This Christmas apple cranberry slab pie reminded me of the flavor profiles on the show.  The cranberries add a necessary tang to all the sweet and combine beautifully with the apples.

I’m not new to slab pies, as I made a summer version with blueberries and peaches here.

The key to this Christmas pie is flavors and cooking down the apples with butter, cinnamon, orange zest, vanilla, cardamom, and nutmeg. You can choose to mix it up anyway you like, but keep the cinnamon!

Pushing the flavors of old time Christmas, the cranberries do their job.  I used two kinds of apples. The granny smith which cooked down, yielding a lot of juice. To those I added 3 gala apples which don’t cook down in the same way.

This is the first time I’ve mixed my apples, and I rather like it. Gala apples are usually my apple of choice because they keep some of their crispness. You can mix up your apples (see notes in recipe).

The filling for the apple cranberry slab pie is absolutely delicious.

It tastes like an old fashioned pie you might eat in Europe, so rich in flavors.

I trimmed the dough around the sheet pan, but you could do something more decorative if you choose. I felt I had enough dough and the corner pieces would have too much.

Blind bake Apple Cranberry Slab Pie for 15 minutes. 

Since my apple filling was pre-cooked, I blind-baked the bottom crust for 15 minutes to ensure it remain crisp when cut. It worked perfectly, and there was no soggy bottom.

Use any cookie cutters you like. I like these Christmas cookie cutters.

This is the perfect crowd pleaser. Pre-cut into squares in the pan before serving. This pie also freezes well.

I’ll be adding this to my Apple Desserts with Decorative Crusts

Summer Slab Pie Here

More Apple Recipes from Spinach Tiger

• Pennsylvania Dutch Apple Pan Dowdy (Gluten Free)
• Bourbon Caramelized Apple Hand Pie
• Low Carb Apple Upside Down Cake
• Caramelized Apple Tart with Stove Top Brown Sugar Apple Filling
• Keto Apple Muffins

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Apple Cranberry Slab Pie

Winter Apple pie with cranberries baked in a sheet pan.

Course Dessert

Cuisine American

Prep Time 1 hour hour

Cook Time 35 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 15

Author Angela Roberts

Ingredients

Apple Cranberry Pie Filling

• 8 apples
• 2 teaspoons cinnamon
• 1 teaspoon vanilla
• 1 teaspoon cardamom
• 1/4 teaspoon nutmeg
• 1/2 cup fresh cranberries can sub with raspberries
• 1/3 cup brown sugar may need a few tablespoons more
• 1/2 orange for juice and zest
• 4 tablespoons Unsalted Butter
• 3/4 cup sugar (See Notes)
• 1/2 orange
• 2 tablespoons sifted corn starch
• Pie Dough
• 3 3/4 cups all purpose flour 448 grams plus more for dusting
• 12 ounces Unsalted Butter 24 tablespoons or 3 sticks
• 2 tablespoons sugar
• 1 1/2 teaspoon salt
• 1/2 cup iced cold water 2 more tablespoons, (if needed

Instructions

• Make Pie Dough below first and refrigerate for one hour while making apple filling.

MAKE APPLE FILLING

• Peel and core apples. Y≈
• Slice apples about 1/4 inch thick.
• Zest orange and juice orange.
• Put 4 tablespoons butter in frying pan with 2 tablespoons brown sugar.
• Toss apples with sugar, juice of half orange, orange zest. Add 1 tablespoon corn starch.
• Cook apples and cranberries on top of stove on low in large frying pan, until somewhat softened. The granny smith apples will cook down more than the gala apples. There will a lot of liquid, after about 15 minutes.
• Drain liquid and use in another recipe.
• MAKE PIE DOUGH
• Cut butter into small pieces. Freeze for 10 minutes.
• Mix flour, sugar, salt in food processor or kitchen aid mixer. You can whisk and do this with your hands.
• Cut butter into flour mixture. I prefer my kitchen aid mixer but a food processor works well too
• You can, however use a pastry cutter and mix butter into flour, making sure to keep the pieces pea sized.
• Add in ice cold water. Mix just enough to be able to squeeze dough together.
• If the dough stays together when you press, it’s processed enough.
• Put in plastic bag, separating it into 1/3 and 2/3. Bring it together in bag. Refrigerate for one hour. You can do this a day in advance of recipe.
• Bring out twenty minutes before rolling.
• Preheat oven to 400 degrees F. Arrange rack in oven on bottom third.
• Once you are ready to assemble, first roll out 1/3 dough to make stars. You can make 15 large stars or 18 smaller stars. You can use more dough from the other section if need be. The recipe will make the stars and the remaining dough is just enough for the sheet pan.
• Make the cut outs and place in refrigerator, while rolling out the dough for the bottom.
• Roll into rectangle and place in sheet pan.
• Fork holes all over the bottom. Place in freezer for a few minutes.
• Arrange apples cranberry mixture.
• Before placing stars over fruit, using your finger, rub milk over each star, and sprinkle raw sugar
• Bake for 35 minutes. Check halfway through and turn pan around.
• Check at 30 minutes and loosely cover with foil if it’s already golden brown.
• Allow to cool before cutting.
• Keep at room temperature, covered with foil.
• Can be frozen for 60 days. Take out and allow to defrost at room temperature. Can be reheated in oven.

