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.
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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 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.
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📖 Recipe
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
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
Wendy J says
Good keto recipe however, I will use 1/2 butter and 1/2 coconut oil in the topping just for flavor. Cranberries and lemon are a must to accent your cherries. Also, next time I will use a stronger sugar flavor than the Monk fruit. Because I used fresh pie cherries from our neighbors trees, next time I will use a little sugar and a touch of salt to make this recipe pop. My topping had to include Hershey’s bittersweet cacao chocolate chips! 😋
Stephanie W. says
These turned out delicious! Definitely would make again. I used all sour cherries instead of the sweet cherry and cranberry mix. Just make sure to read the note about the sugar. I didn't notice it until they were in the oven. I sprinkled alittle extra swerve on the top just in case. They were very tasty without the adjustment for sugar type.
Li says
haven't made this but plan to! does the crust base need to be baked prior to adding the cherry/ cranberries on top? just wondering if that would help prevent sogginess...
Taryn says
I don't prebake it. If you want to you can. I like to use a glass pan so I can check the bottom crust. I will move it to the lowest oven rack if needed.
VICKIE BUETTNER says
Just made these Cherry Pie Bars and they are just fantastic!!! I am taking them to a birthday party tomorrow so I doubled the recipe....It worked great! I did make some changes because I had too - I used only 1 - 16oz pkg (thawed) frozen sweet cherries and so did NOT use the cranberries at all. In the crust, since I doubled it, I used
1 tsp. Vanilla and 1 tsp. Almond Extract. Jam filling - Just used cherries, and took my potato masher to them to break them up a bit...and only used the cherries (16 oz). For the Crumble Topping changes: I ran out of Coconut oil, so instead used about 10 Tablespoons of melted butter... I also added to the crumble; 1/2 Cup of Sliced Almonds after stirring together the crumble topping. and again; because I doubled the recipe I used a 9"x 13" cake pan. These are so delicious!! THANK YOU for sharing your talents and recipes!! My husband LOVES THESE!!!
Cassie says
These are fantastic and would make a great go to for a snack or dessert.
We heated some up in separate bowls and served with SF Vanilla ice cream.
Delicious!!
Wendy says
I'd say if you're using Monkfruit sugar, stick with what the recipe calls for! 1.5 times more is way too much! I had to throw my whole lovely dessert away! Will try again and see if its better!
Taryn says
I'm sorry you found it too sweet, Wendy. You can definitely adjust to your preference for the sweetener. My conversion tips are just based on what the packages say.
Justine says
This was so good! I loved the combination of cherries and cranberries - tart, yet sweet! Loved it!
Shadi says
I have everything I need for this dish, can’t wait to make it this weekend! My family is going to love this!
Natalie says
I am a big fan of cherry pie. Just can't believe it can be this delicious without sugar added, thanks!
Tammy says
Can you replace more cherries for the cranberries? We don’t like cranberries at all. But we love just about anything cherry! 😁
Taryn says
Sure! It will increase the carb count but as long as you are ok with that you can use all cherries.
Kathryn says
Are you using sweet or tart cherries?
Taryn says
I used sweet cherries but you can use tart if they are available. I love those!