COOKIE CRUST APPLE
PIE SQUARES
This proves we can have apple occasionally on a moderate
low-carb diet in the pre-maintenance and maintenance phases. If you are still
counting carbs, then remember to make allowance for this treat. If you are doing moderate low-carbing, then this is something you can enjoy. The cookie
crust becomes a soft cookie crust in the fridge – like a Snickerdoodle
cookie. It complements the soft, cooked
apples very nicely.
Cookie
Crust:
1/2 cup unsalted butter, softened (125 mL)
1
egg
1
tsp vanilla extract (5 mL)
1/8 tsp almond extract, optional (0.5 mL)
13/4 cups
Gluten-Free Bake Mix 2 (425 mL)
1/4 tsp
baking soda (1 mL)
1/4 tsp
cream of tartar (1 mL)
6 coffee sweetener packets
1
tsp cinnamon (5 mL)
Apple
Pie Filling:
3
medium apples, sliced
1/4 cup
water (60 mL)
1
tsp lemon juice (5 mL)
Granular,
OR liquid sweetener to equal 1/3 cup
sugar (75 mL)
11/2 tbsp
butter (22 mL)
1
tsp cinnamon
Cream
Cheese Frosting Layer:
8
oz regular cream cheese (250 g)
Liquid
sweetener (sucralose or stevia) to equal 1/2 cup sugar (125 mL)
1/4 cup
unsalted butter (60 mL)
2
tbsp whipping cream (30 mL)
1
tsp vanilla extract (5 mL)
Preheat the oven to 350°F (180°C).
In food processor or in bowl of mixer, mix butter,
egg, liquid sweetener, vanilla extract and almond extract (if using).
In medium bowl, combine Gluten-Free Bake Mix 2, baking soda and cream of tartar.
Add to wet ingredients; process.
Wrap the dough in plastic and refrigerate half an hour.
In small bowl combine powdered erythritol, OR coffee
sweetener and cinnamon. Sprinkle chilled
dough with the cinnamon mixture and press into a 9 x 13-inch (23 x 33 cm)
baking dish. Bake the cookie crust 15 to
18 minutes or until the edges are starting to turn brown.
Apple Pie Filling: Place apples
in a casserole dish with lid. Pour water
over apples and place lid on casserole dish.
Microwave on high 4 to 5 minutes, or until apples are soft. Drain (reserve
the water, sweeten and chill to drink later). Sprinkle apples with lemon juice
and sweetener and toss to combine well. In skillet in butter over medium heat,
stir fry the apples. Sprinkle with
cinnamon and continue cooking briefly.
Set apples aside to cool.
Cream Cheese Frosting Layer: In food
processor, process cream cheese, liquid sweetener, butter, whipping cream and
vanilla extract until smooth. Spread over the cooled cookie crust and top with
cool apple pie filling. Refrigerate.
Yield: 15 servings
1
LARGE serving
224.1
calories
4.2
g protein
19.9
g fat
0.5 g fiber
6.5
g net carbs
<3 COMPLETELY NEW vol. 6 and 7 in the LCAF's cookbook series - 70 plus color photos in each - pretty matching coil binding to color of book - AmongFriends.us/FreeShipping.php 💝