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.
- Allow the pie to cool before slicing. Serve it warm or at room temperature.
- Calories: 280
- Total Fat: 24g
- Saturated Fat: 8g
- Sodium: 270mg
- Total Carbohydrates: 10g
- Dietary Fiber: 4g
- Sugars: 2g
- Protein: 8g