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. I made a lattice topping so not to hide the tasty and colourful cherries. A slice of sugar free cherry pie should be part of every summer! The recipe for this pie dough is for 2 crusts as I wanted a pie with a lid. I made a lattice pie cover and had a bit of pastry left.
I baked this low carb and gluten free cherry pie when the Chief Taster was working one Saturday. Finding myself with a peaceful house, I set aside a day of baking and sent him photos of my creations throughout the day. My cauliflower falafel had no response from him but when I sent photos of this cherry pie, I could almost hear the tyre squeals as he headed home.
The cherry pie was devoured with pleasure by both of us. Memories of summer childhoods in a pie! I preferred mine with a side of whipped cream whereas the Chief Taster poured the whipping cream straight onto his pie slice. Well, pie slices to be correct. He does have a weakness for cherry pie. Surprisingly, the pie made it to the next day and it was just as delicious. The pastry firmed up a bit but that might be my extra cold fridge.
Low Carb Pastry
Almond flour and coconut flour are the main flours for this pastry but is also has cream cheese in it. Cream cheese can be used for “normal” flaky pastry as it gives it a bit of elasticity so I thought I would try it with a gluten free pastry where elasticity is an issue due to the lack of gluten. Xanthan gum is not something I use a lot but it’s great for this pastry dish to help bind it.
The pastry is a delicate pasty and initially I found it a bit oily, but I put that down to the cream cheese. Also, my kitchen is warm due to the current heat. I live in a hot country and working with pastry at a “cold temperature” is never going to work for me unless I stand in front of the fridge.
Some low carb pastry can be too delicate to roll and needs to be pressed into the pie dish, but this is rolled out between two layers of parchment paper. Just as you would use a Fathead Dough recipe, this pastry is the same but needs more caution when handling. That’s also part of the reason that I went for a lattice pie lid as it was easier to roll the pastry into small strip.
Carb Content in Cherries
Although berries have the lowest carbs in fruit and are a better choice, cherries are medium in carbs and portion control should be adhered to. A half cup of cherries has 8 net carbs and is about 12 cherries. Those summers of eating bags and bags of cherries are no longer for us, but we can still enjoy cherries in moderation.
To put cherries and carbs in context, they have the 8th position of the top 10 low carb fruits. So long as you don’t eat the whole pie in one sitting (I’m looking at you Chief Taster), you can enjoy a slice of this sugar free cherry pie.
For diabetics who need to follow their glycemic index (GI), sweeter cherries had a higher GI than sour cherries and is a medium GI food. Sour cherries have a GI of 22 and is a lower option.
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. It acts as a thickener and gives the cherry “juice” a similar consistency to the tinned cherries. Adjust the low carb sweetener to your own taste.
CAN I TEMPT YOU WITH ANOTHER DESSERT?
- 2 cups cherries, fresh pitted
- 3 tablespoons erythritol
- 2 teaspoons xanthan gum
- 1/2 cup water
- Place the cherries, erythritol, xanthan gum and water into a small saucepan and bring to the boil.
- Stir well to ensure the xanthan gum is evenly dispersed and taste for sweetness. Add more erythritol if you want it sweeter.
- Remove from the heat and set aside to cool and thicken.
- Place the flours, baking powder, xanthan gum, egg, butter, salt, baking powder and erythritol into a food processor and blend until you have a dough.
- Form the dough into a ball with your hands, cover with parchment paper and place in the fridge. Chill for 45 minutes.
- Preheat the oven to 180C/375F degrees.
- Lightly butter a pie dish.
- Remove the pastry from the fridge and cut into half.
- Place one half on a sheet of parchment paper and cover it with another layer of parchment paper.
- Roll out gently into a circle slightly larger than the pie dish.
- Remove the top layer of parchment paper, then using a hand under the bottom parchment paper place the pastry into the pie dish. If it breaks or cracks, repair it with your hands.
- Spoon the cherry filling into the pie dish.
- Take the second half of the dough and either repeat the rolling as above for a complete lid or roll out and cut into strips to make a lattice lid.
- Bake for 40 minutes until the top of the pie is lightly golden and firm.
This post was originally posted in December 2011. The recipe and photos have thankfully been updated.