Course: Dessert
Cuisine: American
Keyword: Keto Dessert
Prep Time: 30 minutes minutes
Cook Time: 1 hour hour 20 minutes minutes
Chilling time: 45 minutes minutes
Total Time: 2 hours hours 35 minutes minutes
Servings: 10 slices
Calories: 400kcal
Author: Angela Coleby
An easy keto apple pie made with a zucchini filling. All of the flavor of apple pie without a lot carbs.
Print Recipe
Crust
- 2 cups almond flour
- ¾ cup coconut flour
- ½ cup butter
- 4 oz cream cheese
- 1 medium egg
- 3 tablespoons allulose or other low carb sweetener
- ½ teaspoon xanthan gum
- ½ teaspoon salt
Filling
- 2 lb zucchini
- ½ cup Brown monkfruit or other low carb sweetener
- ½ cup butter
- 1 tablespoon lemon juice
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg ground
- ¼ teaspoon ginger ground
- ¼ teaspoon all spice
- 1 teaspoon vanilla extract
- ½ teaspoon xanthan gum
- ½ teaspoon salt
Make the pastry
Place the almond & coconut flour, butter, cream cheese, xanthan gum, sweetener, egg and salt into a food processor and blend until you have a soft mixture.
Scrap the mixture out of the processor and form into a ball.
Cover the dough ball with parchment paper and place in the fridge. Chill for 45 minutes to firm.
Make the filling
Slice off top and bottom of zucchini and peel.
Cut into thin slices about ¼ inch thick or small chunks.
Melt the butter in a large shallow pan on a medium heat.
Add the spices, salt, vanilla extract and lemon juice and stir until mixed.
Toss the zucchini slices into the pan and mix into the spiced butter.
Cover and cook on a low heat for 15 minutes until the zucchini is tender.
Add the xanthan gum and cook for a further 15 minutes without the lid. Stir occasionally to ensure that the sauce and zucchini do not stick to the bottom of the pan.
Remove from the heat and allow to cool.
Pie Assembly
Remove the pastry dough from the fridge and cut the ball into two pieces (one for the base, the other for the pie lid)
Use a rolling pin to roll out one of the dough balls in between two sheets of parchment paper to a size to cover an 8-inch pie dish. Begin rolling out from the center of the dough.
Gently place the pastry in the bottom of a pie dish.
Spoon the filling into the pie dish and place in the fridge to keep cool whilst you prepare the top of the pie.
Roll out the 2nd piece of pastry to make a lid. You could roll it out as a pastry lid or use a cookie cutter to make shapes. Perhaps cut the rolled pastry into lengths to make a lattice.
Place the pie crust/cut shapes/lattice on the top of the pie.
Brush the top with egg wash.
Bake at 180C/375F degrees for 30-40 minutes until the crust is golden.
If the pie edges are becoming too dark, cover the edges with foil to prevent burning.
Once cooked, remove the pie from the oven and allow to cool before slicing.
Serve with whipped cream or low carb vanilla ice cream.
Makes 10 slices at 8g net carbs a slice.
Serving: 1serving | Calories: 400kcal | Carbohydrates: 15g | Protein: 9g | Fat: 36g | Fiber: 7g | Net Carbohydrates: 8g