Keto Dutch Apple Pie
Indulge in a guilt-free twist on a timeless dessert with this keto Dutch apple pie—a low-carb delight that's bursting with warm, spiced flavors and a buttery, crumbly crust. Made with almond and coconut flour, this keto-approved pie swaps traditional apples for a sugar-free filling using options like chayote or zucchini, perfectly spiced with cinnamon, nutmeg, and ginger. Sweetened with granulated erythritol, and enriched with a hint of vanilla and a squeeze of lemon juice, every bite delivers the comforting essence of a classic apple pie without the carbs. Topped with crunchy pecans, this pie bakes to golden perfection and is perfect served warm with a dollop of sugar-free whipped cream. Ready in just over an hour, it's a show-stopping dessert for your ketogenic lifestyle, offering all the flavors of fall in a keto-friendly package! Keywords: keto apple pie, low-carb dessert, almond flour crust, sugar-free pie, ketogenic baking.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cups Coconut flour
- 0.5 cups Unsalted butter
- 0.5 cups Granulated erythritol
- 0.25 teaspoons Salt
- 1 large Egg
- 3 cups Sugar-free apple pie filling (alternatively: chayote or zucchini)
- 1 tablespoon Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Ground ginger
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon juice
- 0.5 teaspoons Xanthan gum
- 0.5 cups Chopped pecans
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish lightly with butter or coconut oil.
In a medium bowl, mix together almond flour, coconut flour, and salt. Melt the butter and add it to the dry ingredients along with erythritol. Mix until the mixture becomes crumbly.
Add the egg to the flour mixture and knead until a dough forms. Press the dough into the bottom and up the sides of the prepared pie dish evenly.
Bake the crust in the preheated oven for 10 minutes, then set aside to cool while preparing the filling.
For the filling, combine the sugar-free 'apple' pie filling of your choice (chayote or zucchini), granulated erythritol, cinnamon, nutmeg, ginger, vanilla extract, lemon juice, and xanthan gum in a large mixing bowl. Stir everything until well combined.
Pour the apple filling into the pre-baked pie crust, smoothing the top with a spatula for even distribution.
Top with chopped pecans evenly across the filling.
Return the pie to the oven and bake for another 35 minutes, or until the filling is set and the top is golden brown.
Remove the pie from the oven and let it cool to set further before slicing and serving.
Serve this delicious keto Dutch apple pie warm, optionally with a dollop of sugar-free whipped cream on top.
Nutrition Facts
Calories |
2319 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.4 g | 254% | |
| Saturated Fat | 44.7 g | 224% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 344 mg | 114% | |
| Sodium | 792 mg | 34% | |
| Total Carbohydrate | 214.1 g | 78% | |
| Dietary Fiber | 54.3 g | 194% | |
| Total Sugars | 27.2 g | ||
| Protein | 61.8 g | 124% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 614 mg | 47% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 927 mg | 20% | |
*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.
