Keto Apfeltasche
Indulge in a guilt-free take on a classic German treat with this Keto Apfeltasche recipe, a delightful low-carb apple turnover that's perfect for dessert or a special snack. Crafted with almond and coconut flours, these turnovers boast a buttery, flaky pastry that mimics traditional textures while staying entirely gluten-free. The lightly spiced apple filling, sweetened with keto-friendly erythritol, complements the warm notes of cinnamon and a touch of tangy lemon juice. Perfectly portioned for four servings, this easy-to-make recipe requires minimal prep and baking time, making it an irresistible addition to your keto lifestyle. Serve warm for maximum enjoyment and pair with a dollop of whipped cream for an extra layer of decadence!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 1 teaspoon Xanthan gum
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter
- 2 ounces Cream cheese
- 1 large Egg
- 1 large Apple, peeled and diced
- 0.25 cup Granulated erythritol
- 1 teaspoon Ground cinnamon
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
- 1 Egg wash (1 egg beaten with 1 tablespoon water)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, mix together the almond flour, coconut flour, xanthan gum, and salt.
In a small saucepan over low heat, melt the butter and cream cheese together until smooth. Allow to cool slightly.
Add the melted butter mixture to the dry ingredients along with the egg. Mix until a smooth dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
While the dough chills, prepare the apple filling. In a saucepan over medium heat, combine the diced apple, erythritol, cinnamon, lemon juice, and vanilla extract. Cook until the apples are tender, about 5-7 minutes. Remove from heat and set aside to cool.
Remove the dough from the refrigerator and place it between two sheets of parchment paper. Roll out the dough to about 1/8 inch thickness.
Cut the dough into 4 equal rectangles. Place a spoonful of the apple filling on one half of each rectangle, leaving a border around the edges.
Fold the dough over the filling and press the edges together to seal. Use a fork to crimp the edges for an extra seal.
Carefully transfer the turnovers to the prepared baking sheet. Brush the tops with egg wash.
Bake in the preheated oven for 15-20 minutes, or until the turnovers are golden brown.
Allow to cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.4 g | 77% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 212 mg | 9% | |
| Total Carbohydrate | 38.7 g | 14% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 9.2 g | ||
| Protein | 18.1 g | 36% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 169 mg | 13% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 565 mg | 12% | |
*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.
