This divine classic gets a Keto twist that starts with the flakiest pastry made with almond and coconut flour and moistened with egg, the best butter, and cream cheese. Once you have mastered this super simple keto pastry – don’t forget the xanthan gum for maximum flexibility – you will want to use it all the time. Of course, Keto Apple Pie doesn’t have apples in it as they are high-carb fruit; we have swapped in zucchini which holds spice beautifully and mimics that soft but firm texture.
Zucchini is packed full of goodness, boasting fiber, and improving digestion with its high water content. This recipe draws out the sweet flavor of this delightful fruit (yes, zucchinis are fruit!) with the addition of cinnamon which protects against heart disease and supports that all-important blood sugar control. We add allspice to elevate this low-carb dish to new heights and provide further health benefits, including better gut health and a dose of iron and calcium.
The filling for this Keto Apple Pie replaces sugar with erythritol, making it as sweet as apple pie, but without the sugar crash. You want to dice the zucchini into small uniform cubes and add the lemon for a sour complement to the sweetness of the erythritol. Because the pastry is gluten-free, it pays to make it the day before and rest it in the fridge overnight – or for as long as possible. When it’s time to roll it out, pop it between two sheets of baking paper to stop it from cracking.
Yields 10 servings of Keto Apple Pie
The Preparation
Pie Crust:
- 1 cup almond flour
- 5 tablespoon coconut flour
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon salt
- 3 1/2 ounce unsatled butter, cold
- 1/4 cup cream cheese, cold
- 1 large egg
- 1 large egg, for egg wash
- 1 teaspoon water, for egg wash
Apple Pie Filling:
- 1/4 cup unsalted butter
- 72 ounce zucchini, peeled + diced
- 2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- Pinch of salt
- 1 cup erythritol
- 1/3 cup lemon juice
The Execution
1. Measure out and prepare all the ingredients.
2. In a food processor, add the almond flour, coconut flour, xanthan gum, and salt.
3. Pulse the food processor until everything is combined well.
4. Add in the cold unsalted butter and cold cream cheese.
5. Pulse again until combined well. The mixture should start to get crumbly.
6. Crack the egg into the food processor and mix to combine well and so that the dough is just starting to come together. Don’t over process the dough.
7. Distribute the pie crust into two even parts. Place the dough into cling wrap and smooth the dough. Form one of the dough pieces into a round shape and one into a rectangular shape. Place in the refrigerator for at least one hour. Meanwhile, make the apple pie filling.
8. In a large pan over low to medium heat, add the unsalted butter. Brown the butter by stirring it every few minutes for about 4 – 6 minutes. Add in the sliced zucchinis and cinnamon, erythritol, lemon juice, nutmeg, ginger, allspice, and salt.
9. Cover and let simmer for about 15 minutes. Remove lid and taste test. Adjust erythritol and lemon juice accordingly. Cover and cook for 10 more minutes. Remove the lid, and cook for another 15 minutes. Then, remove from heat and let cool completely.
10. Pre-heat oven to 385F. Using parchment paper, measure your pie dish so you can measure out the pie dough correctly. Then, grease your pie dish with butter.
11. Between two sheets of parchment paper, add your round refrigerated pie dough. Roll out the pie dough to the size that will fit your pan.
12. Form the pie crust to the pan. After the zucchini filling has cooled, spoon the mixture into the pie dish.
13. Roll out the other refrigerated pie dough and slice into pieces to form a lattice top. Weave the lattice top and press into the under crust to make sure it holds together.
14. Make an egg wash by combining the egg and water together. With a pastry brush, brush this mixture onto the top of the lattice topping. Bake in the oven for 25 minutes.
