Recipe

Low Carb Apple Crumble Pie

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Low Carb Apple Crumble Pie
Rumors say this is the best low carb apple pie! Crunchy, tasty and healthy, without added sugar.

This is really supposed to be "the best apple pie ever!"
At least so says our customer Nina, who was kind enough to send us the recipe and photos!

It's so crunchy, sweet without added sugar, gluten-free and delicious despite its low carb content - if you're on a really strict low carb/ KETO diet, you can replace the apples in the recipe with the same amount of any other fruit - we recommend berries!

 

Nutrition listed below is for 100 g.

Preperation Time: 30
minutes
Cook Time: 45
minutes
Total Time: 75
minutes
Number of servings: 9

Ingredients

Crust ingredients
Defatted Almond Flour
190
g
Defatted Coconut Flour
2 (flat)
tablespoons
Powdered erythritol with Magnesium
1TBS (flat) + 20 g
Bakind Soda
1/2
teaspoon
Konjac flour
1/2
teaspoon
Salt
1
pinch
Melted Butter
200
g
Almond Slices
Optional
Filling ingredients
Apples (peeled and sliced)
500
g
Melted Butter
70
g
Cinnamon Powder
1
teaspoon
Powdered erythritol with Magnesium
1 (flat)
tablespoon
Lemon Juice
2
tablespoons
Sugar Free Vanilla Flavour Drops
Optional

This recipeis is

Vegan
Paleo
Low carb
LCHF
KETO
Gluten free

Nutrition

Calories
257.3
kcal
Fat
24.0
g
Carbs
8.9
g
Protein
8.3
g

Step 1

Preheat the oven to 180Β°C. Combine almond and coconut flour, 20 g of erythritol, baking soda, konjac flour and salt. Mix until all the ingredients are evenly combined. Add heated butter and stir until "sand-like" dough that looks like pebbles is formed.

Fill baking dish (24 cm diameter), lined with baking paper with 2/3 of the dough (1/3 will be used for the top layer) - press with your hands until to create the bottom layer of the pie. Bake for 10 minutes.

Add 1 TBS of erythritol powder to the remaining dough and place it in the refrigerator.

Step 2

Put all of the ingredients for the filling in a cooking pot (cut the apples into any shape and cook for about 20 minutes (depending on the size of the sliced ​​apples) or until the apples soften (they will not soften further when baked, so achieve the softness you want while cooking). Stir several times in between.

Spread the apple filling evenly on the bottom layer of the pie. Finally, add the refrigirated top layer - it is best to just sprinkle the dough to preserve the "lumps", as they are what makes this pie so magical! You can also add some sliced ​​almonds, if desired.

Bake for 30 minutes or until the top layerbecomes golden brown - baking time may depend on the type of oven. It tastes best when still warm. You can keep it in the refrigerator for up to 3 days.

Bon Appetit!

The crust and the filling are in about 1: 1 ratio. If you prefer more dough / filling, increase the amount accordingly.

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This recipe is

Diabetics friendly
Fit
Gluten free
Gluten free
KETO
LCHF

Nutrition

Calories
257.3
kcal
Fat
24.0
g
Carbs
8.9
g
Protein
8.3
g

Gallery

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Buy the ingredients

KONJAC / GLUCOMANNAN FLOUR
KONJAC / GLUCOMANNAN FLOUR
6,99
POWDERED ERYTHRITOL with magnesium - Natural sweetener
ERYTHRITOL (POWDERED) with magnesium
5,999,99
WHITE ALMOND FLOUR – DEFATTED
WHITE ALMOND FLOUR – DEFATTED
13,99
COCONUT FLOUR – DEFATTED
COCONUT FLOUR – DEFATTED
8,99

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