Low-Carb Cherry Amarenata

by KetoDietApp.com

Step 1Wash the cherries and remove the pits. Add them to a non-reactive pan.

Step 2Add the Erythritol and 3/4 cup of water.

Step 3Add the cinnamon and vanilla extract and mix in well. If using vanilla bean, cut the vanilla bean lenghtwise and scrape the seeds out.

Step 4Place on a stove and cook over low-medium heat. Slowly bring to a boil and mix frequently until the juices slightly thicken. This may take 20-30 minutes.

Step 5If using arrowroot (if you need a thicker sauce): Mix the arrowroot with the remaining water and add to the cherries. Mix well while slowly pouring in.

Step 6You can use arrowroot powder or ground chia seeds. I prefer arrowroot because it makes the texture smoother and the carbs count per serving is not significantly higher (2.7 g net carbs with chia seeds and 3.1 g net carbs with arrowroot powder). If you use chia seeds, you don't need to add water in two parts, simply sprinkle the chia seeds over the cherries in step 5 and turn off the heat. Let it sit for 10-15 minutes.*

Step 7Cook for another 5 minutes and take off the heat. When using arrowroot powder, you shouldn't cook it at high temperatures and not for too long.

Step 8When done, your amarenata should be thickened into a syrup and the flavour very strong - just like sweet cherry extract. It will thicken even more when chilled.

Step 9You can store amarenata in the fridge for up to 2 weeks or preserve for longer. Enjoy with full-fat yogurt, creamed coconut milk or make a batch of Keto Amarena Cherry Ice-Cream.