry filling provides the perfect amount of sweetness and tartness, making this pie a delicious and healthy treat.
Keto Cherry Pie with Almond Pulp Crust
This keto cherry pie is made with almond pulp left over from making almond milk, creating a unique and resourceful crust.
The almond pulp adds moisture and a slight sweetness, while the combination of almond flour and coconut flour helps keep the crust low in carbs. The cherry filling is simple yet satisfying, making this pie a great way to use up almond pulp while enjoying a delicious dessert.
Ingredients:
- For the crust:
- 1 1/2 cups almond pulp (from making almond milk)
- 1/2 cup almond flour
- 2 tbsp coconut flour
- 1/4 cup butter, melted
- 2 tbsp erythritol or sweetener of choice
- 1/4 tsp vanilla extract
- Pinch of salt
- For the filling:
- 3 cups fresh or frozen cherries, pitted
- 1/4 cup erythritol or sweetener of choice
- 1/4 cup water
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tbsp glucomannan or xanthan gum (optional for thickening)
Instructions:
- Preheat the oven to 350°F (175°C).
- In a bowl, mix almond pulp, almond flour, coconut flour, melted butter, erythritol, vanilla extract, and salt. Stir until the mixture comes together into a dough.
- Press the dough evenly into the bottom and sides of a pie dish.
- Bake the crust for 10-12 minutes, or until golden. Remove from the oven and set aside to cool.
- In a saucepan, combine cherries, erythritol, water, lemon juice, and vanilla extract. Cook over medium heat for 8-10 minutes, stirring occasionally, until the cherries soften.
- Stir in glucomannan or xanthan gum (if using) and cook for another 2-3 minutes to thicken.
- Pour the cherry filling into the cooled almond pulp crust and spread it evenly.
- Bake for an additional 15-20 minutes, or until the filling is bubbly and the crust is golden.
- Let the pie cool completely before refrigerating for a few hours to allow the filling to set.
This keto cherry pie with almond pulp crust is a creative way to reduce waste while still enjoying a rich, delicious dessert.
The crust has a slight nutty flavor, which pairs beautifully with the sweet and tart cherry filling. It’s a perfect eco-friendly keto dessert that satisfies your pie cravings.
Keto Cherry Pie with Pumpkin Seed Crust
This keto cherry pie features a pumpkin seed crust that’s nut-free but still provides a rich, earthy flavor and crisp texture.
The crust, made from a mix of ground pumpkin seeds and coconut flour, pairs perfectly with the sweet, juicy cherry filling. This is a great pie for anyone looking for a nut-free yet delicious keto dessert option.
Ingredients:
- For the crust:
- 1 1/2 cups pumpkin seeds, finely ground
- 1/2 cup coconut flour
- 1/4 cup butter, melted
- 2 tbsp erythritol or sweetener of choice
- 1/4 tsp vanilla extract
- Pinch of salt
- For the filling:
- 3 cups fresh or frozen cherries, pitted
- 1/4 cup erythritol or sweetener of choice
- 1/4 cup water
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tbsp gelatin powder (optional for thickening)
Instructions:
- Preheat the oven to 350°F (175°C).
- In a bowl, combine ground pumpkin seeds, coconut flour, melted butter, erythritol, vanilla extract, and salt. Stir until the dough forms.
- Press the dough into the bottom and sides of a pie dish, ensuring even coverage.
- Bake the crust for 10-12 minutes, or until golden brown. Remove from the oven and set it aside to cool.
- In a saucepan, combine cherries, erythritol, water, lemon juice, and vanilla extract. Cook over medium heat for 8-10 minutes, allowing the cherries to soften and release their juices.
- Stir in gelatin powder (if using) and cook for another 2-3 minutes to thicken.
- Pour the cherry filling into the cooled pumpkin seed crust and spread evenly.
- Bake the pie for an additional 15-20 minutes, or until the filling is bubbly and the crust is golden.
- Let the pie cool completely before refrigerating for a few hours to allow the filling to set.
The pumpkin seed crust gives this keto cherry pie a unique, earthy flavor that complements the sweet cherry filling.
It’s a delicious, nut-free option for anyone who loves cherry pie but needs a low-carb, nut-free crust. This pie is rich, satisfying, and perfect for anyone on a keto diet.
Keto Cherry Pie with Macadamia Nut Crust
This keto cherry pie features a rich macadamia nut crust that adds a buttery, slightly sweet flavor to the pie.
The macadamia nuts create a dense, delicious base that pairs perfectly with the tangy, juicy cherry filling. The combination of the macadamia nut crust and sweet cherries makes this pie an indulgent yet keto-friendly treat.
Ingredients:
- For the crust:
- 1 cup macadamia nuts, chopped
- 1/2 cup almond flour
- 1/4 cup butter, melted
- 2 tbsp erythritol or sweetener of choice
- 1/4 tsp vanilla extract
- Pinch of salt
- For the filling:
- 3 cups fresh or frozen cherries, pitted
- 1/4 cup erythritol or sweetener of choice
- 1/4 cup water
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tbsp agar agar powder (optional for thickening)
Instructions:
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine chopped macadamia nuts, almond flour, melted butter, erythritol, vanilla extract, and salt. Stir until the mixture forms a dough.
- Press the dough into the bottom and sides of a pie dish.
- Bake the crust for 12-15 minutes, or until golden brown. Remove from the oven and set it aside to cool.
- In a saucepan, combine cherries, erythritol, water, lemon juice, and vanilla extract. Cook over medium heat for 8-10 minutes, allowing the cherries to soften and release their juices.
- Stir in agar agar powder (if using) and cook for an additional 2-3 minutes until the mixture thickens.
- Pour the cherry filling into the cooled macadamia nut crust and spread it evenly.
- Bake for an additional 15-20 minutes, or until the filling is bubbly and the crust is golden.
- Let the pie cool completely before refrigerating to allow the filling to fully set.
This keto cherry pie with macadamia nut crust is a rich, indulgent dessert that delivers both flavor and texture.
The macadamia nuts create a buttery and crunchy crust that enhances the natural sweetness of the cherries, making it a perfect low-carb dessert for any occasion.
