Mouthwatering Keto Cherry Pie

Going keto doesn’t mean giving up on childhood favorites like cherry pie. When I first started my low-carb journey, I really missed those sweet, fruity desserts my mom used to make. But after some time in the kitchen (and plenty of taste-testing from my family), I figured out how to make a keto-friendly version that hits all the right notes.

This cherry pie brings back those warm, cozy feelings of weekend baking, minus the sugar crash. I love serving it at family gatherings, and nobody can tell it’s low-carb until I tell them. The best part? You don’t need any fancy ingredients or complicated techniques. Just simple, straightforward steps that give you that classic cherry pie taste while keeping your carbs in check.

Whether you’re following a keto diet or just looking to cut back on sugar, this recipe proves you can have your pie and eat it too. Trust me, it’s become my go-to dessert when I’m craving something sweet but want to stay on track.

What Kind of Cherries Should I Use?

For a keto cherry pie, both sweet and tart cherries will work, though tart cherries (like Montmorency) tend to have fewer natural sugars and are often preferred for keto baking. Fresh cherries are great when they’re in season during summer months, but frozen cherries are just as good and are actually more convenient since they’re already pitted. If you’re using frozen cherries, there’s no need to thaw them completely – just let them sit at room temperature for about 15 minutes to take the edge off the frost. When selecting fresh cherries, look for firm, plump fruits with shiny skins and green stems, avoiding any that are soft or showing signs of mold.

Options for Substitutions

Since this is a keto pie recipe, some ingredients are pretty specific, but here are some swaps that work well:

• Almond flour: This is a key ingredient for the keto crust, but you can replace up to 1 cup with sunflower seed flour if you have nut allergies. The taste will be slightly different, but still good!
• Coconut flour: This is hard to substitute since it’s very absorbent. If you must, try using 3 times the amount of almond flour, but the texture won’t be quite the same.
• Allulose: You can swap this with other keto-friendly sweeteners like monk fruit or erythritol in equal amounts. Just remember that each sweetener has a slightly different taste and cooling effect.
• Xanthan gum: You can use guar gum in the same amount, though xanthan gum works best for holding the dough together.
• Cherries and cranberries: For a different berry mix, try using blackberries or raspberries instead of cherries, or swap cranberries with strawberries. Just keep the total fruit amount the same.
• Cornstarch: For a more keto-friendly option, replace cornstarch with 1 tablespoon of additional xanthan gum to thicken the filling.

Watch Out for These Mistakes While Baking

The biggest challenge when making keto pie crust is achieving the right texture – working with almond flour requires a gentle touch, as overworking the dough can make it dense and crumbly. When mixing your crust ingredients, stop as soon as the dough comes together and can form a ball, then chill it for at least an hour to help prevent shrinkage during baking. A common mistake is not draining the cherries well enough, which can lead to a soggy bottom – let them sit in a colander for 15-20 minutes and save those delicious juices for another use. Temperature control is crucial here – your butter needs to stay cold until it hits the oven, so work quickly and if the dough becomes too soft, pop it back in the fridge for 15 minutes. For the flakiest crust, make sure to cut vents in the top layer and brush with egg wash just before baking – this creates that beautiful golden finish while letting steam escape.

What to Serve With Keto Cherry Pie?

This low-carb dessert pairs wonderfully with a dollop of homemade whipped cream (made with heavy cream and a sugar-free sweetener to keep it keto-friendly). If you’re feeling fancy, try serving it with a scoop of keto vanilla ice cream – the warm pie and cold ice cream combo is always a winner! You can also add a sprinkle of crushed pecans on top for some crunch, or serve it alongside your favorite hot beverage like coffee or unsweetened almond milk tea. Just remember to keep your portions in check to stay within your daily carb limits.

Storage Instructions

Keep Fresh: Once your keto cherry pie has cooled completely, you can keep it covered in the refrigerator for up to 5 days. I recommend using an airtight container or wrapping it well with plastic wrap to maintain its freshness and prevent it from absorbing other flavors from the fridge.

Freeze: This pie freezes really well! Let it cool completely, then wrap it tightly in plastic wrap followed by aluminum foil. You can keep it frozen for up to 3 months. When you’re ready to enjoy it, just move it to the fridge the night before to thaw gradually.

Serve Again: To bring back that fresh-baked taste, pop individual slices in the oven at 350°F for about 10 minutes. The crust will crisp up nicely, and the filling will warm through. You can also enjoy it straight from the fridge if you prefer it cold!

Preparation Time	60-90 minutes
Cooking Time	45-50 minutes
Total Time	105-140 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2400-2600
• Protein: 30-40 g
• Fat: 180-200 g
• Carbohydrates: 150-170 g

Ingredients

• 4 cups finely ground almond flour
• 6 tablespoons coconut flour (sifted)
• 10 tablespoons allulose
• 1 teaspoon salt
• 1 teaspoon baking powder
• 2 teaspoons xanthan gum
• 2 teaspoons apple cider vinegar
• 14 tablespoons cold butter, chopped into pieces
• 1 large egg
• 4 cups cherries, pits removed
• 1 1/4 cups cranberries
• 1 tablespoon lemon juice
• 3/4 cup powdered sweetener (sugar-free)
• 2 tablespoons cornstarch
• 1/2 teaspoon xanthan gum
• 3 tablespoons melted butter
• 1 large egg yolk, whisked

Step 1: Prepare the Dough

In a high-speed blender or food processor, combine almond flour, coconut flour, sweetener, salt, baking powder, and xanthan gum.

Blend until well combined.

Add apple cider vinegar and cubed butter, then blend again until the mixture is thoroughly mixed.

Fold in the egg to form a cohesive dough.

Step 2: Shape and Chill the Dough

Form the dough into a ball and divide it into two pieces, with one piece slightly larger than the other.

Flatten each piece into a disk shape and wrap them completely in saran or plastic wrap.

Freeze the dough for 30 minutes to firm up.

Step 3: Roll Out and Par-Bake the Crust

Remove the larger disk of dough from the freezer.

Place a large sheet of parchment paper on a flat kitchen surface, and position the dough disk on top.

Add a second sheet of parchment paper over the dough.

Roll out the dough with a rolling pin until it reaches approximately 11 inches in width and length.

Freeze the rolled-out dough again for 30 minutes.

Step 4: Preheat Oven and Prepare the Pie Dish

Preheat your oven to 180°C (350°F).

Take the flattened dough from the freezer and place it into a greased 9-inch pie dish or pan, pressing it down into place.

Smooth out the sides with your hands, filling any cracks.

Cover the edges of the crust with tin foil to prevent over-browning.

Par-bake the crust for 20 minutes.

Step 5: Prepare Filling and Top Crust

While the crust par-bakes, prepare the cherry filling by combining all filling ingredients in a mixing bowl and mixing well.

Let the filling set aside.

Take the second disk of dough and roll it out between two sheets of parchment paper to half an inch in thickness.

Use a pizza cutter to slice even strips for a lattice top.

Step 6: Assemble and Bake the Pie

After 20 minutes, remove the par-baked crust from the oven, keeping the tin foil on the edges.

Drain any excess liquid from the cherry filling and spoon the filling into the crust.

Arrange the dough strips on top of the filling in a lattice pattern, discarding any leftover strips.

Brush the crust’s exterior with egg yolk and melted butter.

Bake the pie for 45-50 minutes, or until the crust is golden on top.

Remove the pie from the oven and let it cool completely before serving.