Keto Friendly Apple Stromboli
Are you ready for a fun, and easy dessert?
It may not be apple season but honestly, this recipe could be made year-round.
First, let’s discuss the elephant in the room. Yes, there is cheese in the dough and yes, this is a dessert. If you are not on the Keto diet or you don’t need to be gluten-free, you’ll still love this recipe, Trust me.
For this recipe, I had to channel a few sexy apple farmers. AND when I say apple farmers, I actually mean–My Apple Farmer (Man Card Book 8), Mr. Apple Pie (Man Card Book 9), Her Apple Delight (Man Card Book10), The Apple of My Eye (Man Card Book 11), and My Candy Apple (Man Card Book 12).
Fried apple pie is Jesse’s (from Mr. Apple Pie) specialty but switching things up and making this treat low-carb literally has Hannah’s heart.
Actually, the apple farm had a customer recently who was curious about their low carb options. Since the farm didn’t have any, they created one.
Are you wondering why I’m making a Keto recipe? Well, my hubby and I try to follow a more low-carb and keto-friendly diet.
When I brought back the food blog a few years ago I was excited to share some special recipes. I know my books share recipes full of sugar and carbs … BUT sometimes we sprinkle in a few gluten-free recipes.
For this recipe, you could easily switch apples for pears or even peaches. Use your favorite fruit and enjoy!
If you are not Keto or you are not gluten-free, then you can switch out the sugar substitute for regular white sugar. There’s always a way to tailor a recipe to your palette.
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Keto-Friendly Apple Stromboli
Recipe created by Terra Kelly
Prep: 20-25 minutes
Cook: 20-25 minutes
Serves: 8-10
Ingredients:
Apple mixture
Three medium apples, diced
1 cup erythritol (optional: stevia, Splenda, or sweetener of your choice)
1 Tbsp cinnamon
1 tsp nutmeg
Fathead Dough
2 cups mozzarella cheese
1 oz cream cheese
½ tsp cinnamon
2 Tbsp sugar
1 egg
1 cup almond flour (+ 1-3 Tbsp if the dough is still sticky)
2 Tbsp coconut flour (use to knead dough)
Glaze
4-6 Tbsp Swerve confectioner sugar
1-2 tsp heavy cream (you may need more but add slowly)
Directions:
Preheat oven to 400 degrees F. Place Silpat nonstick baking mat on a sheet pan or cover with parchment paper.
Medium saucepan: Burner at medium heat. Add diced apples, erythritol, cinnamon, and nutmeg. Cook apples until soft.
Medium saucepan: Burner at medium heat. Add cream cheese, mozzarella cheese, cinnamon, and erythritol. Stir continuously until cheese is completely melted. Turn off the burner and immediately add egg and stir together. Add almond flour and mix until dough is formed. Place dough on Silpat or parchment paper and add coconut flour. Knead the dough well for about two minutes. Then roll out the dough until it covers sheet pan or is about ¼ inch thick all around the pan.
Add prepared apples to rolled out dough, make sure to use a slotted spoon to drain off excess juices. (Note: For the next part of instructions Move dough carefully so it does not tear.) Fold ends of dough over apples (about ¾ inch on each end). Then pull sides of dough up until it covers apples completely and edges are overlapping. All sides should be covered by dough and apples folded in enough to prevent juices from spilling out.
Bake for about 20-25 minutes or until dough is golden brown.
In a small bowl: Mix together confectioner sweetener (Swerve brand) and milk until glaze is a thick drizzle for the top of apple Stromboli.
Add glaze and enjoy.
