Cherry Pie with Crumble Topping (sugar-free, low-carb)

This sugar-free Cherry Pie is the perfect guilt-free indulgence!

Imagine the aroma of warm spices and sweet cherries filling your kitchen as you pull this golden-brown beauty out of the oven.

Made with wholesome ingredients and naturally sweetened, it’s bursting with that classic cherry pie flavor everyone loves.

Bake this pie, gather your loved ones, and savor the simple pleasures of a homemade treat.

The recipe requires:

9 Ingredients

Active cooking time: 20 minutes

Set time: 3+ hours

Total cooking time: 4 hour 30 minutes

low carb, gluten free, sugar free Cherry Pie recipe

Table of Contents

Why you will love this!

Guilt-Free Cherry Pie: Made with wholesome ingredients and naturally sweetened, this pie lets you savor every bite without the sugar overload. It’s also gluten-free, making it perfect for those with dietary restrictions.

Cozy Comfort: The aroma of warm cherries and spices baking in the oven creates a sense of pure comfort and nostalgia. This pie is perfect for cozy gatherings and special occasions.

Family Favorite: With its irresistible sweet and tart cherry flavor, this pie is a guaranteed crowd-pleaser. The whole family will be asking for seconds!

Flavor Explosion: Get ready for a burst of juicy cherry goodness in every bite. The perfect balance of sweet and tart flavors will tantalize your taste buds.

low carb, gluten free, sugar free Cherry Pie recipe

Sugar Free Cherry Pie Recipe

Ingredients

To make this homemade cherry pie, you’ll need the following ingredients*:

For the Crust*:

Almond Flour: This gluten-free flour creates a tender and nutty crust.

Butter: Adds richness and helps bind the crust.

Low-Carb Sweetener:  The best sweetener depends on your needs, here are some options: 

  • Allulose:  This sweetener is a great choice for those who want the closest match to sugar’s taste and texture. It’s about 70% as sweet as sugar and doesn’t have any aftertaste.
  • Erythritol:  A popular zero-calorie option and my go-to sweetener. Erythritol has a slight cooling effect and can sometimes crystallize. It’s also about 70% as sweet as sugar.
  • Monk Fruit: This natural, zero-calorie sweetener has a slightly fruity flavor and can be up to 250 times sweeter than sugar. It may have a mild aftertaste for some.
  • Xylitol: Xylitol offers a clean, sugar-like sweetness and smooth texture. It has a potential cooling effect, similar to erythritol. Important note: Xylitol is toxic to dogs, so keep this in mind if you have furry friends at home.
  • Stevia: Another natural, zero-calorie option, stevia can have a strong aftertaste, so it’s often best used in blends.It’s incredibly potent, being up to 300 times sweeter than sugar. 
  • Honey/Maple Syrup: While these natural sweeteners add a unique flavor, they contain sugar and will impact your blood sugar levels. They are suitable for a paleo diet, but not for a ketogenic diet.

Egg: Provides structure and helps the crust hold its shape.

Salt: Enhances the flavors of the other ingredients.

* you can use other crust recipes as well

For the Cherry Pie Filling:

Cherries:  A generous amount of fresh or frozen cherries is the heart of this pie. Make sure they’re pitted!

Sweetener: Again, use your favorite sugar-free option to sweeten the filling.

Lemon Zest: Adds a bright, citrusy note that complements the cherries.

Cinnamon: Provides warmth and depth of flavor. 

Cornstarch: A small amount of cornstarch works wonders to thicken the cherry juices and give you that perfect pie filling. It won’t add a lot of carbs, so no need to worry! If you prefer, xanthan gum can be used as a substitute.

*you’ll find the exact measurements in the recipe card below.

sugar free cherry pie recipe

Equipment

  • Large mixing bowl
  • 22 cm (9-inch) pie dish
  • Plastic wrap
  • Large pan 
  • Spatula, wooden spoon 
  • Medium mixing bowl
  • Sieve

Instructions​

Make Almond Flour Crust:

Preheat the oven. Start by preheating your oven to 360°F (180°C).

