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A keto apple pie with stars on top.

Keto Apple Pie

Course: Dessert
Cuisine: American
Keyword: Keto Dessert
Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Chilling time: 45 minutes
Total Time: 2 hours 35 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

Ingredients

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

Egg wash

  • 1 small egg beaten

Instructions

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.

Notes

Makes 10 slices at 8g net carbs a slice.
 

Nutrition

Serving: 1serving | Calories: 400kcal | Carbohydrates: 15g | Protein: 9g | Fat: 36g | Fiber: 7g | Net Carbohydrates: 8g