Low Carb Dutch Apple Pie
Indulge in the warm, comforting flavors of fall with this Low Carb Dutch Apple Pie—a guilt-free twist on the classic dessert. Featuring a buttery almond flour crust, a perfectly spiced filling with tangy Granny Smith apples, and a crunchy pecan topping, this pie delivers all the nostalgic flavors without the excess carbs. Sweetened with granulated erythritol, this recipe is keto-friendly and gluten-free, making it a perfect choice for anyone looking to satisfy their sweet tooth while staying on track with their health goals. Ready in just over an hour, this pie is an ideal treat for holiday gatherings or cozy weekends. Serve it warm with a dollop of whipped cream or low-carb vanilla ice cream for the ultimate dessert experience! Keywords: low carb dessert, Dutch apple pie, keto-friendly apple pie, almond flour crust, gluten-free apple pie.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.33 cup Granulated erythritol
- 2 tablespoons Coconut flour
- 0.5 cup Unsalted butter
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 3 medium Granny Smith apples
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Nutmeg
- 2 tablespoons Lemon juice
- 0.25 cup Extra granulated erythritol for filling
- 0.5 cup Chopped pecans
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine almond flour, 1/3 cup erythritol, coconut flour, and salt.
Melt the butter and allow it to cool slightly. Add the melted butter, egg, and vanilla extract to the dry ingredients. Mix until a dough forms.
Press the dough into a 9-inch pie pan evenly across the bottom and up the sides to form a crust.
Bake the crust for 10 minutes until it sets slightly. Remove from the oven and let it cool.
While the crust is cooling, peel and slice the apples into thin wedges.
In a large bowl, toss the apple slices with lemon juice, 1/4 cup erythritol, ground cinnamon, and nutmeg.
In a small bowl, mix chopped pecans with a teaspoon of melted butter and an additional teaspoon of erythritol.
Arrange the seasoned apple slices evenly over the pre-baked crust.
Sprinkle the pecan mixture over the apples.
Cover the pie loosely with aluminum foil to prevent the top from over-browning.
Bake for an additional 35 minutes or until the apples are tender and the topping is golden brown.
Allow the Low Carb Dutch Apple Pie to cool for at least 15 minutes before serving.
Enjoy a slice of pie as is, or pair it with a scoop of low-carb vanilla ice cream if desired!
Nutrition Facts
Calories |
2104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.2 g | 221% | |
| Saturated Fat | 41.0 g | 205% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 344 mg | 114% | |
| Sodium | 730 mg | 32% | |
| Total Carbohydrate | 255.3 g | 93% | |
| Dietary Fiber | 41.6 g | 149% | |
| Total Sugars | 64.7 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 452 mg | 35% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1048 mg | 22% | |
*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.
