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

Ingredients:

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

Instructions:

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