[Foodie Friday Recipe] Healthy Keto Apple Pie Bars

Enjoy a healthier holiday treat with these delicious gluten-free and keto-friendly apple pie bars!

The holidays are here, and for most of us, that means we are likely surrounded by lots of desserts and sweets. Not only is excess sugar bad for your waistline, but it also has been linked to a whole host of health problems – from diabetes to cancer and more. However, many of us find sugar very hard to avoid – especially during the holidays. If you find you just can’t go without some sweetness in your life this time of year, the recipe below will feed your sweet tooth, without the sharp spike in blood sugar that comes with consuming refined sugar. Instead, consider using the original source of real sugar – fruit!

The fiber and healthy fats in these chewy apple pie bars help to make this a lower-glycemic dessert that will be better for your health, and your weight.

This keto-friendly treat from TheRealSkinnyOnFat.com makes a great snack as well, and these are full of healthy polyphenols and good fats like organic coconut oil. They are great fresh out of the oven, but also work well as a make-ahead dessert so you can make them the day before if you need to – and they’re gluten-free to boot!


(Serves: 4)


For the Crust:
1/2 cup oats
1 cup almond flour
1 cup pecans
1/2 teaspoon cinnamon
1/4 teaspoon salt
3 tablespoons organic coconut oil
1 tablespoon maple syrup (optional)
1 egg
3/4 cup macadamia nut butter or sunflower seed butter

For the filling:
3 granny smith or pink lady apples chopped into 1/4-inch pieces
1 cup water
1 teaspoon cinnamon
2 teaspoons arrowroot starch
Pinch of sea salt

For the Topping:
1/2 cup oats
1/2 cup pecans
Pinch of sea salt
1/2 teaspoon Ceylon cinnamon
1 tablespoon organic coconut oil
1 tablespoon maple syrup (optional)

Preheat oven to 350 degrees and line an 8 x 8 square baking dish with parchment paper.

For the Crust:

  • Place 1/2 cups oats, 1 cup almond flour, 1 cup pecans, cinnamon and pinch of salt in a food processor. Pulse a few times to combine.
  • Add the oil, maple syrup, egg and blend until the mixture forms a dough ball (it will be loose).
  • Place the dough into the baking pan and press it into an even layer to form a crust, using your fingers or a spoon.
  • Next, evenly spread the macadamia nut butter or sunflower seed butter over the oat mixture. Set aside.

For the Filling:

  • Combine the apples and water in a medium saucepan and bring to a gentle simmer over medium heat, and cook until apples are softened. Stir in cinnamon.
  • In a separate small mixing bowl, combine the arrowroot with two teaspoons of water. Stir into the apple mixture until dissolved and thicker sauce forms. Remove from heat and set aside to cool for about 5 minutes.
  • Meanwhile, make the topping.
  • When the apples cool off a bit and thicken, spread it over the crust.

For the Topping:

  • Combine 1/2 cup oats, 1/2 cup pecans, sea salt, 1/2 teaspoon Ceylon cinnamon, 1 tablespoon coconut oil and 1 tablespoon of maple syrup and pulse until a coarse crumble forms.
  • Sprinkle the oat topping over the apples and bake for about 20 minutes. Do not overbake or it will be dry.
  • Allow cooling on a wire rack completely before cutting into equal sized bars.
  • Store leftovers in the refrigerator for up to 5 days.


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