This one would be for those of you on pre-maintenance or maintenance.
For the crust/topping:
2 & 1/2 cups almond flour
approx 7 tbsp butter, melted.
Preheat oven to 350 degrees. Prepare a standard pie dish by coating with butter. Combine almond flour and butter, reserving approx 1 cup to crumble over the top of the pie. Spread the remaining 1 1/2 cups evenly in the pie dish to make a crust. Refrigerate.
For the filling:
3 cooking apples/bramley apples, peeled, and chopped/sliced. I prefer little chunks of apple, rather than actual slices.
1/4 cup granular splenda
1 tsp cinnamon
1 tbsp butter, cut into small pieces.
Combine all ingredients except butter in a large bowl, mixing, until the apples are well coated all over. Spread evenly into the crust, dot with the pieces of butter, and top off with the reserved almond meal/butter mix.
Bake for approx 40 – 45 min until apples are cooked through and the top has a golden colour.
Serve with heavy cream, either poured, or whipped.
Info: Makes 8 servings
Each serving contains:
15.25g total carbs
10.22 Net Carbs.
Someone suggested that for OWL you could just sub blueberries or whichever fruit you’re on for the apple – I don’t see why not! 😉
This is great served for breakfast, in a bowl, warmed on a cold morning, drizzled with heavy cream… to die for!