Low Carb Classic Apple Pie with Vanilla Ice Cream
Indulge guilt-free with this Low Carb Classic Apple Pie paired with creamy homemade vanilla ice cream—a perfect makeover of a traditional favorite for keto and low-carb enthusiasts. This recipe swaps sugary ingredients for keto-friendly alternatives like almond flour and erythritol, creating a buttery, golden crust that's both satisfying and wholesome. Freshly cooked Granny Smith apples are delicately sweetened and spiced with a touch of cinnamon, while unflavored gelatin ensures a luscious filling without excess carbs. To top off the experience, a scoop of rich, velvety vanilla ice cream—crafted with real vanilla bean and powdered erythritol—complements the pie beautifully. Ready in just 90 minutes and serving the warmth of seasonal flavors, this dessert is ideal for holidays, family gatherings, or any time you crave a classic treat with a healthy twist!
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Recipe Information
Ingredients
- 2 cups almond flour
- 0.5 cup butter, melted
- 0.25 cup erythritol sweetener
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 teaspoon cinnamon
- 5 medium granny smith apples
- 1 tablespoon lemon juice
- 0.5 cup unsweetened apple cider
- 1 teaspoon unflavored gelatin
- 2 cups heavy whipping cream
- 1 vanilla bean
- 0.5 cup powdered erythritol
Instructions
Preheat the oven to 350°F (175°C). Lightly grease a 9-inch pie dish.
To prepare the crust, mix almond flour, melted butter, 0.25 cup erythritol, and 1 egg in a bowl until crumbly.
Press the crust mixture evenly into the bottom and up the sides of the pie dish. Poke holes in the bottom with a fork.
Bake the crust for 10 minutes, ensuring it does not burn, then set aside to cool.
Peel, core, and thinly slice the apples. Mix with lemon juice to prevent browning.
In a saucepan over medium heat, combine the apple slices, apple cider, and cinnamon. Cook until apples are just tender, about 5-7 minutes.
Remove from heat and stir in the unflavored gelatin until dissolved completely.
Pour the apple filling into the prepared crust and spread evenly.
Use the remaining egg to brush the edge of the pie crust lightly. Bake the pie for 35-40 minutes until apples are soft and top is golden brown.
For the ice cream, heat the heavy whipping cream over medium heat in a saucepan with the vanilla bean (split and seeds scraped) until it begins to simmer.
In a separate bowl, whisk 2 egg yolks with powdered erythritol until smooth.
Slowly pour the warmed cream into the yolk mixture, whisking continuously.
Return the mixture to the saucepan and heat gently, stirring, until it thickens slightly. Do not boil.
Let the mixture cool, then churn in an ice cream maker according to the manufacturer's instructions.
Serve a slice of the cooled apple pie with a scoop of the vanilla ice cream.
Nutrition Facts
Calories |
4272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 363.2 g | 466% | |
| Saturated Fat | 166.5 g | 832% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1110 mg | 370% | |
| Sodium | 330 mg | 14% | |
| Total Carbohydrate | 365.2 g | 133% | |
| Dietary Fiber | 44.1 g | 158% | |
| Total Sugars | 111.9 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 586 mg | 45% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1335 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.
