My aunt Johanna from the Netherlands left me a recipe for an apple pie. Now after a long time I have found it again and through some tinkering reworked to diabetic friendly.

The ingredients for a Gugelhupfform with 20 cm diameter:

4 eggs size M
50 g xylitol (caution: toxic for pets)
1 tsp cinnamon
1 pinch of salt
1 tsp. lemon zest
100 g melted butter
150 g ground almonds
50 g coconut flour
1 tsp baking powder without starch
2 tbsp applesauce
4 medium apples (I like to use Braeburn)


Preheat the oven to 175°C.
Grease the cake pan well.
Beat the eggs with xylitol, cinnamon, lemon zest with a hand mixer for at least 4 minutes until white creamy.
Combine the ground almonds, coconut flour and cream of tartar baking powder and add to the egg mixture with the melted butter. Stir until a smooth batter is formed.
Wash, peel, core and coarsely grate the apples with a grater. Then add the grated apples to the dough with the applesauce and fold in with a spatula.
Bake the apple ring cake in a preheated oven for about 40-45 minutes until golden brown.
Let cool on a wire rack for at least 30 minutes, then carefully remove from the pan and let cool completely.

Dust it with powdered xylitol before serving.