This keto cherry pie recipe is simple and quick to prepare. This dish is low-carb, sugar-free, gluten-free, and ketogenic. It tastes great.
| PREP TIME | 20 minutes |
| COOK TIME | 15 minutes |
| ADDITIONAL TIME | 35 minutes |
| TOTAL TIME | |
Ingredients
Crust
One tablespoon of either Pyure or a granular sweetener of your choosing.
two cups of almond flour.
two cups of almond flour. 5 1/2 tablespoons melted butter.
Pie Filling
8 ounces of melted cream cheese.
Swerve Confectioners, 3/4 cup.
Whipped Topping
Heavy whipping cream, 16 ounces.
Two tablespoons of either Pyure or a granular sweetener of your choice.
Topping
Use half a can of sugar-free cherry pie filling or frozen cherries.
Instructions
Crust
Set the oven’s temperature to 350.
Mix the sweetener, almond flour, and melted butter together in a medium-sized bowl.
Press the mixture into a 9-inch ovenproof pie pan that has been well coated with oil.
Bake for around twelve to fifteen minutes.
Place the crust aside to cool.
Pie Filling
Fill a medium-sized bowl with softened cream cheese.
Cream cheese should be beaten until frothy using a mixer.
Add the Swerve confectioners gradually and thoroughly mix with the mixer.
Whipped Topping
Place aside and make the whipped topping (to be combined with this mixture) according to the recipe.
Transfer heavy cream into a medium-sized bowl.
Put some sweetener in.
Beat cream with a mixer until peaks form.
Beat together this whipped topping with the cream cheese mixture from the pie filling recipe above until well blended.
Transfer to the chilled crust.
Add frozen cherries or half of a can of sugar-free cherry pie filling.
Nutrition
| Servings | 12 servings: |
| calories | 264 |
| net carbs | 5g |
| fat | 31g |