These Keto Cherry Pie Bars bring all the comfort of a classic bake-shop dessert without the sugar crash. Imagine a buttery almond crust, a juicy cherry layer, and a crumbly topping—all made low-carb and gluten-free. They’re easy enough for a weekday bake, but pretty enough for a special dessert.
Serve them chilled or slightly warm with a dollop of whipped cream. If you’ve been missing fruit desserts on keto, this one hits the spot without going over your macros.
Ingredients
Method
- Prep the pan and oven: Preheat to 350°F (175°C). Line an 8x8-inch baking pan with parchment, leaving overhang for easy lifting. Lightly grease the parchment.
- Make the cherry filling: In a small saucepan, add 2 1/2 cups pitted tart cherries (frozen is fine), 1/3 cup sweetener, 1 tablespoon lemon juice, and a pinch of salt. Cook over medium heat, stirring, until cherries release juices and simmer, about 5–7 minutes.
- Thicken the filling: Stir in 1–2 teaspoons chia seeds and simmer 1–2 minutes more until slightly thickened. Taste and adjust sweetness. Remove from heat and let it cool to thicken further. Add 1/2 teaspoon vanilla and a drop of almond extract if using.
- Mix the crust/crumb: In a bowl, whisk 2 cups almond flour, 2 tablespoons coconut flour, 1/3–1/2 cup powdered sweetener, 1/4 teaspoon salt, and a small pinch of xanthan gum (optional). Melt 1/2 cup (1 stick) butter and let it cool slightly. Stir in 1 beaten egg and 1 teaspoon vanilla, then pour into the dry mixture. Mix until a soft, crumbly dough forms.
- Form the crust: Set aside about 3/4 to 1 cup of the dough for the crumble topping. Press the remaining dough firmly and evenly into the lined pan to form the base.
- Par-bake: Bake the crust for 10–12 minutes, until the edges look slightly set but not browned. Remove from the oven.
- Layer it up: Spread the cooled cherry mixture evenly over the warm crust. Sprinkle the reserved dough over the top, pinching small clumps to create a crumb topping.
- Bake: Return to the oven and bake 18–22 minutes, until the top is lightly golden and the cherries are bubbling at the edges.
- Cool completely: Let the pan cool on a rack for at least 1 hour, then refrigerate 1–2 hours for the cleanest slices. Lift out using the parchment and cut into bars.
- Serve: Enjoy as is, or add a spoonful of lightly sweetened keto whipped cream. A sprinkle of lemon zest on top is nice too.
What Makes This Recipe So Good
- Low in carbs, big on flavor: A combination of almond flour, a touch of coconut flour, and sugar-free sweetener keeps carbs low while still delivering that classic pie-bar taste.
- Fresh or frozen cherries: Use tart cherries for bold flavor; frozen works perfectly and is often easier to find year-round.
- Simple, reliable texture: One dough acts as both crust and crumble, so you get a buttery base and a crisp, golden topping.
- No complicated steps: Basic pantry ingredients, straightforward prep, and a bake-and-cool process that’s beginner-friendly.
- Flexible sweetness: Adjust the sweetener to taste without affecting texture too much.
Shopping List
- Almond flour (finely blanched)
- Coconut flour
- Powdered erythritol or allulose (or a blend you like)
- Unsalted butter
- Egg
- Vanilla extract
- Almond extract (optional but great with cherries)
- Frozen tart cherries (pitted; fresh works too)
- Lemon juice and zest
- Chia seeds (to thicken the cherry layer; can sub xanthan gum)
- Salt
- Xanthan gum (optional; a pinch helps structure)
- Cooking spray or extra butter (for greasing the pan)
Step-by-Step Instructions
- Prep the pan and oven: Preheat to 350°F (175°C). Line an 8×8-inch baking pan with parchment, leaving overhang for easy lifting.
Lightly grease the parchment.
- Make the cherry filling: In a small saucepan, add 2 1/2 cups pitted tart cherries (frozen is fine), 1/3 cup sweetener, 1 tablespoon lemon juice, and a pinch of salt. Cook over medium heat, stirring, until cherries release juices and simmer, about 5–7 minutes.
- Thicken the filling: Stir in 1–2 teaspoons chia seeds and simmer 1–2 minutes more until slightly thickened. Taste and adjust sweetness.
Remove from heat and let it cool to thicken further. Add 1/2 teaspoon vanilla and a drop of almond extract if using.
- Mix the crust/crumb: In a bowl, whisk 2 cups almond flour, 2 tablespoons coconut flour, 1/3–1/2 cup powdered sweetener, 1/4 teaspoon salt, and a small pinch of xanthan gum (optional). Melt 1/2 cup (1 stick) butter and let it cool slightly.
Stir in 1 beaten egg and 1 teaspoon vanilla, then pour into the dry mixture. Mix until a soft, crumbly dough forms.
