Easy Low-Carb Apple Traybake
This apple traybake proves that low-carb baking doesn't have to be complicated. Ground almonds and coconut flour replace classic wheat flour, so the whole recipe is naturally gluten-free. The crumbly topping is made from the same batter, saving you an extra step. If you fancy a change, simply swap the apples for plums or whatever seasonal fruit you have to hand.
Ingredients
- 240 g margarine
- 320 g sugar substitute, such as erythritol or xylitol
- 1 vanilla pod, seeds scraped out, or 1 tsp vanilla extract
- 1 pinch salt
- 2-3 eggs, depending on size
- 250 g ground almonds
- 150 g coconut flour
- 1 sachet baking powder, about 15 g / 1 tbsp
- 150 ml milk
- 1 kg apples
- ground cinnamon, to taste
- 50 g flaked almonds
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 16 Servings |
|---|---|---|
| Calories | 265 kcal | 4,240 kcal |
| Carbohydrates | 10 g | 160 g |
| Protein | 6 g | 96 g |
| Fat | 20 g | 320 g |
| Fibre | 5 g | 80 g |
| of which sugar | 5 g | 80 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Preheat the oven to 200C (fan 180C) and line a baking tray with baking paper.
- In a large bowl, thoroughly mix together the margarine, sugar substitute, vanilla seeds, salt and eggs.
- Add the ground almonds, coconut flour, baking powder and milk, then stir everything into a smooth, even batter.
- Spread most of the batter evenly over the prepared baking tray, leaving a small amount behind in the bowl.
- To the reserved batter, add the same amount of sugar substitute as there is batter and mix into small crumbs. These will become your crumble topping.
- Peel, core and slice the apples, then arrange the slices evenly over the batter.
- Sprinkle a little cinnamon over the apples to taste.
- Scatter the crumble mixture over the apples, then finish with the flaked almonds.
- Bake in the preheated oven at 200C (fan 180C) for about 40 minutes, until the top is golden brown.
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Nutrition facts per serving (estimate)
| Calories | 265 kcal |
|---|---|
| Carbohydrates | 10 g |
| Protein | 6 g |
| Fat | 20 g |
| Fibre | 5 g |
| of which sugar | 5 g |
Frequently asked questions
Is this apple traybake really gluten-free?
Yes. The recipe uses only ground almonds and coconut flour instead of wheat flour, so it's naturally gluten-free.
Can I use other fruit instead of apples?
Absolutely. The recipe works well with other fruit too, such as plums or other seasonal favourites.
Which sugar substitute should I use?
You can use any bake-stable sugar substitute, such as erythritol or xylitol. Follow the packet for sweetness, as brands vary.
How many carbs are in one piece?
Each piece (based on 16 servings) is estimated at around 10 g of carbohydrates. The exact amount depends on the sugar substitute you use.
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