I was craving a slice of apple pie but didn’t want to go through the whole mixing up a pie crust baking for an hour thing so instead I stirred up a pan of low-carb, sugar-free apple pie filling in just a few minutes. No measuring required!
While peeling and chopping apples brown a pat or two of butter in a large pan over medium heat. When the butter is browned add a flavorful liquid such as orange juice, apple juice or other fruit juice, or monk fruit sweetened maple flavored syrup. Sprinkle in cinnamon and nutmeg and a healthy dose of your favorite calorie-free sweetener. I like to use a mix of stevia, xylitol, erthritol, Swerve, and granulated monk fruit. For a little extra somethin’ somethin’ add some chopped dates and chopped toasted pecans. Allow to cook until apples are almost soft making sure there’s still liquid in the pan. Stir in a thickening agent such as coconut flour, arrowroot flour, whole wheat flour or brown rice flour. When the sauce has thickened and the apples are soft remove from heat. Serve hot, warm or cold. Top with a dollop of vanilla yogurt or sugar-free ice cream if you like.
. You’ll notice that some items don’t conform to traditional low-carb choices, in the book I share the low-carb hacks for those. 
