Apple cream pie

Ingredients for a cake with about 9 pieces

For the base:

2 eggs
2 tablespoons xylitol
60 grams almond flour
1/2 tsp. Cream of tartar baking powder

For the apple filling:

2 apples
50 gram xylitol
120 ml water (apple juice is fine for non-diabetics)
1 small cinnamon stick
juice and zest of one untreated lime
4 sheets of gelatin

For the topping

A little vanilla flavoring
200 ml cream
1 p. cream stiffener ( cream stiffener is not low-carb friendly), I make it myself from 25 g xanthan gum or guar gum or locust bean gum (I would recommend xanthan gum or locust bean gum) and 70 g erythritol or xylitol ground into powdered sugar (coffee grinder works well) mix both together. Mix a teaspoon of about 6 g of the mixture in 200 g of whipped cream until it becomes firm.
1 tablespoon ground cinnamon


For the base:

Separate the eggs and beat the whites until stiff. Beat the egg yolks with the xylitol until foamy and incorporate the almond flour and baking powder. Fold in the beaten egg whites and pour the mixture into a square springform pan measuring 20 cm x 20 cm. Or a round springform pan with 22 cm
Preheat the oven to 170° Celsius and bake the base at top and bottom heat for 12 minutes. Remove from the oven, let cool, but do not remove from the mold.

For the filling:

Peel, core and finely dice the apples. Simmer together with the xylitol, cinnamon stick, juice and zest of the lime in the water for 8 minutes over medium heat. Soak the gelatine, squeeze it out and dissolve it well in the liquid. Spread the apple mixture on the base and let it set in the refrigerator for an hour.

For the topping:

Whip the cream with the cream stiffener and fold into the cream cheese.
Spread on top of the cake, let sit in the refrigerator for 2 hours. Sprinkle with cinnamon, cut, serve and enjoy.

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