Notes

Apples: I mixed my apples, but you can use all gala which stay a little crisper and require less sugar. If you use all granny smith apples, you will need all the sugar. Taste filling as you go, since it’s cooked stovetop. 

The post Christmas Apple Cranberry Slab Pie appeared first on Spinach Tiger.

When I think of Christmas cupcakes, one of the flavors that jumps to mind for me is spice cake. Cold weather welcomes warm flavors and spices such as cinnamon, ginger, cloves, and cardamom. This is extra delicious with a cream cheese frosting.

This is very similar to our keto spice bundt cake and uses my mainstay ingredients for a perfect cake texture.

We have made over 20,000 cupcakes in the last five years and think we have our keto cake texture down. We’ve perfected our cake batter. It is fluffy, moist and flavorful. The 1/2 cup coconut milk will be enough liquid, but the batter will still be thick.

Versatile Recipe

You can make cupcakes or a six inch triple layer cake with this recipe. If you do the triple layer cake, you will want to make double cream cheese frosting.

Ingredients for Keto Spice Cupcakes

• Almond Flour
• Coconut Flour
• Eggs
• Xanthan Gum
• Baking Powder
• Swerve Granulated
• Avocado Oil
• Baking Powder
• Cinnamon
• Cloves
• Allspice
• Ginger (fresh if you have it)
• Nutmeg
• Cardamom
• Vanilla
• Maple Extract

Keto Maple Cream Cheese Frosting

• Butter
• Cream Cheese
• Swerve Confectioner’s
• Vanilla
• Maple Extract

One thing that makes these cakes look more festive is to sprinkle some confectioner’s sugar over the top.

Tips for Maple Cream Cheese Frosting

This is something I’ve learned owning a keto bakery. American buttercream is very difficult to make in the winter, as the butter is often too cold, even when left out of refrigerator for 24 hours. Putting butter in microwave can be very tenuous because if the butter gets too soft or melty (broken), you can’t use it. It will never recover for the proper structure of buttercream.

GREAT TIP for Buttercream. Use a large stainless bowl with hot water. Place your butter in another bowl and put in on the hot water. Beat butter for about ten seconds. Remove the butter as soon as you see it’s softening. You don’t want it to melt. I was recently teaching a class and the butter had been out for 48 hours and was still too hard. This worked like a charm.

Great Tip for Cream Cheese Frosting: I will put the cream cheese on a plate and microwave for about ten seconds. Also, beat on a LOW speed (I use 2 out 6).

Extracts: Always start slowly and add more as necessary to taste.

Variations: Instead of maple extract, try orange extract, which goes great with spice cake.

MOST IMPORTANT: I use a food thermometor. I have found that getting the cream cheese and butter to the same temperature really matters. I have had to discard cream cheese frosting in the past for not mixing well or being too grainy.

How to Tell When Cake is Done

Never listen to the toothpick coming out clean tip. That doesn’t work with almond flour baking. Always be prepared to take the cakes temperature. Cake is done at 210 degree F. I will take my cupcakes or cakes out when the center reaches 207. This never fails me and as a bakery owner, I can’t risk the cake being unbaked in the center.

