OrchardWorld’s Keto Cherry Pie Bars

Makes 10 servings | Prep time 30mins | Bake 25 mins

INGREDIENTS

For the Crust:
180g almond flour
110g unsalted butter, melted (coconut oil works as a dairy-free alternative)
50g powdered erythritol
1 tsp vanilla extract

For the Cherry Filling:
250g fresh OrchardWorld Cherries, pitted
50g powdered erythritol
1 tbsp lemon juice
1 tsp chia seeds

For the Crumble Topping:
220g almond flour
50g powdered erythritol
50g unsalted butter, chilled and cubed

METHOD

1. Preheat your oven to 175°C and line a 9×9 baking tray with parchment paper
   In a mixing bowl, combine almond flour, melted butter, powdered erythritol, and vanilla extract. Mix until crumbly.
2. Press the mixture evenly into the prepared baking pan to form the crust.
   Bake for 10 minutes or until lightly golden. Let it cool.
3. In a saucepan, combine cherries, powdered erythritol, and lemon juice over medium heat. Cook until the cherries release their juices, about 5 minutes.
4. Stir in chia seeds and cook for another 2-3 minutes until the mixture thickens. Set aside to cool.
   In a mixing bowl, combine almond flour, powdered erythritol, and cubed butter.
5. Use your fingers or a fork to mix until the texture resembles coarse crumbs.
6. Spread the cooled cherry filling evenly over the baked crust.
7. Sprinkle the crumble topping evenly over the filling.
8. Bake for 20-25 minutes or until the topping is golden and crisp.

Let the bars cool completely in the pan before slicing. Enjoy!