LCHF Apple Crumble

Pernille Bjerring


First of all, I have to apologize! This cake did just not photograph well! And it is such a pity because it is without comparison the best LCHF cake I have ever made (maybe at par with the Gateau Marcel). My husband, who is to put it mildly not particularly impressed with any kind of LCHF baking, was genuinely surprised to learn that this was (yes, it was eaten right away) a so-called “healthy” cake!

Since I was a kid, I have always loved the apple crumble type of apple based cakes: the soft, slightly tart baked apples, the almonds and the “crisp on the outside and chewy on the inside” type of crumble. Served lukewarm with a dollop of sour creme or whipped cream. However, I had almost given up on re-creating the feel of the wheat flour and sugar based apple crumble. That is, until I found the Sukrin Fiber Syrup. This syrup is an IMO (aka. isomalto-oligosaccharide) – a high quality, high-purity isomalto-oligosaccharide, made from enzymatic conversion of non-GMO corn. It functions as a dietary fiber, prebiotic and low-calorie sweetener. And when heated, it enables the crispy chewiness that is so desirable for a number of baked goods. I used the clear fiber syrup which is about 60% the sweetness of sugar but I’m sure that the gold version would work beautifully – but maybe cut down on the quantity.



1 pie – about 6 servings

3 apples, cored and sliced

1 T Sukrin Gold

A handfuld of almonds, chopped coarsely

150 g butter, softened

150 g Fiber Syrup Clear

100 g Fat Reduced Almond Flour*

2 T Sukrin Gold

Heat oven to 375 F. Grease a pie form and lay out the sliced apples. Sprinkle chopped almonds and Sukrin Gold over the apples. In a bowl, mix the softened butter, the Fiber Syrup, the almond flour and the Sukrin Gold. Spread the dough over the apples. It cannot be rolled out so just spread it as best you can. It will even out once it is in the oven. Bake for approximately 30 minutes. Let cool for a little while and serve with a dollop of sour cream or whipped cream.


* I used fat reduced almond flour for this recipe. The fat reduced almond flour is very strong for baking, it has a lot less calories than regular almond flour, it is high in protein and you have to use less. I have not tried the recipe with regular almond flour but my guess would be that you would have to use between 150 – 200 g of regular almond flour.

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