Sugar Free Cherry Pie Recipes
SUGAR-FREE CHERRY PIE FILLING
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
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!
SUGARLESS CHERRY PIE
I have been working on creating a cherry pie that is sweetened only with fruit juice and I think this one is pretty good! There are no processed sugars or artificial sweeteners. It is simple and quick to make and tastes very good too! For the juice concentrate, I use Old Orchard brand.
Provided by Mommy Cooking Simple
Categories Pie
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- Place thawed, undrained cherries with juice concentrate, water and almond extract in a bowl and sprinkle with tapioca. Stir together and let stand for 15 minutes.
- Prepare pie crust and line a pie plate.
- Place the cherrie mixture in the pie crust.
- Place butter slices on top of the cherries if desired.
- Cover with top pie crust and flute edges.
- Sprinkle with cinnamon if desired.
- Bake at 375 degrees for 40 minutes or until crust is slightly brown and filling is bubbly.
- Enjoy!
Nutrition Facts : Calories 372.9, Fat 15.7, SaturatedFat 3.9, Sodium 288.5, Carbohydrate 55.3, Fiber 3.2, Sugar 29, Protein 4.2
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