Low Carb Apple Pie

Prep Time: 45 Minutes                         Cook Time: 70 Minutes

Filling Ingredients

  • 1/3 cup Powdered erythritol
  • 2 tsp Cinnamon
  • 1 tsp Nutmeg
  • 7 cups Yellow squash cut into ½ pieces 
  • 1 tsp Vanilla extract
  • 1/2 tsp Maple extract    
  • 1/2 tsp Cardamom
  • 1 tbsp Unflavored gelatin powder
  • 6 tbsp Lemon juice

Pie Crust Ingredients

  • 3 3/4 cup Blanched almond flour
  • 1/2 cup Erythritol
  • 1/2 cup unsalted butter
  • 1 large Egg
  • 1/2 tsp Vanilla extract
  • 2 tbsp Water
  • 1 tbsp Unflavored gelatin powder
  • 1/2 tsp Pink Himalayan Salt

Instructions Filling 

  1. In a small pinch bowl, whisk the gelatin powder with 3 tablespoons lemon juice. Set aside to bloom.
  2. In a large saucepan, melt the butter over medium heat. Stir in the powdered sweetener, the remaining 3 tablespoons lemon juice, cinnamon, nutmeg, and cardamom. When the gelatin mixture has thickened, whisk it into the pan, until dissolved.
  3. Add the diced squash to the pan. Bring to a simmer. Simmer over medium heat for about 30-40 minutes, until the squash is very soft and the mixture has thickened, similar to apple pie filling.
  4. Stir in the maple extract.
  5. Set the filling aside to cool until no hotter than lukewarm, at least 20 minutes

Pie Crust Instruction

  1. Preheat the oven to 350 degrees
  2. In a large bowl, mix together the almond flour, erythritol and sea salt.
  3. Stir in the melted butter and egg, until well combined. Stir vanilla, into the melted butter before adding to the dry ingredients. The dough will be dry and crumbly. Just keep mixing, pressing and stirring, until it's uniform and there is no almond flour powder left.
  4. Add the gelatin powder and water, and use a hand mixer to combine, until uniform.
  5. Divide the dough in half. Press half of the dough into the lined pie pan, including the bottom and going up the sides. Set the 2nd half of the dough aside.
  6. Poke with a fork and bake the crust in the oven for 10-12 minutes, until just lightly golden.
  7. Set aside and let cool for 5 to 10 minutes before adding the filling
  8. Place the remaining half of the dough between two lightly oiled pieces of parchment paper. Use a rolling pin over the parchment paper to roll out to a circle slightly larger than the top of the pie pan, for the top crust.

Putting the pie together

  1. Make sure the filling and bottom crust are both cooled and not hot
  2. Gently add the cooled filling to the cooled bottom half of the crust.
  3. Lift the top piece of parchment paper off the rolled-out top part of the crust. Using the bottom piece of parchment paper, carefully flip the top crust over onto the pie, then gently peel off the parchment paper. Use a knife to cut any excess top crust off the edges, making sure it still completely covers the bottom crust. Use your fingers to press the edges together. Cut 4 slits in the top of the pie crust.
  4. Bake for 20-25 minutes, until the edges are browned. Once the edges are browned cover the pie with foil and bake for an additional 5-15 minutes until the top crust is lightly golden and semi-firm to the touch. The pie will firm up once cooled
  5. Remove the pie from the oven and cool completely before cutting.

Makes 12 servings 

Nutrition Info Per Serving 

Calories 313, Protein 11g, Fat 27g, Net Carbs 5g Total carbs 21g

 

Keep in mind that the nutritional values of this recipe may vary depending on the ingredients you use, so I suggest entering your ingredients into a nutrition calculator such as  Carb Manager for the most accurate data.


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