Mini Sourdough Apple Pies - Sugar-Free and Traditional Versions

There’s something undeniably cozy about the aroma of warm apple pie baking in the oven. These mini apple pies bring all the classic charm of this beloved dessert but in an adorable, individual-sized form. Whether you prefer a sugar-free version or a traditional recipe, these little delights are sure to please every palate.

The sugar-free variation lets the natural sweetness of the apples shine through, complemented by warming spices like cinnamon and nutmeg. It’s perfect for those who want to enjoy a treat without added sugar, using wholesome ingredients to keep it light. For a more classic indulgence, the regular recipe features a touch of sugar or your favorite sweetener for a timeless flavor.

The twist? A sourdough crust! This tangy, flaky dough adds depth to the pies, pairing beautifully with the apple filling. Whether you're serving these at a holiday gathering or enjoying them as an afternoon snack, they’re guaranteed to disappear in no time.

Check out both versions of the recipe below and discover your perfect mini apple pie!

Mini Sourdough Applie Pies

Roll out the chilled dough. Cut out 12 circles for the pie bases. Place in muffins cups, and fill with apple pie filling.

Cut 12 smaller circles or decorative shapes for the tops

Crimp pie crusts, brush with egg wash

Slit tops of each mini pie

Bake at 350 degrees for 25-30 minutes

Mini Sourdough Apple Pies

Mini Sourdough Apple Pies

Makes: 12 mini pies

Ingredients (Sugar-Free Version): 1 recipe for Extra Flaky Sourdough Pie Crusts

3 cups chopped apples

¼ cup monkfruit sweetener

1 teaspoon xantham gum 1 tablespoon fresh lemon juice

1 teaspoon ground cinnamon

⅛ teaspoon ground nutmeg

Ingredients (Traditional Version):

1 recipe for Extra Flaky Sourdough Pie Crusts

3 cups chopped apples

¼ cup sugar

1 tablespoons fresh lemon juice

2 tablespoons all-purpose flour

1 teaspoon ground cinnamon

⅛ teaspoon ground nutmeg

Directions: Make Apple Pie Filling:

1. In a large mixing bowl, mix together the chopped apples, monkfruit, xantham gum (flour for traditional version), ground cinnamon, lemon juice, and ground nutmeg until fully combined.

Assemble Mini Pies:

1. Preheat the oven to 350°F. Lightly grease a 12-cavity muffin tin or line with paper liners.

2. Roll out the chilled dough on a floured surface to about ⅛ inch thick. Cut out 12 circles (about 4-4.5 inches in diameter) for the pie bases and 12 smaller circles or decorative shapes for the tops.

3. Gently press the larger circles into the muffin cups, ensuring they cover the sides. Fill each cup with apple filling.

4. Place the smaller dough pieces over the filling, crimping or pressing the edges to seal. Cut small slits in the top crust for venting.

5. Brush the tops with beaten egg and sprinkle lightly with sweetener (sugar for traditional version) and a cinnamon (optional).

6. Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling. Enjoy!

A Sweet Star On The Thanksgiving Table: Sweet Squash Casserole with a Nutty Twist

When you’re preparing a Thanksgiving spread, there’s always that one dish that steals the spotlight. For me, it’s this healthy sweet squash casserole—a decadent yet wholesome addition to the table. It’s sweet, creamy, and topped with a luscious brown pecan streusel. This side dish isn’t just a recipe; it’s an event, blending comforting flavors with a touch of flair.

I’ve given the traditional butternut squash casserole a fun, creative twist by incorporating peanut butter squash. Yes, peanut butter squash is a real thing! Its subtle nutty flavor beautifully complements the natural sweetness of butternut squash, creating a harmonious medley of textures and tastes. Why You’ll Love This Dish

• Decadent Yet Healthy: The squash base is rich and creamy but doesn’t weigh you down, making it perfect for indulgent occasions without the guilt.

• Nutty and Sweet: The addition of peanut butter squash brings a unique flavor dimension, while the pecan streusel topping adds just the right amount of crunch.

