Low-Carb Dark Cherry Crunch Pie

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5 from 122 votes

Low-Carb Dark Cherry Crunch Pie

45 minutes
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! 🙂

Nutrition

Calories: 450kcal

Originally posted 2019-02-20 17:40:20.

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Cuisine

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