If you’re a fan of cherry desserts, then you’re in for a treat with this amazing healthy recipe for sugar free Keto Cherry Pie with a silky meringue – all in a low carb almond flour pie crust. The combination of sweet cherries, fluffy meringue and nutty almond flour creates a healthier dessert that isn’t just visually appealing but also incredibly flavorful. So let’s dive into the details and learn how to create this delightful sugar free dessert!
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Table of Contents
- Keto Cherry Pie: Healthy Sugar Free Yum!
- Nutritional Advantages of Using Almond Flour in Cherry Meringue Pie
- Ingredients in Keto Cherry Pie
- How to Make Keto Cherry Pie with a Meringue Topping
- FAQs
- What You’ll Need to Make Cherry Meringue Pie
- How to Store Keto Cherry Meringue Pie
- Want More Healthy Pie and Cake Recipes?
Keto Cherry Pie: Healthy Sugar Free Yum!
Get ready to elevate your dessert game with a healthier – and absolutely delicious – take on cherry pie: sugar free keto cherry pie topped with a pillowy meringue in a low carb almond flour pie crust.
Keto Cherry Pie Is Sugar Free and You Can’t Tell
Yes, there’s no refined sugar in this healthy recipe and you absolutely can’t tell. Just make this sugar free cherry pie recipe with a natural one-to-one sugar substitute such as zero-calorie monk fruit.
Almond Flour Pie Crust Boosts Flavor and Nutrition
The almond flour crust isn’t just a sugar free pie crust. It takes this indulgent treat to a whole new level, adding a delightful nutty crunch that perfectly complements the sweet and tangy flavors of the sugar free cherry filling and pillowy meringue topping.
Low in carbs and rich in fiber and protein, nutty almond flour adds depth and complexity to every mouthful, making this keto cherry meringue pie truly unforgettable.
The Soft, Pillowy Meringue Rounds Off the Pie
The sugar free meringue barely adds any calories to this healthy cherry pie.
While the fluffy meringue adds protein, each bite is a symphony of textures and tastes – from the crispness of the almond flour crust to the softness of the meringue, all harmonizing together in perfect balance.
Prepare yourself for a culinary experience like no other as you savor each forkful of this decadent dessert. Whether you’re a seasoned baker or just starting out, this keto cherry pie recipe is sure to impress with its irresistible combination of flavors and textures.
My most viral recipe: Keto Red Velvet Cake.
Nutritional Advantages of Using Almond Flour in Cherry Meringue Pie
Indulging in a slice of cherry meringue pie doesn’t have to be a guilty pleasure when you opt for an almond flour crust. Almond flour is a nutrient-rich alternative to traditional wheat flour, providing more protein and healthy fats.
This swap not only adds a delicious nutty flavor to our keto cherry pie, but also helps stabilize blood sugar levels due to its lower carb content. Almond flour is also gluten free, so it’s suitable for eaters with dietary restrictions or sensitivities.
In addition, almond flour is rich in vitamin E and magnesium, which are essential nutrients that support overall health and well-being. By using almond flour in your cherry meringue pie crust, you’re adding a dose of nutrition without compromising on taste or texture.
Ingredients in Keto Cherry Pie
Let’s talk about the star-studded cast of healthy ingredients that come together to create our delectable Keto Cherry Pie with a fluffy meringue.
For the Keto Almond Flour Pie Crust
First up, we have the sugar free almond crust – a naturally gluten. free alternative that brings a subtle nuttiness and satisfying crunch to each bite of Keto Cherry Pie.
- 2½ cups almond flour
- 3 tablespoons granulated sweetener of choice – For a keto pie, use a zero-calorie sweetener such as monk fruit allulose blend.
- ¼ teaspoon salt
- ¼ cup avocado oil – or butter if cholesterol and calories aren’t an issue for you
- 1 large egg
- ½ teaspoon vanilla extract
For the Keto Cherry Pie Filling
Next, we have the juicy and vibrant cherries bursting with natural sweetness and a hint of tartness. These ruby-red gems add a pop of color and flavor that will leave your taste buds dancing with joy. You can, by the way, omit the meringue and simply serve this as a nude Keto Cherry Pie or sugar free cherry tart.
- 4 cups fresh or frozen tart cherries (pitted)
- 1 cup granulated sweetener of choice (adjust according to desired sweetness)
- ¼ teaspoon almond extract
- 2 tablespoons butter
- A pinch of salt
- 6 teaspoons xanthum gum as thickener – or 4 tablespoons corn starch
Or try the keto version of the viral NYT Cranberry Curd Tart.
