Low-Carb Dark Cherry Crunch Pie

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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.

Nutritional values (per serving, 1 slice)

Ingredients (makes 8 servings)

Crust:

• 1 cup desiccated coconut (75 g/ 2.6 oz)
• 1 cup almond flour (100 g/ 3.5 oz)
• ¹/₂ cup pecan nuts, coarsely chopped (50 g/ 1.8 oz)
• 3 tbsp extra virgin coconut oil, melted (40 g/ 1.4 oz)
• ¹/₄ cup powdered Erythritol or Swerve (40 g/ 1.4 oz)
• 10-15 drops liquid Stevia extract

Topping:

• 1 ¹/₂ cups Dark Cherry Chia Jam (360 g/ 12 oz)
• 1 cup almonds, flaked (60 g/ 2.1 oz)
• 1 cup dried coconut, flaked (60g / 2.1 oz)
• 1 tbsp extra virgin coconut oil, melted (14 g/ 0.5 oz)
• 1 tbsp Erythritol or Swerve (10 g/ 0.4 oz)
• 5-10 drops liquid Stevia extract
• pinch of sea salt

Instructions

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

Ingredient nutritional breakdown (per serving, 1 slice)

Net carbs	Protein	Fat	Calories
Coconut, dried, desiccated, shredded (organic, unsweetened)
0.7 g	1.9 g	1.2 g	31 kcal
Almond flour (blanched ground almonds, almond meal)
1.1 g	2.7 g	6.6 g	74 kcal
Pecans, nuts
0.3 g	0.6 g	4.5 g	43 kcal
Coconut oil, extra virgin
0 g	0 g	5.1 g	45 kcal
Erythritol (natural low-carb sweetener)
0.3 g	0 g	0 g	1 kcal
Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener)
0 g	0 g	0 g	0 kcal
Dark Cherry Chia Jam, homemade (KetoDiet blog)
3.2 g	0.7 g	0.8 g	27 kcal
Almonds, nuts (flaked)
0.5 g	1.9 g	4.2 g	47 kcal
Coconut chips, unsweetened (dried, flaked coconut)
0.6 g	0.5 g	4.8 g	50 kcal
Coconut oil, extra virgin
0 g	0 g	1.7 g	15 kcal
Erythritol (natural low-carb sweetener)
0.1 g	0 g	0 g	0 kcal
Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener)
0 g	0 g	0 g	0 kcal
Salt, sea salt
0 g	0 g	0 g	0 kcal
Total per serving, 1 slice
6.7 g	8.2 g	28.8 g	335 kcal