15. Allow the keto apple pie to cool completely to allow it to set. Once completely cooled and set, slice, and enjoy!
This makes a total of 10 servings of Keto Apple Pie. Each serving comes out to be 262 calories, 22.7g fat, 6g net carbs, and 7.1g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1.00 cup almond flour | 648 | 56 | 24.6 | 14.6 | 10.1 | 23.5 |
| 5.00 tablespoon coconut flour | 100 | 5.8 | 16.7 | 11.7 | 5 | 5 |
| 0.50 teaspoon xanthan gum | 8 | 0 | 1.8 | 1.8 | 0 | 0 |
| 0.50 teaspoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 3.50 ounce unsalted butter | 711 | 80.4 | 0.1 | 0 | 0.1 | 0.8 |
| 0.25 cup cream cheese | 198 | 19.7 | 2.4 | 0 | 2.4 | 3.6 |
| 1.00 large egg | 79 | 5.2 | 0.4 | 0 | 0.4 | 6.9 |
| 1.00 large egg | 79 | 5.2 | 0.4 | 0 | 0.4 | 6.9 |
| 1.00 teaspoon water | 0 | 0 | 0 | 0 | 0 | 0 |
| 0.25 cup unsalted butter | 407 | 46 | 0.1 | 0 | 0.1 | 0.5 |
| 72.00 ounce zucchini | 306 | 7.4 | 54.9 | 20.4 | 34.5 | 23.3 |
| 2.00 teaspoon ground cinnamon | 13 | 0.1 | 4.2 | 2.8 | 1.4 | 0.2 |
| 0.25 teaspoon ground allspice | 1 | 0 | 0.4 | 0.1 | 0.3 | 0 |
| 1.00 teaspoon ground ginger | 6 | 0.1 | 1.3 | 0.3 | 1 | 0.2 |
| 1.00 teaspoon ground nutmeg | 12 | 0.8 | 1.1 | 0.5 | 0.7 | 0.1 |
| 0.00 none salt | 0 | 0 | 0.0 | 0.0 | 0.0 | 0.0 |
| 1.00 cup erythritol | 38 | 0 | 0 | 0 | 0 | 0 |
| 0.33 cup lemon juice | 14 | 0.1 | 4.5 | 0.6 | 4 | 0.4 |
| Totals | 2620 | 226.8 | 112.8 | 52.6 | 60.2 | 71.3 |
| Per Serving (/10) | 262 | 22.7 | 11.3 | 5.3 | 6 | 7.1 |
Keto Apple Pie
Ingredients
Pie Crust:
- 1 cup almond flour
- 5 tablespoon coconut flour
- ½ teaspoon xanthan gum
- ½ teaspoon salt
- 3 ½ ounce unsatled butter cold
- ¼ cup cream cheese cold
- 1 large egg
- 1 large egg for egg wash
- 1 teaspoon water for egg wash
Apple Pie Filling:
- ¼ cup unsalted butter
- 72 ounce zucchini peeled + diced
- 2 teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- Pinch of salt
- 1 cup erythritol
- ⅓ cup lemon juice
Instructions
- Measure out and prepare all of the ingredients.
- In a food processor, add the almond flour, coconut flour, xanthan gum, and salt.
- Pulse the food processor until everything is combined well.
- Add in the cold unsalted butter and cold cream cheese.
- Pulse again until combined well. The mixture should start to get crumbly.
- Crack the egg into the food processor and mix to combine well and so that the dough is just starting to come together. Don't over process the dough.
- Distribute the pie crust into two even parts. Place the dough into cling wrap and smooth the dough. Form one of the dough pieces into a round shape and one into a rectangular shape. Place in the refrigerator for at least one hour. Meanwhile, make the apple pie filling.
- In a large pan over low to medium heat, add the unsalted butter. Brown the butter by stirring it every few minutes for about 4 - 6 minutes. Add in the sliced zucchinis and cinnamon, erythritol, lemon juice, nutmeg, ginger, allspice, and salt.
- Cover and let simmer for about 15 minutes. Remove lid and taste test. Adjust erythritol and lemon juice accordingly. Cover and cook for 10 more minutes. Remove the lid, and cook for another 15 minutes. Then, remove from heat and let cool completely.
- Pre-heat oven to 385F. Using parchment paper, measure your pie dish so you can measure out the pie dough correctly. Then, grease your pie dish with butter.
- Between two sheets of parchment paper, add your round refrigerated pie dough. Roll out the pie dough to the size that will fit your pan.
- Form the pie crust to the pan. After the zucchini filling has cooled, spoon the mixture into the pie dish.
- Roll out the other refrigerated pie dough and slice into pieces to form a lattice top. Weave the lattice top and press into the under crust to make sure it holds together.
- Make an egg wash by combining the egg and water together. With a pastry brush, brush this mixture onto the top of the lattice topping. Bake in the oven for 25 minutes.
- Allow the keto apple pie to cool completely to allow it to set. Once completely cooled and set, slice, and enjoy!
