Keto Classic Apple Pie with Vanilla Ice Cream
Indulge in a guilt-free treat with this Keto Classic Apple Pie with Vanilla Ice Cream, a delightful twist on a timeless favorite. Perfect for those embracing low-carb lifestyles, this pie swaps traditional apples for tender, spiced zucchini, offering all the flavor of classic apple filling without the sugar. The buttery almond and coconut flour crust is baked to golden perfection, while homemade keto vanilla ice cream, churned with cream cheese and vanilla bean paste, adds a decadent touch. With just 30 minutes of prep, this keto dessert is as easy to make as it is to enjoy, serving up a creamy, cinnamon-spiced slice of nostalgia in every bite. Perfect for holidays, special occasions, or any dessert craving, this recipe highlights wholesome ingredients while delivering unbeatable flavor and texture.
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Recipe Information
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
Instructions
Preheat the oven to 350°F (175°C).
In a bowl, combine almond flour, coconut flour, granulated erythritol, and golden flaxseed meal.
Add the melted butter, egg, and vanilla extract to the dry mixture. Mix until a dough forms.
Press the dough into the bottom and up the sides of a 9-inch pie pan. Prick the base with a fork.
Bake the crust for 10 minutes, then let it cool.
In a saucepan over medium heat, combine the diced zucchini, lemon juice, cinnamon, nutmeg, and 0.5 cup granulated erythritol.
Cook for 10-12 minutes until the zucchini softens, mimicking apple texture.
Pour the zucchini filling into the pre-baked pie crust.
Reduce oven temperature to 325°F (160°C) and bake the pie for an additional 20-25 minutes.
To make the ice cream, blend the almond milk, heavy cream, cream cheese, vanilla bean paste, and powdered erythritol until smooth.
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
Allow the pie to cool before slicing and serving with a scoop of keto vanilla ice cream.
Nutrition Facts
Calories |
3619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 333.2 g | 427% | |
| Saturated Fat | 144.6 g | 723% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 843 mg | 281% | |
| Sodium | 801 mg | 35% | |
| Total Carbohydrate | 317.4 g | 115% | |
| Dietary Fiber | 41.5 g | 148% | |
| Total Sugars | 37.2 g | ||
| Protein | 73.5 g | 147% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 1244 mg | 96% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 3010 mg | 64% | |
*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.
