Craving a good apple pie, without the carbs? You will only see fire!

Here is the recipe found on page 228 of the book OUR BEST KETOGENE RECIPES, by Dr. Èvelyne Borduas-Roy and Mrs. Josée Arsenault.

Ingredients:

2 liters (8 cups) eggplant, peeled and cut into small cubes
60 ml (1/4 cup) erythritol (or less, to taste)
90 ml (6 tbsp.) butter
180 ml (3/4 cup) of water
30 ml (2 tbsp.) Les Savoureux organic dessert seasoning
1 5 ml (1 tbsp.) fresh lemon juice
15 ml (1 tbsp.) xanthan gum
500 ml (2 cups) 35% whipping cream

For the crust

375 ml (1 1/2 cups) almond powder or flour
30 ml (2 tbsp.) erythritol (or less, to taste)
1.25 ml (1/4 tsp) salt
60 ml (1/4 cup) melted butter

Manual

1. Preheat the oven to 180˚C (350˚F)
2. In a bowl, mix the almond powder or flour with the erythritol and salt. Stir in the melted butter.
3. Evenly distribute the mixture on the bottom and on the side of a pie plate, pressing down with the back of a spoon. Prick the crust with a fork to prevent bubbles from forming under the crust during cooking.
4. Bake for 20 minutes, until the crust is golden brown. Remove from oven and let cool.
5. While the crust is baking, place the eggplant cubes, erytritol, butter and water in a saucepan. Cover and cook for 5 to 8 minutes over low heat, until the eggplant cubes are very tender.
6. Add Les Savoureux organic dessert seasonings, xanthan gum and lemon juice. Stir. Continue cooking for a few minutes, until the mixture has thickened.
7. Pour the filling over the crust.

To accompany: Whipped cream!
Using an electric mixer, whip the 35% whipping cream and add it, for an authentic apple pie taste!