Low-Carb Tarte Tatin

Ingredients for 1 servings:

• 60 g butter, soft
• 60 g xylitol (sugar substitute)
• 60 g almonds, ground
• 60 g egg(s)
• 5 apples
• 70 g xylitol (sugar substitute)
• 2 tbsp water
• 60 g butter
• 1 tbsp lemon juice
• possibly Cinnamon powder, approx. 1 – 2 pinch(s), optional

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Apple time

Instead of Xucker, you can of course use regular sugar. Preheat the oven to 180°C fan/convection oven. Line a small springform pan with baking paper. Whisk the softened butter and Xucker until fluffy. Add the almonds and mix well. Whisk the eggs in a separate bowl and add to the butter mixture. Mix well and set aside. Cut the apples, with or without peel, into eighths and cut the pieces into large cubes. Place the Xucker and water in a saucepan and bring to a simmer over high heat. Stir well with a wooden spoon. Add the butter and continue stirring until the mixture is lightly caramelized. Adjust the oven temperature frequently. Add the diced apples and lemon juice and caramelize, stirring constantly. Optionally, add 1-2 pinches of cinnamon. Once the apples are lightly caramelized, pour the almond dough into the pan. Distribute the apples over the dough and bake in the preheated oven for 30 minutes. The cake can be served warm or cold.