Low-Carb Dark Cherry Crunch Pie

by KetoDietApp.com

Step 1Preheat 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.

Step 2Press 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).

Step 3Remove from the oven, place on a rack and fill with Dark Cherry Chia Jam (recipe is here).

Step 4Spread the jam all over the pie.

Step 5In a small bowl, mix the flaked almonds, coconut flakes and melted coconut oil. Add Erythritol, stevia and salt.

Step 6Sprinkle evenly on top of the pie and place in the oven for another 7-10 minutes.

Step 7When the pie is done, place on a cooling rack and let it cool down before serving.

Step 8Placing the pie in the fridge for a couple of hours will make it solid and easier to handle.

Step 9Store at room temperature for up to a day, ot in the fridge for up to 5 days.