Low Carb Apple Crumble Pie
Indulge in the comforting flavors of fall with this Low Carb Apple Crumble Pie, a guilt-free twist on a classic dessert! Perfectly spiced Granny Smith apples are layered over a buttery almond flour crust, then topped with a rich, crumbly pecan topping sweetened with granulated erythritol for a touch of sugar-free decadence. This pie seamlessly combines warmth and texture, thanks to a blend of cinnamon, nutmeg, and vanilla, while staying keto-friendly and low-carb. Ready in just an hour, it’s an ideal treat for anyone looking to satisfy their sweet tooth without sacrificing their dietary goals. Serve it warm with a dollop of whipped cream or a scoop of low-carb ice cream for the ultimate cozy dessert experience. Whether it’s for holiday gatherings or a weeknight indulgence, this pie is sure to impress!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 0.5 cup Granulated erythritol
- 0.5 cup Unsalted butter, melted
- 0.25 teaspoon Salt
- 1 teaspoon Cinnamon powder
- 0.5 cup Chopped pecans
- 4 medium Granny Smith apples
- 2 tablespoons Lemon juice
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Xanthan gum
Instructions
Preheat your oven to 350°F (175°C).
In a medium mixing bowl, combine almond flour, coconut flour, 1/4 cup erythritol, and salt. Stir in the melted butter until the mixture forms crumbly dough.
Press the crumbly dough evenly into the bottom and sides of a 9-inch pie dish to form the crust. Set aside.
Peel, core, and thinly slice the Granny Smith apples. Place the apple slices in a large mixing bowl.
Toss the apple slices with lemon juice, 1 teaspoon cinnamon, nutmeg, vanilla extract, and remaining 1/4 cup erythritol until well coated.
Sprinkle xanthan gum over the apples and gently fold to combine.
Pour the apple mixture evenly over the prepared crust in the pie dish.
In another small bowl, prepare the crumble topping by combining almond flour, erythritol, cinnamon, chopped pecans, and melted butter. Mix until a crumbly texture forms.
Sprinkle the crumble topping evenly over the apple filling.
Bake the pie in the preheated oven for 35-40 minutes, or until the apples are tender and the topping is golden brown.
Let the pie cool for at least 15 minutes before serving to allow the filling to set.
Serve warm, optionally topped with a dollop of whipped cream or a scoop of low-carb ice cream.
Nutrition Facts
Calories |
384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 40% | |
| Saturated Fat | 9.5 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 64 mg | 3% | |
| Total Carbohydrate | 35.5 g | 13% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 13.1 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 356 mg | 8% | |
*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.
