Keto Cherry Pie Bars

Keto Cherry Pie Bars are indulgent, easy, and incredibly delicious. A flavorful crust with a cherry jam filling and an almond flour coconut crumble on top. It's impossible to resist going back for more because they are that good! The low carb cherry pie bars have 5.2 net carbs and are gluten free, dairy free, low carb, and sugar free. 

Free Guide! Feed a Family on a Low Carb Diet

In this free 5-day email series learn all my tips for incorporating a low-carb lifestyle into the life of your family.

Name Email

By subscribing, I consent to receiving emails.

This was the best dessert I had all summer. Everyone who tried it loved it and I can't wait to make it again.

The secret to the perfect flavor of these keto dessert bars is I combine cranberries and cherries together. The tartness of the cranberries is an amazing compliment to the sweet cherries. I could eat the filling to this with a spoon, it's so good. I got the idea for this from an old cookbook called Apple Pie Perfect. The author has a pie recipe with cherries, cranberries, vanilla, and coconut.

All those times you are struggling to decide what to bring to potlucks and barbecues, this keto cherry pie bar recipe is here to save the day. Oh, don't forget to try my baked cherry oatmeal too. It's incredible.

How To Make Keto Cherry Pie Bars

Step 1: Heat the oven to 350 degrees and line a 9x9 pan with parchment paper.

Step 2: Add the cold coconut oil, almond flour, coconut flour, sweetener, egg, and vanilla extract to a food processor. Process until a ball of dough forms. Then press the dough into the bottom of the prepared baking pan.

Step 3: Mix together the cranberries, cherries, sweetener, and lemon juice in a saucepan. Add a lid and cook for 5 minutes or until it becomes bubbly. Mix in the xanthan gum.

Expert Tip: This step helps release some of the natural juice from the fruit. You then thicken it with the xanthan gum so the crust doesn't get soggy.

Step 4: Add the filling over the top of the crust.

Step 5: Combine the melted coconut oil, sweetener, and almond flour in the food processor. Mix until large crumbs form. Add in the coconut flakes until they are mixed in. Add the topping over the jam-covered crust.

Step 6: Bake the keto cherry pie bars for 40 minutes or until they are golden brown.

Are Cherries Keto?

I believe that if the nutrition facts can fall within your macros you can have almost anything in moderation. Should you go snack on a bowlful of cherries? Probably not. But can you have a keto cherry pie bar that has ½ an ounce? Yes.

However, it's not required to use cherries, but they are the key ingredient of this recipe! So, naturally, if you swap out the cherries, it's going to taste completely different. To make a swap, you can use blueberries, raspberries, or just double the cranberries.

The filling of these sugar free cherry pie bars is also amazing on its own if you cook it down a little more into a jam. You can just make the filling and serve it on keto vanilla ice cream or on my almond flour cornbread.

Variations & Substitutions

Nuts - Add ¼ cup of your favorite nuts to the crumble topping or sprinkle them on the jam before adding the topping. I like to go with pecans, walnuts, or hazelnuts. But almonds or even pine nuts are also a tasty choice.

Chocolate - Dark chocolate and cherries are a wonderful combination. Add some sugar free chocolate chunks or sugar free chocolate chips into the crumble topping.

Coconut Flakes - If you don't want to add coconut flakes omit them or sub in sliced almonds.

Fruit - Sub in some blueberries mixed into Sugar Free Blueberry Jam to change up the flavor or just head over to my Keto Blueberry Pie Bars.

Common Questions

Can I Make This in a Pie Dish?

Sure! If you'd like to make this in a round pie plate go ahead. The bottom crust is similar to a pie crust and the pie filling could be doubled if you want

How Long Do Keto Cherry Pie Bars Last?

After they cook, let them cool down all the way. Then cover and refrigerate and they will last 4-5 days. It's important to keep them chilled and airtight so they last the longest. I keep all of my keto recipes for baked goods in the fridge.

Additionally, you can freeze them too! Then you will have them on hand when you need something sweet. Wrap them tightly with tinfoil or plastic wrap. Then put them inside of a freezer bag or container. They will last in the freezer for 1-2 months. Thaw before serving.

Like what you see? Follow me on Facebook! Love this recipe? Leave a comment & 5-star rating right here! Make sure you don’t miss new recipes by getting email updates!

Keto Cherry Pie Bars

Keto Cherry Pie Bars are indulgent, easy, & incredibly delicious. A flavorful crust with a cherry filling & almond coconut crumb.

Print Recipe

• Pinterest

Rate Recipe

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Course: Dessert

Cuisine: American

Servings: 16

Calories: 222.9

Author: Taryn

Ingredients

Crust:

• ▢ ½ cup coconut oil cold
• ▢ 1 cup almond flour
• ▢ ⅓ cup coconut flour
• ▢ ⅓ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
• ▢ 1 egg
• ▢ 1 teaspoon vanilla

Jam Filling:

• ▢ 8 oz cherries fresh or frozen
• ▢ 8 oz cranberries fresh or frozen
• ▢ ⅓ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
• ▢ 1 teaspoon lemon juice
• ▢ ½ teaspoon xanthan gum

Crumble:

• ▢ 6 tablespoon coconut oil melted
• ▢ ⅓ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
• ▢ 1 cup almond flour
• ▢ ½ cup coconut flakes

US Customary - Metric

Cook ModePrevent your screen from going dark

Instructions

• Preheat the oven to 350. Line a 9x9 square pan with parchment paper.
• Process the ingredients for the crust in a food processor until they come together in a ball. Spread in the bottom of the prepared pan.
• Combine the fruit, sweetener, and lemon juice in a small saucepan. Cook over medium heat for 5 minutes until bubbly. Add the xanthan gum.
• Pour the jam over the crust.
• Add the crumble ingredients (except the coconut) to the food processor. Pulse until large crumbs form. Add the coconut and pulse just until they are mixed in. Sprinkle on top of the jam-covered crust.
• Bake for 40 minutes until golden brown.

Notes

Nutrition: This recipe makes 16 bars. The nutrition facts are for 1 bar. There are 5.2 NET carbs per serving.

To Store: The bars should be kept airtight and refrigerated except for when you are serving. They will last 4-5 days. 

To Freeze: Place in a freezer-safe container, and they will last in the freezer for 1-2 months. 

Notes on Sweeteners: 

I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.

To sub in Swerve or Lakanto Monk Fruit use 1.5 times the amount of sweetener called for. 

 

To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.

Substitutions will work in most recipes. They may not work in candies, such as caramel.

 

To Store: Keep refrigerated for up to 5 days in a sealed container. 

 

To Freeze: Wrap in plastic wrap or tin foil and keep in a freezer-safe container. They will last up to 2 months. 

 

Nutrition

Serving: 1bar | Calories: 222.9 | Carbohydrates: 8.8g | Protein: 4g | Fat: 20.5g | Saturated Fat: 12.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.8g | Trans Fat: 0.1g | Cholesterol: 10.2mg | Sodium: 12.7mg | Potassium: 55.5mg | Fiber: 3.6g | Sugar: 3.2g | Vitamin A: 32.4IU | Vitamin C: 3mg | Calcium: 34.3mg | Iron: 0.8mg

Tried this Recipe? Tag me Today!Mention @joyfilledeats or tag #joyfilledeats!

FREE Cookie Cheat Sheet!

Make Five Delicious Low Carb Keto Cookie Recipes from one EASY dough!