Low Carb Classic Apple Dumplings
Indulge in guilt-free comfort with these Low Carb Classic Apple Dumplings, a delectable spin on a beloved dessert that's perfect for anyone embracing a low-carb lifestyle. Featuring a rich almond and coconut flour pastry wrapped around tender, cinnamon-spiced Granny Smith apples, this recipe swaps traditional sugar for granulated erythritol, ensuring a healthier treat without sacrificing flavor. Each dumpling is baked to golden perfection with a buttery glaze, infusing every bite with warmth and sweetness. With only 30 minutes of prep, this gluten-free dessert is surprisingly simple to make and pairs beautifully with low-carb whipped cream or ice cream for an extra touch of indulgence. Perfect for cozy evenings or a crowd-pleasing dinner finale, these low-carb apple dumplings redefine dessert decadence!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cup Coconut flour
- 1 teaspoon Baking powder
- 0.5 cup Granulated erythritol sweetener
- 0.5 cup Unsalted butter, cold and cubed
- 1 large Egg
- 1 teaspoon Vanilla extract
- 2 medium Granny Smith apples, peeled, cored, and halved
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Nutmeg
- 1 teaspoon Lemon juice
- 1 cup Water
- 2 tablespoons Butter
Instructions
Preheat your oven to 350°F (175°C) and line a baking dish with parchment paper.
In a large bowl, combine the almond flour, coconut flour, baking powder, and 1/4 cup of the erythritol. Mix well.
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut in the butter until the mixture resembles a coarse meal.
In a small bowl, whisk together the egg and vanilla extract. Pour this into the flour mixture and stir until a dough forms. Knead lightly if needed. Wrap the dough in plastic wrap and chill for 10 minutes.
In another bowl, mix the remaining 1/4 cup erythritol, ground cinnamon, and nutmeg.
Toss the apple halves with the lemon juice in a small bowl to prevent browning.
Remove the dough from the refrigerator and place it between two pieces of parchment paper. Roll out the dough to about 1/4 inch thickness.
Cut the dough into 4 equal-sized squares. Place an apple half in the center of each square. Sprinkle the cinnamon mixture evenly on top of the apples.
Fold the corners of the dough up and over each apple, pinching the edges to seal tightly.
Place the wrapped apple dumplings in the prepared baking dish.
In a saucepan, bring the water and butter to a boil, then reduce heat and simmer until slightly thickened.
Pour the butter mixture over the dumplings and bake for 20-25 minutes, until golden brown.
Serve warm with a scoop of low-carb ice cream or whipped cream, if desired.
Nutrition Facts
Calories |
2296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.8 g | 261% | |
| Saturated Fat | 85.0 g | 425% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 764 mg | 33% | |
| Total Carbohydrate | 198.0 g | 72% | |
| Dietary Fiber | 36.3 g | 130% | |
| Total Sugars | 38.8 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 432 mg | 33% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 642 mg | 14% | |
*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.
