(apple strudel)


Prep time: 55 min

Cook time: 45 min

Difficulty: challenging


SERVES: 8 slices





250g cottage cheese

2 eggs (size M)

35g coconut flour

10g psyllium husks

30g erythritol


600g apples

45g erythritol or up to taste

30g butter

ground Ceylon cinnamon

powdered erythritol (for dusting)



  1. Put the cottage cheese in a medium bowl and mash it with a fork. Add beaten egg and mix well until smooth.  
  2. Add coconut flour, erythritol and psyllium husks. Stir until all ingredients are well combined. 
  3. Place the dough in the fridge for at least 10 minutes, then divide it into two equally sized balls. 
  4. Preheat the oven to 180°C.
  5. Roll each ball between two sheets of parchment paper but make sure you don’t roll it too thinly (to illustrate: if you are using 38 × 42cm parchment paper, there should be a  5 cm empty space around each edge). Remove the upper paper. 
  6. Peel the apples, thinly slice them and cover the dough with the apple slices. Sprinkle with erythritol and cinnamon. 
  7. Melt the butter in a small pot and pour it over the apples. 
  8. Roll the dough and transfer it to a baking tray together with parchment paper. The dough is quite fragile, so roll it slowly and carefully. If the dough sticks to the parchment paper while rolling, use a table knife to loosen it. 
  9. Bake for 45 minutes or until golden brown.  
  10. Let it cool, then sprinkle with powdered erythritol and cut into 8 slices.  

NUTRITIONAL INFO (per slice): 

Kcal Net Carbs [g] Sugars [g] Fibre [g] Protein [g] Fat [g]
151.0 10.8 9.9 4.9 5.7 8.2


This recipe is contained in the book EAT LIKE SUPERHUMAN, where you can find more low-carb recipe makeovers.