keto recipes

Keto Cherry Pie Bars

Ingredients:

Crust:

2 cups almond flour

1/2 cup unsalted butter, melted

1/4 cup granulated erythritol

1 teaspoon vanilla extract

Pinch of salt

For the Cherry Filling:

2 cups fresh or frozen cherries, pitted and halved

1/4 cup granulated erythritol

1 tablespoon lemon juice

1 tablespoon chia seeds

For the Crumb Topping:

1/2 cup almond flour

2 tablespoons unsalted butter, chilled

1 tablespoon granulated erythritol

Nutrition Facts (Per Serving – Makes approximately 12 bars):

Calories: 180

Total Fat: 15g

Saturated Fat: 5g

Total Carbohydrates: 7g

Dietary Fiber: 3g

Sugars: 2g

Protein: 5g

Servings:

This recipe makes approximately 12 Keto Cherry Pie Bars.

Instructions:

1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish.

2. Make the Crust:

In a bowl, combine almond flour, melted butter, erythritol, vanilla extract, and a pinch of salt. Press the mixture into the bottom of the prepared baking dish to form an even crust.

3. Bake the Crust:

Bake the crust in the preheated oven for 10-12 minutes, or until it turns golden brown. Remove from the oven and let it cool.

4. Prepare the Cherry Filling:

In a saucepan, combine cherries, erythritol, lemon juice, and chia seeds. Cook over medium heat until the cherries release their juices and the mixture thickens slightly. Remove from heat and let it cool.

5. Make the Crumb Topping:

In a small bowl, combine almond flour, chilled butter, and erythritol. Use your fingers to mix until crumbs form.

6. Assemble and Bake:

Spread the cherry filling evenly over the cooled crust. Sprinkle the crumb topping over the cherry layer.

Bake in the oven for 20-25 minutes, or until the topping is golden brown.

7. Cool and Slice:

Allow the Keto Cherry Pie Bars to cool completely in the baking dish. Once cooled, refrigerate for at least 2 hours before slicing into bars.

8. Serve and Enjoy:

Serve chilled bars and enjoy the rich, fruity flavors of cherry pie without compromising your keto lifestyle.

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