Instructions

• Begin by thawing your frozen cherries in a medium saucepan over low heat. Once thawed, add 1 tablespoon of sugar-free granulated sweetener, 1 tablespoon of tapioca flour, and a pinch of sea salt. Stir consistently for about 5 minutes until the mixture thickens slightly. Remove from heat and set aside to cool.
• In a large mixing bowl, combine 3 cups of almond flour, ½ cup of melted coconut oil or butter, ½ cup of sugar-free granulated sweetener, and a pinch of sea salt. Mix until the mixture resembles a crumbly dough.
• Preheat your oven to 350°F (175°C). Grease your 9x13 inch baking pan and press about two-thirds of the dough into the bottom of the pan evenly. This will form the crust for your 5-Ingredient Low-Carb Cherry Pie Bars.
• Pour the cooled cherry filling over the crust, spreading it evenly.
• Take the remaining dough and crumble it over the cherry filling. This will create a beautiful topping that will bake to a golden brown.
• Place your baking pan in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the cherries are bubbling.
• Once baked, remove from the oven and let it cool completely on a cooling rack. In the meantime, mix 1 cup of sugar-free powdered sugar with 2 tablespoons of water or lemon juice to create a glaze. Drizzle this over the cooled bars before slicing.