To Make the Keto Meringue Topping
Lastly, we have the fluffy meringue topping made from whipped egg whites sweetened with a touch of sugar free powdered sweetener. This airy, cloud-like layer gives the healthy cherry pie its signature lightness and elegance.
- 5 large egg whites billow into a fluffy topping for keto cherry meringue pie
- ½ cup powdered sugar free sweetener of choice such as zero-calorie monk fruit.
- ¼ teaspoon cream of tartar
The keto cherry filling also tastes great in a healthy sugar free chocolate pie crust.
How to Make Keto Cherry Pie with a Meringue Topping
How to Make the Crust
- Preheat oven to 350°F (180°C).
- In a mixing bowl, combine almond flour, granulated sweetener of choice, salt, avocado oil or butter, egg, vanilla. By the way, an electric mixer, stand mixer or food processor accomplishes the task in under a minute.
- Roll dough into ball.
- Shape dough into disk and place in greased pan.
- Press the dough into the pie dish, making a flat bottom and moving outwards from the center.
- Shape sides making sure they are equally thick. A glass or mini sauce pan can help you flatten the bottom and build the sides. If desired, use your fingers to flute the sides as demonstrated in the photos below from my Chickpea Flour Pie Recipe.
7. Puncture the bottom of the pie with a fork. OR omit the fork and instead use a mini saucepan or glass to flatten any bubbles on the crust’s bottom after removing the prebaked crust from the oven.
8. Place the prepared crust in an oven preheated to 350°F (180°C) for about 8-10 minutes or until the crust sets and is slightly golden brown. Remember you’re going to add the filling and bake it some more.
How to Make the Sugar Free Cherry Filling
- While waiting for your crust to cool after baking, prepare the cherry filling by combining pitted cherries and sweetener in a saucepan.
- Cook the mixture over medium heat until it thickens and cherries release their juices, about 10 minutes. Stir occasionally to avoid burning.
- Once the cherry filling has thickened, turn off the flame.
- If desired, purée the filling in the pot with a hand-held immersion blender or transfer it to a regular blender.
- Return to pan.
- You can thicken the filling with cornstarch or xanthum gum.
If you use cornstarch, then make a slurry: Combine 4 tablespoons of cornstarch with 4 tablespoons of water, mix and stir into the filling. Cook for upwards of 2 minutes until it thickens. Remove from flame and stir in the butter and almond extract.
If you use xanthum gum, turn off the flame. Stir in the butter and almond extract. Lastly, whisk in the xanthum gum so it doesn’t clump – an immersion blender does this quickly. - Let the filling cool a bit. Then, pour it into your cooled almond flour pie crust and bake at 350°F (180°C), so the filling sets and the crust is golden brown.
How to Make the Fluffy Keto Meringue
- After the pie cools for 20-30 minutes, make the meringue topping. Beat egg whites, powdered sweetener of choice, and cream of tartar in a clean mixing bowl until soft peaks form. In general, it takes about 10 minutes for the meringue to develop.
- Spoon the meringue onto the pie. If desired, sweep spoon upwards to create swirls.
- Pop the pie in the broiler for 2 minutes to brown the top or use a kitchen blow torch.
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FAQs
Have some burning questions about making a keto cherry meringue pie in an almond flour crust? Don’t worry. We’ve got you covered!
Yes, you can. You can use your favorite healthy pie crust.
You can, of course, also make keto pie crust with butter, but we use avocado oil in our nutty almond flour pie crust, because it has four times less saturated fat than butter. So it’s a healthier baking option.
The key lies in adding cream of tartar and slowly adding the sweetener. Then, just whip your egg whites until soft peaks form. This results in a light and fluffy topping every time.
Absolutely! Simply store it in the refrigerator to keep it fresh. Just be sure to add the delicate meringue topping right before serving for optimal presentation.
Cathy’s Cake Salon is dedicated to creating sugar free pie recipes for diabetics and healthy dessert recipes in general.
This is a healthy cherry pie because it does not contain refined sugar. Removing the refined sugar from this pie significantly reduces the carbs and calories. We also replaced the traditional flour-based pie crust with a healthier low carb, sugar free pie crust.
What You’ll Need to Make Cherry Meringue Pie
- 1 pie pan – a 9.5 Pyrex Glass Pie Dish or an 8- or 9-inch, nonstick, aluminum pie pan.
