Making the keto cherry pie dough

First, let's start with the pie dough. Place the flour, Steviala Frost, Steviala almond flour and salt in a mixing bowl. Then break the cold butter into pieces and divide it over the dry ingredients. You then knead the butter and dry ingredients together until a crumbly dough is formed. You can also do this with a hand mixer. Then beat the egg in a bowl and add 1 tablespoon of the egg to the dough.

Knead this into a cohesive dough ball. If the dough is very sticky, add a little flour. Is the dough too dry? Then add a few drops of the egg. Then wrap the dough ball in plastic wrap. Next, place the dough ball in the fridge for 1 hour so that it can stiffen.

Meanwhile, pit the cherries. Place the cherries in a bowl. You can sweeten the cherries to your own taste with the Steviala Sweet & Vanilla syrup substitute.

Baking the carb keto cherry pie

After this, heat the oven to 175 degrees and remove the dough from the fridge after an hour. Finally, knead it one more time. Then dust the work surface and the rolling pin with a little flour. Next, break off 1/3rd of the dough ball and keep it aside. Then flatten the rest of the dough ball. You then roll out the dough and carefully place it in a 20cm baking tin. Press it down well and then poke holes in the bottom with a fork. Then put the base in the fridge for half an hour.

After this half-hour, divide the cherries on the bottom of the cake. If too much moisture comes off the cherries, you can pat them dry with kitchen paper or sprinkle a little cornflour on the bottom. This will collect the moisture from the cherries.

Then roll out the rest of the dough. Cut into strips and cover the cake. Then brush the dough with the remaining egg. This gives the cake a nice shiny and brown colour. Bake the cake for about 25 minutes at 175 degrees.