Irresistible Keto Cherry Pie Bars: Guilt-Free Dessert You Can't Miss!

Craving a slice of cherry pie but trying to stick to a low-carb lifestyle? Look no further! These Keto Cherry Pie Bars deliver all the deliciousness of a classic cherry pie without the guilt. Featuring a sweet and sticky cherry pie filling, a buttery shortbread crust, and a delectable crumble topping, these bars are a perfect treat for any occasion. Whether you’re looking for a festive Fourth of July dessert or a satisfying after-dinner indulgence, these keto-friendly cherry pie bars are sure to impress.

Why These Keto Cherry Pie Bars Are a Must-Try

These bars are not only incredibly delicious but also cater to various dietary needs. They’re keto-friendly, gluten-free, and can easily be made dairy-free. The recipe uses simple ingredients, each playing a vital role in creating the perfect balance of flavors and textures. The combination of tart cranberries and sweet cherries adds a unique twist that elevates these bars to a whole new level of yum.

Key Ingredients for Keto Cherry Pie Perfection

Let’s break down the essential components that make these keto cherry pie bars a standout dessert.

Fresh or Frozen Cherries: The star of the show! Using fresh or frozen cherries for the cherry pie filling results in a burst of fresh and inviting flavor. Frozen cherries are often preferred for their convenience, as they typically come pre-pitted, saving you valuable prep time.
Cranberries: The tartness of the cranberries is an amazing complement to the sweet cherries, creating a perfectly balanced flavor profile.
Sugar-Free Granulated Sweetener: To keep these cherry pie bars low-carb and sugar-free, a sugar-free granulated sweetener is essential. Monk fruit sweetener is a popular choice, but you can use your preferred brand and type of calorie-free sweetener.
Almond Flour: Almond flour is the grain-free flour of choice for these bars, providing a rich and buttery crust and a delightful crumble topping. Blanched almond flour is often preferred over almond meal for a finer texture.
Coconut Flour: Coconut flour works fabulously with almond flour in this recipe, keeping it gluten-free and low in carbs.
Tapioca Flour or Xanthan Gum: A thickener is needed to achieve the perfect cherry pie filling consistency. Tapioca flour, arrowroot flour, cornstarch, or xanthan gum can be used. If using xanthan gum, start with a small amount (1 teaspoon) and adjust as needed.
Coconut Oil or Butter: The fat component is crucial for binding the crust together and preventing the flour from burning during baking. Cold coconut oil is recommended for the crust, while melted coconut oil is used for the crumble topping. Butter can be used if you aren't dairy-free.
Egg: Adding eggs to baked goods is vital because it’s what holds everything together.
Sea Salt: A pinch of sea salt enhances the flavors, ensuring they meld together harmoniously.
Lemon Juice: Adds brightness and complements the fruit.
Optional Glaze Ingredients: For an extra touch of sweetness, sugar-free confectioners sweetener (sugar-free powdered sugar) and water or lemon juice can be combined to create a creamy glaze.

Step-by-Step Guide to Baking Keto Cherry Pie Bars

Follow these detailed instructions to create your own batch of irresistible keto cherry pie bars.

Prepare the Crust and Topping

Preheat the oven to 350 degrees Fahrenheit (180C). Line a 9” x 9” baking pan (or 8" x 8" baking pan) with parchment paper, ensuring a slight overhang on the sides for easy removal.
In a food processor, combine the almond flour, coconut flour, sweetener, salt, baking powder, and xanthan gum. Blend until well combined.
Add the apple cider vinegar and cubed butter (or cold coconut oil) to the food processor. Blend until the mixture resembles coarse crumbs. Then, fold in the egg.
Form a ball of dough and divide it into two pieces, one slightly larger than the other. Flatten each piece into a disk, wrap them separately in plastic wrap, and freeze for 30 minutes.
Remove the larger dough disk from the freezer. Place it between two sheets of parchment paper and roll it out to approximately 11 inches in width and length.
Remove the flattened dough from the freezer and gently place it into a greased 9-inch pie dish or pan, pressing it down to fit. Use your hands to smooth out the sides and fill in any broken areas. Cover the side of the crust with tin foil and par-bake for 20 minutes.

Make the Cherry Pie Filling

While the crust is baking, prepare the cherry filling. In a saucepan, combine the cherries, cranberries, sweetener, and lemon juice.
Cover the saucepan and heat over medium heat, stirring occasionally. Cook for about 5 minutes, or until the mixture becomes bubbly and the fruit releases its natural juices. This step helps to soften the fruit and meld the flavors.
Mash the cherries with a spoon or fork to your desired consistency (chunky or creamy).
Add the tapioca flour (or cornstarch or xanthan gum) to the cherry pie filling and stir well to combine. Allow the mixture to boil for a couple of minutes to thicken, ensuring it reaches a cherry pie filling consistency rather than being runny.

Assemble and Bake the Bars

Remove the crust from the oven, keeping the tin foil on it. Drain any excess liquid from the cherry pie filling.
Pour the prepared cherry pie filling over the par-baked crust, spreading it into an even layer.
Remove the second dough disk from the freezer. Place it between two sheets of parchment paper and roll it out to about half an inch in thickness. Use a pizza cutter to cut even strips.
Arrange the dough strips over the cherry filling in a lattice pattern, discarding any leftover strips.
Brush the exterior of the crust with egg yolk, followed by melted butter.
Bake the pie for 45-50 minutes, or until the top is golden brown.
Remove the pie from the oven and let it cool completely on a wire rack.

Optional Glaze

While the bars are cooling, prepare the glaze by stirring together the sugar-free confectioners sweetener with water or lemon juice until it reaches a smooth, creamy consistency.
Once the bars have cooled completely, drizzle the glaze over the top.

Tips and Tricks for Perfect Keto Cherry Pie Bars

Use Cold Ingredients: For the best crust texture, use cold butter or coconut oil.
Don’t Overbake the Crust: The crust should be pre-baked until lightly golden brown but not overdone.
Adjust Sweetness to Taste: Feel free to adjust the amount of sweetener to suit your personal preference.
Get Creative with Mix-Ins: Consider adding chopped nuts (pecans, walnuts, or hazelnuts) to the crumble topping or sprinkling dark chocolate chips over the cherry filling for an extra layer of flavor.
Make it Dairy-Free: Substitute butter with a dairy-free butter alternative and use coconut milk or almond milk for the glaze.
Ensure Gluten-Free: If you need the bars to be gluten-free, be sure to use certified gluten-free oats.

Serving and Storing Your Keto Cherry Pie Bars

Cool Completely: Allow the bars to cool completely before slicing to ensure clean cuts and prevent the filling from oozing out.
Easy Slicing: Lift the sides of the parchment paper to transfer the whole batch to a cutting board for easy slicing.
Storage: Store the sliced cherry pie bars in an airtight container in the refrigerator for up to 5 days.
Freezing: For longer storage, wrap the bars individually in plastic wrap or tin foil and place them in a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator before serving.

Variations and Adaptations

Different Fruit Fillings: Experiment with other sugar-free fruit fillings like blueberry, raspberry, or strawberry.
Round Pie: If you prefer a traditional pie shape, you can easily adapt this recipe to a round pie plate.
Add Nuts: Incorporate 1/4 cup of your favorite nuts into the crumble topping or sprinkle them on the jam before adding the topping.

Nutritional Information

This recipe makes 16 bars. The nutrition facts are for 1 bar. Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized.

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