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Low-Carb Dark Cherry Crunch Pie

4.4 stars, average of 41 ratings

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Yesterday I shared my Dark Cherry Chia Jam recipe and in this post I'll show you how to use it to make this amazing low-carb pie. I made it last weekend when I visited friends and it was a big success - didn't last more than a few hours!

Tips and substitutions

this pie is great for those who suffer from food allergies. As all my recipes, it's grain-free and sugar-free. Additionally, this pie is egg-free and dairy-free. If you want to make it nut-free, simply use ground sunflower seeds instead of almond flour, and replace the pecans with more coconut.

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.

I used a 23 cm (9 inch) baking dish but a smaller one would work, too. Don't use a baking dish that is too large or the pie will be too thin.

Because there are no eggs, the baked crust will be fragile. I suggest you use a baking dish with removable bottom.

Hands-on Overall

Serving size 1 slice

Allergy information for Low-Carb Dark Cherry Crunch Pie

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, 1 slice)

Net carbs6.7 grams
Protein8.2 grams
Fat28.8 grams
Calories335 kcal
Calories from carbs 8%, protein 10%, fat 82%
Total carbs13.4 gramsFiber6.7 gramsSugars5.8 gramsSaturated fat12.3 gramsSodium29 mg(1% RDA)Magnesium77 mg(19% RDA)Potassium285 mg(14% EMR)

Ingredients (makes 8 servings)



  1. Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). 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.
    Low-Carb Dark Cherry Crunch Pie
  2. 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).
    Low-Carb Dark Cherry Crunch Pie
  3. Remove from the oven, place on a rack and fill with Dark Cherry Chia Jam (recipe is here).
    Low-Carb Dark Cherry Crunch Pie
  4. Spread the jam all over the pie. Low-Carb Dark Cherry Crunch Pie
  5. In a small bowl, mix the flaked almonds, coconut flakes and melted coconut oil. Add Erythritol, stevia and salt. Low-Carb Dark Cherry Crunch Pie
  6. Sprinkle evenly on top of the pie and place in the oven for another 7-10 minutes. Low-Carb Dark Cherry Crunch Pie
  7. When the pie is done, place on a cooling rack and let it cool down before serving. Low-Carb Dark Cherry Crunch Pie
  8. Placing the pie in the fridge for a couple of hours will make it solid and easier to handle. Low-Carb Dark Cherry Crunch Pie
  9. Store at room temperature for up to a day, ot in the fridge for up to 5 days. Low-Carb Dark Cherry Crunch Pie

Ingredient nutritional breakdown (per serving, 1 slice)

Low-Carb Dark Cherry Crunch Pie

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (12)

Hi Martina,
I really don’t like Stevia, can I increase the amount of Erythritol? If yes, how much more?
I don’t care much for Dark Cherry Chia Jam recipe. I love Cherry Amarenata. Can I use it instead?
Amarenata seems juicer should i cook it longer for this pie?

Absolutely! The Amarenata is a lot more flavourful too. I don't think you need to cook it for longer to make it thicker.
Sweeteners: You could use just Erythritol although I have to say that if you only use a few drops you won't be able to taste any of the bitter aftertaste. I personally like a combination of both. Too much erythritol may make the cooling effect of this sweetener stronger. I'd use about 1 tablespoon of erythritol for every 5 drops of stevia.

Thanks for the reply. i have tried several of your recipes they are all great.  i think the brand make difference as well. i have been order via your links however there are some ingredients i have leftovers from other website's suggestions. i hope i found you sooner.

Thank you Austin! I like NaNaturals or SweetLeaf. Although they claim there is "no aftertaste", this is only true if you use a small amount. Any sweetener that is 200 to 300 times sweeter will be bitter if you use too much (for me personally that is more than 3 to 5 drops per serving).

Martina, I just wanted to say how much my family and I love this recipe! The first time I made it my family had requested cherry pie and I was lucky to find your delicious keto version. I've made it a few more times and it is always a big hit! The crust and the chia cherry jam are perfection. I may have to make it again for Thanksgiving along side our usual apple and pumpkin pie. Thanks for a great recipe that has become a family favorite. Happy Holidays and keto on! 😊

Thank you so much, Katie, I'm glad you liked it!

Could you use Milled Flax Seed and water as an egg substitute? Would the dry ingredients proportions change?

I would substitute each egg with a tablespoon of ground flax meal soaked in 3 tablespoons of water. For this recipe, I would use 2 tablespoons of flax - it will definitely help with binding and won't be as fragile 😊 All the other ingredients should remain the same. This pie crust doesn't rise, so it should easily fit in the same baking dish.

OMG, this looks amazing, I am on my way to get what I need to make this.

Thank you, let me know how it was 😊

I know what I'm cooking this weekend 😊) Thank you, beautiful photos!

OMG this looks amazing! Thank you for sharing!