Sugar Free Cherry Cream Pie Recipes

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SUGAR-FREE CHERRY PIE FILLING



Sugar-Free Cherry Pie Filling image

Fresh cherries simmered down with lemon zest, lemon juice, almond and vanilla extracts, and a keto sweetener to create the most delicious pie filling.

Provided by Emily (Hip Sidekick)

Yield 20

Number Of Ingredients 11

5 cups of fresh cherries, whole (about 2.5 pounds)
zest from one large lemon (about 1 tablespoon or a little more)
juice from one large lemon (about 3 to 4 tablespoons)
1/2 teaspoon salt
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1/4 cup keto confectioners sweetener
1/2 teaspoon xanthan gum
1 1/2 cups almond flour
1/4 cup butter melted
1/4 cup keto confectioners sweetener

Steps:

  • Cut the cherries in half and remove the pits.
  • Place the cherries, lemon zest, lemon juice, salt, almond extract, vanilla extract, and keto confectioners sweetener in a medium-sized saucepan over medium-high heat. Stir to combine.
  • Continue to stir every few minutes until the cherries start to boil, reduce heat to medium-low and continue to simmer for 15-20 minutes until the cherries are broken down.
  • Sprinkle in the xanthan gum and stir well to combine. Cook for 5 more minutes, stirring occasionally, and then remove from heat. Let cool. The filling will continue to thicken as it cools.
  • Use as desired. This recipe makes enough for one pie. Cherry pie filling can be stored in an air-tight container in the fridge for two weeks or in the freezer for up six months.
  • Need an easy crust? Preheat oven to 325 degrees. Combine almond flour with sweetener, and mix in melted butter until you get a coarse, crumb-like texture. Press mixture into the bottom of a pie pan and up the sides. Add foil around the edges of the crust to prevent browning. Bake at 325 for 15 minutes. Remove from oven, and let cool. Fill with the sugar-free cherry pie filling and enjoy an easy no-bake pie! It's delicious topped with whipped cream, too!

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