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Keto Pies Apple
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Keto Pies Apple Recipe

This Keto Apple Pie is a low-carb twist on the classic dessert, made without real apples to keep the carb count minimal. Instead, this recipe uses zucchini or chayote squash to mimic the texture and taste of apples, combined with a delicious almond flour crust and a perfectly spiced filling. It's ideal for those following a ketogenic or low-carb lifestyle while still craving a comforting slice of pie.
Course Dessert
Cuisine American, Keto
Keyword Gluten-Free, Keto, Keto Pies Apple, Low-Carb, Sugar-Free
Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 20 minutes
Total Time 1 hour 20 minutes
Servings 8 slices
Calories 260kcal
Cost $12-$15

Equipment

  • Mixing bowls
  • Food processor (for the crust)
  • Pie dish (9 inches)
  • Rolling Pin
  • Saucepan
  • Whisk
  • Oven

Ingredients

For the Crust:

  • 1 ½ cups Almond flour (finely ground)
  • ¼ cup Coconut flour
  • ½ cup Unsalted butter (cold, cubed)
  • 1 Large Egg
  • ¼ cup Powdered erythritol (or any keto sweetener)
  • ½ tsp Xanthan gum (for binding)
  • ½ tsp Sea salt

For the Apple Filling (Zucchini Substitute):

  • 3 medium Zucchini (peeled, cored, and sliced like apples)
  • ⅓ cup Powdered erythritol
  • 1 tsp Ground cinnamon
  • ¼ tsp Ground nutmeg
  • ¼ tsp Ground allspice
  • 1 tsp Lemon juice
  • 1 tsp Vanilla extract
  • 2 tbsp Butter (for sautéing)
  • ½ tsp Xanthan gum (for thickening)

Instructions

Preparing the Keto Pie Crust:

  • Combine dry ingredients: In a large bowl, mix the almond flour, coconut flour, powdered erythritol, xanthan gum, and salt.
  • Incorporate butter: Cut in the cold butter using a food processor or pastry cutter until the mixture forms a crumbly texture.
  • Bind the dough: Add the egg and mix until the dough holds together. If it feels too dry, add a teaspoon of water.
  • Chill the dough: Wrap the dough in plastic wrap and chill for at least 30 minutes.
  • Roll out the crust: Roll the dough between two pieces of parchment paper to fit a 9-inch pie dish.
  • Transfer to dish: Press the dough gently into the pie dish. Trim excess and shape the edges for a decorative finish.
  • Par-bake: Bake at 350°F (175°C) for 10 minutes. Remove from oven and let cool.

Preparing the Apple Filling (Zucchini Substitute):

  • Prepare zucchini: Peel and slice the zucchini into thin, apple-like wedges. Remove seeds if necessary.
  • Cook the filling: In a saucepan over medium heat, melt butter and add zucchini slices. Cook for 5-7 minutes until slightly softened.
  • Add spices and sweetener: Stir in erythritol, cinnamon, nutmeg, allspice, and lemon juice.
  • Thicken: Sprinkle xanthan gum over the mixture and stir until slightly thickened.
  • Cool the filling: Allow the filling to cool slightly before adding it to the crust.

Assembling the Pie:

  • Fill the crust: Pour the prepared zucchini mixture into the pre-baked crust.
  • Top with crust (optional): Roll out the remaining dough for a lattice top or full crust. Seal the edges and cut slits for venting.
  • Bake: Bake at 350°F (175°C) for 30-35 minutes until the top is golden brown.
  • Cool: Allow the pie to cool for at least 20 minutes before serving for the filling to set.

Notes

  • Sweetener Options: Swap erythritol with monk fruit or allulose if preferred.
  • Fruit Alternatives: Chayote squash can replace zucchini for a similar "apple" texture.
  • Thickening Tip: If you don't have xanthan gum, use a pinch of ground chia seeds.
  • Storage: Store leftovers in the refrigerator for up to 5 days. Can be frozen for 2 months.