Here’s another recipe that’s sole purpose is you use up some extra fruit. Along with the beets, I have a ton of apples. I thought it might be good to use them to make some apple pie. However, I don’t want to make an actual pie. Rather apple pie bars. Easier to eat and way easier to make. Who can resist? This dessert will make a nice entry into fall. I am starting with Ina Garten’s Apple Pie Bar Recipe. Then, I will adjust the ingredients to make this a low-carb treat.
Here’s the original stats:
Here’s what I changed:
- I swapped out the flour with almond and coconut flours to lower the carbs.
- I replaced the sugar with sugar substitute to lower the sugar.
- I replaced the butter in the filling with unsweetened applesauce to lower the calories.
- I increased the servings from 12 to 20 to lower the calories.
- I removed the walnuts to lower the calories.
Here are the final stats:
Here is the final recipe:
Low Carb Apple Pie Bars
- 1/4 cup unsalted butter, at room temperature
- 1/2 cup unsweetened applesauce
- 3/4 cup granulated sweetener
- 1/2 cup brown sugar substitute, lightly packed
- 2 teaspoons pure vanilla extract
- 2 1/3 cups almond flour
- 2/3 cup coconut flour
- 1 1/2 teaspoons kosher salt
- 1 teaspoon ground cinnamon
For the apple filling:
- 1 1/2 pounds Granny Smith apples, peeled, quartered, cored, and sliced 1/8 inch thick (3 large)
- 1 1/2 pounds Golden Delicious apples, peeled, quartered, cored, and sliced 1/8 inch thick (3 large)
- 2 tablespoons lemon juice
- 1/4 cup granulated sweetener
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 4 tablespoons unsweetened applesauce
- Preheat the oven to 375 degrees.
- For the crust, place the butter, sweeteners, and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 minutes, until light and creamy. Sift the flours and salt together and, with the mixer on low, slowly add to the butter-sugar mixture, beating until combined. Scatter two-thirds of the dough in clumps in a 9 x 13-inch baking pan and press it lightly with floured hands on the bottom. Refrigerate for 20 minutes. Bake for 18 to 20 minutes, until the crust is golden brown, and set aside to cool.
- Meanwhile, put the mixing bowl with the remaining dough back on the mixer, add the cinnamon, and mix on low speed to combine. Set aside.
- Reduce the oven to 350 degrees.
- For the filling, combine the Granny Smith and Golden Delicious apples and lemon juice in a very large bowl. Add the granulated sweetener, cinnamon, and nutmeg and mix well. Heat the applesauce in a pot, add the apples, and simmer over medium to medium-low heat, stirring often, for 12 to 15 minutes, until the apples are tender and the liquid has mostly evaporated. Spread the apples evenly over the crust, leaving a 1/2-inch border.
- Pinch medium pieces of the remaining dough with your fingers and drop them evenly on top of the apples (they will not be covered). Bake for 25 to 30 minutes, until the topping is browned. Cool completely and cut into bars.