Low-Carb Dark Cherry Crunch Pie
Calories 450kcal
Ingredients
- 1 cup dry coconut (75g / 2.6 oz => you can avoid all nuts, pecans and almond flour and use just coconut, use ⅓ cup coconut flour and ½ cup more of desiccated coconut)
- 1 cup almond flour (75g / 2.6 oz => you can avoid all nuts, pecans and almond flour and use just coconut, use ⅓ cup coconut flour and ½ cup more of desiccated coconut)
- 1/2 cup pecans (75g / 2.6 oz => you can avoid all nuts, pecans and almond flour and use just coconut, use ⅓ cup coconut flour and ½ cup more of desiccated coconut)
- 3 tablespoons extra virgin coconut oil (75g / 2.6 oz => you can avoid all nuts, pecans and almond flour and use just coconut, use ⅓ cup coconut flour and ½ cup more of desiccated coconut)
- 1/4 cup erythritol (75g / 2.6 oz => you can avoid all nuts, pecans and almond flour and use just coconut, use ⅓ cup coconut flour and ½ cup more of desiccated coconut)
- 15 drops stevia extract (75g / 2.6 oz => you can avoid all nuts, pecans and almond flour and use just coconut, use ⅓ cup coconut flour and ½ cup more of desiccated coconut)
- 1 1/2 cups cherries (75g / 2.6 oz => you can avoid all nuts, pecans and almond flour and use just coconut, use ⅓ cup coconut flour and ½ cup more of desiccated coconut)
- 1 cup almonds (75g / 2.6 oz => you can avoid all nuts, pecans and almond flour and use just coconut, use ⅓ cup coconut flour and ½ cup more of desiccated coconut)
- 1 cup dry coconut (75g / 2.6 oz => you can avoid all nuts, pecans and almond flour and use just coconut, use ⅓ cup coconut flour and ½ cup more of desiccated coconut)
- 1 tablespoon extra virgin coconut oil (75g / 2.6 oz => you can avoid all nuts, pecans and almond flour and use just coconut, use ⅓ cup coconut flour and ½ cup more of desiccated coconut)
- 1 tablespoon erythritol (75g / 2.6 oz => you can avoid all nuts, pecans and almond flour and use just coconut, use ⅓ cup coconut flour and ½ cup more of desiccated coconut)
- 10 drops stevia extract (75g / 2.6 oz => you can avoid all nuts, pecans and almond flour and use just coconut, use ⅓ cup coconut flour and ½ cup more of desiccated coconut)
- 1 pinch salt (75g / 2.6 oz => you can avoid all nuts, pecans and almond flour and use just coconut, use ⅓ cup coconut flour and ½ cup more of desiccated coconut)
Instructions
- Preheat the oven to 175 °C/ 350 °F.
- Coarsely chop the pecan nuts and mix them in a bowl with desiccated coconut, almond flour and melted coconut oil.
- Add Erythritol and stevia and mix well.
- Note: For the pecan nuts, I used a blender and pulsed them a few times.
- Do not use fine coconut flour in this recipe.
- It won't work, as it's too dry and the crust wouldn't be good.
- Using roughly shredded desiccated coconut will give the pie a nice crunch.
- Press the mixture into a tart baking dish and create edges using your fingers.
- Place in the oven and bake for 12-15 minutes.
- Keep an eye on it to prevent burning (nut flours get burnt easily if the temperature is too high).
- Note: I used a 23 cm / 9 inch baking dish but a smaller one would work, too.
- Don't use too large baking dish or it will be difficult to handle.
- Remove from the oven, place on a rack and fill with Dark Cherry Chia Jam (recipe is here).
- Spread the jam all over the pie.
- In a small bowl, mix the flaked almonds, coconut flakes and melted coconut oil.
- Add Erythritol, stevia and salt.
- Sprinkle evenly on top of the pie and place in the oven for another 7-10 minutes.
- Placing the pie in the fridge for a couple of hours will make it solid and easier to handle.
- Enjoy! 🙂
Originally posted 2019-02-20 17:40:20.
