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.
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.
Ingredients Needed
- Coconut Oil – Using cold coconut oil is a must for the crust. But when you add it to the crumble topping it needs to be melted. Alternatively, you can use butter for either part or both.
- Flour – Coconut and almond flour are fabulous together in this recipe and keeps it gluten free and low carb. You’ll need both for the crus and just the almond flour for the topping.
- Sweetener – You’ll need sweetener for the crust, jam, and crumble topping.
- Egg – Adding eggs to baked goods is vital because it’s what holds everything together. This recipe is no different.
- Vanilla – A dash of vanilla brings out the other flavors in the keto cherry pie bars.
- Cherries – You can use either fresh or frozen cherries. Both are pretty tasty and will turn out great.
- Cranberries – Cranberries have fewer carbs than cherries so they are the perfect fruit to use in combination with cherries. Either fresh or frozen are fine. I tend to stick with fresh when they are in season and frozen when it’s hard to find fresh.
- Lemon Juice – A little bit of lemon juice adds a touch of tanginess.
- Xanthan Gum – The xanthan gum makes the jam filling thicker and gives it the right texture, so it’s similar to regular jam.
- Coconut Flakes – I can never have too much coconut! It’s the perfect addition to the crumble bars.
How To Make Keto Cherry Pie Bars
Step 1: Heat the oven to 350 degrees and line a 9×9 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 1/2 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 1/4 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.
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Keto Cherry Pie Bars
Ingredients
Crust:
- 1/2 cup coconut oil cold
- 1 cup almond flour
- 1/3 cup coconut flour
- 1/3 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
- 1/3 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 tsp lemon juice
- 1/2 tsp xanthan gum
Crumble:
- 6 tbsp coconut oil melted
- 1/3 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 cup almond flour
- 1/2 cup coconut flakes
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.
I find xanthan gum distasteful so I just reduced the cherry sauce until it was thick. turned out great!
Can you use canned no sugar added cherries?
Sure