Keto Apple Pie [with Low-Carb Pie Crust]
This divine classic gets a Keto twist that starts with the flakiest pastry made with almond and coconut flour and moistened with egg, the best butter, and cream cheese. Once you have mastered this super simple keto pastry – don’t forget the xanthan gum for maximum flexibility – you will want to use it all the time. Of course, Keto Apple Pie doesn’t have apples in it as they are high-carb fruit; we have swapped in zucchini which holds spice beautifully and mimics that soft but firm texture.
Zucchini is packed full of goodness, boasting fiber, and improving digestion with its high water content. This recipe draws out the sweet flavor of this delightful fruit (yes, zucchinis are fruit!) with the addition of cinnamon which protects against heart disease and supports that all-important blood sugar control. We add allspice to elevate this low-carb dish to new heights and provide further health benefits, including better gut health and a dose of iron and calcium.
The filling for this Keto Apple Pie replaces sugar with erythritol, making it as sweet as apple pie, but without the sugar crash. You want to dice the zucchini into small uniform cubes and add the lemon for a sour complement to the sweetness of the erythritol. Because the pastry is gluten-free, it pays to make it the day before and rest it in the fridge overnight – or for as long as possible. When it’s time to roll it out, pop it between two sheets of baking paper to stop it from cracking.
Read the full recipe with full nutrition breakdown and step-by-step pictures over at:
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Ingredients:
Pie Crust:
1 cup almond flour
5 tablespoon coconut flour
1/2 teaspoon xanthan gum
1/2 teaspoon salt
3 1/2 ounce unsatled butter, cold
1/4 cup cream cheese, cold
1 large egg
1 large egg, for egg wash
1 teaspoon water, for egg wash
Apple Pie Filling:
1/4 cup unsalted butter
72 ounce zucchini, peeled + diced
2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 teaspoon ground ginger
1 teaspoon ground nutmeg
Pinch of salt
1 cup erythritol
1/3 cup lemon juice
Nutrition Summary: This makes a total of 10 servings of Keto Apple Pie. Each serving comes out to be 262 calories, 22.7g fat, 6g net carbs, and 7.1g protein.
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Great recipe!
To add if one really wants that apple pie flavor, LorAnn brand makes a strong, pronounced Apple flavoring (regular or green apple) that you can likely add to the filling to get it just a tad closer towards apple pie
Cool….. I’ll keep that in mind.
Great tip! You can also look into other food flavorings. Purillium has ‘country apple’ that is great as well!
So keto courgette pie; not apple pie.
Well yes, if you used apples then it wouldn’t be keto. I suppose you could use maybe 1 apple and the rest zucchini but you likely wouldn’t be able to taste much difference to be honest with you. I’ve experimented quite a bit with different “apple” dishes and zucchini really does do a good job at replicating the taste and texture in a sweet setting.
Great. Thanksgiving came to my mind 😊
This would be great during Thanksgiving. We also have an awesome Pecan Pie recipe that I usually make that time of year!
Chayote Squash works much better. Has less liquids & texture the same as Granny Smith apples
You can definitely use Chayote, just make sure you adjust the carb counts as it will have around 2.5x the carbs as regular zucchini.
Wouldn’t it better be working using apple cider vinegar instead of lemon juice?
Why?
@Katz 1 probably more apple like taste..
No, apple cider vinegar doesn’t really have an apple taste to it, it’s just derived from apples. Lemon will add a familiar taste 😊
Any suggestions on what to use as a wash instead of egg?
That’s a good question.
You could brush with cream instead of the egg wash!
Thanks I’ll modify filling with Chayote.
I have not made an apple pie in approximately 10 years. I am thankful for this healthier version and I am delighted.
I’d love to know what you think if you get a chance to make it 😁