Low Carb Apple Pie

Yields: 2-3

Crust

Ingredients:

• 2 cups blanched almond flour 

• ¼ teaspoon salt

• 2 tablespoons coconut oil, melted (ghee or butter would be 1:1 substitute)

• 3 tablespoon sweetener 

• 1 tablespoon vanilla extract

• 1 large egg

• Double recipe for topping 

Filling

Ingredients:

• 2 large chayotes peeled, sliced

• Water for boiling 

• 2 Apple tea bags 

• 3 tablespoon sweetener for boiling 

• ¾ cup sweetener 

• ½ teaspoon molasses 

• 1/4 cup Choczero sugar free maple syrup

• 1/4 teaspoon nutmeg

• 1/4 teaspoon salt

• 1 tablespoon vanilla

• 1 teaspoon cinnamon

• 1 zest from 1 lemon

• 2 tablespoon lemon juice

• 2 tablespoon arrowroot powder or 1 tablespoon gelatin 

Directions:

1. Preheat oven to 350 

2. Prepare pie dish and set aside, optional spray with avocado oil 

3. Place all ingredients for the crust into a bowl and mix until dough forms a ball can do this in a food processor 

4. Press dough into pie dish

5. Bake for 8-12 minutes

6. Set aside and allow it to cool 

7. In a large pan add and all the remaining ingredients except the chayote and arrowroot powder. Stir all the ingredients around very well. For 10 minutes over medium heat. Add chayote and then arrow root and make sure to combine it well. Allow filling to cool 

8. Make crumb topping, add ingredients into a bowl

9. And mix well. 

10. Pour filling into baked pie. 

11. Add crumb topping 

12. Bake for 20 to 25 minutes uncovered until

13. Topping golden brown 

14. Additional 5 to 10 minutes covered 

Nutrition:

Nutrition for:

• Calories 122

• Total Fat 10.8g   

• Total Carbohydrate 4g

• Dietary Fiber 1.7g

• Net Carbs: 2.3g 

• Protein 2.3g   

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