Preheat oven to 350F.

Gather 8 silicone baking cups. Alternatively, you can use the muffin tin directly, as long as it is greased well (I recommend coconut oil).

To make filling, add fresh cherries, lemon juice, sweetener, water and tapioca starch/cassava flour to a pot over medium heat. Cook until the cherries start to release their liquid and sauce begins to thicken, approximately 5 minutes.

While the cherries are cooking, mix ingredients to make the low-carb pie crust. You want the consistency to be nice and solid, but not crumbly.

Place dough between two sheets of parchment paper and roll out to approximately 1/4 inch thick (6 mm). Remove top layer of parchment paper.

Using a cookie cutter or cup, cut dough into 8 circles, approximately 3 inches (75 mm) in size each. Remove excess dough and cut parchment paper so you can lift each circle individually. Alternatively, if you don't have a cookie cutter of the right size, you can split the dough into 8 evenly sized balls, then roll them out with the rolling pin.

Flip dough and parchment paper over, and gently place dough into a silicone baking cup. If your dough falls apart, just reform it after it goes into the cup.

Repeat for all 8 cups. Add to oven for 5-6 minutes.

Spoon filling into each of the cups after removing from oven.

If you want to do the lattice, or another design on top, you will need to increase the amount of pie crust used. Add that additional pie crust now, if desired.

Place muffin tin on middle or lower rack of oven and bake for 15-20 minutes, or until the edges begin to brown.

Allow to cool before removing from baking cups.