Ingredients | Crust

1 scoop cinnamon casein protein powder (I used Cinnamon Bun from Dymatize Elite)
¼ cup coconut flour
¼ cup unsweetened applesauce
2 egg whites
4 drops liquid stevia (I used English Toffee)
¼ Tbsp coconut oil

Ingredients | Butterscotch Fluff
¼ cup plain greek yogurt
4g sugar free butterscotch pudding mix
4 drops liquid stevia (I used English Toffee)
2 Tbsp agave syrup
2 Tbsp unsweetened vanilla almond milk

Ingredients | Apple Filling
1 medium granny smith apple, peeled, cored and sliced (about 6 oz)

Ingredients | Cinnamon Glaze
1 Tbsp sugar free maple syrup
½ tbsp. ground cinnamon

Directions
Pre-heat oven to 350 degrees. Spray a mini pie dish with non-stick cooking spray

Combine all crust ingredients, except coconut oil, and mix together with a fork (I used a fork to ensure it crust came out with the right texture. You’ll want it slightly crumbly but able to stick together and form a ball of dough).

Evenly press & mold crust dough into pie dish. Melt coconut oil is a separate small bowl and brush the top of molded crust with oil. Make sure not to saturate the crust. Use enough oil to get the top slightly greased. Bake in the oven for 18-22 minutes or until edges are golden brown. Remove from oven and set aside.

Steam apple for about 10 minutes or until softened. (I have a steamer basket, but you can also brush apples with a little coconut oil and bake in oven until they soften.) Set aside to let cool slightly.

To make fluff, place all fluff ingredients in a small bowl and whisk until smooth and creamy.

To make glaze, mix glaze ingredients together in a small bowl.

To assemble pie, spoon butterscotch fluff in the cooked pie crust, spreading it along the bottom and sides. Next, place cooked apples in the pie then drizzle with the cinnamon glaze.

*Makes 4 servings/slices

[Credit: http://proteintreats.blogspot.com/]