Ingredients for filling:
2 1/2 cups pitted cherries (frozen, or canned will all work) - if your using canned I would use 2 cans of the Wilderness No Sugar Added Pie Filling
1/4 cup maple syrup, I use ChocZero - click here to purchase - use code lovecelebrateandbloom for 10% OFF
2 tablespoons fresh lemon juice
1/2 teaspoon vanilla extract
1 tablespoons xanthan gum
1/4 teaspoon salt
Directions for filling:
In a large saucepan combine the cherries, maple sugar, lemon juice, xanthan gum and salt and place over medium heat and bring to a boil, make sure to keep stirring, when the mixture boils lower the heat and allow the mixture to simmer until thickened about 3/5 minutes.
Remove the saucepan from the heat and add in the vanilla extract and stir, set aside too cool.
You can now start on your dough!
Ingredients for dough:
1 cup butter, melted
2 cup almond flour
2 cup coconut flour
1 teaspoon sea salt
Directions for dough:
Preheat oven to 375 degrees.
In a medium size bowl mix all your dry ingredients then add your butter and mix.
Add in your egg and salt and mix the dough into a ball shape.
Start rolling out the dough on a flat surface covered in parchment paper so your dough doesn't stick.
Using a 2 1/2 inch biscuit or cookie cutter, cut out at least 12 circles.
Place each dough circle in a greased muffin tin, make sure you press the dough in so that it can take shape to the tin and make sure it covers at least half way up each muffin tin.
Now it's time to add the filling!
Add about 1 1/2 teaspoons of the pie filling, then place a dough circle on top and press together with your fingers to seal them.
Bake for 20 minutes, but keep checking on them to make sure the crust edges are not browning too fast. If they are then loosely cover the top of the muffin pan with parchment paper and continue baking.
***I sprinkled them with low carb/keto powdered sugar and my daughter wanted to make them look like sunshine so we used some sugar free icing and she decorated them like so***