Low-Carb Apple Pie Cookies (Diabetic-Friendly)

Soft, cinnamon-spiced cookies with a gooey “apple” center — but without the blood-sugar spike!

⭐ Carbs per cookie (estimate, 24 cookies): ~3.2g net carbs

(Full nutrition at bottom.)

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🍏 Low-Carb “Apple” Filling (Real or Faux Apple Option!)

Option A: Real Apple — Very Small Amount

(Still low-carb since it’s only ½ cup total!)

• ½ cup finely diced apples (peeled)
• 1 tbsp butter
• 1–2 tbsp allulose or Swerve Brown
• ½ tsp cinnamon

Cook apples in butter + sweetener for 5 minutes until soft.

Option B: Faux Apple Filling — Zero Sugar Spike!

(Uses chayote squash — tastes surprisingly like apple when cooked.)

• 1 cup diced chayote squash
• 1 tbsp butter
• 2 tbsp allulose
• 1 tsp lemon juice
• ½ tsp cinnamon
• 1–2 drops apple extract (optional but amazing)

Sauté until soft like apple. Net carbs: almost zero.

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🍪 Low-Carb Cookie Dough

Ingredients

• 1 cup unsalted butter, softened
• ¾ cup allulose (or Swerve Granular)
• ¼ cup Swerve Brown (optional, for depth)
• 1 large egg
• 1 tsp vanilla extract
• 2 ½ cups almond flour
• 2 tbsp coconut flour
• 1 tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon

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👩‍🍳 Instructions

1️⃣ Make the Filling

Use real apple or faux apple version above. Let cool completely.

2️⃣ Make the Dough

1. Cream butter + sweeteners until fluffy.
2. Add egg + vanilla. Mix well.
3. Add almond flour, coconut flour, baking powder, cinnamon, and salt.
4. Mix into a soft dough. Chill 20–30 min so it’s easy to shape.

3️⃣ Shape the Cookies

1. Scoop dough into balls (about 1–1.5 tbsp each).
2. Press a thumbprint into the center.
3. Add ½–1 tsp of apple filling.
4. Optional: sprinkle with cinnamon “sugar” (allulose + cinnamon).

4️⃣ Bake

• 350°F (175°C) for 10–13 minutes,
• Edges should be lightly golden.

Cool fully — they set as they cool.

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📊 Nutrition Estimate (per cookie, 24 cookies)

(Using almond flour + faux apple filling)

• Calories: ~110
• Total Carbs: 5g
• Fiber: 1.8g
• Net Carbs: ~3.2g
• Fat: 9g
• Protein: 2g
• Sugar: <1g