Keto Classic Apple Pie with Vanilla Ice Cream

Indulge in the comforting flavors of a timeless dessert with a low-carb twist in this Keto Classic Apple Pie with Vanilla Ice Cream. Featuring a buttery almond and coconut flour crust, the pie is filled with a cinnamon-spiced zucchini filling that perfectly emulates the texture and taste of traditional apples—without the carbs! Paired with a decadent homemade keto vanilla ice cream made with heavy cream, cream cheese, and vanilla bean paste, this dessert satisfies your cravings while staying keto-friendly. Ready in just 80 minutes, this recipe is ideal for holiday gatherings or weeknight indulgence, offering a guilt-free way to enjoy a beloved classic. Perfect for those following a ketogenic diet or anyone seeking a creative, low-sugar dessert option!

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 8

Ingredients

• 2 cups almond flour
• 1 tablespoon coconut flour
• 0.5 cup granulated erythritol sweetener
• 0.5 cup unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract
• 2 teaspoons cinnamon
• 0.25 teaspoon nutmeg
• 2 tablespoons golden flaxseed meal
• 4 cups zucchini, peeled, deseeded, and diced
• 2 tablespoons lemon juice
• 1 cup unsweetened almond milk
• 1 cup heavy cream
• 4 ounces cream cheese, softened
• 1 teaspoon vanilla bean paste
• 0.5 cup powdered erythritol sweetener

Directions

Step 1

Preheat the oven to 350°F (175°C).

Step 2

In a bowl, combine almond flour, coconut flour, granulated erythritol, and golden flaxseed meal.

Step 3

Add the melted butter, egg, and vanilla extract to the dry mixture. Mix until a dough forms.

Step 4

Press the dough into the bottom and up the sides of a 9-inch pie pan. Prick the base with a fork.

Step 5

Bake the crust for 10 minutes, then let it cool.

Step 6

In a saucepan over medium heat, combine the diced zucchini, lemon juice, cinnamon, nutmeg, and 0.5 cup granulated erythritol.

Step 7

Cook for 10-12 minutes until the zucchini softens, mimicking apple texture.

Step 8

Pour the zucchini filling into the pre-baked pie crust.

Step 9

Reduce oven temperature to 325°F (160°C) and bake the pie for an additional 20-25 minutes.

Step 10

To make the ice cream, blend the almond milk, heavy cream, cream cheese, vanilla bean paste, and powdered erythritol until smooth.

Step 11

Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.

Step 12

Allow the pie to cool before slicing and serving with a scoop of keto vanilla ice cream.

Nutrition Facts

Serving size	(2201.4g)

Amount per serving	% Daily Value*
Calories	3619.0

Total Fat 333.2g	0%
Saturated Fat 144.6g	0%
Polyunsaturated Fat 2.6g
Cholesterol 843.4mg	0%
Sodium 801.4mg	0%
Total Carbohydrate 317.4g	0%
Dietary Fiber 41.5g	0%
Total Sugars 37.2g
Protein 73.5g	0%

Vitamin D 141.6IU	0%
Calcium 1243.6mg	0%
Iron 14.5mg	0%
Potassium 3009.9mg	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: 65.7%

Protein: 6.4%

Carbs: 27.8%