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Thursday, March 1, 2018

COOKIE CRUST APPLE PIE SQUARES







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
Liquid sweetener (sucralose or stevia) to equal 1 cup sugar (250 mL)
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)
1/4 cup powdered erythritol, OR (60 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

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