Low Carb Apfelstrudel
Indulge in the classic flavors of a traditional Apfelstrudel with a guilt-free twist in this *Low Carb Apfelstrudel* recipe. Made with a nutrient-rich almond and coconut flour dough, this dessert features a luscious filling of tangy Granny Smith apples, aromatic cinnamon, crunchy walnuts, and a hint of vanilla. Sweetened with stevia or erythritol, it’s the perfect sugar-free treat for those watching their carbs. This gluten-free and keto-friendly dessert is easy to prepare, with a flaky texture and warm, spiced apple filling that’s irresistibly comforting. Whether you’re hosting a dinner party or craving a healthier sweet treat, this low-carb Apfelstrudel pairs beautifully with a dollop of whipped cream or a drizzle of almond milk. Ready in just an hour, it’s a delicious and wholesome baking option that won’t compromise your dietary goals!
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Recipe Information
Ingredients
- 200 grams Almond flour
- 50 grams Coconut flour
- 80 grams Unsalted butter
- 2 large Eggs
- 50 grams Stevia or erythritol sweetener
- 3 medium Granny Smith apples
- 1 teaspoon Ground cinnamon
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon juice
- 2 tablespoons Almond milk
- 30 grams Crushed walnuts
- 1 tablespoon Coconut oil
- 0.5 teaspoon Salt
Instructions
Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine the almond flour, coconut flour, and a pinch of salt.
Melt the butter in a small saucepan or microwave and let it cool slightly.
In a separate bowl, whisk together the cooled melted butter, eggs, and almond milk until well combined.
Gradually add the wet ingredients to the dry ingredients and mix until a dough forms.
Knead the dough slightly on a surface dusted with almond flour until smooth. Wrap the dough in plastic wrap and refrigerate for 15 minutes to firm up.
While the dough chills, peel, core, and thinly slice the apples. Toss them in a bowl with lemon juice, stevia, cinnamon, vanilla extract, and crushed walnuts.
Retrieve the dough from the refrigerator. Place it between two sheets of parchment paper and roll it out to a rectangle about 12x14 inches in size.
Remove the top parchment sheet. Spoon the apple filling along the length of the dough, leaving about 1 inch free on each side.
Gently use the parchment paper to help roll the dough over the filling, forming a log shape. Seal the edges using a bit of water to help seal the dough.
Transfer the rolled strudel to the prepared baking sheet. Melt the coconut oil and brush it over the top of the strudel.
Bake in the preheated oven for about 30 minutes, or until golden brown and cooked through.
Allow the strudel to cool for a few minutes before slicing and serving warm.
Nutrition Facts
Calories |
2714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.5 g | 283% | |
| Saturated Fat | 69.9 g | 350% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 549 mg | 183% | |
| Sodium | 1407 mg | 61% | |
| Total Carbohydrate | 210.1 g | 76% | |
| Dietary Fiber | 57.0 g | 204% | |
| Total Sugars | 70.2 g | ||
| Protein | 72.0 g | 144% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 651 mg | 50% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1210 mg | 26% | |
*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.
