Keto Apple Cinnamon Roll Hand Pies

Keto Apple Cinnamon Roll Hand Pies

Welcome to your indulgent-yet-smart Keto Apple Cinnamon Roll Hand Pies guide. This recipe delivers warm, cinnamon-scented apple filling tucked inside a delicate almond-flour crust, with anything from a sugar-free glaze to optional texture tweaks. Perfect for a low-carb treat that still feels like a treat.

Quick snapshot

• Dietary focus: Keto, low carb, sugar-free
• Core ingredients: almond flour crust, cream cheese, butter, apple filling, cinnamon
• Texture aim: flaky crust with juicy, spiced apple filling
• Serving style: hand pies, handy for snacks or dessert

What you’ll learn

• How to make a keto-friendly crust that stays tender and rollable
• A no-fuss apple cinnamon filling that cooks down into a jammy consistency
• Assembly and baking tips to prevent soggy bottoms
• Optional glaze to finish, without derailing macros

Ingredients

For the keto crust (6 hand pies)

• 2 cups almond flour
• 2 tablespoons coconut flour
• 1/4 cup cream cheese, softened
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 tablespoon erythritol or monk fruit sweetener (optional, for a touch of sweetness)
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract

For the apple cinnamon filling

• 1 medium Apple, grated or finely chopped (about 1 cup before cooking; choose a baking apple like Fuji or Pink Lady)
• 2 teaspoons lemon juice
• 1/2 teaspoon ground cinnamon
• 1 tablespoon erythritol or monk fruit sweetener (adjust to taste)
• 1/4 teaspoon vanilla extract
• 1 teaspoon chia seeds or ground flax (optional, for texture)

Optional glaze (sugar-free)

• 2 tablespoons powdered erythritol or allulose
• 1–2 teaspoons milk of choice (almond, coconut, or dairy)
• A pinch of cinnamon

Equipment

• Parchment paper
• Rolling pin or a flat-bottomed glass
• 6-round cutter (or use a cup ~3 inches in diameter)
• Baking sheet

Instructions

1) Prepare the filling

1. In a small saucepan over medium heat, combine the grated apple, lemon juice, cinnamon, sweetener, and vanilla.
2. Cook for 4–6 minutes, stirring occasionally, until the apples have softened and released their sugars. The mixture should look jammy but not too wet.
3. If using, stir in chia seeds or ground flax and remove from heat. Let cool to room temperature.

2) Make the crust

1. In a bowl, whisk together almond flour, coconut flour, baking powder, salt, and sweetener (if using).
2. Add softened cream cheese, melted butter, egg, and vanilla. Mix until a dough forms. If it’s too crumbly, add 1–2 teaspoons of water or a splash of almond milk, a little at a time, until cohesive.
3. Chill the dough for about 10–15 minutes to make rolling easier.

3) Assemble the hand pies

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
2. Roll the dough between two sheets of parchment to about 1/8-inch thickness. If it cracks, rework with your hands and re-roll.
3. Cut out rounds using a 3-inch cutter. Place a heaping teaspoon of filling in the center of each round.
4. Moisten the edge of each round with a little water. Fold over to form a half-mpie or press another round on top to create a small crust pocket. Seal edges well by crimping with a fork.
5. If you’d prefer a pot-sticker style, place a small amount of filling in the center and fold the dough to make a half-moon with a crimped edge.

4) Bake

1. Place pies on the parchment-lined sheet. Prick the tops with a fork to allow steam to escape.
2. Bake for 12–16 minutes, or until the edges are golden brown. Rotate sheet halfway for even baking.

5) Optional glaze

1. Whisk together the glaze ingredients until smooth. Drizzle lightly over cooled pies.

Tips for best results

• Temperature and moisture: If the filling is too wet, cook a bit longer to reduce moisture and avoid soggy crust.
• Texture: For a flakier crust, you can blend in 1 tablespoon of ground hazelnuts or walnuts, or try 1–2 tablespoons psyllium husk powder (adds fiber and helps binding). Start with small amounts.
• Sweetness: Keto sweeteners vary in sweetness. Start with 1 tablespoon and adjust to taste.
• Storage: Store in an airtight container in the fridge for up to 3–4 days. Reheat briefly in the microwave or oven before eating.
• Make-ahead: The crust dough can be refrigerated for up to 1 day or frozen for 1 month. Thaw before rolling.

Nutritional rough estimate (per hand pie)

• Calories: ~160–210
• Net carbs: ~4–7 g
• Fat: ~14–16 g
• Protein: ~4–5 g

(Exact values depend on apple size, exact ingredients, and portion size.)

Want it even more personalized?

• Dietary tweaks (dairy-free, nut-free, or higher protein)
• Desired number of hand pies
• Target macros per serving (carbs, fat, protein)
• Any flavor tweaks (e.g., add a touch of cinnamon sugar crumble on top using a keto-friendly crumb)

finally we hope that you enjoy by this recipe Keto Apple Cinnamon Roll Hand Pies