Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- Break the matzo sheets into 2-inch pieces and place them in a large bowl. Cover with warm water for 2 minutes, then drain well in a colander.
- Spread the soaked matzo pieces on a baking sheet and toast in the oven for 5-7 minutes until slightly crisp but not browned. This creates a delightful texture contrast between the crispy edges and tender center.
- In a large bowl, whisk together the eggs, sugar substitute, vanilla, cinnamon, nutmeg, and salt.
- Toss the sliced apples with lemon juice in a separate bowl to prevent browning.
- Add the toasted matzo, applesauce, sliced apples, and melted coconut oil to the egg mixture. Stir gently until well combined.
- Pour the mixture into the prepared baking dish and spread evenly.
- For the streusel topping: In a small bowl, combine the chopped nuts, almond flour, sugar substitute, cinnamon, and melted coconut oil. Mix until crumbly.
- Sprinkle the streusel topping evenly over the kugel.
- Bake for 40-45 minutes, until the top is golden brown and the apples are tender.
- Allow to cool for 15 minutes before serving.
Nutrition
Notes
Serving Suggestions: Serve warm as a dessert or at room temperature as a sweet side dish. Add a dollop of sugar-free whipped cream or a sprinkle of extra cinnamon on top.
Variations:
- Berry Delight: Add 1 cup of fresh berries to the apple mixture
- Nutty Crunch: Mix 1/2 cup of chopped nuts into the kugel batter
- Spiced Version: Add 1/2 teaspoon of cardamom and a pinch of cloves
- Orange Infused: Add 1 tablespoon of orange zest to the egg mixture
