There is something about Cherry Pie that feels like at home. Perhaps it is the smell of warm cherries that bubble in the oven or breaks like a golden crust with everyone. But let us really have a traditional cherry cake is full of sugar and carbohydrates, which makes it difficult for everyone to eat with carbohydrate-like carbohydrates.

That’s why I put them together Carbohydrate cherry cake bars. You have the same rich, Jammy Cherry filling and butter crust, but without the sugar overload. And trust me, you won’t miss anything.

I just hold everything. No unusual ingredients, no complicated steps – just a recipe that works. If you can mix, stir and bake, you can do them. And when you pull them out of the oven, your kitchen smells of a bakery.

What makes these bars carbohydrate?

Traditional cherry cake beams are loaded with sugar and flour, both of which appeal to blood sugar. This version exposes them for better ingredients that do not create their carbohydrate number.

We do the following differently:

• Almond flour instead of all -purpose flour – keeps the crust butter -like and crispy without carbohydrates.
• A sugar substitute that actually tastes good – I use a monk -fruit or erythritus mixture because it sweetens like sugar without taste.
• A thickened cherry filling without cornstarch – Instead, we will use a small Xanthan chewing gum, which does the job with almost no carbohydrates.

If you have ever tried a low-carbohydrate dessert that tasted “out”, don’t worry diese bars do not have this strange artificial taste. The balance between sweet, sour cherries and rich crust ensures this.

Ingredients will need

For the crust and topping:

• 2 cups Almond flour
• ¼ cup Coconut flour
• ½ cup Butter, melted
• ⅓ cup Granish monk fruit sweetener (or your favorite carbohydrate-sweet)
• 1 teaspoon Vanilla extract
• ½ teaspoon Salt

For the cherry filling:

• 2 cups Rescue cherries (fresh or frozen, no sugar added)
• ¼ cup Granish monk fruit sweetener
• ½ teaspoon Vanilla extract
• ½ teaspoon Almond extract (Optional, but the cherries taste fantastic)
• ½ teaspoon Xanthan Gum (for thickening)
• 1 teaspoon Lemon juice

Step-by-step instructions for cherry cake

Step 1: Preheat and prepare your pan

Put your oven on 550 ° f (175 ° C). Line on 8 × 8-inch casserole form With parchment paper. This simply makes it easier to lift the poles out later. If you don’t have a parchment, the dish just grease well with butter or coconut oil.

Step 2: Make the crust

Get after Mixing bowl And combine almond flour, coconut flour, sweetener and salt. Stir it together before adding the melted butter and vanilla. The mixture should look like soft crumbs that stick together when pressing.

Take Two-thirds This mixture and press it firmly into the bottom of your prepared pan. Use your fingers or back of a spoon to distribute it evenly. This will be the basis of your bars.

Bake for 10 minutesOr until the edges become golden.

Step 3: Make the cherry filling

As the crust bakes, we are working on the filling. When your cherries are frozen, thaw them and first let go of an additional liquid.

In A small potCombine the cherries, sweeteners, vanilla extract, almond extract (if used) and lemon juice. Cook medium heatOccasionally stir until the cherries soften and release their juices dies takes about 5-7 minutes.

Now sprinkle the Xanthan chewing gum over the mixture A little after the otherStir quickly to avoid lump. The filling should thicken within a minute. As soon as it is shiny and stammering, remove it from the stove and let it cool slightly.

Step 4: mount the sticks

As soon as your crust is out of the oven, pour the cherry filling over it. Spread it evenly with a spoon or a spatula.

Now take the remaining crust mixture and crumble it exaggerated. It won’t cover the cherries completely, but that’s what you want – you want small crusts.

Step 5: Bake again

Put the pan back in the oven and bake for another 20-25 minutesOr until the top is golden brown and the cherries bubble.

Step 6: cool and slice

Here is the difficult part – to wait. Let the poles cool at least in the pan 30 minutes. If you want it Clean the slicesCool them in the fridge for an hour before cutting.

Lift the poles with the parchment paper after cooling and cut them into squares.

So they store their cherry cake bars

If you somehow have leftovers (which rarely occurs), store them in one Airtight container In the fridge for up to 5 days. You can also freeze them for up to 3 months. Just let them thaw before eating at room temperature.

Tips for perfect cherry cake bars

• If possible, use fresh cherries. Frozen works well, but fresh cherries give a better texture.
• Make sure the crust is pressed firmly. A loose crust breaks too much when cutting.
• Don’t skip the almond train. It brings the cherry taste to another level.
• Let them cool down before cutting. Warm bars fall apart. Patience is the key.

Diploma

These carbohydrate -low cherry cake bars bring everything you love in a simpler and more manageable dessert. They are butter -like, fruity and exactly the right amount sweet.

The best thing about everything is that you don’t have to be a professional to do it right. Simply follow the steps, trust the process and enjoy a piece (or two).

And when you do it, let me know how to go out. Have fun baking!

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