Esta tarta de manzana holandesa sin gluten está hecha con una masa simple baja en carbohidratos, rellena con rodajas finas de manzana, sabores de canela y arce y cubierta con una capa gruesa y tibia de cobertura de crumble sin azúcar. Nadie creerá que esta receta de tarta de manzana no contiene gluten, cereales ni azúcar agregada. Es tan buena y tan simple que desearás sus sabores todo el año.
Gluten-Free, Dutch Apple Pie w/No Added Sugar
Rated 4.1 stars by 23 users
Category
Pie
Author:
Lakanto
Calories
375
This gluten-free Dutch Apple Pie is made with a simple low carb crust, filled with thinly-sliced apples, cinnamon and maple flavors and topped with a thick, warm layer of sugar-free crumble topping.
Gluten free, grain free and with no added sugar.
Ingredients
Filling
-
7-8 apples, peeled, cored and quartered (we like a tart apple)
-
2 T avocado oil
-
2 T Lakanto Maple Flavored Syrup
-
1 T Lakanto Brown Monkfruit Sweetener
-
1 T cinnamon
-
1 T arrowroot powder
Crust:
-
2 cups almond flour
-
1 cup arrowroot powder
-
1/4 c Lakanto Maple Flavored Syrup
- 1/4 cup coconut oil (melted)
-
1 egg
-
1 tsp salt
Crumb topping
-
1 ½ cups almond flour
-
1 T Golden or Classic Monkfruit Sweetener
-
1/2 tsp cinnamon
-
2 T softened coconut oil or butter
-
2 T Lakanto Maple Flavored Syrup
-
½ tsp salt
Directions
Directions
For Filling:
Saute apples in avocado oil 4-5 minutes on medium heat. Add Lakanto Maple Flavored Syrup and cook and stir often for 5 more minutes. Once soft, stir in cinnamon, arrowroot and salt. Stir and cook until everything is incorporated, 2- 3 more minutes. Remove from heat.
For crust:
Combine coconut oil, almond flour, arrowroot powder and salt in a bowl. Mix with a pastry blender or fork until dough comes together. Stir in Lakanto Maple Flavored Syrup and the egg, then shape dough into a ball. Refrigerate for 1 hour. Remove from the fridge and roll out dough into a circle on a floured board. Place the pie dough into an 8 or 9 inch pie pan. Crimp the edges or leave plain, trim off excess. Set aside until ready to fill with apple mixture.
For crumb topping:
In a bowl, mix together almond flour, Monkfruit Sweetener, cinnamon and salt. Add coconut oil or butter and Lakanto Maple Flavored Syrup. Stir ingredients together into a crumb topping mixture. Set aside to add to pie after baking for a bit.
To assemble pie:
Preheat oven to 350°. Pour the apple mixture into pie crust. Bake for 30 minutes. Remove pie from oven and add crumb topping on top and place back in the oven. Bake 20 minutes more, covering with foil or parchment if browning too much. Bake until the apples are bubbling and the crumb topping is a golden brown. Cool some before serving. Refrigerate leftovers for up to days.
Recipe Note
- Store leftover pie in an airtight container in the fridge, it will stay good for up to three days
- To reheat a good amount of leftover pie evenly and for a crisp topping, heat the entire leftover pie in the oven for 10 minutes on 275°
- Peel your apples before using. Apple skins don't break down the way the flesh does.
- 9" deep pie plate is best for this recipe
- serve this pie with a big scoop of vanilla ice cream. Keto Vanilla Ice Cream recipe found here
- or if whipped cream is more your style, here's a recipe for Sugar-Free Fresh Whipped Cream
Nutrition
Nutrition
- Serving Size
- 1 slice
- per serving
- Calories
- 375
Amount/Serving
% Daily Value
- Carbs
- 24 grams
- Fiber
- 10 grams
- Protein
- 9 grams
- Sodium
- 46 milligrams
Comparte con amigos: