I adapted this recipe and this recipe to create my version of a high protein, low carb apple pie. I made this tonight and for my first attempt, it came out pretty good. Tanner wanted to go back for seconds, but then, he'll eat just about anything lol. I think this would probably be a great breakfast food for low carbers and bariatric surgery patients. I may tweak this the next time I make this and try using a fat free ricotta to lower the fat content a bit more. I'd also like to try adding some unflavored protein powder to increase the protein a bit, but 8g of protein in a small slice isn't bad. If it works, I'll update the recipe.
Crust:
Ingredients:
• 1 and 1/2 cups almond meal or almond flour
• 3 tablespoons melted butter
• Artificial sweetener equal to 3 tablespoons sugar
Preparation:
Melt the butter (if the pie pan is microwave safe, melt the butter in it) and mix the ingredients up in the pan and pat into place with your fingertips.
Filling:
3 medium apples or 3 cups apples sliced thinly (granny smith or any other firm apple)
¼ cup splenda
½ tsp nutmeg
1/3 tsp of cinnamon (Vietnamese cinnamon is best if you have some)
2 eggs, beaten
1 cup fat free or reduced fat ricotta (nutritional information is for part skim ricotta)
½ cup splenda
¼ cup skim milk
½ tsp salt
1.5 tsp grated lemon rind
1 tblsp Mexican vanilla
Directions:
1. Mix ¼ cup of splenda with the cinnamon and nutmeg and sprinkle over the apples. Toss apples, adding more of the cinnamon mixture in until they are coated.
2. Spoon apples into the unbaked pie crust.
3. Combine eggs, ricotta, ½ cup of sugar, milk, salt, lemon rind, and vanilla and pour over the apples.
4. Bake at 425 for the first 10 minutes and then lower heat to 350 for another 30 minutes. Allow to cool a bit and top with sugar free coolwhip or sugar free caramel syrup.
Serves 8
Nutritional Information: 196 calories, 11.5 net carbs, 13.5g fat, 8g protein
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