Cherry Dessert Bars (Low-Carb Cherry Pastry Bars)
These bars taste just like traditional cherry danish bars — but made completely keto, without flour or sugar.
🧂 Ingredients
For the Crust & Topping
2 cups almond flour
½ cup coconut flour
½ cup erythritol or monk fruit sweetener
1 tsp baking powder
¼ tsp salt
2 large eggs
½ cup melted butter
1 tsp vanilla extract
For the Keto Cherry Filling
1 ½ cups frozen cherries, chopped (use sparingly; cherries are higher-carb but still workable in moderation)
¼ cup water
2–3 tbsp powdered erythritol
½ tsp xanthan gum (thickener)
½ tsp lemon juice
Optional: ¼ tsp almond extract for bakery-style flavor
For the Glaze
½ cup powdered erythritol
1–2 tbsp heavy cream
½ tsp vanilla extract
👩🍳 Instructions
- Make the Cherry Filling
In a saucepan, mix cherries, water, erythritol, and lemon juice.
Bring to a simmer and gently mash cherries.
Sprinkle xanthan gum lightly while whisking to avoid clumping.
Simmer 2–3 minutes until thickened.
Remove from heat and cool.
- Prepare the Crust
Preheat oven to 350°F (175°C) and line a 9×13 dish with parchment paper.
Mix almond flour, coconut flour, erythritol, baking powder, and salt.
Add eggs, melted butter, and vanilla. Mix until a soft dough forms.
Press ⅔ of the dough into the bottom of the pan.
Bake for 8–10 minutes until lightly set.
- Add Filling and Topping
Spread the cooled cherry filling evenly over the crust.
Crumble or drop small pieces of the remaining dough over the top.
Bake another 15–20 minutes, or until golden brown.
- Add the Keto Glaze
Mix powdered erythritol, heavy cream, and vanilla until smooth.
Drizzle generously over the cooled bars.