Keto Apfelstrudel
Indulge in the delightful flavors of Keto Apfelstrudel, a low-carb twist on the classic German dessert that perfectly balances nostalgia and dietary goals. Crafted with a buttery almond and coconut flour crust, this gluten-free strudel is packed with the warm sweetness of cinnamon-spiced Granny Smith apples and a touch of crushed walnuts for added crunch. The dough, made with xanthan gum for structure, rolls up seamlessly into a golden, flaky pastry. Sweetened with erythritol and dusted with a powdered version, this sugar-free treat is every bit as comforting as the traditional version while being keto-friendly. With just 20 minutes of prep time and 30 minutes in the oven, this guilt-free dessert serves as an elegant addition to any meal or a cozy afternoon treat. Perfect for those seeking a healthy yet indulgent way to enjoy a beloved classic!
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Recipe Information
Ingredients
- 200 grams Almond flour
- 30 grams Coconut flour
- 50 grams Erythritol
- 1 teaspoon Xanthan gum
- 100 grams Unsalted butter, chilled and diced
- 4 tablespoons Cold water
- 1 large Egg
- 1 medium Granny Smith apple, peeled, cored, and sliced
- 1 teaspoon Cinnamon
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
- 30 grams Crushed walnuts
- 2 tablespoons Unsweetened almond milk
- 1 tablespoon Powdered erythritol, for dusting
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, combine almond flour, coconut flour, erythritol, and xanthan gum.
Add the chilled and diced butter to the dry ingredients, using a pastry cutter or fork to blend until the mixture resembles coarse crumbs.
Gradually add cold water, mixing well after each tablespoon, until the dough comes together. Wrap the dough in plastic wrap and refrigerate for 15 minutes.
In a small bowl, toss the sliced apple with cinnamon, lemon juice, and vanilla extract to coat.
Once the dough is chilled, roll it out between two sheets of parchment paper to a rectangular shape, approximately 1/4 inch thick.
Sprinkle the apple mixture evenly over the dough, leaving about 1 inch of space around the edges.
Sprinkle the crushed walnuts over the apples.
Gently roll the dough from one end to the other, using the parchment paper to help guide it into a tight roll.
Seal the edges by pinching them together and place the strudel seam-side down on the prepared baking sheet.
Beat the egg with the almond milk in a small bowl, then brush the mixture over the strudel.
Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.
Allow the strudel to cool for a few minutes before dusting with powdered erythritol.
Slice and serve warm.
Nutrition Facts
Calories |
592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.5 g | 67% | |
| Saturated Fat | 16.3 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 33 mg | 1% | |
| Total Carbohydrate | 37.3 g | 14% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 6.8 g | ||
| Protein | 15.6 g | 31% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 152 mg | 12% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 498 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
