WebHeat oven to 350 degrees F/180 degrees C For the pastry: Put the flour, sugar and salt in a large bowl. Add the butter pieces, and pinch with the fingers to create a crumb texture.
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It’s simply a mixture of tart cherries with low carb sweetener, almond extract, and cinnamon which I combined in a medium bowl. (photos 13-15) Then, I poured the cherry mixture into an 8×8-inch glass baking pan. (photo 16) When the dough was cold enough to work with, I flattened it out on the plate (photo 12) and divided it into 8 pieces.
Most of the cherries you find in the produce section are sweet, and most that are frozen or used for juice are tart. Ultimately, deciding between sweet and tart cherries comes down to preference. Most recipes assume you are using tart cherries paired up with a sugar for sweetness.
They’re relatively high in sugar, and thus not very keto-friendly. A bowl of 100g of tart red cherries contains 10.4g of carbs and 8g of sugar – which would be close to half your daily carb allowance. But this doesn’t mean you should completely leave out cherries from your diet and here’s why.
Try this no-sugar-added Tart Cherry Nice Cream as an after-dinner treat! Place banana, sweet cherries, tart cherries and almond milk in a food processor (see Tip); process until smooth, scraping down the sides as needed. A food processor is the best choice in this recipe, but if you don't have one, you can use a blender.