Keto Apple Pie
ChefKetogenic.comDifficultyIntermediateYour holiday feast isn't complete without dessert, and this keto apple pie topped with buttery crumble is sure impress your dinner guests. Pair your slice of pie with a keto coffee, glass of red wine, or with low-carb, keto vanilla ice cream for an incredible treat!
Serving Size 1 Slice
Servings 8
Net Carbs
- Amount Per Serving
- Calories 532
- % Daily Value *
- Total Fat 49g76%
- Total Carbohydrate 17g6%
- Dietary Fiber 8g32%
- Sugars 6g
- Protein 11g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat the oven to 350°F.
Spray an 8-inch pie pan with avocado oil, or grease with butter.
In a medium bowl combine the dry ingredients. Add the melted butter and eggs, and mix well.
Using your hands, form the dough into a ball, place on parchment paper, and roll out with a rolling pin (for best results, refrigerate for 1-2 hours before rolling).
Fill the pie pan with the rolled dough. Make sure the dough is even and sides are pressed in. Using a fork, poke holes in the bottom of the dough before baking.
Bake for 10 minutes or until crust is firm, but not completely done. Remove from the oven and set aside.
In a large saucepan over medium heat, combine the melted butter, sweetener, lemon juice, cinnamon, allspice, and gelatin.
Add the apple slices and vanilla extract, and stir. Bring to a simmer and cook until apples are soft, about 12 minutes.
After the apples have softened, remove from heat and let rest to allow the filling to thicken. For thicker pie filling, add xanthan gum as needed (optional).
Place the ingredients in a medium bowl and gently combine. The topping should have small clumps and be damp.
Pour the pie filling into the pie crust, and top with the crumb topping. Bake for 20
minutes or until golden brown.
Remove the pie from the oven and let it sit for 10 minutes before serving. Enjoy!
Ingredients
Ingredients
Directions
Directions
Preheat the oven to 350°F.
Spray an 8-inch pie pan with avocado oil, or grease with butter.
In a medium bowl combine the dry ingredients. Add the melted butter and eggs, and mix well.
Using your hands, form the dough into a ball, place on parchment paper, and roll out with a rolling pin (for best results, refrigerate for 1-2 hours before rolling).
Fill the pie pan with the rolled dough. Make sure the dough is even and sides are pressed in. Using a fork, poke holes in the bottom of the dough before baking.
Bake for 10 minutes or until crust is firm, but not completely done. Remove from the oven and set aside.
In a large saucepan over medium heat, combine the melted butter, sweetener, lemon juice, cinnamon, allspice, and gelatin.
Add the apple slices and vanilla extract, and stir. Bring to a simmer and cook until apples are soft, about 12 minutes.
After the apples have softened, remove from heat and let rest to allow the filling to thicken. For thicker pie filling, add xanthan gum as needed (optional).
Place the ingredients in a medium bowl and gently combine. The topping should have small clumps and be damp.
Pour the pie filling into the pie crust, and top with the crumb topping. Bake for 20
minutes or until golden brown.
Remove the pie from the oven and let it sit for 10 minutes before serving. Enjoy!
