Keto Classic Apple Pie
Indulge in the comforting flavors of a timeless dessert with this Keto Classic Apple Pie—crafted to satisfy your cravings while keeping your carb count low. This irresistible recipe swaps traditional apples for zucchini, expertly infused with apple pie spice and cinnamon for a delightfully authentic taste. A golden almond flour crust, subtly sweetened with erythritol, envelopes the spiced zucchini filling, creating a flaky, buttery exterior that complements the rich caramel-like flavor inside. With just 30 minutes of prep and keto-friendly ingredients like xanthan gum and liquid stevia, this pie is perfect for holiday gatherings or cozy nights at home. Serve warm with a dollop of whipped cream or enjoy it solo for a guilt-free treat that’s utterly delectable and gluten-free!
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Recipe Information
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
Instructions
Preheat the oven to 350°F (175°C).
In a large mixing bowl, combine almond flour, coconut flour, and granulated erythritol.
Melt the unsalted butter and add it to the dry ingredients along with the egg and vanilla extract. Mix until a dough forms.
Divide the dough into two parts, with one part slightly larger. Wrap both pieces in plastic wrap and refrigerate for at least 20 minutes.
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.
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.
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.
Pour the zucchini filling into the prepared crust.
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.
Place the pie on a baking sheet and bake in the preheated oven for 40-45 minutes, or until the crust is golden brown.
Allow the pie to cool slightly before serving for best texture and flavor.
Nutrition Facts
Calories |
1920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.6 g | 215% | |
| Saturated Fat | 46.1 g | 231% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 296 mg | 13% | |
| Total Carbohydrate | 128.5 g | 47% | |
| Dietary Fiber | 36.5 g | 130% | |
| Total Sugars | 22.3 g | ||
| Protein | 58.8 g | 118% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 584 mg | 45% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1807 mg | 38% | |
*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.
