Keto Classic Apple Pie

Indulge in guilt-free comfort food with this Keto Classic Apple Pie, a low-carb twist on the beloved dessert. This innovative recipe swaps traditional apples with tender, spiced zucchini, perfectly seasoned with cinnamon, nutmeg, and apple pie spice extract for that authentic apple pie flavor—all while keeping it keto-friendly. The flaky, buttery crust is crafted from almond and coconut flours, sweetened with granulated erythritol, and enhanced by a hint of vanilla. With just 30 minutes of prep and a rich, golden crust that envelops the luscious filling, this pie is perfect for satisfying your cravings without derailing your diet. Ideal for holiday gatherings or any occasion, this gluten-free, sugar-free pie promises all the warmth and nostalgia of a classic apple pie without the carbs.

Nutriscore Rating: 82/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 8

Ingredients

• 2 cups almond flour
• 2 tablespoons coconut flour
• 0.25 cup granulated erythritol
• 0.5 cup unsalted butter
• 1 large egg
• 1 teaspoon vanilla extract
• 3 medium zucchini, peeled and sliced
• 2 tablespoons lemon juice
• 1 teaspoon apple cider vinegar
• 1 teaspoon liquid stevia
• 1 teaspoon cinnamon
• 0.25 teaspoon nutmeg
• 1 teaspoon xanthan gum
• 1 tablespoon butter
• 1 teaspoon apple pie spice extract

Directions

Step 1

Preheat the oven to 350°F (175°C).

Step 2

In a large mixing bowl, combine almond flour, coconut flour, and granulated erythritol.

Step 3

Melt the unsalted butter and add it to the dry ingredients along with the egg and vanilla extract. Mix until a dough forms.

Step 4

Divide the dough into two parts, with one part slightly larger. Wrap both pieces in plastic wrap and refrigerate for at least 20 minutes.

Step 5

While the dough chills, prepare the filling. In a large saucepan, combine the peeled and sliced zucchini with lemon juice, apple cider vinegar, liquid stevia, cinnamon, nutmeg, and xanthan gum.

Step 6

Cook the zucchini mixture over medium heat, stirring frequently, until the zucchini is tender and the mixture thickens, about 10-15 minutes. Remove from heat and stir in the butter and apple pie spice extract.

Step 7

Roll out the larger piece of dough between two pieces of parchment paper until it is about ¼ inch thick. Place it into the pie dish, pressing it gently against the sides and bottom.

Step 8

Pour the zucchini filling into the prepared crust.

Step 9

Roll out the second piece of dough and carefully place it over the filling. Seal the edges by pressing the top and bottom crusts together, and make small slits on top to allow steam to escape.

Step 10

Place the pie on a baking sheet and bake in the preheated oven for 40-45 minutes, or until the crust is golden brown.

Step 11

Allow the pie to cool slightly before serving for best texture and flavor.

Nutrition Facts

Serving size	(1035.1g)

Amount per serving	% Daily Value*
Calories	1920.5

Total Fat 167.6g	0%
Saturated Fat 46.1g	0%
Polyunsaturated Fat 2.3g
Cholesterol 376.4mg	0%
Sodium 296.4mg	0%
Total Carbohydrate 128.5g	0%
Dietary Fiber 36.5g	0%
Total Sugars 22.3g
Protein 58.8g	0%

Vitamin D 56.0IU	0%
Calcium 583.7mg	0%
Iron 11.3mg	0%
Potassium 1807.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.8%

Protein: 10.4%

Carbs: 22.8%