Keto Apple Pie

Keto Apple Pie

Keto Apple Pie is a delightful low-carb twist on the classic American dessert. In this recipe, we replace high-carb apples with a surprising yet delicious ingredient: zucchini. The result is a warm, cinnamon-spiced filling encased in a flaky, golden crust that’s keto-friendly. Whether you’re following a ketogenic diet or just looking for a healthier version of apple pie, this recipe is sure to satisfy your dessert cravings without the extra carbs. Let’s dive into making this keto apple pie:

Recipe: Keto Apple Pie


For the Pie Crust:
  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1/4 cup cold butter, cubed
  • 1 large egg
  • 1/2 teaspoon salt
  • 1/4 cup ice-cold water
For the “Apple” Filling:
  • 4 cups zucchini, peeled, seeded, and sliced thinly
  • 1/2 cup granulated Erythritol or sweetener of your choice
  • 2 tablespoons lemon juice
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract


1. Prepare the Pie Crust:
  • In a food processor, combine the almond flour, coconut flour, cold butter, egg, and salt. Pulse until the mixture resembles coarse crumbs.
  • Slowly add the ice-cold water and continue pulsing until the dough comes together.
  • Turn the dough out onto a clean surface, shape it into a disk, wrap it in plastic wrap, and refrigerate it for 30 minutes.
2. Prepare the “Apple” Filling:
  • Place the thinly sliced zucchini in a large bowl and sprinkle with lemon juice to prevent browning.
  • In a separate bowl, mix the granulated sweetener, ground cinnamon, ground nutmeg, ground allspice, and salt.
  • Sprinkle the spice mixture over the zucchini and toss to coat.
3. Cook the Filling:
  • In a large skillet, melt the unsalted butter over medium heat.
  • Add the zucchini mixture to the skillet and cook, stirring occasionally, for about 10-12 minutes or until the zucchini is tender and has absorbed the flavors.
  • Stir in the vanilla extract, then remove the filling from heat and allow it to cool.
4. Assemble the Pie:
  • Preheat your oven to 350°F (175°C).
  • Roll out the chilled pie crust between two sheets of parchment paper to fit a 9-inch pie dish.
  • Carefully transfer the crust to the pie dish, trimming any excess.
  • Pour the cooled zucchini filling into the crust.
  • Roll out any remaining pie crust and cut it into strips to create a lattice pattern on top of the filling.
5. Bake the Pie:
  • Bake the Keto Apple Pie in the preheated oven for 30-35 minutes or until the crust is golden and the filling is bubbling.
6. Serve:
  • Allow the pie to cool before slicing. Serve it warm or at room temperature.
Nutrition Facts

(8 Servings):

  • Calories: 280
  • Total Fat: 24g
  • Saturated Fat: 8g
  • Sodium: 270mg
  • Total Carbohydrates: 10g
  • Dietary Fiber: 4g
  • Sugars: 2g
  • Protein: 8g


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