Combine the Dry Ingredients: In a large bowl, whisk together the almond flour, your preferred sweetener (like erythritol), and a pinch of salt.

Add the Wet Ingredients: Next, melt some butter and stir it into the dry ingredients. Crack in an egg and mix until a dough forms.

Make the Topping: Now, separate about 1/3 of the dough (around 120g if your total dough weighs about 360-370g). Form this into a ball, wrap it in plastic wrap, and store it in the fridge for later.

Shape the Crust: After that, press the remaining dough evenly into the bottom and up the sides of your pie dish. Use your fingers or the bottom of a glass to smooth it out.

Prick the Crust: Once the crust is shaped, use a fork to prick the bottom all over. This will prevent it from puffing up during baking.

Blind-Bake: Finally, for a crispy crust, blind-bake it for 12 minutes before adding the filling.

Almond Flour Pie Crust recipe

Next, let’s move on to the delicious cherry filling!

First, cook those cherries. Place the cherries in a saucepan over medium heat. Toss in your sweetener of choice, some warming spices like cinnamon and nutmeg, and a bit of lemon zest to brighten things up. Cook them down until they release their juices, stirring occasionally.

Thicken the Juices: strain the cherries, reserving the juice. Then, return the juice to the saucepan and simmer it over medium heat until it thickens – about 10-15 minutes. Keep in mind that the longer you simmer, the thicker the juice will become.

Make a Slurry: Next, in a small bowl, mix the cornstarch with cold water until smooth.

Combine and Cook: Slowly whisk the cornstarch slurry into the thickened cherry juice, stirring constantly. Continue to cook for a few minutes, or until the juice reaches your desired consistency. It should be nice and syrupy.

Combine Cherries and Juice: Now that your cherry juice is thickened, pour it over the strained cherries and mix well.

Assemble and Bake!

Spread the cherry filling into your prepared crust. Sprinkle reserved crumble topping evenly over the cherries, pinching off small pieces of dough with your fingers.

Start by baking the pie at 200°C (390°F) for 20 minutes. Then, reduce the heat to 180°C (360°F), cover the pie with foil, and bake for another 40 minutes. You’ll know it’s done when the crust is golden brown and the filling is bubbling all around.

gluten free sugar free cherry pie recipe

Cool and enjoy! Let the pie cool for a few hours before slicing and serving.

A scoop of ice cream or a dollop of whipped cream makes the perfect finishing touch.

Top Tips

Flavor Boost: Add a touch of lemon zest and warming spices like cinnamon and nutmeg to your cherry filling for an extra layer of flavor.

Thick and Juicy: Simmer your cherry juice for 10-15 minutes to thicken it naturally, and use a cornstarch slurry for an even richer, syrupy consistency.

Even Baking: Start with a higher temperature (200°C/390°F) to set the crust, then reduce heat and cover with foil to prevent burning while the filling bubbles and thickens.

Patience is Key: Allow the pie to cool completely for several hours before serving. This allows the filling to set and the flavors to meld.

Cover with foil: To prevent the edges of your pie crust from getting too brown while the filling bakes, loosely cover the pie with aluminum foil.

 

gluten free sugar free cherry pie recipe

FAQ

How to store sugar-free cherry pie?

Store leftover cherry pie in the refrigerator for up to 4 days in an airtight container.

Are cherries low in carbs?

Cherries are a tasty and healthy fruit, but they’re not exactly low in carbs. One cup has about 25 grams of carbs, which is higher than many other fruits.

But don’t ditch the cherries just yet! They’re packed with fiber, vitamins, minerals, and antioxidants. Enjoy them in moderation as part of a balanced diet.

Can I enjoy this cherry pie on low carb and keto diets?

