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Sukrin Gluten-free Apple Pie, low carb with Sukrin Almond Flour and Sukrin Gold
This pudding is almost clafoutis-like in that rather than fill a pastry case with apple, you make a healthier batter and cottage cheese, and tuck the apples into this before baking. As the pie has quite a lengthy cooking time, covering with foil loosely towards the end if it starts to become too dark. The result is quite dense and satisfying, and lovely served with some ice cream - why not try making your own low-carb version with Sukrin Granulated instead of sugar!
Grease and line a 24cm cake tin. Preheat the oven to 175c/GM4. Beat eggs with the Sukrin Gold. Add the baking powder, milk, the vanilla extract, almond flour, butter and cottage cheese and mix well.
Pour the batter into the tin. Peel and core the apples and cut them into thin slices, and tuck these into the batter. When you run out of room, pour over the rest of the apples slices. Sprinkle generously with Sukrin Gold and cinnamon. Bake for around 50 minutes.