MAKES: 8 servings
PREPARATION TIME: 15 minutes
COOKING TIME: 2 to 3 hours
There’s nothing as comforting as the scent of a freshly baked apple pie on a cool fall evening, is there? With this low-carb version, which uses zucchini in place of apples, you can feel free to dig right in!
Ingredients
CRUMBLE TOPPING:
1/4 cup (57 g/2 oz) butter or virgin coconut oil
2 cups (200 g/7.1 oz) almond flour
1/4 cup (50 g/1.8 oz) granulated erythritol or Swerve
1 teaspoon ground cinnamon
“APPLE” PIE BASE:
6 (1.2 kg/2.6 lb) medium zucchini
1/4 cup (57 g/2 oz) butter or virgin coconut oil
1 tablespoon (8 g/0.3 oz) ground cinnamon
1 teaspoon vanilla powder or 1 tablespoon (15 ml) sugar-free vanilla extract
1 teaspoon ground nutmeg
1 tablespoon cream of tartar
3 tablespoons (45 ml) fresh lemon juice
1/2 cup (100 g/3.5 oz) granulated erythritol or Swerve
Optional: few drops of liquid stevia
Optional: serve with mascarpone cheese, sour cream, whipped cream, or creamed coconut milk
Instructions
Preheat the slow cooker and add the butter to let it melt. To make the crumble topping, mix the almond flour, erythritol, and cinnamon. Add the butter, and use your hands to combine into a crumbly dough. Set aside.
Peel, halve, and quarter the zucchini lengthwise and cut the middle part off (use leftover zucchini cores to make such as the Ratatouille Soup). Cut the zucchini into 1/2-inch (1-cm) thick slices and place them in the slow cooker. Add the butter, cinnamon, vanilla, nutmeg, cream of tartar, lemon juice, erythritol, and optional stevia. Using a spatula, combine the zucchini with all the spices, and then add the crumble topping.
Place 2 layers of high-absorbent paper towels or a tea towel on top of the ceramic bowl and cover with a lid (see tips for reduced condensation, shown here). Cook on low for 2 to 3 hours, until the zucchini is tender. Serve with mascarpone cheese, sour cream, whipped cream, or creamed coconut milk. To store, place in an airtight container, and refrigerate for up to 5 days or freeze in manageable servings for up to 6 months.
NUTRITION FACTS PER SERVING:
Total carbs: 9 g / Fiber: 3.6 g / Net carbs: 5.4 g / Protein: 5.7 g / Fat: 20.1 g / Energy: 226 kcal
Macronutrient ratio: Calories from carbs (10%), protein (10%), fat (80%)
