Irish Apple Cake Made Low Carb

As we’re approaching St. Patrick’s Day. I started looking at some of the recipes I’ve used over the years to adapt to my new lifestyle. One of those is an Irish Apple Cake that isn’t really a cake, nor is it a pie. It’s more like a shortbread crust or a scone. But it is deliciously wonderful, no matter what you might call it. With a flour change, an adjustment in the apples and it is also reasonably low carb.

Irish Apple Cake

1/2 cup Carbquick (or use almond flour, Atkins baking mix or other low carb flour)
1/4 cup Almond Flour
1/4 cup Coconut Flour
1 tablespoon Vanilla Whey Powder (optional)
1/2 teaspoon Baking Powder
4 oz Butter
1/2 cup Ideal sugar substitute plus 2 drops liquid sucralose (or other sugar substitute)
1 Egg, beaten
1/4 cup Heavy Cream plus water as needed
1 cooking Apple 2 1/2 to 3 inches (Granny Smith)
1/2 teaspoon ground Cloves (optional)
1 tablespoon Irish Whiskey (optional)
2 tablespoons sliced Almonds (optional)
Beaten egg, to glaze

To serve:
Ideal sugar
Softly whipped cream
24cm (9in) ovenproof pie plate

In a bowl, combine flours and baking powder. Cut in the butter with a pastry cutter, two forks or your fingertips until it resembles the texture of breadcrumbs. Add sugar substitute, saving back 1 tablespoon and mix together. Make a well in the center and mix together with the beaten egg, cream and enough water to form a soft dough. Chill for 1 hour.

Peel, core and chop up the apple.

Bottom crust, apple filling and top crust in plastic bag.

Divide dough in two. Put one half on to your greased pie or cake pan and pat it out to cover the bottom. Spread apples and almond slices on the dough and sprinkle clove, the reserved sugar substitute and the whiskey on top. Roll out the remaining pastry and fit it on top. The easier way to roll this is to use a large plastic baggie or two large pieces of plastic wrap. Spray the inside of the bag (or wrap) with cooking spray and put the ball of dough between them. Pat down evenly with your hand, then begin rolling into a round. When it’s large enough for the top of the pan, place the dough in the freezer for about 30 minutes.

Preheat the oven to 350 degrees F.

Peel off the plastic and place the topping on top of the apples and seal the edges down. If it tears, repair by pinching the pieces together. Press the top piece to the bottom and cut a slit in the middle of the top.

Brush with beaten egg and bake for about 40 minutes, or until cooked through and nicely browned. Sprinkle crystal sugar substitute over the top and serve with whipped cream if desired.

Makes 8 servings

Nutrition Info Calories: 190.3 Net Carbs: 3.7 g Protein: 3.5 g