Sugar-Free Cherry Pie Bars

ByHannah Peterson

Sugar-Free Cherry Pie Bars Easy, Low Carb, and Perfectly Diabetic-Friendly Dessert

These Sugar-Free Cherry Pie Bars are everything you love about cherry pie — sweet-tart cherry filling, buttery crust, and a beautiful vanilla glaze — but in easy-to-serve bar form with almost zero impact on blood sugar. They’re a crowd-pleasing treat that’s ideal for holidays, potlucks, or whenever you’re craving something special on a low-carb or keto diet.

Why You’ll Love This Recipe

  • Rich cherry flavor with a tender crust and crumbly topping
  • Completely sugar-free and very low in net carbs
  • Easier than making a full pie — no rolling dough!
  • Freezer-friendly and great for meal prep
  • Tastes like a classic dessert, not “diet food”

Ingredients (makes 16–20 bars)

Crust & Topping:

  • 2½ cups (250g) almond flour
  • ⅓ cup powdered erythritol or monk fruit sweetener
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup (113g) cold butter, cubed
  • 1 large egg
  • 1 tsp vanilla extract

Cherry Filling:

  • 3 cups frozen or fresh cherries (pitted)
  • ⅓–½ cup erythritol or allulose (adjust to taste)
  • 1 tbsp lemon juice
  • 2 tsp xanthan gum or 1 tbsp chia seeds (for thickening)
  • ½ tsp almond extract (optional but delicious)

Glaze:

  • ½ cup powdered erythritol
  • 2–3 tbsp heavy cream or unsweetened almond milk
  • ½ tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
  2. In a food processor or large bowl, combine almond flour, sweetener, baking powder, and salt. Add cold butter and pulse or cut in until crumbly.
  3. Add egg and vanilla. Mix until a dough forms.
  4. Press ⅔ of the dough firmly into the bottom of the prepared pan. Reserve the remaining dough for the topping.
  5. For the filling: In a saucepan over medium heat, combine cherries, sweetener, and lemon juice. Cook until cherries soften and release juice (about 8–10 minutes). Stir in xanthan gum or chia seeds and cook until thickened (2–3 more minutes). Remove from heat and stir in almond extract. Let cool slightly.
  6. Spread the cherry filling evenly over the crust.
  7. Crumble the remaining dough over the cherry layer.
  8. Bake for 28–35 minutes until the top is golden brown. Cool completely in the pan.
  9. Whisk glaze ingredients until smooth and drizzle over cooled bars. Let glaze set before cutting into squares.

Storage Tips

Store in an airtight container in the refrigerator for up to 7 days. These bars also freeze beautifully for up to 3 months — thaw in the fridge overnight.

Nutritional Information (per bar, based on 16 bars)

  • Calories: ~165
  • Fat: 13g
  • Total Carbs: ~8g
  • Fiber: ~3g
  • Net Carbs: ~5g
  • Protein: 4g

Macros are approximate and depend on exact brands and cherry quantity. Always test your personal blood sugar response.

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