This delightful recipe may replace apple pie, a beloved, traditional dessert.  Serve with a few extra slices cooked apple, if desired.  I tossed the cooked apple with a little cinnamon, melted butter and sweetener.

3/4  cup ground almonds (175 mL)
3/4  cup Gluten-Free Bake Mix 2 (175 mL)
 1/4  cup butter, melted (60 mL)
2 cups peeled, chopped apple (500 mL)
2/3  cup water (150 mL)
1 tbsp lemon juice (15 mL)
Liquid sweetener, to taste
16 oz regular cream cheese, softened (500 g)
1/4  cup sour cream (60 mL)
2 eggs
Liquid sweetener (sucralose or stevia to equal 1 cup sugar (250 mL)
1/3  cup granulated erythritol (75 mL)
1 tsp vanilla extract (5 mL)
1 tsp ground nutmeg (5 mL)
1/2 tsp ground cinnamon (2 mL)
1/4  tsp ground allspice (1 mL)
Crème Fraiche, page___ (optional)

Crust:  In medium bowl, combine ground almonds, Gluten-Free Bake Mix 2 and butter.  Press into bottom of 9-inch (23 cm) pie dish.  Bake in 350°F (180°C) oven 10 minutes. 

Filling:  While preparing the filling, place chopped apple in water and cook over medium heat 10 minutes.  Drain and stir in lemon juice and liquid sweetener to taste.

In food processor, process cream cheese and sour cream.  Add eggs, liquid sweetener erythritol, vanilla, nutmeg, cinnamon and allspice; process until smooth.  Stir in apples.  Bake in oven 30 to 35 minutes, or until center is set.  Cool.  Frost with Crème Fraiche, if desired.

Yield:  12 servings
1 serving
259.6 calories
7.4 g protein
22.6 g fat
6.4 g carbs

😍Here's how you can->!