Keto Cherry Pie Bars

These Keto Cherry Pie Bars are a delightful low-carb dessert that combines a buttery crust, sweet cherry filling, and crumbly topping. They’re perfect for satisfying your dessert cravings while staying keto-friendly. Easy to make and loaded with flavor, they’re a great choice for parties or an after-dinner treat!

Why You’ll Love This Recipe

• Low-Carb & Keto-Friendly: A guilt-free treat with a fruity twist.
• Perfect Balance: The sweet cherry filling pairs beautifully with the buttery crust.
• Simple to Make: Straightforward steps and minimal prep time.
• Crowd-Pleaser: Perfect for parties, potlucks, or a family dessert.

My Personal Experience

Cherry pie bars have always been a favorite of mine, and adapting them to a keto lifestyle was a fun challenge! The almond flour crust is perfectly crumbly and pairs so well with the sugar-free cherry filling. These bars are rich yet light, making them an ideal dessert for any occasion. I’ve made these for gatherings, and no one even notices they’re keto—they’re that good! Plus, they store beautifully, so you can enjoy them all week.

Must-Have Equipment for This Keto Recipe

1. 9×9 Baking Pan
   This pan is perfect for evenly baking the layers of your cherry pie bars. Non-stick options make removing the bars a breeze, and the square shape is ideal for portioning.
2. Mixing Bowls
   You’ll need a couple of mixing bowls for preparing the crust, crumble, and cherry filling. They make combining ingredients quick and easy.
3. Measuring Cups & Spoons
   Accurate measurements are key in keto baking, especially when it comes to sweeteners and flours.
4. Whisk or Hand Mixer
   Using a whisk or hand mixer ensures the crust and crumble ingredients are thoroughly combined for the best texture.
5. Spatula
   A good spatula helps spread each layer evenly and scrape every bit of goodness from your bowls.

Ingredients & Substitutions

For the Crust:

• 1 ½ cups almond flour (or coconut flour for a nut-free option)
• ½ cup unsalted butter, melted (coconut oil works as a dairy-free alternative)
• ¼ cup powdered erythritol (or any keto-friendly sweetener)
• 1 tsp vanilla extract

For the Cherry Filling:

• 1 ½ cups fresh or frozen cherries, pitted (use raspberries or strawberries if preferred)
• ¼ cup powdered erythritol
• 1 tbsp lemon juice
• 1 tsp xanthan gum (or chia seeds as a thickener)

For the Crumble Topping:

• 1 cup almond flour
• ¼ cup powdered erythritol
• ¼ cup unsalted butter, chilled and cubed

How to Make Keto Cherry Pie Bars

Step 1: Preheat the Oven

• Preheat your oven to 350°F (175°C) and line a 9×9 baking pan with parchment paper for easy removal.

Step 2: Make the Crust

1. In a mixing bowl, combine almond flour, melted butter, powdered erythritol, and vanilla extract. Mix until crumbly.
2. Press the mixture evenly into the prepared baking pan to form the crust.
3. Bake for 10 minutes or until lightly golden. Let it cool.

Step 3: Prepare the Cherry Filling

1. In a saucepan, combine cherries, powdered erythritol, and lemon juice over medium heat. Cook until the cherries release their juices, about 5 minutes.
2. Stir in xanthan gum and cook for another 2-3 minutes until the mixture thickens. Set aside to cool.

Step 4: Make the Crumble Topping

1. In a mixing bowl, combine almond flour, powdered erythritol, and cubed butter.
2. Use your fingers or a fork to mix until the texture resembles coarse crumbs.

Step 5: Assemble and Bake

1. Spread the cooled cherry filling evenly over the baked crust.
2. Sprinkle the crumble topping evenly over the filling.
3. Bake for 20-25 minutes or until the topping is golden and crisp.

Step 6: Cool and Serve

• Let the bars cool completely in the pan before slicing. Enjoy!

Optional Additions

• Nuts: Add chopped pecans or walnuts to the crumble topping for extra crunch.
• Cinnamon: Mix a pinch of cinnamon into the crumble for a warm flavor twist.
• Chocolate Chips: Sprinkle sugar-free chocolate chips over the cherry filling before adding the crumble.

Serving Ideas

• Pair with a dollop of whipped cream or a scoop of keto-friendly vanilla ice cream for a decadent treat.
• Serve as a dessert or enjoy as a sweet keto snack with coffee or tea.

Storage Recommendations

• Refrigerator: Store the bars in an airtight container in the fridge for up to 5 days.
• Freezer: Wrap individual bars in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before serving.

Frequently Asked Questions

Can I use a different fruit?
Yes! Substitute cherries with raspberries, strawberries, or blueberries for a different flavor profile.

Do I have to use xanthan gum?
Not necessarily. You can use chia seeds or let the filling cook longer to naturally thicken.

Can I make this dairy-free?
Yes, replace butter with coconut oil in both the crust and topping.

Nutritional Breakdown (Per Serving)

• Calories: 210
• Fat: 18g
• Protein: 4g
• Net Carbs: 3g
• Total Carbs: 5g

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