If you are not canning, you can make this filling and keep it in the fridge for up to 3 days. Download processing instructions here Nutrition Serving: 1third cup Calories: 89cal …
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Aug 7, 2019 - Enjoy a slice of cherry pie this summer with this low carb and gluten free cherry pie recipe. A rich pastry with almond & coconut flour is simple delicious.
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Add water and cook over medium heat, stirring constantly. Add cinnamon and almond extract if using. When mixture begins to thicken and bubble, add the lemon juice and boil for 1 minute. Add cherries, stirring gently to mix. Fill hot jars with hot cherry pie filling, leaving 1″ headspace.
Then what are you waiting for, because this recipe is for you! This sugar-free cherry pie filling is made with fresh cherries, lemon juice, lemon zest, vanilla extract, almond extract, and keto confectioner’s sugar. The lemon cuts through some of the sweetness and brightens every bite.
A lower GI choice is sour cherries, which would have a GI of 22. It’s difficult to match the sweetness of canned cherry pie crust, but xanthan gum, this low-carb cherry pie stuffing comes even close. This, combined with slightly simmered cherries, creates an ideal sauce with a low-carb sugar substitute.
Cherry pie filling may be water bath canned in either quarts or pints. One quart cherry pie filling is perfect for a 9-inch pie whereas the pints are perfect for topping a cheesecake. I do both!