Keto Sugar Free Cherry Pie

We’re continuing on with our cherry theme this week to bring you the best cherry pie we’ve ever tasted. A lofty claim, perhaps, but if you are looking to cut sugar from your life, add protein, and enjoy a slice of cherry pie, then this recipe is just what you are looking for.

Pie crust

• 2½ cups of ground almond meal
• ½ tsp salt
• ¼ cup melted cholesterol reduced margarine
• 1 large egg, beaten.

Mix the almond meal and salt. Add melted butter and beaten egg and mix until a dough forms. Press dough into a 23 cm pie dish. Prick the base with a fork and bake in a 170o fan-forced oven for 20-25 minutes or until pie crust smells amazing and the edges are light brown. Remove from the oven and allow pie crust to completely cool.

Cherry filling

• 3 cups de-pitted cherries
• 1 sachet of low calorie, port-wine flavoured jelly crystals
• 1 cup of boiling water
• ½ cup cold water.

Place the de-pitted cherries in a medium sized bowl. Make the jelly by dissolving the jelly crystals in 1 cup of boiling water. Add ½ cup of cold water and stir to combine. Pour the jelly into the cherries and stir. Cover with plastic wrap and place in the fridge for approximately 2 hours or until the jelly just starts to set. Pour the almost set cherry jelly into the pie shell, cover with plastic wrap, and refrigerate until fully set. Serve with plain Greek yoghurt.

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