Sugar-Free Low-Carb Apple Strudel with Phyllo Dough

(Makes 4 servings)

Ingredients

• Phyllo dough sheets – 4 sheets (approx. 3.5 oz total)

• Apples (tart-sweet, peeled) – approx. 14 oz

• Erythritol (or other sweetener) – ¼ cup (50 g)

• Ground cinnamon – 1 tsp

• Lemon juice – 1 Tbsp

• Chopped walnuts – approx. 1 oz (30 g)

• Melted butter or coconut oil – 2 Tbsp (30 g)

• Cornstarch – 1 Tbsp (10 g)

• Vanilla extract – 1 tsp

Instructions

1. Dice the apples into small cubes. Combine the apples, lemon juice, erythritol, cinnamon, vanilla extract, and cornstarch in a bowl. Allow the mixture to rest for approximately 10 minutes so the flavors can meld together.

2. Place a single sheet of phyllo dough on a clean kitchen towel. Gently coat it with melted butter or coconut oil. Layer a second sheet over it and repeat the brushing process. Repeat this process with the third and fourth sheets.
Spread the apple filling along one edge of the stacked phyllo, leaving about 1 inch of space on each side.
Evenly distribute the chopped walnuts over the filling.

3. Using the kitchen towel for guidance, gently roll the phyllo into a log, folding in the edges as you roll to seal the filling.

4. Place the strudel seam-side down on a baking sheet lined with parchment paper. Brush the top with the remaining melted butter or coconut oil.
Bake in a 350°F (175°C) preheated oven for 25–30 minutes, or until the top turns golden brown and crispy.

5. Allow the strudel to cool slightly for about 10 minutes before slicing into portions.

Nutrition (per serving)

• Calories: 150

• Protein: 3 g

• Fat: 6 g

• Carbs: 18 g

• Fiber: 4 g

• Net Carbs: 14 g

Notes

• The total weight of the finished strudel is approximately 21 oz (600 g), or about 5.3 oz (150 g) per serving.

• Adjust sweetness to taste by increasing or decreasing the amount of erythritol.

• To make the recipe nut-free, omit walnuts or substitute with seeds like sunflower seeds.