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More Recipes You May Love

• Keto Spice Bundt Cake with Cream Cheese Glaze
• Keto Spiced Pear Cheese Cake Bars
• Keto Christmas Coconut Cupcakes
• Keto Chocolate Peppermint Cupcakes
• Keto Raspberry Cheesecake
• Keto Sugar Cookies

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Keto Spice Cupcakes with Cream Cheese Frosting

Keto Spice Cupcakes with Cream Cheese Frosting

Course Low Carb Cake

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Frosting Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 12

Calories 375kcal

Author Angela Roberts

Ingredients

Spice Cake Ingredients

Dry Ingredients

• 260 grams blanched almond flour 2 1/4 cups approx.
• 28 grams coconut flour 4 tablespoons
• 1 tablespoon baking powder
• 1/2 teaspoon xanthan gum see notes
• 1/2 teaspoon sea salt
• 2 tablespoons cinnamon
• 1 teaspoon ground ginger or 1/2 t freshly ground ginger
• 1 teaspoon cardamom
• 1 dash freshly ground nutmeg
• 1/8 teaspoon ground cloves
• 1/8 teaspoon freshly ground nutmeg

Wet Ingredients

• 1/2 cup avocado oil See notes
• 1 cup Swerve Granular Sweetener
• 6 extra large eggs room temperature
• 2 teaspoon vanilla extract
• 1/4 cup sour cream
• 1/2 cup unsweetened coconut milk

Cream Cheese Frosting

• 1 cup butter room temperature. Notes in blog post
• 8 ounces cream cheese room temperature. Notes in blog post
• 1 cup Swerve Confectioner's sifted
• 1 teaspoon vanilla extract
• 5-6 drops maple extract to taste
• dash sea salt

Instructions

Grain Free Spice Cake Instructions

• Preheat oven to 350 degrees F. 180 C.
• Mix almond flour, coconut flour, baking powder, xanthan gum sea salt. Set aside.
• Mix spices together. Add to dry ingredients.

Wet Ingredients

• Whip eggs for 4 minutes.
• Stream in avocado oil.
• Add Sweetener.
• Add sour cream and milk.
• Add vanilla extract
• Add dry mixture.
• Mix until just mixed on medium.
• Makes 12 large cupcakes or a triple six-inch cake. You will need more frosting for a layer cake, but I recommend thin frosting layers.
• Bake at 350 for 18-20 minutes or until internal temperature reaches 207 degrees.

Cream Cheese Glaze

• Whip butter for five minutes.
• Add softened cream cheese. IMPORTANT: Make sure cream cheese and butter are same temperature or they may not mix well.
• Add vanilla, maple extract.
• Add Confectioner's Swerve a little at a time.
• Add salt.
• Add heavy cream as needed to get the consistency you want. You can also add hot water if you don't want to add in heavy cream, but do so a tablespoon at a time. You can also warm the glaze to make it easier to pour.

Notes

Net Carbs: 2 per slice, considering 12 servings.

Xanthan gum holds the cake together. You can leave out, but cake will not hold as well. 

Cream Cheese and butter should be at same temperature 68-70 degrees F. Otherwise they may not mix well. See notes in blog post.

 

Nutrition

Serving: 1of 12 | Calories: 375kcal | Carbohydrates: 8g | Protein: 9g | Fat: 35g | Fiber: 4g

The post Keto Spice Cupcakes with Maple Cream Cheese Frosting appeared first on Spinach Tiger.

When I took a cooking class in Italy, we made an Italian apple cake. It’s very simple, made with melted butter and slices of apples. This is the Pear version using mostly almond flour with a little bit of added cardamom for that Christmas flavor profile. 

2020 has been one of our most stressful times in many decades. 2021 isn’t looking very bright either. Thanks heavens for cake!

Now it’s 2021 and it’s not much better, as the news about Afghanistan is quite distressing.

One of the hardest things for me has been a diminishing social life. I live in a county that is more free than most. Our gyms and restaurants are open. Yet, it still feels odd when everything is at low capacity or everyone is wearing a mask, making conversation, connection stilted. 

It was sad at Christmas, as many people were unable to carry on their yearly traditions, the fun, the travel, the parties, the things that make short days and the dark cold of December palatable. 

I’m happy we can still bake. It’s not just therapy, it turns the kitchen into amazing heartwarming smells.

I don’t usually bake with too many pears because pears have a lot of sugar. But with one big pear in the cake, it’s still only 5 net carbs.  

I rely on my wonderful recipe that makes 12 muffins. You can bake muffins or a 10 inch cake. If you only have a 9 inch pan, just make a few extra muffins. 

What are the ingredients for a low carb Italian pear Cake?

