I call myself Keto copy for two reasons. First, and most importantly, I am a keto version of my previous self. Second, I enjoy nothing more than making keto copies of my old favorites. I take no pride, but also have no shame, in admitting that the fried Mcdonalds apple pie was one of those favorites. with the help of fathead dough and jicama as a stand in for apple, my fried apple pie dreams are now reality :)
The secret to keeping these “apple” pies low carb is to use jicama for your filling. Jicama is a root and has a much lower carb count than actual apple, about 1 net carb per ounce. When cubed up and simmered, jicama will take on just about whatever flavor you incorporate in your simmering liquid. The texture resembles crisp green apple. If you bite into a slice of raw jicama it takes like a completely flavorless green apple. To me anyway :) I sliced the jicama into thin sheets and then sliced those sheets into long strips. I cut these strips into tiny cubes. Simmer the cubes in your sweetened, flavored water for 30 minutes on low, stirring frequently. Don’t leave your simmering jicama unattended. You may need to add a bit more water as you simmer. Jicama cubes will soften but will not get as mushy as real green apple. you can make this filling ahead of time and store in the fridge until you are ready to use it. You can also add apple extract to your simmering liquid. I like this!
As your filling simmers, prepare one batch of my fathead dough. The ingredients are listed above but you can find a full post on how to assemble this dough here! Once you have your ball of fathead dough prepared, roll it out to a pie crust thickness and cut out 2.5 to 3 inch circles. I use a metal cookie cutter to do this but you can use whatever you have. You can also just cut squares for a rectangular fried apple pie! The shape matters very little in the final product :) I typically get at least 16 circles of dough out of one batch.
Once your jicama has simmered for about 30 minutes, remove from the heat and stir in 1 Tbs. butter. If your mixture resembles a nice thick gel you’re ready to fill! If it’s still pretty liquidy, you can simmer for a bit longer to evaporate even more liquid or you can stir in a bit of Xanthan gum. I did this in the mixture pictured in this post. A little bit of xanthin gum goes a long way. I used about 1/8th of a teaspoon. I like to add a bit of egg wash around the entire inside edge of my circles before filling. This step helps the edges of the apple pies stick togethering during frying.
Fill each dough circle with 1-2 Tbs. of filling. I used a little scoop that holds 3/4 oz. so 1.5 Tbs. of filling. Fold the dough together around the filling and press the edges together to seal. You can also use an empanada press for this but I don’t have one. These presses have been recommended to me by friends who have made my empanada recipe. You can see them here! You can check out my empanada recipe here!
As you prepare your pies, heat up some refined coconut oil (my preferred frying oil) or any oil suitable for deep frying. If you have a deep fryer, great! If not (me) you will want to use an oil thermometer to make sure your oil is the right temp. I use this! I fill a small sauce pan with 2 inches of oil.
Once my pies are all assembled I begin frying them. These pies fry up very quickly so I fry them up one at a time in a small sauce pan. I start with the first pie I assembled as it will have had the most time to seal up. Place one pie in your 350 degree oil and let it float around for about 30 seconds before gently flipping it to fry on the other side. I use a metal slotted spoon to remove the pie from the oil and place on a paper towel covered baking sheet to cool. One optional but highly recommended step! As soon as the pie comes out of the oil, sprinkle with a mixture of your favorite sweetener and cinnamon. This gives each pie a nice sweet dusting. You can also add a glaze to these pies once they are cooled.
These pies can also be baked! Simply brush the tops with an egg wash and sprinkle with some cinnamon sweetener. Bake at 350 for about 12-15 minutes. The sweetener sprinkled on top will give it a nice crust.
This nutrition information is calculated based on my specific brands. Your brands may have slightly different carb counts so I always suggest figuring out your own to be safe. I use the free version of my fitness pal.
This information is for one pie based on 16 pies per batch.
Fat: 8.9 grams
Carbs: 2.7 (-1.3 g. fiber) = 1.4 net carbs per pie
Protein: 5.4 grams