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skinnymixer's Cherry Pie

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Servings: 6
Calories: 334kcal
Author: Skinnymixers


Crust Ingredients

  • 150 g blanched almond meal
  • 60 g coconut oil
  • 20 g xylitol or preferred granulated sweetener
  • 1 egg
  • pinch of salt

Filling Ingredients

  • 500 g frozen pitted cherries
  • 1 tbsp tapioca flour
  • 20 g xylitol or preferred sweetener


  • Pre-heat oven to 180°C or 350°F and grease + line a small pie dish.
  • Add all crust ingredients to mixer bowl and process for 5 sec/speed 6/MC on.
  • Take the crust dough and press 3/4 of the mixture in to the prepared dish. Put it in the oven for 10 mins.
  • Take the remaining crust dough and place it on glad wrap. Press it out in to a square and pop it in the freezer - this will be used to top off the cherry pie.
  • In the mean time, without washing the bowl, put the filling ingredients in and cook for 10 min/100°C or 212°F/speed 1/MC off or until desired consistency is reached.
  • Put the prepared filling mixture on to the base. Take the crust dough from the freezer and cut in to 6 strips. Lay the strips over the pie and bake for a further 10 mins or until golden brown.


LCHF ADAPTATION: Swap the cherries for frozen strawberries or berries. Use 1/2 tsp xanthan instead of tapioca.


Serving: 120g | Calories: 334kcal | Carbohydrates: 11.8g | Protein: 7.4g | Fat: 25.4g | Saturated Fat: 10.2g | Sodium: 18mg | Sugar: 10.2g