4 Granny Smith apples
erythritol to taste
pinch of Himalayan salt
3 tbls fresh lemon juice
4 pieces of lemon peel
2 tbls butter
80 ml water


Peel and core the apples. Cut into small chunks and place in a saucepan. Add the rest of the ingredients. Stir well and cook on a low to medium heat until the apples are soft. You might have to add a little extra water while the apples are cooking. The water should just be visible at the bottom of the saucepan. Once the apples are cooked the water should not be visible. Place the contents of the saucepan into a blender. Blend until the apples are puréed. Store in an airtight glass container in the fridge.


Use a vegetable peeler for the lemon peel.

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