Keto Cherry Pie Squares

“Indulge guilt-free with our Keto Cherry Pie Squares recipe. Enjoy a delectable almond flour crust topped with a sweet cherry filling, all keto-friendly and low-carb. Perfect for satisfying your dessert cravings while staying on track with your ketogenic lifestyle. Try it today!”


For the crust:

1/4 cup powdered erythritol
1/4 teaspoon salt
1 1/2 cups almond flour
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract

For the cherry filling:

2 tablespoons powdered erythritol
2 cups frozen cherries, thawed and drained
1 tablespoon lemon juice
1 tablespoon water
1 tablespoon chia seeds


Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal.

In a mixing bowl, combine almond flour, powdered erythritol, and salt for the crust. Stir in melted butter and vanilla extract until a dough forms.

Press the dough evenly into the bottom of the prepared baking dish. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let cool slightly.

While the crust is baking, prepare the cherry filling. In a saucepan, combine the thawed cherries, powdered erythritol, lemon juice, and water. Cook over medium heat, stirring occasionally, until the cherries soften and release their juices, about 5-7 minutes.

Once the cherries are soft, mash them slightly with a fork or potato masher. Stir in the chia seeds and continue to cook for another 2-3 minutes, or until the mixture thickens slightly.

Pour the cherry filling over the baked crust, spreading it out evenly. Return the baking dish to the oven and bake for an additional 15-20 minutes, or until the filling is set

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