Growing up, my grandmother’s cherry pie was always the star of our dessert table. Now that I’m more conscious about my carb intake, I’ve been on a mission to recreate this beloved classic in a keto-friendly way. This Keto Cherry Pie manages to capture all the deliciousness of the traditional recipe but with a fraction of the carbs.
I first tried this recipe during a summer trip to Michigan, where cherries are a local specialty. After picking an abundance of fresh cherries with my family, we decided to experiment with a low-carb version of our favorite pie. The addition of cranberries adds a tartness that perfectly complements the sweetness of the cherries, making every bite a delightful balance of flavors.
What I love about this recipe is its flexibility. If you’re not a fan of cranberries, you could substitute with raspberries or blackberries for a different twist. The almond and coconut flour crust is incredibly versatile and could be used for other pies or even savory dishes. For those who prefer a touch of extra sweetness, adding a bit of vanilla extract to the filling would be a lovely variation.
This pie is not just a treat for those on a keto diet; it’s a delightful dessert that everyone at the table can enjoy. Whether it’s a special occasion or just a simple family dinner, this Keto Cherry Pie is sure to be a hit. The combination of the flaky crust and the rich, fruity filling makes it a standout dish that you’ll find yourself making again and again.
How to Makew Keto Cherry Pie
Ingredients
- 1 teaspoon salt
- 1 large egg
- 1/4 cup + 2 tablespoons sifted coconut flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon xanthan gum
- 1 large egg yolk, whisked
- 3/4 cup sugar-free powdered sugar
- 3/4 cup + 2 tablespoons cold, chopped butter
- 4 cups pitted cherries
- 2 teaspoons apple cider vinegar
- 2 teaspoons xanthan gum
- 4 cups almond flour
- 1 1/4 cups cranberries
- 3 tablespoons melted butter
- 1/2 cup + 2 tablespoons granulated sweetener of choice
- 1 tablespoon lemon juice
Directions
- In a high-speed blender or food processor, mix together the almond flour, coconut flour, sweetener, salt, baking powder, and xanthan gum. Blend in the apple cider vinegar and cubed butter until the mixture is well combined. Fold in the egg.
- Shape the dough into a ball and divide it into two parts, one slightly larger than the other. Flatten each piece into a disk, wrap in plastic wrap, and freeze for 30 minutes.
- Take the larger disk from the freezer. Roll it out between two sheets of parchment paper to an 11-inch diameter. Freeze the rolled dough for another 30 minutes.
- Preheat the oven to 350°F. Grease a 9-inch pie dish. Place the rolled dough in the dish, pressing it down and smoothing the edges. Cover the edges with tin foil and bake for 20 minutes.
- While the crust is baking, prepare the filling. In a mixing bowl, combine the cherries, cranberries, lemon juice, sugar-free powdered sugar, cornstarch, and xanthan gum. Mix well and set aside.
- Remove the second disk from the freezer and roll it out between two sheets of parchment paper to a half-inch thickness. Cut into even strips using a pizza cutter.
- After 20 minutes, take the crust out of the oven, leaving the tin foil on the edges. Drain excess liquid from the cherry filling and pour it into the crust. Arrange the dough strips on top in a lattice pattern. Brush the crust with the whisked egg yolk and melted butter.
- Bake the pie for 45-50 minutes, or until the top is golden brown. Remove from the oven and allow it to cool completely before serving.
FAQs:
Can I use frozen cherries instead of fresh cherries for the keto cherry pie?
Yes, you can use frozen cherries if fresh ones are not available. However, make sure to thaw and drain them thoroughly to prevent excess moisture in the pie, which could make the crust soggy.
What can I use as a substitute for xanthan gum in the keto cherry pie recipe?
If you don’t have xanthan gum, you can use an equal amount of guar gum or a combination of psyllium husk and chia seeds as a thickening agent. These alternatives will help achieve a similar texture in the crust and filling.
How do I store the keto cherry pie and how long will it last?
Store the keto cherry pie in an airtight container in the refrigerator for up to 5 days. You can also freeze the pie for up to 3 months. Thaw it in the refrigerator overnight before serving.
Is it necessary to use both almond flour and coconut flour in the crust?
Yes, using both almond flour and coconut flour helps achieve the right texture and consistency for the crust. Almond flour provides a nutty flavor and structure, while coconut flour adds a slight sweetness and helps bind the ingredients together.
Can I use a different sweetener instead of the granulated sweetener mentioned?
Absolutely! You can use any granulated sweetener of your choice, such as erythritol, monk fruit sweetener, or stevia. Just make sure the sweetener you choose is keto-friendly and measures similarly to sugar for best results.
What should I do if the dough cracks while rolling it out?
If the dough cracks while rolling it out, you can press it back together gently with your fingers. If it’s too brittle, let it sit at room temperature for a few minutes to soften slightly before attempting to roll it again.
Keto Cherry Pie
Ingredients
- 4 cups almond flour
- 1/2 cup + 2 tablespoons granulated sweetener of choice
- 1 tablespoon lemon juice
- 1 large egg
- 3/4 cup sugar-free powdered sugar
- 1 1/4 cups cranberries
- 2 teaspoons apple cider vinegar
- 1 teaspoon baking powder
- 2 teaspoons xanthan gum
- 3 tablespoons butter melted
- 1 large egg yolk whisked
- 1/4 cup + 2 tablespoons coconut flour sifted
- 1 teaspoon salt
- 4 cups cherries pitted
- 3/4 cup + 2 tablespoons butter cold and chopped
- 2 tablespoons cornstarch
- 1/2 teaspoon xanthan gum
Instructions
- In a high-speed blender or food processor, blend almond flour, coconut flour, sweetener, salt, baking powder, and xanthan gum until combined. Add the apple cider vinegar and cubed butter, blending until well mixed. Fold in the egg.
- Form the dough into a ball and divide it into two pieces, making one slightly larger than the other. Flatten each piece into a disk shape, wrap in plastic wrap, and freeze for 30 minutes.
- Remove the larger disk from the freezer. Place it between two sheets of parchment paper on a flat surface. Roll out the dough to about 11 inches in width and length. Freeze the rolled dough for another 30 minutes.
- Preheat your oven to 350F. Grease a 9-inch pie dish. Place the rolled dough into the dish, pressing it down and smoothing the sides. Cover the edges with tin foil and par-bake for 20 minutes.
- While the crust bakes, prepare the filling. In a mixing bowl, combine the cherries, cranberries, lemon juice, sugar-free powdered sugar, cornstarch, and xanthan gum. Mix well and set aside.
- Remove the second disk of dough from the freezer. Roll it out between two sheets of parchment paper to half an inch thickness. Cut even strips using a pizza cutter.
- After 20 minutes, take the crust out of the oven, keeping the tin foil on the edges. Remove excess liquid from the cherry filling and pour it into the crust. Arrange the dough strips on top in a lattice pattern. Brush the crust with egg yolk and melted butter.
- Bake the pie for 45-50 minutes, or until the top is golden. Remove from the oven and let it cool completely.
