Keto Classic Apple Pie Slice
Indulge guilt-free in the comforting flavors of a classic dessert with this Keto Classic Apple Pie Slice. Perfectly crafted for low-carb dieters, this recipe swaps traditional apples for tender turnips, skillfully infused with warm spices like cinnamon, nutmeg, and apple pie spice to recreate the nostalgic taste you love. The buttery almond and coconut flour crust is delightfully golden and crisp, while a hint of vanilla and lemon juice adds a refreshing balance to the filling. With only 20 minutes of prep, this keto-friendly treat is gluten-free, sugar-free, and irresistibly delicious, making it a standout addition to holiday tables and everyday indulgence alike.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cups Coconut flour
- 0.25 cups Erythritol sweetener
- 0.75 cups Butter
- 1 large Egg
- 0.5 teaspoons Salt
- 1 tablespoon Apple Pie Spice
- 3 medium Turnips
- 1 tablespoon Lemon juice
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Nutmeg
- 0.25 cups Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 0.25 teaspoons Xanthan gum
Instructions
Preheat your oven to 350°F (175°C).
In a large bowl, mix the almond flour, coconut flour, erythritol, salt, and 1 teaspoon of the apple pie spice.
Cut the cold butter into the dry ingredients using a pastry cutter or fork until crumbly.
Add the egg and mix until the dough just comes together.
Press the dough evenly into a 9-inch pie pan. Poke holes in the bottom with a fork to prevent bubbling.
Bake the crust for 10-12 minutes or until lightly golden, then allow to cool.
Peel and slice the turnips to resemble apple slices, about 1/8-inch thick.
In a saucepan, combine sliced turnips, lemon juice, erythritol, ground cinnamon, nutmeg, remaining apple pie spice, and almond milk.
Cook over medium heat until the turnips are tender, about 10-15 minutes, stirring occasionally.
Add the vanilla extract and xanthan gum, stirring continuously until the mixture thickens.
Pour the filling into the cooled crust, smoothing out the top.
Return the pie to the oven and bake for an additional 20-25 minutes.
Let the pie cool to room temperature before slicing into 8 pieces and serving.
Nutrition Facts
Calories |
2862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.9 g | 324% | |
| Saturated Fat | 94.3 g | 472% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 614 mg | 205% | |
| Sodium | 2544 mg | 111% | |
| Total Carbohydrate | 172.1 g | 63% | |
| Dietary Fiber | 55.7 g | 199% | |
| Total Sugars | 29.0 g | ||
| Protein | 65.2 g | 130% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 757 mg | 58% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1329 mg | 28% | |
*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.
