While everyone is harvesting apples and struggling to bake charlotte, we just can’t stand by! However, keto apples aren’t the best choice after all, so we’re replacing them with zucchini! And yes, the charlotte turns out gorgeous: it tastes and looks just as good as a classic apple charlotte, then the carbs in the piece are only 5g! Isn’t that a miracle?)
Cooking time 60 minutes
Portion quantity 10
Ingredients :
Almond flour 190 g
Coconut flour 80 g
Gum xanthan gum 1 teaspoon
Salt to taste
Lemon zest 1 tsp.
Butter 256 g
110g cream cheese
Egg 2 eggs
Apple cider vinegar 4 tsp.
Zucchini 2
Cinnamon, nutmeg, ginger, pepper 1 tsp.
Erythritol 120g
Lemon juice 2 tablespoons
Step 1
Add the almond and coconut flour, gum, salt and zest to a food processor and mix in pulse mode until smooth. Add 200 g of butter and cheese and mix for a few more seconds. Add the egg and vinegar and stir until the dough starts to come together (stop before it turns into a ball). Divide the dough into two pieces – transfer each to clingfilm, roll into a ball and put away in the refrigerator for at least an hour.
Step 2
Melt 56g butter in a frying pan until it begins to darken; add the chopped zucchini, spices and half the erythritol. Braise for 15 minutes over low heat. Add the lemon juice, stir and taste the mixture – add the erythritol to the desired sweetness (remember the dough is not sweet). Don’t skimp on the juice – it’s the juice that gives the apple sourness!
Cover with the lid and stew for another 10 minutes. Remove from heat and cool.
Step 3
Grease a 22cm pie pan with butter. Roll out half of the dough into about a 30-cm circle, between two sheets of parchment. Place on the bottom and edges of the mold and place in the refrigerator while you prepare the rest.
Step 4
Roll out the second piece of dough into a rectangle and cut into strips. Take the mold out of the fridge, pour in the cooled filling and weave a “lattice” over it.
Step 5
Brush the pie with egg and bake in a preheated 200° C oven for 15 minutes. Take the pie out, quickly brush again with the egg and return to the oven and for 20-25 minutes. Allow to cool completely to allow the filling to set!
Bon appétit!
Energy Value per Serving
Calories from fat 270
Calories 361
Fats: 30g
Carbohydrates: 10g
Fiber: 5 g
Digestible carbohydrates: 5 g
Protein: 7 g
