This is so easy to prepare as everything goes into the oven at the same time! This is higher in carbs for keto (at 7.5g/net carbs per serve) so it will work for some but not for others but it’s definitely much lower than a traditional apple pie. For those who aren’t on keto, feel free to sub ingredients (there are notes in the recipe).
- 200g almond flour
- 100g salted butter
- 100g erythritol/monkfruit
- This works 1:1 so you can use 100g sugar if non-keto.
- 1 egg
- Lemon Juice (one wedge)
- Pinch salt
- 1 tsp ground cinnamon
- Optional: 1/2 tsp cardamom, or 1/2 tsp ground ginger, or a 1/4 tsp nutmeg.
- 1 large green (Granny Smith) apple; equiv. to 250g thinly sliced apple after peeling and coring.
- 1 small green-skinned winter squash; equiv. to 200g thinly sliced after peeling and coring.
If you’re not on keto, then feel free to use as many apples as you wish! If you are on keto, then you’ll want to use sparingly. You can significantly reduce the carbs/serve by switching to almond flour and a sugar replacement; reduce slightly more by switching to a mix of apple and squash; and reduce further by using a mix of apple and chayote / choko. The accompanying vegetable takes on the flavours of the apple and spices so that it simply tastes like apple!
100% apple = 8.6g carbs/serve; apple + squash = 7.5g carbs/serve; apple + chayote/choko = 6.6g carbs/serve.
Allergies: free from gluten and soy. For dairy free, consider replacing butter with coconut oil or nuttelex.
- Grease your baking dish and preheat the oven to 180’C/350’F.
- Prepare your apple and winter squash. It’s best to slice very thinly – especially the squash as it takes longer to cook than the apple.
- Place the slices in a mixing bowl. Add 2 Tablespoons of the pre-measured sugar, the lemon juice, the cinnamon, and any other spices. Give everything a good tumble until the slices are evenly coated. Layer them in the baking dish.
- In the emptied mixing bowl, soften the butter. Stir in the rest of the sugar replacement. Mix in the almond flour and a pinch of salt. Mix in the egg. Tip: this mixing order ensures that the raw egg doesn’t get scrambled into hot butter!
- Spread the topping over the apples.
- Bake for 40-60 mins.
- Why the big time variation? From 40 minutes, you want to keep a close eye on when your crust starts to brown. You may find that it cooks quicker than your filling, especially when using squash (and depending on how finely sliced the filling is). If needed, cover the pie with tin foil, reduce heat, and allow the pie to keep simmering while keeping a close eye on it.
- Delicious served warm with whipped cream.
Based on 8 servings per recipe; nutritional breakdown is approx:
Serving Size: 1 Serving
|Energy||1122.4 kJ (268 kcal)|
|Fat, total||23.4 g|
|– saturated||7.6 g|
|Dietary Fibre||4.3 g|