Keto Cherry Pie Recipe

Keto Cherry Pie Recipe, made with real cherries and allulose. Almond flour and coconut flour with cream cheese crust, sweetened with allulose

Ingredients:

PASTRY

3 cups almond flour
¼ cup coconut flour
2 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon salt
2 eggs
4 tablespoons butter, unsalted
2 oz cream cheese
3 tablespoons Keystone Pantry Allulose

FILLING
2 cups cherries, fresh pitted
3 tablespoons Keystone Pantry Allulose
2 teaspoons xanthan gum
½ cup water

Instructions:

FILLING

Place the cherries, Allulose, xanthan gum and water into a small saucepan and bring to the boil.
Stir well to ensure the xanthan gum is evenly dispersed and taste for sweetness. Add more Allulose if you want it sweeter.
Remove from the heat and set aside to cool and thicken.

PASTRY
Place the flours, baking powder, cream cheese, xanthan gum, egg, butter, salt, baking powder and Allulose into a food processor and blend until you have a dough.
Form the dough into a ball with your hands, cover with parchment paper and place in the fridge. Chill for 45 minutes.

ASSEMBLY
Preheat the oven to 180C/375F degrees.
Lightly butter a pie dish.

Remove the pastry from the fridge and cut into half.
Place one half on a sheet of parchment paper and cover it with another layer of parchment paper.
Roll out gently into a circle slightly larger than the pie dish.
Remove the top layer of parchment paper, then using a hand under the bottom parchment paper place the pastry into the pie dish. If it breaks or cracks, repair it with your hands.
Spoon the cherry filling into the pie dish.
Take the second half of the dough and either repeat the rolling as above for a complete lid or roll out and cut into strips to make a lattice lid.
Bake for 40 minutes until the top of the pie is lightly golden and firm.

Per Serving (assuming 8 servings):
Calories per serving: ~298
Total Fat: ~26g
Saturated Fat: ~10g
Cholesterol: ~75mg
Sodium: ~350mg
Total Carbohydrates: ~17g
Dietary Fiber: ~9g
Sugars: ~7g
Protein: ~7g