• Make-Ahead Friendly: Hosting a big dinner? This casserole is easy to prepare in advance, so you can focus on other dishes on the big day.

What’s in the Dish?

• The Base: Sweet, Moist, and Creamy Squash

• Butternut squash: The classic Thanksgiving staple, roasted for extra flavor.

• Peanut butter squash: A nutty twist that adds depth.

• The Topping: Sweet Brown Pecan Streusel

• Pecans: Toasted and chopped for crunch.

• Alternative brown sweetener: To keep it healthier without sacrificing sweetness.

Sweet Squash Casserole with Pecan Topping

Sweet Squash Filling:

4 Tbsp butter melted

2 lbs. peeled and cubed butternut squash

1 lb. peeled and cubed peanut butter squash

½ cup half and half

¼ cup brown sweetener

1 tsp vanilla extract

½ tsp kosher salt

2 eggs

Pecan Topping:

½ cup Grain Free Planet Multi-Use Baking Mix (or almond flour)

½ cup brown sweetener

4 Tbsp butter melted

¼ tsp salt

¾ cup chopped pecans Directions:

1. Preheat your oven to 350°F and lightly grease a 2-quart baking dish with cooking spray.

2. In a large pot of salted water, combine the butternut squash and peanut butter squash. Bring to a boil over high heat, then reduce the heat to a simmer. Cook until the squash is fork-tender, about 15 to 20 minutes. Drain thoroughly and allow to cool.

3. Mash the cooled squash in a large bowl using a potato masher until smooth.

4. In a separate large bowl, whisk together the melted butter, brown sweetener, vanilla extract, salt, and eggs. Add the mashed squash and mix until fully combined. Transfer the mixture to the prepared baking dish, spreading it evenly.

5. To make the topping: In a medium bowl, mix the multi-use bakery mix, brown sweetener, melted butter, and salt until the mixture is moist and forms clumps. Fold in the pecans.

6. Sprinkle the pecan topping evenly over the squash mixture.

7. Cover the baking dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 10 minutes, or until the topping is golden brown.

8. Let cool slightly before serving. Enjoy!
   

Nutritional Information: Calories: ~170 Total Fat: ~14g Total Carbohydrates: ~9g Dietary Fiber: ~2g Sugars: ~2g (naturally occurring from squash) Protein: ~3g Net Carbs: ~7g

Low-Carb Holiday Quick Breads: Apple Spice & Chocolate Gingerbread

The holidays are here, and there’s nothing like the aroma of freshly baked quick breads filling your home. This year, I’m sharing two of my favorite low-carb, sugar-free holiday quick breads: a cozy Apple Spice Bread and a rich Chocolate Gingerbread. Both are packed with flavor, festive spices, and perfect for gatherings or gifting.

My Go-To Low-Carb Quick Bread Base

Creating low-carb quick breads that are soft, moist, and flavorful starts with the right ingredients. My favorite base combines:

• Almond Flour for a nutty, rich texture.

• Oat Fiber (not oat flour!) to keep the carbs low while adding structure and a soft crumb.

• Collagen Powder for a boost of protein and a tender texture.

• Flaxseed Meal for added fiber, heart-healthy fats, and a subtle nutty flavor.

• Sweetener (like monkfruit) to replace sugar without spiking blood sugar.

This combination creates the perfect foundation for delicious, low-carb quick breads!

Apple Spice Bread

This bread is all about cozy, warm flavors. The sweetness of apples (or a low-carb apple substitute) is perfectly complemented by cinnamon, nutmeg, and a hint of clove. Chopped nuts or a crumble topping can add a festive crunch if you like!

Chocolate Gingerbread

Rich and decadent, this Chocolate Gingerbread blends the deep flavors of cocoa with a warming mix of ginger, cinnamon, and a bit of black strap molasses for authenticity (use a sugar-free alternative). It’s like biting into a spiced chocolate dream, making it the perfect holiday indulgence without the guilt.

