sugar-free cherry pie filling HOW TO MAKE LOW CARB CHEESECAKE: Preheat oven to 300F degrees. Spray the sides and bottom of a 9” springform pan with …
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Enjoy a slice of healthy sugar free cherry pie this summer with this low carb and gluten free cherry pie recipe. It is the ultimate summer dessert and should be served with a dollop of fresh cream! This rich pastry is made with almond and coconut flour and firmly holds a low carb cherry pie filling.
It is hard to replicate that sweet tinned cherry pie filling, but this low carb cherry pie filling comes close thanks to xanthan gum. The addition of this to lightly stewed cherries gives it a rich sauce and the low carb sweetener.
This recipe also calls for a can of sugar free cherry pie filling. Most of these sugar free filling are made with aspartame instead of Stevia. So, if you do not want to use this type of filling, then you could replace it with frozen cherries or fresh cherries. Another great idea is to make cupcakes instead of a pie.
Brush the exterior of the crust with the egg yolk, followed by the melted butter. Bake the pie for 45-50 minutes, or until golden on top. Remove the pie from the oven and let it cool completely. TO STORE: Sugar free cherry pie should be stored in the refrigerator, covered. It will keep well for up to 2 weeks.