Low Carb Classic Apple Pie with Vanilla Ice Cream

Indulge in the guilt-free decadence of this Low Carb Classic Apple Pie with Vanilla Ice Cream, a reimagined dessert that combines timeless flavors with keto-friendly ingredients. Featuring a buttery almond flour crust, naturally sweetened with erythritol, and a luscious apple filling delicately spiced with cinnamon, this pie delivers all the nostalgia without the carb overload. The crowning touch? A scoop of handcrafted vanilla bean ice cream, made with rich heavy cream and sweetened with powdered erythritol, for a creamy, luxurious pairing. Perfect for cozy gatherings or holiday celebrations, this low-carb dessert proves you can enjoy comfort food while staying true to your health goals.

Nutriscore Rating: 61/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 8

Ingredients

• 2 cups almond flour
• 0.5 cup butter, melted
• 0.25 cup erythritol sweetener
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 teaspoon cinnamon
• 5 medium granny smith apples
• 1 tablespoon lemon juice
• 0.5 cup unsweetened apple cider
• 1 teaspoon unflavored gelatin
• 2 cups heavy whipping cream
• 1 vanilla bean
• 0.5 cup powdered erythritol

Directions

Step 1

Preheat the oven to 350°F (175°C). Lightly grease a 9-inch pie dish.

Step 2

To prepare the crust, mix almond flour, melted butter, 0.25 cup erythritol, and 1 egg in a bowl until crumbly.

Step 3

Press the crust mixture evenly into the bottom and up the sides of the pie dish. Poke holes in the bottom with a fork.

Step 4

Bake the crust for 10 minutes, ensuring it does not burn, then set aside to cool.

Step 5

Peel, core, and thinly slice the apples. Mix with lemon juice to prevent browning.

Step 6

In a saucepan over medium heat, combine the apple slices, apple cider, and cinnamon. Cook until apples are just tender, about 5-7 minutes.

Step 7

Remove from heat and stir in the unflavored gelatin until dissolved completely.

Step 8

Pour the apple filling into the prepared crust and spread evenly.

Step 9

Use the remaining egg to brush the edge of the pie crust lightly. Bake the pie for 35-40 minutes until apples are soft and top is golden brown.

Step 10

For the ice cream, heat the heavy whipping cream over medium heat in a saucepan with the vanilla bean (split and seeds scraped) until it begins to simmer.

Step 11

In a separate bowl, whisk 2 egg yolks with powdered erythritol until smooth.

Step 12

Slowly pour the warmed cream into the yolk mixture, whisking continuously.

Step 13

Return the mixture to the saucepan and heat gently, stirring, until it thickens slightly. Do not boil.

Step 14

Let the mixture cool, then churn in an ice cream maker according to the manufacturer's instructions.

Step 15

Serve a slice of the cooled apple pie with a scoop of the vanilla ice cream.

Nutrition Facts

Serving size	(2127.3g)

Amount per serving	% Daily Value*
Calories	4271.9

Total Fat 363.2g	0%
Saturated Fat 166.5g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1109.5mg	0%
Sodium 330.4mg	0%
Total Carbohydrate 365.2g	0%
Dietary Fiber 44.1g	0%
Total Sugars 111.9g
Protein 60.2g	0%

Vitamin D 140.1IU	0%
Calcium 585.7mg	0%
Iron 9.9mg	0%
Potassium 1335.2mg	0%

*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.

Source of Calories

Fat: 65.8%

Protein: 4.8%

Carbs: 29.4%