Yes, you can absolutely enjoy this cherry pie on a low-carb or keto diet! It’s already sugar-free and uses a low-carb almond flour crust. To make it even more keto-friendly, try these tips:

  • Combine cherries with lower-carb berries: Mix in some raspberries or blackberries for a flavor boost and fewer carbs.
  • Watch your portion size: Enjoy a moderate slice to keep your carb intake in check.

With these easy adjustments, you can savor this delicious pie without derailing your keto goals.

gluten free sugar free cherry pie recipe

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Thank you for giving this recipe a 5-star review!

low carb, gluten free, sugar free Cherry Pie recipe

Cherry Pie

Yield: 6
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Additional Time: 3 hours
Total Time: 4 hours 40 minutes

This gluten-free and sugar-free cherry pie is incredibly delicious that no one will believe it's healthy. Perfect for sharing with loved ones.

Ingredients

Cherry Pie Filling:

  • 700 g (24 oz.) cherries (fresh or frozen), pitted
  • 70 g (5-6 tablespoons/2.4 oz.) erythritol or other sweetener
  • Lemon zest of 1/2 lemon
  • 1 teaspoon cinnamon
  • 1 tablespoon (10 g/0.3 oz) cornstarch + 3 tablespoons of cold water

Almond Flour Pie Crust:

  • 240 g (8.4 oz./2.5 cups) almond flour
  • 40 g (1.4 oz./3 tablespoons) butter, melted
  • 40 g (1.4 oz./3 tablespoons) sweetener
  • 1 large egg
  • Pinch of salt

Instructions

Almond Flour Pie Crust:

  1. Preheat your oven to 360°F (180°C). Prepare a 22 cm/9-inch pie form.
  2. In a large bowl, whisk together the almond flour, sweetener, and salt. Melt the butter and stir it into the mixture. Add the egg and stir everything together until all the ingredients are well combined.
  3. Form a ball. Separate 1/3 of the dough for the topping crumble (the weight of my dough is usually 366 g, so I separate 120 g for the topping), form a ball and wrap it in plastic wrap. Place it in the fridge.
  4. Press the other part of the dough evenly into the bottom and up the sides of the prepared pie form. Use your fingers or the bottom of a glass to smooth it out. Use a fork to prick the bottom of the crust all over. This will prevent it from puffing up during baking.
  5. Blind-bake the crust for 12 minutes before adding the filling, then remove it from the oven and set it aside.

Cherry Pie Filling:

  1. Place the cherries in a saucepan over medium heat. Cook until the cherries release their juices, stirring occasionally. Add the sweetener, spices, and lemon zest.
  2. Strain the cherries, reserving the juice. Return the juice to the saucepan and simmer over medium heat until thickened about 10-15 minutes. The longer you simmer, the thicker the juice will become.
  3. Make a slurry by mixing cornstarch with cold water; then add it slowly to the pan with the juice, whisking constantly. Cook for a few minutes until the juice thickens further. The reduced juice will have a syrupy, thick texture.
  4. Pour the thickened cherry juice over the cherries and mix well. Pour the filling into your prepared pie crust. Remove the crumble topping from the fridge and sprinkle it over the pie, pinching off small pieces of dough with your fingers.

Bake the Chery Pie:

  1. Bake for 20 minutes at 200 degrees C (390 F). Keeping the pie in the oven, turn the temperature down to 375°F (190°C), cover the top of the pie with foil, and bake for an additional 30-40 minutes, or until the top crust is golden brown and the filling juices are bubbling up all around. 
  2. Remove the pie from the oven and allow it to set for several hours.

Enjoy your homemade sugar-free cherry pie with a dollop of ice cream or whipped cream!  

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 368Total Fat: 27.4gSaturated Fat: 5.6gCholesterol: 76mgSodium: 28mgCarbohydrates: 24.4gNet Carbohydrates: 17.5gFiber: 6.9gSugar: 11.7gProtein: 11.8g

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