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 Swerve granulated sweetener worked really well here – letting the filling mixture sit for a little while and combine helps to dissolve the granules so that they blend in pretty effectively.
- 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
- 6 tbsp coconut flour
- 1/2 cup coconut oil
- 2 flax eggs
- 1/2 cup (about 1/4 package) freeze dried apples
- 1/2 cup chopped pecans or walnuts
- 1/4 cup Swerve or other granulated sweetener
- 2 tsp cinnamon
- 3 tbsp hot water
- Preheat oven to 350 and make the pie crust using the directions found here.
- Press pie crust into 4 mini pie tins.
- Chop up or crush dehydrated apples, and mix in a small bowl with Swerve, cinnamon and pecans/walnuts. Add the 3 tbsp hot water and let sit, until the apples absorb the water and everything is covered by a swerve/cinnamon syrup.
- Evenly distribute the filing mixture into the pie dishes.
- Bake for 15 minutes.
- Pull from oven, and let cool before digging in!
*I’m not even going to entertain the whole pie vs. cake thing here. Pie wins hands down.