Apple Lemon Pie

    (Total Time: 35 MIN| Serves: 10)


    2 small Granny Smith’s apples, peeled and thinly sliced

    1 cup coconut flour

    ½ cup almond flour

    1 tsp baking powder

    ½ tsp salt

    1 tbsp. lemon juice, freshly squeezed

    1 tsp lemon extract, sugar-free

    1 tbsp. instant gelatin

    3 tbsp. coconut oil, melted


    Combine apples, lemon extract, and lemon juice in a large bowl. Mix until apple slices are well coated. Transfer all to a springform pan lined with some parchment paper. Set aside.
    Now, combine all dry ingredients in a large bowl and mix until combined. Add all wet ingredients and mix with a kitchen spatula until dough is formed. Using your hands, flatten the dough into a circle crust. Place the dough on the top of the apple mixture. Set aside.
    Plug in your instant pot and pour in 2 cups of water. Position a trivet in the stainless steel insert. Place the pan on top and securely lock the lid. Adjust the steam release handle and set the timer for 20 minutes. Cook on high pressure.
    When done, press “Cancel” button and turn off the pot. Release the pressure naturally.
    Open the pot and let it chill for a while. Once cooled, turn the pan upside down and remove the parchment paper. Cut into slices and serve immediately.

    Per Serving (Calories 132 | Total Fats 6.9g | Net Carbs: 7g | Protein 3.2g |Fiber: 7.3g)