Servings: 8 servings
Calories: 310kcal
Ingredients
- 150 g almond flour almond pastry
- 50 g cold butter almond pastry
- 1 egg almond pastry
- 1 tbsp erythritol almond pastry
- 1 pinch salt almond pastry
- 4 Granny Smith apples peeled, cored, and quartered
- 80 g allulose or erythritol caramel
- 60 g unsalted butter caramel
- 1/2 tsp cinnamon
- 1 pinch vanilla
- To serve: crème fraîche or keto vanilla ice cream
Instructions
- Make pastry: mix almond flour, erythritol, salt. Rub in butter. Add egg. Form disk. Chill 30 minutes.
- Make caramel: melt allulose and butter in a 24cm oven-safe skillet over medium heat. Stir until amber. Add cinnamon.
- Arrange apple quarters tightly in the caramel, curved-side down, in a circular pattern.
- Cook on medium heat 15 minutes until apples are partially tender and caramel is deep amber.
- Preheat oven to 190°C. Roll pastry into a circle slightly larger than the pan. Lay over apples, tucking edges under.
- Bake 25–30 minutes until crust is golden.
- Rest 5 minutes. Invert onto a plate. Serve immediately with crème fraîche.
Nutrition
Serving: 1serving | Calories: 310kcal | Protein: 6g | Fat: 24g | Fiber: 3g
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