5-Ingredient Low-Carb Cherry Pie Bars

Name: 5-Ingredient Low-Carb Cherry Pie Bars
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 16 Bars
Ingredients: 3 cups 16 oz. frozen cherries*; 1 Tbsp sugar-free granulated sweetener; 1 Tbsp tapioca flour**; Pinch sea salt; 3 cups almond flour; ½ cup Coconut oil or butter; ¼ cup sugar-free granulated sweetener; Pinch sea salt; 1 cup sugar-free powdered sugar; 2 Tbsp water or lemon juice

User Reviews

4.5

33 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
16 Bars
Calories
189 kcal
Course
Main Course
Cuisine
American

5-Ingredient Low-Carb Cherry Pie Bars

Tyler Espinosa

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The easiest cherry pie recipe you'll ever make! ;) These delicious grain-free sugar-free cherry pie bars are lovely for sharing.

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Ingredients

Servings

Cherry Pie Filling:

3 cups 16 oz. frozen cherries*
1 Tbsp sugar-free granulated sweetener
1 Tbsp tapioca flour**
Pinch sea salt

Shortbread Crust and Topping:

3 cups almond flour
½ cup Coconut oil or butter melted
¼ cup sugar-free granulated sweetener
Pinch sea salt

Sugar-Free Glaze:

1 cup sugar-free powdered sugar
2 Tbsp water or lemon juice

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Instructions

Prepare the Crust and Topping:1. Preheat the oven to 350 degrees Fahrenheit and line a 9” x 9” baking pan with parchment paper.
Stir all of the ingredients for the crust and topping in a large mixing bowl until it is well combined and a thick sticky dough forms. The dough may seem very crumbly - this is normal, and it will press together easily when you go to make the crust.
Measure out ¾ of a cup of the mixture and set it aside to use for the crumble topping later.
Transfer the remaining almond flour pie crust mixture to the parchment-lined pan and press it into an even layer with your hands. Use a fork to poke many holes in the crust. This will allow it to bake evenly as there will be some airflow through the shortbread crust.
Bake on the center rack of the preheated oven for 10 to 12 minutes, or until the crust is lightly golden brown. Remove the crust from the oven.
Make the Cherry Pie Filling:1. While the crust is baking, prepare the cherry filling. Transfer the frozen cherries and a pinch of sea salt to a saucepan. Cover the saucepan and heat it over medium heat on the stove top, stirring occasionally. After a few minutes, liquid will begin to leach out of the cherries, and once this occurs, you can mash the cherries with a spoon or fork until it reaches your desired consistency (creamy or chunky both work!).
Add the tapioca flour and sugar-free sweetener to the cherry pie filling and stir well to combine. Allow the mixture to boil for a couple of minutes to thicken, then remove it from the heat. It should be the consistency of cherry pie filling, rather than runny so just be sure to cook the filling until it is nice and thick.
Make the Bars:1. Pour the cherry pie filling on top of the prepared crust and smooth it into an even layer.
Use the reserved crumble mixture to sprinkle over the cherry filling. Note: you can leave the mixture very crumbly or you can press it into small dough nuggets, depending on the look you’re going for.
Bake the bars at 350 for 22 to 30 minutes or until the topping is golden-brown and the filling is bubbly. Remove the bars from the oven and allow them to cool for at least 30 minutes before slicing.
If you’d like, you can make the optional glaze by simply stirring together the sugar-free confectioners sweetener with water until it’s nice and creamy. Drizzle the glaze over the bars, and enjoy!

Notes

*If using fresh cherries, add ¼ cup of water
**You can replace the tapioca flour with 1 tablespoon of cornstarch or arrowroot flour, or 1 teaspoon of xanthan gum.
Store any leftover Keto Cherry Pie Bars in an airtight container in the refrigerator for up to 7 days.