This is my favorite healthy Christmas apple pie recipe! I love having a classic dessert for Christmas and during the festive season, and (to me) nothing is more classic than an apple pie for Christmas dessert.

This is one of my all time favorite classic, dessert recipe creations (I love baking pies). I love serving a slice hot out the oven with some healthy coconut cream (recipe below). This pie is just as good served later at room temperature though!

This recipe is 100% gluten, wheat, dairy and refined sugar-free. I’ve also made this recipe as unprocessed as possible, and more balanced with whole carbs, healthy fats and some protein too.

I hope that you love it as much as I do!


VIDEO: Watch me make this healthy Christmas apple pie recipe in my recent What I Eat On Christmas Day video (below)



-2 cups packed thin apple slices (about half a cm thick/ or 3 small apples)
-1/2 cup chopped raw pecans (or walnuts)
-1/4 cup raisins
-1 cup almond flour (ground almonds)
-2 tablespoons coconut flour
-4 tablespoons 100% pure maple syrup
-1/2 cup + 1 tablespoon cold-pressed coconut oil (melted)
-3 free-ranged eggs
-1 teaspoon ground vanilla powder/ pure vanilla extract
-2 teaspoons cinnamon
-pinch nutmeg
-pinch sea salt

(serves 8-12)



-preheat the oven to 180 degree’s Celsius (340 F)

-core the apples and cut into thin slices (long, thin slices – about half a cm thick)

-melt the coconut oil by pouring boiling water into a large bowl and a placing smaller bowl into the water (without burning your hands or getting water into the small bowl), then place the coconut oil into the small bowl and wait for it to melt

-mix the eggs, pure maple syrup, almond flour, coconut flour, vanilla, cinnamon, nutmeg and sea salt together in a bowl

-add the melted coconut oil and mix until well blended

-add the apple slices, chopped walnuts & raisins to the bowl and gently mix them into the pie batter

-using a tiny bit of extra coconut oil, grease your pie dish (use a 800 ml/9 inch pie dish)

-pour the pie batter into the pie dish and spread the batter evenly with a spoon

-place in the oven and bake for 30 to 35 minutes (the pie is ready when you can pierce the pie with a sharp knife and it comes out clean)

-once cooked, remove from oven and leave to cool for a few minutes

-slice and serve (however you like, or with healthy coconut cream as I have!)

-enjoy warm & fresh out of the oven… or save a few slices for later (both are good!)

-eat and enjoy single every bite!

Made with love by Liezl Jayne xo


Ingredients (3 Ingredients):

-1 x 414 ml can coconut cream or full fat coconut milk (14-ounce can)
-1/4 to 1/2 cup fine or powdered sugar (I use fine/ powdered coconut sugar, optional)
-1/2 to 1 teaspoon vanilla extract (optional)
-Tiny pinch cinnamon (optional)


Instructions (How To Make It):

-Place the coconut cream or coconut milk in the fridge overnight to get more chilled, but be careful not to shake or tip the can (this may cause separation of the cream and liquid – which you don’t want)

-After being in the fridge overnight, place a large mixing bowl in the fridge to get cold 10 minutes before making the coconut cream

-Remove the coconut cream or milk from the fridge (be really careful not to shake the can or tip the lid) and then carefully remove the lid

-You want to carefully scoop out the thickened cream from the top of the can without removing the liquid (leave the liquid behind, which you can use for other things, like adding to oatmeal or smoothies, etc.)

-Add the hardened cream to the cold mixing bowl, and beat the hard cream for 30 seconds or so (using an electric beater is easier/ or a mixer) until it’s creamy

-You can then optionally add vanilla extract, cinnamon or powdered sugar (if I do add sugar, it will be fine/ powdered coconut sugar) and mix again until it’s creamy and smooth (30 sec to 2 min)

-Serve with your fave dessert (like this healthy apple pie) and keep in the fridge what you’re not using right away

-Take note that it will become harder again when in the fridge (and the longer it’s kept in the fridge) and set in the fridge the longer it’s chilled.

-You can keep the coconut cream for about a week in the fridge (in an airtight container)

-Take special note: If the coconut cream/ milk did not form a hardened layer at the top after chilling overnight in the fridge, you may have just had a can without the right fat content. To try to fix this, you can try to add a bit of coconut flour or corn starch – 1 to 3 Tbsp (add it slowly as needed while beating/ whipping the cream)

VIDEO: Watch me make this healthy Christmas apple pie recipe in my recent What I Eat On Christmas Day video (below)

Photos and recipe by Liezl Jayne Strydom – for