With the arrival of fall comes apple season. My family are huge fans of apple pie or anything apple for that matter. It is difficult to eat apples on a ketogenic diet since they are quite high in carbs so I decided to make myself a special treat to keep my face out of their pie.
I used a large green zucchini from our garden to substitute for apples. It is best that the zucchini is fresh and not over ripe so it stays firm like apples, rather than mushy like, well, like squash. The filling can be used in a ketofied cake or pie recipe also.
I used a version of the Fat Head dough recipe for my crust adding a little sweetener to the dough.
I hope you enjoy my version of Faux apple turnovers.
Faux Apple Filling
I used a large green zucchini from our garden to substitute for apples. It is best that the zucchini is fresh and not over ripe so it stays firm like apples, rather than mushy like, well, like squash. The filling can be used in a ketofied cake or pie recipe also.
I used a version of the Fat Head dough recipe for my crust adding a little sweetener to the dough.
I hope you enjoy my version of Faux apple turnovers.
Low Carb Faux Apple Turnovers
Recipe
Low Carb Faux Apple Turnovers
Preheat oven to 400 degrees F
Low Carb Faux Apple Filling
1 very large or 3-4 smaller zucchinis, peeled, cleaned and chopped (1000 grams or 2.25 pounds)
1/4 Cup Truvia
1/4 Cup Sukrin Gold
1 tablespoon cinnamon
1/8 -1/4 teaspoon ground nutmeg (to taste)
1 tablespoon lemon juice
1 teaspoon cream of tartar
Combine all ingredients in a pan on the stove and cook on medium heat for 15-20 minutes stirring constantly. The juice should thicken slightly. You want the zucchini slices to stay firm so do not over cook.
Fat Head Dough
(you will need 3 recipes of this for the amount of filling above)
1 1/2 Cups shredded mozzarella cheese
2 tablespoons cream cheese
3/4 Cup almond flour
1 egg
1 teaspoon Truvia
You will need 3 recipes of this for the amount of filling above but it is best to work in batches since the dough needs to stay warm in order to easily kneed and manipulate.
Combine the mozzarella and cream cheese in a microwavable bowl. Microwave on high for 1 to 1 1/2 minutes or until completely melted and starting to bubble. Stir in Almond flour quickly adding the Truvia and the egg. Kneed until well combined. You can reheat for 30 seconds if it gets too stiff to work with.
Divide each batch of dough into 4 balls and flatten each ball into a large circle on a parchment lined baking sheet. Fill one half of each circle with the filling (careful not to overfill) and fold the other half over to form a semi circle, pressing the outer edge to seal.
Bake for 15 minutes in preheated 400 F degree oven on convection bake setting.
Remove to wire rack to cool.
Fresh parchment paper should be used for the next batch.
Makes 12 turnovers each approximately 4.1 net carbs when fibre and sugar alcohol carbs are deducted.
© 2017 DIANE ROLFE ALL RIGHTS RESERVED
