MKK - Michele's Keto Kitchen :-)
Festive Apple & Custard Pies
Rated 5.0 stars by 1 users
Category
Servings
12
Prep Time
30 minutes
Cook Time
25 minutes
Author:
Michele Cooper
This is a fun little recipe! :-)
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For the whole recipe:
3887 Calories / 47g Carbs / 95g Protein / 365g Fat
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Makes 12 portions - each portion contains:
324 Calories / 3.9g Carbs / 7.9g Protein / 30g Fat

Ingredients
200g Ground Almonds or Milled Linseed
30 - 40g Truvia / Natvia / Pure Via Sweetener
1/2 tsp Xanthan Gum
100g Butter, straight from the fridge and cut into small cubes
2 Medium Eggs
1 tsp Vanilla Extract
40g Coconut Flour
200g Cooking Apple - Peeled, cored & chunky chopped
100g Mixed nuts - chunky chop by hand - do not blitz in the food processor
40g Melted butter
1 tsp Vanilla extract
1/2 to 1 tsp Ground cinnamon or Mixed Spice (I like 3/4 tsp)
30g Butter
70g Double Cream
1 tsp Vanilla essence
1 Large egg
1/8 tsp Nutmeg
Pinch Salt
Pastry
Filling
The Custard
Directions
Pastry
Preheat the Ninja to 170°C or regular oven 180C
Add all of the dry ingredients (except the coconut flour) to a food processor and mix.
Add half of the cold butter, blitz for just a few seconds, then add the remaining butter and blitz again - the mix should now resemble large bread crumbs.
Add the egg and vanilla extract and mix for 15-20 seconds so the mix starts to form a dough.
Take the blade out. Add the coconut flour. Mix using a spatula or a spoon - this will thicken the pastry. Divide the pastry into 2/3 & 1/3
Roll out your 2/3 pastry between 2 sheets of greaseproof paper or silicone sheets and cut out 12 discs to fit your 12 tin moulds. I used a fairy tin tray
Bake in the Ninja for 5 minutes or in a regular oven top shelf approx. minutes or until ever so slightly crispy, but not browned
The Custard
In a small non stick saucepan, melt your butter, until just melted, not bubbling
- Add all the other ingredients and mix well
Gently heat for approx.2 minutes, stirring continuously. At this point it should be very custard like. If for any reason it curdles or goes lumpy, just whiz it with a food blender
Divide between all the individual pies. It's approx 1 table spoon per pie
The Filling
Add all your ingredients to a bowl and mix well.
Divide this across all the pies on top of the custard
The Final Bit
Now roll out your 1/3 pastry between 2 sheets of grease proof paper or silicone sheets and cut out 12 smaller shapes to fit on top of your 12 filled pies - I used different festive shapes on mine
Bake in the oven until the top pastry is cooked. Approx 10 - 15 minutes
Optional extra, dust with some fine sweetener

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