Small quick apple pie

Ingredients for 1 servings:

• 4 large eggs
• 65 g erythritol (sugar substitute), possibly Erythritol Bronxe
• ¼ tsp vanilla powder
• 1 pinch of salt
• 1 tsp cinnamon, maybe more
• 200 g almonds, ground
• 1 tbsp almond flour
• ¼ tsp cream of tartar baking powder
• 25 g butter, melted
• 400 g apples (approx. 3 pieces)
• 6 tbsp applesauce, possibly homemade
• 3 tbsp almonds, chopped
• 2 tbsp pistachios, chopped, optional
• Butter for the mold
• Almonds, ground for the mold
• Erythritol (powdered sugar substitute)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Low carb, for 20cm springform pan or mini cake pan

Preheat the oven to 175°C (top/bottom heat). Grease a 20cm springform pan or mini-cake baking sheet thickly with butter and sprinkle with ground almonds. Melt 25g of butter in a small saucepan and let cool. Beat the eggs with salt, cinnamon, erythritol, and vanilla for about 3 minutes until frothy. If using only medium-sized eggs, omit the almond flour. Mix the almonds and flour with cream of tartar and stir well into the egg mixture. Pour the mixture into the baking pan. Peel and core the apples, and cut them into thin slices. Spread the applesauce over the batter and press the apple slices deeply into the batter. Sprinkle with the chopped almonds. Bake in the oven on the second rack from the bottom for 25 minutes, then cover with parchment paper (if the cake starts to darken beforehand, cover it earlier). Bake for another 10-20 minutes, depending on the pan. The mini cakes will take a little less time. Do the toothpick test and let the cake cool briefly. Sprinkle with pistachios and remove from the pan. Let cool completely. Then dust with powdered erythritol. Serve with whipped cream, if desired. Can also be made with pears or other fruit.