Cherry Pie Bars – Low Carb

Low Carb Cherry Pie Bars - Delicious, moist, and baked perfectly.

Healthy, Sugar Free Cherry Pie Bars

While I dont have any caution/warning tape to wrap around this easy low carb recipe, I will tell you that these Low Carb Cherry Pie Bars disappeared within about an hour after I made it. If I would have waited another 10 minutes to take a picture for this post, I promise you I wouldn’t have had anything to take a picture of! 

Low Carb Cherry Pie Bars - Super yummy low carb cherry pie filling and crust.

Cherry filling as we all know, is pretty high in sugar and carbs. So I set out to turn some fresh cherries that I purchased at a local market into a delicious homemade low carb and sugar free cherry pie filling. I used regular cherry pie filling recipe staples and twisted a couple of ingredients to create a delectable low carb cherry pie filling that left me beyond happy.

This sugar free cherry pie bar recipe is pure magic. The filling is simple and delicious, which gives it an unforgetable flavor. Serve this cherry pie bar with your favorite sugar free whip cream.

Low-carb cherry pie bars - Delicious low carb cherry pie bars for any high protein diet.

Make it at home

5.0 from 2 reviews
Cherry Pie Bars - Low Carb
Recipe type: Dessert
Serves: 12
  • Crust:
  • ½ cup butter, softened
  • 1 cups sweetener
  • ½ teaspoon salt
  • 2 eggs
  • ½ teaspoon vanilla
  • ½ teaspoon almond extract
  • 1½ cups almond flour
  • Filling:
  • 1 cup fresh pitted cherries
  • ¼ cup water
  • ½ cup sweetener
  • 1 tablespoons xanthan gum
  • ¼ teaspoon almond extract
  • Glaze:
  • ½ cup sweetener
  • ½ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 2 tablespoons water
  1. Preheat oven to 350. For the filling, cream butter, sweetener and salt in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract and gradually add flour.
  2. For the filling combine cherries, water, sweetener and xanathan gum. Once fully mixed, add almond extract.
  3. Spread ¾ of the batter into a greased 7" x 11.6" x 2" baking pan. Spread pie filling over batter. Drop remaining batter by teaspoonfuls over filling. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack.
  4. For glaze, mix sweetener, extracts and enough water to reach desired consistency. Drizzle over top of cherry pie bars.
Serving size: 1 Bar (Total recipe makes 12 servings)
Protein 4.16g, Cals 168, Carbs 5.08g, Fiber 1.71g, Sugar Alcohol 0.00g — NET CARBS: 3.73g


PLEASE NOTE: Some of the links included in this post are affiliate links. There is no additional cost to you, and I will earn a commission if you decide to make a purchase.
ALSO - I am not a nutritionist nor a doctor. All recommendations throughout this and other posts are not intended as an alternative, treatment, or prevention of diseases, medial treatments or advice. The reader takes full responsibility for counting nutritional information such as carbs, while trying any and all recipes.


  1. Stella says

    Hey Andres,

    So I made these bars tonight and I have to say… they are AMAZING! I literally feel like I’m gorging in real cherry pie. My husband is really picky when it comes to food and even he LOVED it. I can’t thank you enough for making this blog, its my new go to for new recipe ideas for my family.


  2. Reamy says

    Yumm! What do you think about dropping a cream cheese/sweetener mixture on on top in between the crust topping so that these would end up something like cherry Danishes?

    • Assistant Becca says

      Hi Dean,
      You can certainly use another sweetener, but please note that the Sweetener Andres uses is Erythritol, which is a sweetener that measures cup-for-cup to regular sugar. Sweeteners like Splenda and Truvia may not measure the same way. We recommend that you look on the packaging to determine how much sweetener to use in the recipe. We hope you enjoy the recipe!

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