Why These Breads Shine for the Holidays

Both of these recipes are not just delicious but also versatile. Serve them at breakfast, pair them with your favorite holiday beverages, or wrap them up as thoughtful homemade gifts. They’re festive, flavorful, and made to impress—without the sugar crash. Serve with My Sugar-Free Homemade Apple Butter

Both breads are absolutely delicious on their own, but for an extra special treat, serve them with a dollop of homemade sugar-free apple butter. The smooth, spiced apple butter pairs beautifully with the warm spices in the Apple Spice Bread and adds a lovely contrast to the rich chocolate notes of the Chocolate Gingerbread. Get Baking! Try these low-carb, sugar-free holida breads and bring some healthy, declicious joy to your holiday season. Your kitchen will smell amazing, and your family and friends will love these quilt-free quick breads.

Holiday Quick Breads: Apple Spice & Chocolate Gingerbread

Holiday Quick Breads

Lowcarb Apple Spice Quick Bread

Lowcarb Chocolate Gingerbread

Serve With Homemade Sugarfree Apple Butter

Apple Spice Quick Bread Serves: 12

Ingredients: 1 3/4 cups almond flour

2 tbsp oat fiber (not oat flour!)

2 tbsp flaxseed meal

2 scoops Marigold Collagen Peptides (unflavored)

1/2 cup monkfruit sweetener

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp ground cinnamon

1/4 tsp salt

3 large eggs

1/4 cup melted butter

1 tsp vanilla extract

1 cup finely chopped apples (peeled and cored; a sweet variety like Fuji or Honeycrisp works well) Directions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.

2. Mix Dry Ingredients: In a large bowl, combine almond flour, oat fiber, flaxseed meal, collagen powder, monk fruit sweetener, baking powder, baking soda, cinnamon, and salt. Whisk to ensure even distribution.

3. Prepare Wet Ingredients: In a medium bowl, whisk together the eggs, melted butter (or coconut oil), and vanilla extract until smooth.

4. Combine: Gradually add the wet ingredients to the dry mixture, stirring until just combined. Be careful not to overmix.

5. Fold in Apples: Gently fold the chopped apples into the batter.

6. Bake: Pour the batter into the prepared loaf pan. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown.

7. Cool: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Nutritional Information: Calories: 95 Carbohydrates: 3.9g Fiber: 1.8g Protein: 4.2g Net Carbs 2.1 Chocolate Gingerbread Serves: 12 Ingredients: 1 1/2 cups almond flour

1/4 cup oat fiber (not oat flour!)

2 tbsp flaxseed meal

1/4 cup Marigold Unflavored Collagen Peptides

1/4 cup unsweetened cocoa powder

1 1/2 tsp ground ginger

1 tsp ground cinnamon

1/2 tsp ground cloves

1/4 tsp ground nutmeg

1/2 tsp baking soda

1/4 tsp salt

2 large eggs

1/4 cup unsweetened almond milk (or preferred milk)

2 tbsp black strap molasses (for flavor, as it’s low in carbs but gives a traditional gingerbread taste)

1/4 cup monkfruit sweetener

1/4 cup melted butter

1 tsp vanilla extract Directions:

1. Preheat the oven to 350°F (175°C). Grease a 9x5 loaf pan or line it with parchment paper.

2. Mix dry ingredients: In a large bowl, combine almond flour, oat fiber, flaxseed meal, collagen powder, cocoa powder, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Stir until well mixed.

3. Mix wet ingredients: In a separate bowl, whisk together the eggs, almond milk, molasses, sweetener, melted butter (or coconut oil), and vanilla extract until smooth.

4. Combine: Gradually add the wet ingredients to the dry ingredients, stirring to combine until a thick batter forms.

5. Pour and bake: Pour the batter into the prepared loaf pan and spread it evenly. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.

6. Cool: Let the gingerbread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Nutritional Information: Calories: 120 kcal Protein: 4g Fat: 9g Carbohydrates: 5g Fiber: 3g Net Carbs: 2g