Almond flour, coconut flour, sour cream, eggs, almond milk,  baking powder, pears, fresh cranberries, cardamom, salt and xanthan gum.  You can switch out the cardamom for more vanilla extract. 

Is this cake gluten free?

Yes, the only flours used are almond and coconut flour. 

Is this cake sugar free?

Pears have a high sugar count at 27 carbs each. However,  one slice of cake is one slice of pear. The sweetener used is Swerve, a powdered erythritol, which does not spike blood sugar. Read more about why I use Swerve here.  

What fat is best for this cake?

I used melted unsalted butter and it was incredible. The cake is moist, tasty and flavorful However, I have formerly used avocado oil in a similar recipe and that works so well too. 

How to know when an almond flour cake is done?

Baking with almond flour and coconut flour is different than baking with wheat flour. It’s not as easy to tell when a cake is done. Your tester can come out clean and the cake is not done. To remedy this I always take the cake’s temperature. It should measure 210 degrees F. in the middle of the cake. I’ll take it out once it reaches 207. 

Tips for Baking

• Use Parchment Paper.
• Don’t over-mix, once you put dry ingredients in.
• Use spices you love. I used cardamom, but you could flavor this cake with cinnamon or maple extract.
• Cut pears with skins on. Use fresh cranberries.
• Cake is done when inside is 210 degrees F. 98 C.

Play Around with this Recipe: Use Apples instead of pears. Use cinnamon instead of cardamom. Use berries instead of cranberries or skip the berries altogether. 

If you like this recipe, you’ll love these from Spinach Tiger:

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Low Carb Pear Cake

Low Carb Pear Cake, Gluten Free, Sugar Free, Keto Friendly

Course Low Carb Dessert

Cuisine American

Keyword low carb cake, pear cake

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 35 minutes minutes

Servings 12

Calories 202kcal

Author Angela Roberts

Ingredients

Dry Cake Ingredients

• 2 1/2 cups blanched almond flour
• 2 tablespoons coconut flour
• 1 teaspoon cardamom
• 1/4 teaspoon freshly ground nutmeg
• 1 tablespoon baking powder
• 1 teaspoon xanthan gum
• 1 teaspoon sea salt
• 1 cup granulated swerve

Wet Ingredients

• 5 eggs
• 1/2 cup avocado oil
• 4 tablespoons sour cream
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1 pear
• 1/2 cup fresh cranberries optional

Instructions

• Preheat oven to 350 degrees F. (180 C., Gas 4)
• Line 9 or 10 inch cake pan with parchment paper and spray with baking spray.

Dry Ingredients

• Mix all dry ingredients together including Swerve. Set aside.
• Slice pear thinly. I didn't bother to peel.

Wet Ingredients

• Mix eggs on high for about 3 minutes until very well blended.
• While mixer is still running. stream in oil slowly.
• Mix sour cream, vanilla and almond milk together in separate bowl. Stream into mix.
• Add dry mix on low just until mixed. Over-mixing makes cake tough.

Assemble

• Add cake batter to cake pan. Smooth out top with offset spatula.
• Arrange pears on top. Add cranberries in between the pears.
• Bake in lower rack of the oven for about 35 minutes. Cake will be able to bounce when touched. Inside middle should be at 210 degrees F. It will depend if you use a 9 inch pan or ten inch pan.
• Allow to cool completely before removing cake. Use a knife to go around the sides.
• Cake can be kept in refrigerator up to one week, can be frozen.

Notes

You can use fresh cranberries or frozen cranberries. Put them in the cake frozen.

Nutrition

Serving: 1of 12 | Calories: 202kcal | Carbohydrates: 7g

The post Low Carb Italian Pear Cake appeared first on Spinach Tiger.

Even though this is a keto friendly dessert at only 4 net carbs, guests were very surprised this was a low-carb, grain free, sugar free dessert.

Spiced Pear Cream Cheese Tart strikes the right balance.

The pears are spiced with cinnamon, cardamon, ginger and nutmeg. The tart crust is extra dreamy and is keto friendly, gluten free and grain free. It’s very similar to a shortbread crust and stands on its own, as a true tart crust should. The cream cheese filling is light, fluffy and flavored with some orange and some of the spiced pear. The textures come together for a perfect bite.

