I know I miss everything apple pie during the busy holiday season! Check out this quick and easy Apple Pie Trifle that will leave in awe thinking it's "The Real Deal"! I used chayote squash instead of real apples. Chayote is lower in carbs than jicama and resembles the texture of an apple with out the flavor so it is pretty versatile! Enjoy!
In a small mixing bowl, combine all of your ingredients for the apple pie filling and mix thoroughly. Allow to macerate overnight!
To finish the apple pie filling place in a large sauté and bring to a boil until thick and sticky! Allow to cool and reserve.
Toast off the almond flour for the cookie crumb and once it is golden brown add the remaining ingredients and mix well. Spread on a plate or sheet tray and flatten out the mix. Place in the fridge and allow to cool! Crumble the pieces up once its set.
In a stand mixer or with a hand mixer, whip all of your ingredients for the cheesecake mix except your cream cheese. Add your cream cheese to the whipped cream in 4 additions allowing it to thicken and fully combine.
Plate in a cup by layering the whipped cream cheese mix, the apple pie filling, and the cookie crumb.
Repeat this layering one more time and enjoy your delicious keto apple pie trifle!
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.