Keto Apple Pie Pastries
Super delicious keto apple pie pastries.
Homemade low carb pastry dough with “apple” pie filling for the yummiest hand pies.
This low carb keto faux apple recipe will have you coming back for more – it is so good.
Simple from scratch keto hand pies with “apple” pie filling that is so good.
Serve keto apple turnovers for desserts, breakfast, brunch or snacks.
These oven baked hand pies are gluten free and sugar free.
Get ready to bake up the best low carb keto apple pie pastries.
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How to Make Keto Apple Pie Pastries
Place the cream cheese and mozzarella cheese into a bowl that is microwave safe.
Heat the cheeses for 30 second intervals until completely melted and combined.
Add the cheese mixture to a mixing bowl,
with all of the remaining dough ingredients except for the melted butter.
Knead until all of the ingredients are combine.
Chill the dough for 30 minutes.
Melt the butter in a skillet over medium heat on the stove.
Stir in the zucchini.
Stir in brown sugar Swerve.
Stir in apple pie spice.
Stir to combine, and sauté until the zucchini is a crisp tender. Let cool.
Roll the chilled dough out between two pieces of parchment paper until it is about ¼ of an inch thick.
Slice the dough into 12 evenly sized rectangles, you may have to do this in two batches, rolling the excess back out the second time around.
Place some of the filling into the center of six of the rectangles of dough.
Add another rectangle of plain dough over each filled rectangle, and pinch the edges closed. Fold the edges of each rectangle up slightly.
Place the filled pastries on a parchment lined baking sheet.
Bake for 15 minutes.
Remove and let cool before serving.
Enjoy!
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Keto Apple Pie Pastries
Ingredients
- 3 Tbsp. Butter
- 1 Large zucchini peeled and diced
- 1 tsp. Apple pie spice
- 3 Tbsp. Swerve brown sugar replacement
- For the dough:
- 1 c. Almond flour
- 1 ½ C. Mozzarella cheese shredded
- 2 oz. Cream cheese
- ¼ tsp. Cinnamon
- Pinch of nutmeg
- 3 Tbsp. Swerve confectioners sugar substitute
- 1 Large egg
- ¼ tsp. Xanthan gum
- 1 tsp. Baking powder
- 2 Tbsp. Butter melted
Instructions
- Place the cream cheese and mozzarella cheese into a bowl that is microwave safe. Heat the cheeses for 30 second intervals until completely melted and combined.
- Add the cheese mixture to a mixing bowl, with all of the remaining dough ingredients except for the melted butter. Knead until all of the ingredients are combine.
- Chill the dough for 30 minutes.
- Melt the butter in a skillet over medium heat on the stove.
- Stir in the zucchini, apple pie spice and brown sugar Swerve. Stir to combine, and saute until the zucchini is a crisp tender. Let cool.
- Roll the chilled dough out between two pieces of parchment paper until it is about ¼ of an inch thick.
- Slice the dough into 12 evenly sized rectangles, you may have to do this in two batches, rolling the excess back out the second time around.
- Place some of the filling into the center of six of the rectangles of dough.
- Add another rectangle of plain dough over each filled rectangle, and pinch the edges closed. Fold the edges of each rectangle up slightly.
- Place the filled pastries on a parchment lined baking sheet.
- Bake for 15 minutes.
- Remove and let cool before serving.
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