4 servings

2 peeled apples

¼ cup sliced almonds (keep 1 tbsp for garnish)

2 tbsp melted ghee

3 tbsp unsalted peanut butter (recipe in Recipe Book)

1 tbsp stevia powder or to taste

½ tsp cinnamon

120 g allulose powder

40 ml water

2 egg whites at room temperature

¼ tsp cream of tartar or ½ tsp lemon juice

1 pinch of salt

Preheat the oven to 355º F. Line a baking sheet with parchment paper.

Cut in wedges the apples and place in one layer on the baking sheet.

In a small bowl add ghee and peanut butter. Stir, if thick microwave a few seconds.

Brush the mixture over the apples, add the sliced almonds and sprinkle cinnamon on top. Bake for 25 minutes or until apples are soft and golden.

Place allulose and water in a saucepan over medium heat. When it starts to boil, start beating the egg whites.

Beat the egg whites with the cream of tartar and salt at medium speed and gradually increase to maximum speed, until soft peaks begin to form.

When the syrup is ready (240º - 245° F) pour it very gently, without stopping beating. The mixer must be at maximum speed.

Once all the syrup has been incorporated, continue beating until the bowl is cold.

Distribute apples on plates and add 3 tablespoons of meringue to each one.  Garnish with remaining almonds.

Per serving 115 gr app

Cal: 224       P: 6.3 F: 15.5           Cb: 18.2