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!
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.
Make it at home
- 7″ x 11.6″ x 2″ Baking Pan – Marinex Bakeware Dish
- Almond Flour – Bob’s Red Mill Flour Almond Flour
- Xanthan Gum – Bob’s Red Mill Gum Xanthan
- Almond Extract – Simply Organic Almond Extract
- 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
- 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.
- For the filling combine cherries, water, sweetener and xanathan gum. Once fully mixed, add almond extract.
- 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.
- For glaze, mix sweetener, extracts and enough water to reach desired consistency. Drizzle over top of cherry pie bars.
Protein 4.16g, Cals 168, Carbs 5.08g, Fiber 1.71g, Sugar Alcohol 0.00g — NET CARBS: 3.73g
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.
Stella
I’m really glad you and your family enjoyed the recipe as much as you did! 🙂
I am sooo excited about this! Cherry Pie is my all time favorite dessert
Made this today. It is scrumptious!!! Thank you for the recipe!!
Thanks for your comment, Robin. We’re glad to hear that you enjoyed the recipe!
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?
That sounds like a delicious suggestion, Reamy!
The recipe calls for 1/2 cup of sweetener. Can this be something like Splenda or Truvia?
Thanks.
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!
Thank you so much for this recipe. We really enjoyed it. I have a huge crop of cherries this year and wasn’t sure what to do with them on a keto diet. This recipe is perfect.