Apple Pie Tarts - Less Than 1 Gram of Sugar

This apple tart pie recipe has no sugar in the filling and less than 1 gram of sugar in the crust. There is a crust option that has no sugar, but I didn't have it at the time I made this batch. To me, this tart tastes very similar to a McDonald's apple pie. The natural sugar substitutes are allulose, monk fruit, and stevia. It has been important to me to keep my sugar intake low, but I am also trying to keep those sugar flavors. I think I have achieved that sugar replacement goal.

Unsweetened Apple Sauce: 1 can

Allulose: 1/4 Cup

Gala Apple: 1 small

Jus Rol Pie Crust: 1

Liquid Stevia: 2 drops

Monk Fruit: 1 micro spoonful

Xanthan Gum: 1/4 Teaspoon

Arrowroot Powder: 1/4 Teaspoon

Vanilla Powder: 1/4 Teaspoon

Cinnamon: 1/2 Teaspoon

Cupcake Baking Pan

Coconut Oil Spray

Mixing Bowl

Pizza Cutter (Optional)

Knife

Preheat the oven to 425 Degrees F.

In a mixing bowl, add the apple sauce, allulose, cinnamon, vanilla powder, monk fruit, stevia, and arrowroot powder. (The monk fruit comes with a tiny little spoon in the bag so that is what I call the micro spoon. It is very powerful, so a little bit goes a long way!) Next, mix the apple sauce for a few minutes until it thickens up. Lastly, cut the gala apple in half, thinly slice one half, then dice the other half. Add the diced apple pieces to the filling mixture and mix it evenly one last time.

Spray coconut oil over the baking pan, which helps loosen the finished pies from the mold. Cut the crust sheet into 3 inch round circles and push them into the cupcake baking pan. Generously fill the pie crusts with the filling mixture, place a couple apple slices on top, and dust the top with cinnamon. If you're feeling creative, you can use a pizza cutter to slice thin strips of leftover crust sheet and weave the strips on the top of the pie tart. You can add a little bit more filling mixture on top for some glaze.

Place the baking tray in the oven for about 30 minutes or until golden brown with some caramelization. After it's done baking, remove the baking tray from the oven and let it cool. Once cool, take a rubber spatula and break the top caramelized edge of the tart where it acts like glue and makes it difficult to remove the tart. After it becomes loose, push the edge of the tart at an angle to try and rotate the tart and make it pop out of the baking sheet so you can grab it. From this point you can eat the Apple Tart warm or you can put it in the fridge to eat cold. Enjoy!