Apple pie with crumble

Difficult

2:1

Ingredients

Provides 2156.9 kcal per 688.0 g

For the dough:
5 ml	MCT Oil 100 % (Kanso)
20 g	KetoBaking Mix (Kanso)
110 g	Egg
40 g	Almond flour
7 g	Baking powder
25 ml	Sparkling water
2 g	Bolero-drink powder, almond

For the filling:
1 pouch	Bolero-drink powder, apple
70.5 g (3 pouches)	KetoBiota (Kanso)
90 ml	Water

For the crumble:
100 g	MCT Margarine 83 % (Kanso)
130 g	KetoBaking Mix (Kanso)
20 g	Stevia
70 g	Apple

Used Kanso products

Kanso MCT Oil 100 %

Kanso KetoBiota

Kanso MCT Margarine 83 %

Preparation

Step 1

Preheat the oven to 180 °C (convection oven).

Step 2

Grease a small springform pan with MCT Oil 100 % and set aside.

Step 3

Place KetoBaking Mix, eggs, almond flour, baking powder, sparkling water, and drink powder almond in a bowl and whisk to combine.

Step 4

Pour the dough into the prepared springform pan and bake in the preheated oven for 10 minutes. The top layer of the dough should be a little firm and brown.

Step 5

In a cup, mix the drink powder apple together with KetoBiota and water and spread on the pre-baked cake.

Step 6

For the crumbles, put MCT Margarine 83 % in a bowl and heat in the microwave for 30 seconds. Put the liquid margarine together with KetoBaking Mix and stevia in a bowl and knead into crumbles with a fork. Spread the crumble on the cake.

Step 7

Peel the apple and cut into small cubes. Sprinkle the apple cubes on the cake and carefully fold into the crumble with a fork. When doing so, lift a little of the KetoBiota mixture. Bake the cake again in the oven for 30 minutes. Allow to cool slightly before serving.

Nutritional values

	Total (4 pieces - 688.0 g)	Per piece (172.0 g)
Ketogenic Ratio	2.1:1	2.1:1
Energy (kcal)	2156.9	539.2
Fat (g)	179.3	44.8
of which MCT (g)	100.7	25.2
Carbohydrates (g)	34.4	8.6
Protein (g)	51.1	12.8

Ketogenic diet

Fatty Acid Oxidation Disorders

Fat Digestion and Utilization Disorders