Sugar-Free Cherry Pie Filling – Low-Carb, Juicy, and Pie-Ready

Because most versions are either packed with sugar or use weird thickeners that taste like wallpaper paste. But this one? It’s got the right tang, the right gloss, and it actually sets up thick enough to slice.

💡 The Secret Behind This Low-Carb Win

• Xanthan gum thickens like cornstarch, but without the carbs
• Monk fruit + allulose blend gives real-sugar flavor, minus the spike
• Fresh or frozen cherries both work, and the lemon juice makes the cherry flavor pop

Let it cool, and you’ve got a spoonable, spreadable, actually sliceable pie filling.

🧾 Ingredients That Keep It Keto

• 6 cups cherries, pitted – Fresh or frozen. Tart cherries work best. Yes, cherries are higher-carb, but used in filling-sized portions (⅓ cup), they’re manageable.
• ½ cup water – Helps soften the cherries and distribute flavor.
• 2 tbsp lemon juice – Balances the sweetness and brightens flavor.
• ⅔ cup powdered monkfruit + allulose – Blends smoothly and tastes close to sugar.
• ⅛ tsp pink salt – Boosts the cherry flavor subtly.
• 1 tsp xanthan gum – Thickens the sauce without carbs or weird texture.
• 1 tsp vanilla extract – Rounds out the tartness for a cherry-pie bakery finish.

🔁 Low-Carb Swaps That Still Work

Swap In	For What	Carb Impact	Notes
Erythritol blend (½ cup)	Monkfruit + allulose	-1g per serving	Less sticky than allulose but can recrystallize
Arrowroot (1 tbsp)	Xanthan gum	+2g net per serving	Easier texture, but raises carbs slightly
Cherry extract (½ tsp)	Some of the cherries	-3g per serving	Stretch flavor if using fewer cherries

⚠️ Learn From My Low-Carb Fails

What Went Wrong	Why It Happens	How to Fix It
Gummy texture	Too much xanthan gum	Use exactly 1 tsp—don’t eyeball it
Too runny	Didn’t simmer long enough	Let it thicken fully—10+ mins, no rush
Too sour	Used only sour cherries + no taste test	Add a little extra sweetener if needed

👩‍🍳 How to Make It (Step-by-Step)

1. Add cherries, water, lemon juice, sweetener, and salt to a medium saucepan.
2. Bring to a boil over medium-high heat.
3. Whisk in xanthan gum once boiling.
4. Reduce to a simmer and stir frequently, about 10–15 minutes.
5. Cherries should be soft and sauce thickened.
6. Remove from heat and stir in vanilla extract.
7. Let cool before using—it thickens more as it rests.

🧠 Pro Tip: If you want a smoother filling, mash some of the cherries halfway through cooking for a jammy texture.

🧊 Storage + Tracking Tips

• Fridge: Keeps 5–7 days in an airtight container
• Freezer: Yes—cool fully first, then freeze in batches
• Reheat: Warm gently over low heat, or use cold in no-bake recipes
• Tracking: ⅓ cup = 46 kcal, 11g total carbs, 2g fiber → 9g net carbs
  (For keto: use less per serving or sub in cherry extract to stretch flavor)

❓ Real Keto Questions, Real Answers

Are cherries keto?
Not strictly—but in small amounts, yes. ⅓ cup per serving keeps this filling around 9g net carbs, which works in moderate-carb or targeted keto plans.

Can I use this in a pie crust?
Yep! It works beautifully in almond flour crusts, fathead pastry, or even as a no-bake tart base filling.

Can I blend this for a sauce?
Yes! Blitz it and use it over cheesecake, yogurt, or low-carb pancakes.

🔢 Full Nutrition Facts (Per ⅓ Cup Serving)

Nutrient	Amount
Calories	46 kcal
Total Carbs	11 g
Dietary Fiber	2 g
Net Carbs	9 g
Fat	0.1 g
Protein	1 g
Sugar (natural)	~9 g
Sodium	32 mg
Potassium	157 mg
Vitamin C	6 mg

Check out More Recipes:

• Sugar-Free Pumpkin Pie – Low-Carb, Creamy, and Holiday-Ready
• Sugar-Free Pecan Pie – Gooey, Rich, and Shockingly Keto
• Keto “Apple” Pie – Sugar-Free, Flaky, and Low-Carb