Keto Cherry Pie Recipe (Low Carb & Sugar-Free)

Indulge in a classic Keto Cherry Pie made with real cherries and a buttery, flaky crust. This recipe uses a blend of almond and coconut flour with cream cheese for the perfect texture, sweetened naturally with Keystone Pantry Allulose.

Ingredients

Pastry Crust

• 3 cups almond flour
• ¼ cup coconut flour
• 2 tsp xanthan gum
• 1 tsp baking powder
• 1 tsp salt
• 2 eggs
• 4 tbsp butter (unsalted)
• 2 oz cream cheese
• 3 tbsp Keystone Pantry Allulose

Cherry Filling

• 2 cups fresh pitted cherries
• 3 tbsp Keystone Pantry Allulose
• 2 tsp xanthan gum
• ½ cup water

Instructions

1. Prepare the Filling

1. Place cherries, Allulose, xanthan gum, and water into a small saucepan; bring to a boil.
2. Stir well to ensure the xanthan gum is evenly dispersed. Taste for sweetness and add more Allulose if desired.
3. Remove from heat and set aside to cool and thicken.

2. Make the Pastry

1. Combine flours, baking powder, cream cheese, xanthan gum, eggs, butter, salt, and Allulose in a food processor. Blend until a dough forms.
2. Form into a ball, wrap in parchment paper, and chill in the refrigerator for 45 minutes.

3. Assembly and Baking

1. Preheat oven to 375°F (180°C) and lightly butter a pie dish.
2. Divide dough in half. Roll one half between two sheets of parchment paper into a circle slightly larger than your dish.
3. Transfer to the dish (repair any cracks with your fingers). Spoon in the cherry filling.
4. Roll out the second half for a full lid or cut into strips for a lattice top.
5. Bake for 40 minutes until the crust is golden and firm.

Nutrition Facts

Per Serving (Assuming 8 servings)

• Calories: 298 kcal
• Net Carbs: 8g (17g Total – 9g Fiber)
• Total Fat: 26g
• Protein: 7g

Keto Cherry Pie FAQ