Lower Carb Sugar Free Apple Pie Food

LOWER CARB SUGAR FREE APPLE PIE

Steps:

• 1. Sprinkle apples with lemon juice to prevent discoloring. Then using a small bowl add the splenda, cinnamon salt, cornstarch, toss to blend then sprinkle over apples and toss together to coat all of the apples.
• 2. Preheat oven to 425 degrees F. Wash, core & peel apples thinly and add to a large bowl.NOTE THIS RECIPE MADE 2 DEEP DISH PIES. I GAVE ONE TO MY NEIGHBOR.
• 3. Add first crust to bottom of pie plate then, arrange to the shape of dish. Add in the seasoned apples. Top apples with second crust, then pinch the edges of the first crust to the edges of the second crust, then flute with fingers or crimp with a fork. Then cut 5-6 slits into top of pie crust. So that steam escapes as pie bakes. Repeat steps for second pie.
• 4. Combine 1 egg with a tablespoon of tap water, then whisk together and brush over the top of crust, this allows the crust to brown evenly on top as it bakes, sprinkle with granulated decorators sugar if desired. Place pie on a cookie sheet to catch any potential drips, and bake in preheated 425 degrees F. oven for 15 minutes, then reduce heat to 350 degrees F. and bake for 50 to 55 minutes, or until pie is golden brown. Remove from oven allow to cool, and serve plain or with your favorite ice cream or topping. ENJOY
• 5. THIS RECIPE MADE 2 PIES, ENOUGH TO SERVE 16.I CONCLUDED THAT WHILE THIS PIE DOES HAVE LESS CALORIES AND CARBS THAN A REGULAR APPLE PIE, it still has a significant amount of carbs because of the crusts.Nutritional Info-Serves 16, Calories per serving 319, Fat 12g, Cholesterol 10Mg, Sodium 276 Mg, Potassium 209 Mg, Carbs 55g, Fiber 5g, Sugars 19, Protein 2 g. Net carbs is 50G. I used my fitness pal to calculate the nutritional analysis. I CONCLUDED THAT THIS MAY BE A DESSERT YOU HAVE ONCE IN A WHILE, NOT ON A REGULAR BASIS IF YOU ARE COUNTING CARBS.

PALEO APPLE PIE WITH CRUMB TOPPING

Steps:

• Prepare the crust according to these instructions, including pre-baking 15 minutes.
• Keep the oven preheated to 350F.
• In a large mixing bowl, toss together all of the ingredients until well combined.
• Pour the filling into the pre-baked and cooled pie shell and use a spatula to spread it into an even layer. Set aside.
• In a medium mixing bowl, whisk together the almond flour, coconut sugar, coconut flour, cinnamon and salt. Set aside.
• In a small bowl, whisk together the oil and maple syrup.
• Pour the wet mixture over the dry mixture and stir to combine.
• Use a spoon or your fingertips to drop dollops of crumble all over the top of the pie, covering all of the apples. Note: the crumble will be wetter than you may expect before it has baked! That's normal.
• Optional step: Whisk an egg with 1 Tablespoon of milk or water to create an egg wash. Brush the edges of the crust. This will produce a golden brown crust, but will also make it crisper. For a more tender edge, skip this step.
• Bake for 30 minutes. Then loosely cover the edges of the crust with tinfoil (or a shield) and bake for another 30 minutes or so, until the top is golden.
• Cool completely (or mostly) before serving.

KETO APPLE CRISP

Steps:

• Preheat the oven to 180C/350F. Grease a large baking dish and set it aside.
• In a deep pot or saucepan, melt your butter. Once it is melted, add your chopped chayote and water. Cover the pan and let it simmer for 7-8 minutes, or until tender. Once the squash is tender, add the rest of the ingredients and mix well, until combined. Continue to simmer for a further 3 minutes.
• Remove the mock apple filling from the heat and transfer it into the lined baking dish. Bake in the oven for 8-10 minutes. While the filling is baking, prepare your crisp topping.
• In a mixing bowl, add all your crisp topping ingredients and mix well. Remove the baking dish from the oven and sprinkle the crisp all over the top. Place back in the oven and bake for 10-15 minutes, or until the tops are golden brown.
• Remove from the oven and let sit for 10 minutes, before serving.

LOW CARB PECAN PIE (SUGAR FREE)

Steps:

• Preheat your oven to 350°F (180°C). Thoroughly grease a 9-inch pie dish.
• Add all of the ingredients for the crust to a large mixing bowl. Mix until the dough is well-combined.
• Press the dough into the greased pie dish.
• Prick the crust all over with a fork, then bake for 10 minutes until the crust is lightly cooked and golden. Set aside to cool.
• Meanwhile, in a large heavy-bottomed pan over medium-high heat, melt the butter. Once the butter has started to brown slightly, reduce the heat to medium and add the stevia.
• Mix well for a few minutes until the mixture has darkened and turned golden brown.
• Add the cream and sea salt, then simmer for 20 minutes until the mixture has darkened and thickened.
• Remove from heat, then add the vanilla and cinnamon. Mix well, then set aside to cool for at least 20 minutes.
• Once the filling is cool enough to touch, whisk in the egg, making sure to whisk continuously until the mixture is combined.
• Add the pecan pieces to the cooked crust, then pour the filling on top.
• Place in the oven and bake for 40 minutes, or until the filling has completely set and doesn't move when jiggled.
• Allow the pie to cool to room temperature, then refrigerate for 45 minutes.