Low Carb Cherry Pie Bars
Low carb • Sugar-free cherry pie bars — 30 minutes, sixteen squares
These are low-carb cherry pie bars, not bakery slab pie. An almond shortbread base, sugar-free cherry filling, golden crumbs, and a thin glaze bake in one pan and cut into squares, like the photo. Thirty minutes. No sugar, no wheat flour.
Sixteen bars. Cool before you glaze so the drizzle stays white.
Bake: 18
Bars: 16
Why you’ll love these bars
- 4g protein per bar — almond flour and egg
- 5g net carbs — allulose cherries, not canned pie filling
- About 30 minutes, one sheet pan
- Red cherry pockets, golden crumbs, white drizzle, like the photo
- No boxed mix, no sugar
- They cut clean if you cool before glazing
Health notes
- Protein: Almond flour and egg carry the square.
- Lower carb than bakery cherry bars: No wheat crust. Close to keto at 5g net.
- Sixteen bars: Macros are per square, not the sheet.
- Sugar pie filling or wheat flour will jump the carbs. Stay unsweetened.
Key element — crumb dough, thick cherries
A soggy slab used thin filling. Press a shortbread base, spoon thick cherries, scatter crumbs, and glaze after cooling so the pan looks like the photo.
Diabetic-Friendly
Low Carb Cherry Pie Bars
- Prep12 min
- Total12 min
- Calories165 kcal
Ingredients
Instructions
- Heat. Heat oven to 350 F (175 C). Line a 9×13 pan with parchment.
- Dough. Mix almond flour, allulose, baking powder, salt, melted butter, egg, and vanilla. Press two-thirds into the pan. Keep the rest for crumbs.
- Filling. Simmer cherries, allulose, lemon, and xanthan 3 to 4 minutes until thick. Cool 2 minutes. Spread over the crust.
- Top. Pinch the leftover dough into crumbs over the cherries.
- Bake. Bake 16 to 18 minutes until the crumbs are golden. Cool. Mix glaze and drizzle, like the photo. Cut 16 bars. One square is one serving.
Notes & Tips
- Drain thawed cherries well or the base turns soggy.
- Xanthan keeps the filling on the square instead of running.
- Cool fully before glazing so the drizzle stays white.
- A hot knife wiped between cuts keeps the cherries in place.
- Frozen unsweetened cherries stay lower carb than pie filling.
Variations & serving ideas
- Blueberry: Same amount of unsweetened berries.
- Monk fruit blend: Use a 1:1 allulose mix.
- Canned sugar pie filling or wheat flour: Skip them. That is how carbs jump.
- Blueberry: Swap the same amount of unsweetened blueberries.
- Lemon: Add 1 tsp lemon zest to the crust dough.
- No glaze: Skip the drizzle and dust with powdered allulose.
- 8-inch pan: Use an 8-inch pan for thicker bars and add 4 minutes.
Storage
- Room temp: 1 day (Covered)
- Refrigerator: Up to 5 days (Best chilled)
- Freezer: Up to 1 month (Thaw in the fridge)
Nutrition Facts
Per serving
| Nutrient | Amount per serving |
|---|---|
| Calories | 165 kcal |
| Total fat | 14 g |
| Sodium | 70 mg |
| Total carbohydrate | 8 g |
| Fibre | 3 g |
| Protein | 4 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Are these bars keto-friendly?
Yes. About 5g net per bar with almond flour and unsweetened cherries.
Why is the crust soggy?
The cherries were wet. Drain them and cook the filling until thick.
Can I use canned cherry pie filling?
Most cans are full of sugar. Stay unsweetened so each bar stays at about 5g net.
Why glaze after cooling?
A hot pan melts the drizzle. Cool first so the white lines stay, like the photo.
Do I need a lattice crust?
No. Scattered crumbs give the pie-bar look in 30 minutes.
How do I store leftovers?
Room temp 1 day, fridge 5 days, or freeze 1 month.
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