- Form the crust: Set aside about 3/4 to 1 cup of the dough for the crumble topping. Press the remaining dough firmly and evenly into the lined pan to form the base.
- Par-bake: Bake the crust for 10–12 minutes, until the edges look slightly set but not browned.
Remove from the oven.
- Layer it up: Spread the cooled cherry mixture evenly over the warm crust. Sprinkle the reserved dough over the top, pinching small clumps to create a crumb topping.
- Bake: Return to the oven and bake 18–22 minutes, until the top is lightly golden and the cherries are bubbling at the edges.
- Cool completely: Let the pan cool on a rack for at least 1 hour, then refrigerate 1–2 hours for the cleanest slices. Lift out using the parchment and cut into bars.
- Serve: Enjoy as is, or add a spoonful of lightly sweetened keto whipped cream.
A sprinkle of lemon zest on top is nice too.
Keeping It Fresh
- Refrigerator: Store in an airtight container for 5–6 days. The crust stays crisp if kept chilled.
- Freezer: Freeze bars on a sheet pan until firm, then transfer to a freezer bag. They keep well for up to 2 months.
Thaw overnight in the fridge.
- Reheat: For a just-baked feel, warm a bar in a low oven (300°F/150°C) for 5–7 minutes. Avoid the microwave if you want to keep the crumble crisp.
Why This is Good for You
- Lower sugar load: Using sugar-free sweeteners keeps blood sugar more stable than traditional pie bars.
- Healthy fats and fiber: Almond flour and chia add fiber and fats that support satiety.
- Real fruit flavor: Tart cherries bring antioxidants and natural flavor without heaps of syrup.
- Gluten-free by default: No wheat flour needed, so it’s friendly to gluten-free eaters.
Pitfalls to Watch Out For
- Runny filling: If the cherry layer looks watery, simmer longer or add an extra 1/2 teaspoon chia. Let it cool to thicken before spreading.
- Overbaking the crust: Par-bake just until set.
If you brown it too much early on, the final bake can turn it dry.
- Cutting too soon: Warm bars crumble. Chill them for cleaner slices and better layers.
- Too sweet or not sweet enough: Sweetness varies by sweetener and cherries. Taste the filling and adjust before assembling.
- Using granulated sweetener in the crust: Powdered sweetener blends better and avoids grittiness.
Alternatives
- Sweetener swaps: Allulose gives a softer texture and browns more; erythritol stays crisper.
A blend often works best. Adjust to taste.
- Thickener options: Replace chia with 1/4 teaspoon xanthan gum whisked into the sweetener before adding to the cherries.
- Flavor twists: Add cinnamon to the cherries, or a little lemon zest to the crust. Almond extract pairs beautifully with cherries.
- Different fruit: For strict keto, stick with lower-carb berries like raspberries or blackberries.
The method stays the same.
- Dairy-free: Use coconut oil or a plant-based butter. Texture will be slightly different but still delicious.
FAQ
Are cherries keto-friendly?
Cherries are higher in carbs than berries, but you can still enjoy them in controlled portions. In these bars, the filling is spread across multiple servings, keeping net carbs lower per piece.
For a stricter approach, use half cherries and half raspberries.
Can I use cherry pie filling from a can?
Most canned fillings contain added sugar and starch thickeners. For keto, it’s best to make your own quick filling as outlined here. You’ll get better flavor and control over carbs.
What size pan works best?
An 8×8-inch square pan gives bars with a nice thickness.
A 9×9-inch pan works in a pinch; reduce bake time slightly and expect thinner layers.
How many carbs are in each bar?
Exact macros depend on your ingredients and sweetener. As a ballpark, if you cut 16 bars, expect roughly 3–5g net carbs per piece using tart cherries, almond flour, and a zero-calorie sweetener. Always calculate with your specific brands.
Why use both almond and coconut flour?
Almond flour brings richness and structure, while a small amount of coconut flour absorbs moisture and keeps the crust from getting soggy.
The balance makes for a sturdy yet tender bar.
Can I skip the egg?
The egg helps bind and improves texture. If you must skip it, try 1 tablespoon ground flax mixed with 2.5 tablespoons water, rested 5 minutes. Expect a slightly crumblier bar.
My topping didn’t brown.
What should I do?
Allulose browns more than erythritol. If using erythritol and you want extra color, switch the oven to a gentle broil for 1–2 minutes at the end. Watch closely to prevent burning.
Final Thoughts
Keto Cherry Pie Bars are proof that comfort baking and low-carb eating can happily coexist. With a buttery crust, real cherry flavor, and a crisp crumble, they scratch the itch for a classic dessert without the sugar spike. Keep a batch in the fridge for easy treats all week, or freeze for later. Simple to make, easy to love, and just the right amount of sweet—this is a recipe you’ll come back to again and again.
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