- 1 sauce pan – to make the filling.
- Immersion blender or regular blender – if you want to purée the filling.
- 1 mixing bowl – to make the sugar free pie crust.
- 1 electric mixer or food processor or stand mixer.
How to Store Keto Cherry Meringue Pie
To store: Keto Cherry Meringue Pie is best eaten immediately, because the meringue softens and doesn’t last that long. You can, however, store it in a sealed container in the refrigerator for 1-3 days.
To freeze: I do not recommend freezing this pie, because the meringue won’t hold up.
Want More Healthy Pie and Cake Recipes?
We have plenty of sugar free recipes for diabetics and health-focused individuals.
- Keto Black Forest Bundt Cake
- Sugar Free Pecan Pie
- Healthy Almond Flour Dessert Recipes
- Monk Fruit Sweetened Recipes
- Easy Chocolate Chip Keto Stollen
Keto Cherry Pie Recipe with a Sugar Free Meringue
Equipment
- 1 Pie pan a 9.5 Pyrex Glass Pie Dish or an 8- or 9-inch, nonstick, aluminum pie pan.
- 1 Sauce pan to make the filling.
- 1 Immersion blender or regular blender if you want to purée the filling.
- 1 Mixing bowl to make the pie crust.
- 1 Electric mixer or food processor or stand mixer
Ingredients
For the almond flour crust
- 2½ Cups Almond Flour
- 3 Tablespoons Granulated sweetener of choice
- ¼ teaspoon salt
- ¼ cup avocado oil or butter
- 1 large egg
- ½ teaspoon vanilla extract
For the cherry filling
- 4 cups fresh or frozen cherries, pitted
- 1 cup granulated sweetener of choice
- ¼ teaspoon almond extract
- 2 tablespoons butter
- ¼ teaspoon salt
- 6 teaspoons xanthum gum or 4 tablespoons corn starch
For the meringue
- 5 egg whites
- ½ cup powdered sweetener of choice
- ¼ teaspoon cream of tartar
Instructions
Make the Crust
- Preheat your oven to 350°F (180°C).
- In a mixing bowl, combine almond flour, granulated sweetener of choice, salt, avocado oil or butter, egg, vanilla.
- Roll dough into ball.
- Shape dough into disk and place in pan.
- Press the dough into a greased pie dish, making a flat bottom and moving outwards from the center.
- Shape sides making sure they are equally thick. A glass or mini sauce pan can help you flatten the bottom and build the sides.
- Puncture the bottom of the pie with a fork. OR omit the fork and instead use a mini saucepan or glass to flatten any bubbles on the crust's bottom after removing the prebaked crust from the oven.
- Place the prepared crust in an oven preheated to 350°F (180°C) for about eight minutes or until the crust sets and is slightly golden brown.
Make the Cherry Filling
- While waiting for your crust to cool down slightly after baking, prepare your cherry filling by combining pitted cherries and sweetener in a saucepan.
- Cook the mixture over medium heat until it thickens and cherries release their juices, about 10 minutes. Stir occasionally to avoid burning.
- Once the cherry filling has thickened, turn off the flame.
- If desired, purée the filling in the pot with a hand-held immersion blender or transfer it to a regular blender.
- Return to pot and thicken the filling with cornstarch or xanthum gum. If you use cornstarch, then make a slurry: Combine 4 tablespoons of cornstarch with 4 tablespoons of water, mix and stir into the filling. Cook for upwards of 2 minutes until it thickens. Remove from flame and stir in the butter and almond extract.If you use xanthum gum, turn off the flame. Stir in the butter and almond extract. Lastly, whisk in the xanthum gum so it doesn't clump.
- Let the filling cool.
Assemble the Pie and Make the Meringue
- Let the filling cool a bit. Then, pour it into your almond flour pie crust and bake at 350°F (180°C), so the filling sets and the crust is golden brown.
- Let the pie cool for 20-30 minutes. Then, make the meringue topping. Beat egg whites, powdered sweetener of choice, and cream of tartar in a clean mixing bowl until soft peaks form. It takes about 10 minutes for the meringue to develop.
- Spoon the meringue onto the pie. If desired, sweep spoon upwards to create swirls.
- Pop the pie in the broiler for 2 minutes to brown the top or use a kitchen blow torch.
Thomas says
We loved this pie. It’s really delicious and pretty easy to make.