Sugar-Free Mini Apple Pies
Indulge in the wholesome flavors of fall with these Sugar-Free Mini Apple Pies, a guilt-free twist on a classic dessert! Perfectly portioned and made without added sugar, these delightful treats feature a luscious filling of tart Granny Smith apples blended with warm cinnamon, nutmeg, and a touch of vanilla. Encased in a nutty almond flour crust, lightly sweetened with coconut oil, and crowned with a crunchy walnut crumble, each pie is packed with natural goodness and satisfying textures. This recipe is not only gluten-free but also ideal for those seeking a low-carb dessert option. Ready in under an hour, these mini apple pies are perfect for entertaining or as a cozy, grab-and-go snack. Try serving them warm for maximum enjoyment and pair them with a dollop of whipped coconut cream for a truly irresistible experience!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 medium Granny Smith apples
- 2 cups Almond flour
- 0.5 cup Coconut oil
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 1 teaspoon Vanilla extract
- 0.5 cup Unsweetened applesauce
- 1 tablespoon Lemon juice
- 0.25 cup Chopped walnuts
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing it lightly with coconut oil or lining it with paper liners.
Peel, core, and finely dice the Granny Smith apples into small cubes. Place them in a mixing bowl.
Add lemon juice to the apples and toss them well to prevent browning.
In the same bowl, add ground cinnamon, nutmeg, vanilla extract, unsweetened applesauce, and chopped walnuts. Mix until the apples are coated evenly.
In a separate bowl, combine almond flour and salt. Mix in coconut oil gradually and blend them until the mixture resembles coarse crumbs.
Reserve about 1/4 cup of the crumb mixture for topping the pies later.
Press the remaining crust mixture into the bottom and up the sides of the muffin cups to form mini pie shells.
Spoon the apple filling evenly over each crust, filling them to the top.
Sprinkle the reserved crumb mixture over each mini pie for a crumbly topping.
Bake in the preheated oven for 18-20 minutes, or until the crust is golden brown and the apples are tender.
Allow the mini apple pies to cool in the pan for 10 minutes before removing them from the muffin tin.
Serve warm or store in an airtight container for up to three days.
Nutrition Facts
Calories |
2658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.2 g | 293% | |
| Saturated Fat | 101.1 g | 506% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 599 mg | 26% | |
| Total Carbohydrate | 140.5 g | 51% | |
| Dietary Fiber | 38.7 g | 138% | |
| Total Sugars | 75.0 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 499 mg | 38% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 836 mg | 18% | |
*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.
