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Oh my god, guys – apple pie. Low carb apple pie. Mini low carb apple pie! I KNOW. I really can’t contain my excitement about this one. Pie is by far my favorite dessert, and apple pie at that. So, naturally, with Thanksgiving right around the bend for us here in the states, I needed to find a way to make this amazing dessert a part of the day. And also, a part of all the days this week…because, pie.*
I realize that making mini pies is probably a better decision than a full pie, mostly for portion control reasons, and also…. I definitely impulse bought mini pie pans a while ago, and want to put them to good use!
Recipe notes for baking mini low carb apple pie:
- I used mini pie pans for this, but you could easily use a muffin tin and make tiny little tartlets.
- You could, in theory, double the recipe and put it in a large pie shell, if you really wanted!
- You’ll notice that I used freeze dried apples for this, instead of real apples. This is mostly because it’s easier to control the recipe – you could sub these for real apple in this recipe – just remember not to add water to the filling recipe! I’m not sure how real apples would impact the carb, count either.
- The granulated sweetener I’ve been using for the last few years is from Lakanto. It really is the best one I’ve found in terms of flavor and the fact that it doesn’t upset my stomach (major win). If you decide to purchase through their site, you can save 20% with the code MEATFREEKETO.
- I cut up the freeze dried apples into little cubes in the pies pictured, but for the next batch, I crushed the dehydrated apples. Both produced a pleasant texture – the cubes give it a more traditional feel, while crushing the apples distributes everything more evenly. Your choice!
- Yes, 4.8g is kind of steep – but it’s a pie. :p
*I’m not even going to entertain the whole pie vs. cake thing here. Pie wins hands down.