Keto Cherry Pie

Savor the flavors of summer with our Keto Cherry Pie, made with a blend of
cherries and cranberries. A guilt-free treat that's sure to impress!

Servings: 12

Author:

Prep Time
15 minutes

Cook Time
45 minutes

Course:

Pie

Cuisine:

American

Keywords:

cherry

Instructions

1 In a high-speed blender or food processor, blend almond flour, coconut flour,
sweetener, salt, baking powder, and xanthan gum until combined. Add the apple
cider vinegar and cubed butter, blending until well mixed. Fold in the egg.
2 Form the dough into a ball and divide it into two pieces, making one slightly
larger than the other. Flatten each piece into a disk shape, wrap in plastic
wrap, and freeze for 30 minutes.
3 Remove the larger disk from the freezer. Place it between two sheets of
parchment paper on a flat surface. Roll out the dough to about 11 inches in
width and length. Freeze the rolled dough for another 30 minutes.
4 Preheat your oven to 350F. Grease a 9-inch pie dish. Place the rolled dough into
the dish, pressing it down and smoothing the sides. Cover the edges with tin
foil and par-bake for 20 minutes.
5 While the crust bakes, prepare the filling. In a mixing bowl, combine the
cherries, cranberries, lemon juice, sugar-free powdered sugar, cornstarch, and
xanthan gum. Mix well and set aside.
6 Remove the second disk of dough from the freezer. Roll it out between two sheets
of parchment paper to half an inch thickness. Cut even strips using a pizza
cutter.
7 After 20 minutes, take the crust out of the oven, keeping the tin foil on the
edges. Remove excess liquid from the cherry filling and pour it into the crust.
Arrange the dough strips on top in a lattice pattern. Brush the crust with egg
yolk and melted butter.
8 Bake the pie for 45-50 minutes, or until the top is golden. Remove from the oven
and let it cool completely.

Keto Cherry Pie

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

Welcome to RecetteBook