WebThese warm low carb zucchini cinnamon apples will have you fooled., Although made from zucchini, this sweet cinnamon mix tastes just like apple pie filling Apples are a forbidden …
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WebLow carb beef empanadas with dip Instructions For the filling Heat the oil over medium heat. Stir in the onion and cook while stirring until it turns translucent. Add …
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Web½ teaspoon baking powder 40 grams (½ cup) almond slivers, as decoration on the dough Instructions Preheat the oven to 350°F/175°C. Grease a small loaf pan (approx. 8 in/ 20 …
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Cut a few small slits in the top of the empanadas to release steam while baking. Baste the tops of the empanadas with egg white. Combine the remaining sugar and cinnamon, and sprinkle on top. Bake for 20-25 minutes until golden brown. You can use any remaining apple filling to make mini-tarts or pies, or as a topping on ice cream.
Add a generous tablespoon of apple mixture to the center of each. Brush egg around edges of each round. Fold pie crusts over apple mixture, then press a fork around edges to seal. Freeze until just firm, about 30 minutes. Brush empanadas with egg wash and sprinkle with sugar. Bake until crust is golden, 20 to 25 minutes.
If it matters to you, nutrition info per serving comes out to be very similar. Make the keto apple pie filling. First you’ll bloom a bit of gelatin (this helps thicken the low carb pie filling!) in a small bowl with water. Cook some butter, powdered sweetener, lemon juice, cinnamon, nutmeg, and cardamom together.
Make the low carb apple pie crust. This is very similar to my almond flour pie crust recipe, but I added gelatin here as well to make it more sturdy. Mix together almond flour, sweetener, sea salt, butter, egg, and vanilla together with a hand mixer. The dough should be crumbly. Once it’s uniform, add gelatin powder and water.