Low Carb Mini Apple Pies
Indulge in the perfect guilt-free dessert with these Low Carb Mini Apple Pies—a delightful twist on the classic favorite! Made with a buttery crust of almond and coconut flours and sweetened naturally with erythritol, these bite-sized treats are completely gluten-free and keto-friendly, making them ideal for low-carb lifestyles. The filling combines tender, cinnamon-spiced apples with a touch of lemon juice for a tangy balance, all thickened with xanthan gum for a luscious, pie-like texture. Ready in under an hour, these mini pies are baked to golden perfection in a 12-cup muffin tin, making them perfect for portion control, entertaining, or meal prep. Serve them warm or at room temperature for a cozy, comforting dessert without the sugar crash!
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Ingredients
- 1.5 cups Almond flour
- 0.5 cup Coconut flour
- 0.25 cup Erythritol sweetener
- 0.5 cup Unsalted butter
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 2 medium Apples
- 1 teaspoon Ground cinnamon
- 1 tablespoon Lemon juice
- 0.5 teaspoon Xanthan gum
- 0.25 cup Water
Directions
Step 1
Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin or use silicone muffin liners.
Step 2
In a large bowl, mix together the almond flour, coconut flour, and erythritol.
Step 3
Melt the butter in a small bowl and add it to the flour mixture along with the egg, vanilla extract, and salt. Mix until well combined to form a dough.
Step 4
Divide the dough into 12 equal portions. Press each portion into the bottom and up the sides of the muffin cups to form crusts.
Step 5
Peel and core the apples, then chop them into small cubes.
Step 6
In a medium saucepan over medium heat, combine the apple cubes, ground cinnamon, lemon juice, and water.
Step 7
Cook the apple mixture for 5-7 minutes until the apples begin to soften, stirring occasionally.
Step 8
Sprinkle the xanthan gum over the apple mixture and stir continuously for another 1-2 minutes until thickened. Remove from heat.
Step 9
Spoon the apple filling evenly into each prepared crust in the muffin tin.
Step 10
Bake in the preheated oven for 15-20 minutes, or until the crust is golden brown and the filling is bubbly.
Step 11
Allow the mini pies to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Step 12
Serve warm or at room temperature. Enjoy your delicious low-carb treat!
Nutrition Facts
| Serving size | (827.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1804.9 |
| Total Fat 137.4g | 0% |
| Saturated Fat 43.6g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 343.5mg | 0% |
| Sodium 792.8mg | 0% |
| Total Carbohydrate 183.6g | 0% |
| Dietary Fiber 50.9g | 0% |
| Total Sugars 49.3g | |
| Protein 50.6g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 412.3mg | 0% |
| Iron 9.9mg | 0% |
| Potassium 892.2mg | 0% |
Source of Calories