Kitchen Tested Three Times

I have made these grain free, spiced pear cheesecake bars three times in the last seven days. The first time it was for Thanksgiving. The second time I wanted pictures and the third time was for the neighbors I invited over. The good news for you is that it’s hard to mess this up. It came out perfect each and every time. It can stay in the fridge for four days and still taste amazing.

There are Three Parts to this Keto Spiced Pear Cheesecake Tart

• Tart Crust
• Cheesecake Filling
• Spiced Pears
• Garnish: Almonds and Pomegranate Arils (both are options)

The Keto Tart Crust

I think my keto tart crust is magic. A few years ago I struggled with getting this right, especially because the edges of a tart crust can easily burn. The mistake I used to make was over-baking the tart crust.

• Almond Flour – I only use almond flour, no addition of coconut flour.
• Butter – Thanks to a reader I use a minimal amount of 3 tablespoons to 2 cups almond flour.
• Egg – I use the whole egg, where in the past I only used the yolk.
• Baking Powder – This may seem odd, but I add 1 teaspoon and it makes a difference.
• Flavoring – I like to add some lemon or orange zest when appropriate.
• Sweetener – For dessert tarts I like to add 1/4 cup Granulated Swerve to the mix.
• Refrigerate before rolling. Roll on parchment paper that the tart will bake on.
• Freeze the rolled-out tart crust before baking.
• Pre-bake – at 350 degrees F. for 8 minutes just until the crust turns golden.
• Use foil to cover the crust once you have filled the tart crust with cheesecake filling and are ready for final bake.
• Make sure you remove the tart after it has cooled but before you refrigerate it.

The Cheesecake Filling

This is the fun part. Cream cheese, Swerve Confectioner’s Sweetener, sour cream, egg. For flavor, I added a small amount of the caramelized pears and some orange zest.

The Spiced Pears for Keto Spiced Cheesecake Tart

Sautè sliced pears in butter with some black strap molasses, cinnamon, nutmeg and cardamom. You can use any type of pear, and keep the skin on.

Variation: You can use apples instead of pears. You can add peaches in summer and fresh strawberries in the Spring. .

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Keto Spiced Pear Cheesecake Bars

Keto Delicious Spiced Pear Cheese Bars with Almond Flour Crust

Course Dessert Keto

Cuisine American

Keyword cheesecake, keto dessert, pears

Prep Time 19 minutes minutes

Crust Pre-Bake Time 10 minutes minutes

Ingredients

Tart Crust

• 2 cups almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 ciup granulated Swerve Sweetener
• 1 egg
• 3 tablespoons unsalted butter melted

Cheesecake Filling

• 8 ounces full fat cream cheese
• 1 egg
• 1/4 cup sour cream
• 1/2 cup Swerve Confectioner's Sweetener
• 1/2 teaspoon vanilla
• 1/2 orange zest and juice

Spiced Pears

• 1 pear
• 2 tablespoons unsalted butter
• 1/2 teaspoon black strap molasses see notes for subs
• 1 teaspoon cinnamon
• 1/4 teaspoon cardamom
• 2 dashes freshly ground nutmeg
• 1/4 teaspoon ground ginger see notes

Garnish

• 1/4 cup sliced almonds
• 1 tablespoon pomegranate arils

Instructions

Tart Crust

• Mix all dry ingredients together.
• Melt butter. Cool. Add Beaten egg to butter.
• Add egg butter mixture and mix together until you have a dough.
• Refrigerate for twenty minutes.
• Once chilled, roll out on parchment paper (place the parchment on top of the bottom of the pan). Put a piece of plastic on top to roll out. You can use your hands to put pieces together that might break off.
• Fork the bottom of crust and pre-bake at 325 F, 160 C for 8 minutes.

Cream Cheese Filling

• Mix all ingredients together in blender.

Spiced Pears

• Slice pears thinly, leaving skin on.
• Melt butter in frying pan.
• Add black strap molasses, and spices.
• Add pears. Sautè on low just until pears are nearly softened.

Assembly

• Pour cheese cake mixture into tart.
• Arrange pears.
• Arrange almonds on top of pears.
• Place a pice of foil on baking sheet. Place tart on top of that and bring the foil up to cover the crust.
• Bake at 325 degrees F. for twenty minutes.
• Cool. Garnish with pomegranate arils.
• Remove from tart pan before you refrigerate. Use a knife to go around the edges before you remove It
• Refrigerate for several hours to overnight before serving.

The post Keto Spiced Pear Cheesecake Tart appeared first on Spinach Tiger.