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. Then, whisk in the gelatin mixture and simmer until the mixture has thickened, as pictured below.
Stir in apple cider vinegar (or lemon juice) and apple flavoring. Set aside and let cool. Add the keto apple pie filling to your pie pan on top of the bottom crust. Roll out the second layer of pie crust similar to step 3. Place on top of pie filling or cut out lattice strips and drape on top. Brush top crust with egg wash.
However, this apple pie has an old-fashioned lattice-top pie crust, which cuts back on the pastry element a bit and adds a touch of nostalgia to the recipe. It’s an easy recipe to make, although weaving the lattice work can be a bit tricky, but as you can see from the photos it’s well worth the effort.
Add spices and golden monk fruit and stir. Then add the xanthan gum and lemon juice. Stir until well blended. Cool so that it doesn’t make you pie crust soggy or fall apart. While the filling is cooling it is time to roll out the dough to make your crust. Place dough in between 2 pieces of parchment paper.