KETO Cherry Crisp Grain-free topping with Cream Cheese filling

 Whip up a low-carb, grain-free keto cherry oatmeal cream cheese bake by layering a rich, whipped cream cheese base with a warm, spiced cherry filling. Top the dish with a buttery, toasted crumble made of crushed nuts, seeds, and unsweetened oats for a satisfying dessert

Keto Cherry Crisp Bake

• Prep time: 30 mins | Bake time: 35 mins | Servings: 12 

Ingredients

The Cherry Filling:

• 4 cups fresh or frozen cherries, pitted and halved
• 1/4 cup Swerve Granular or Monkfruit Sweetener
• 1 tsp lemon juice, optional
• 1/2 tsp ground cinnamon [1, 2, 3, 4, 5]

The Cream Cheese Layer:

• 8 oz cream cheese, softened at room temperature
• 1/4 cup powdered sweetener (like Swerve Confectioner's)
• 1 tsp vanilla extract
• 1 large egg (helps the cream cheese set like a custard)

The "Oat" Topping:

• 1 cup Almond Flour
• 1 cup pecans or walnuts, finely chopped
• 1/2 cup low-carb maple syrup or melted butter
• 2 tbsp hemp seeds or 1 tbsp Chia Seeds (to mimic the texture of rolled oats)
• 1/4 tsp sea salt

Instructions

1. Preheat & Prep: Preheat your oven to 350°F and grease a 9x13-inch baking dish.
2. Mix the Filling: In a bowl, toss the cherries with the granulated sweetener, lemon juice, and cinnamon. Pour this into the bottom of your baking dish. 
3. Make the Cream Cheese Layer: Using a hand mixer, beat the cream cheese, powdered sweetener, vanilla, and egg until smooth and fluffy. Spoon dollops of this mixture evenly over the cherries.
4. Prepare the Topping: In a separate bowl, stir together the almond flour, chopped nuts, sweetener/butter, hemp/chia seeds, and salt. Sprinkle this over the cream cheese and cherry layers. 
5. Bake: Bake for 35 minutes, or until the top is golden brown and the cherry juices are bubbling.
6. Cool: Let it cool for 20 minutes so the cream cheese sets. Serve warm.

Grain-free Sugar-free Pie Crust

 1 - 1/4 c. ground pecans, grind in a food processor or grind in batches in a small coffee grinder 

2 tsp monk fruit sweetener

1 Tbsp inulin (inulin sweetener is a prebiotic and tastes like a Graham cracker)

3 Tbsp butter (or coconut oil for dairy free)

Grind pecans. Measure 1 - 1/4 cup 

Add sweetener, inulin, and the butter or coconut oil. Mix. 

Press into the bottom and sides of a 9-inch pie pan.

Bake 350 degrees for 15 minutes. 

Let cool on wire rack or cool in freezer.  Add your favorite pie filling.