Low Carb Classic Apple Pie
Indulge guilt-free with our Low Carb Classic Apple Pie, a delightful spin on the timeless dessert that's perfect for anyone embracing a low-carb lifestyle. This recipe features a buttery almond and coconut flour crust, lightly sweetened with granulated erythritol, creating a tender base for the luscious cinnamon-spiced Granny Smith apple filling. Enhanced with sugar-free maple syrup, a hint of nutmeg, and stabilized by xanthan gum, every bite bursts with comforting flavors while keeping carbs in check. The lattice-topped masterpiece bakes to golden perfection in just 45 minutes, making it a crowd-pleaser for gatherings or a cozy night in. Perfect for those seeking a healthy yet indulgent dessert option, this gluten-free and sugar-free apple pie is sure to become your new go-to treat.
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Recipe Information
Ingredients
- 2 cups almond flour
- 0.25 cup coconut flour
- 0.25 cup granulated erythritol
- 0.5 cup unsalted butter, cold and cubed
- 1 large egg
- 1 teaspoon vanilla extract
- 5 medium Granny Smith apples, peeled and sliced
- 2 tablespoons lemon juice
- 1 teaspoon cinnamon
- 0.5 teaspoon nutmeg
- 0.5 teaspoon xanthan gum
- 0.25 cup sugar-free maple syrup
Instructions
Preheat your oven to 350°F (175°C).
In a large bowl, mix together the almond flour, coconut flour, and granulated erythritol. Add the cold, cubed butter to the flour mixture.
Using your fingers or a pastry cutter, blend in the butter until the mixture resembles coarse crumbs.
In a small bowl, whisk together the egg and vanilla extract. Add this to the flour and butter mixture.
Stir the mixture until it forms a dough. Press the dough into a ball, cover with plastic wrap, and refrigerate for about 15 minutes.
In a large mixing bowl, combine the apple slices with lemon juice, cinnamon, nutmeg, and xanthan gum. Toss well to coat the apples evenly.
Remove the dough from the refrigerator. Take two-thirds of the dough and press it into a 9-inch pie pan, covering the bottom and sides evenly.
Pour the apple mixture into the pie shell, spreading it out evenly.
Drizzle the sugar-free maple syrup over the apple filling.
Roll out the remaining dough between two sheets of parchment paper. Carefully cut it into strips to create a lattice pattern on top of the apple filling.
Place the pie in the oven and bake for 40-45 minutes, or until the crust is golden brown and the apples are tender.
Allow the pie to cool before serving.
Nutrition Facts
Calories |
2617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.8 g | 264% | |
| Saturated Fat | 74.1 g | 370% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 294 mg | 13% | |
| Total Carbohydrate | 229.2 g | 83% | |
| Dietary Fiber | 50.4 g | 180% | |
| Total Sugars | 96.0 g | ||
| Protein | 56.9 g | 114% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 529 mg | 41% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1192 mg | 25% | |
*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.
