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Keto Apple Pie 🥧

Published: · Updated: by Cast Iron Keto · 6 Comments

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Are you looking for a delicious dessert that's keto-friendly and guaranteed to wow your taste buds? Look no further! Our Keto Apple Pie is the answer to your sweet-tooth prayers. With its flavorful, buttery crust and surprising zucchini-based filling, this delightful treat is a game-changer for anyone on a keto diet.

A slice of Keto Apple Pie with Ice cream on top served on a plate. Skillet in the background

Why is this recipe so special, you ask? By cleverly substituting zucchini for apples, we can create a keto-compliant dessert that boasts an uncanny resemblance to traditional apple pie.

The zucchini provides a similar texture and subtle sweetness. And the added spices and low-carb sweeteners ensure a flavor profile that will leave you wondering if you're biting into an authentic apple pie. So go ahead, give this Low Carb Apple Pie a try, and prepare to be amazed!

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Preparation and cooking overview

This delightful recipe involves crafting a buttery, low-carb crust and a sweet, zesty zucchini filling that's sure to satisfy your taste buds. The crust is first prepared and refrigerated, giving it time to firm up, while the zucchini filling is gently simmered to a slightly thick consistency.

With an hour for chilling the dough and about an hour for assembling and baking, you're looking at a total of approximately 2 hours to create this sensational keto-friendly treat from scratch.

Chef's note

Getting creative with keto has never been more fun! For this recipe, consider experimenting with different spice blends in the filling to personalize the flavor to your liking. And don't forget, practice makes perfect when it comes to rolling out that dough - it might take a couple of tries to get the thickness just right, but when you do, you'll be rewarded with a superbly satisfying, low-carb delight!

Cooking keto is all about embracing creativity, so feel free to make this recipe your own.

A baked keto apple pie on a light blue/gray background with a hand towel wrapped around the handle
  • Prep Time: 1 hour and 15 minutes
  • Cooking Time: 1 hour and 10 minutes
  • Total Time: 2 hours and 25 minutes
  • Difficulty Level: Easy
  • Recipe Makes 12 Servings

🥧 Ingredients for this keto apple pie recipe

Crust

  • 5 ½ cups almond flour
  • 3 tablespoons coconut flour
  • 6 large eggs
  • 1 stick + 4 tablespoons unsalted butter, melted
  • ¾ cup granulated Swerve erythritol
  • 2 teaspoons xanthan gum (optional)
  • 1 teaspoon salt

Filling

  • 7 cups diced peeled zucchini
  • ½ cup unsalted butter
  • ⅔ cup powdered erythritol
  • ¼ cup lemon juice
  • 2 tablespoons Apple Pie spice
  • 1 teaspoon vanilla extract
  • ½ teaspoon xanthan gum (optional)
  • Pinch of salt
  • ¼ cup brown erythritol

Ingredient substitutions

  • Almond flour can be substituted with sunflower seed flour or pumpkin seed flour for a nut-free alternative, keeping the recipe keto-friendly.
  • If you don't have coconut flour, use an additional ⅓ cup of almond flour or other keto-friendly flour mentioned above.
  • Swerve erythritol can be replaced with other keto-friendly sweeteners, such as monk fruit sweetener or stevia, but make sure to adjust the quantity according to the sweetness level of the substitute.
  • Instead of using a pre-made Apple Pie spice mix, you can create your own by combining cinnamon, nutmeg, allspice, and a pinch of ground cloves.

Additional ingredients

  • To add more flavor and texture to the pie, you can include ½ cup of chopped pecans or walnuts into the filling, but remember that this may slightly increase the carb count.
  • Add a layer of sugar-free caramel sauce over the zucchini filling before adding the top crust for a more indulgent pie. Remember to check the carb count to ensure it remains within keto guidelines.
  • A pinch of ground ginger or cardamom can be added to the filling to give the pie a warm, spicy undertone that complements the apple pie flavors.

How to make Keto Apple Pie: step-by-step guide

Cooking methods

  • Baking

Preparation steps

  1. Gather all necessary ingredients and cooking instruments.
  2. Peel and dice the zucchini.
  3. Melt the butter for the crust and the filling.
  4. Measure out all ingredients using measuring cups and spoons.
  5. Prepare the pie crust by mixing the ingredients and chilling the dough.
  6. Cook the zucchini filling and let it cool.

Cooking instructions

  1. Preheat oven to 350° F.
  2. Mix all of the crust ingredients in a medium bowl until a thick ball of dough forms. Knead two or three times until smooth. Cut the dough in half and refrigerate for at least 1 hour.
  3. While the dough is chilling, make the filling. Melt the butter over medium heat in a large 10.5” cast iron skillet. Once melted, add the remaining ingredients and bring to a low simmer for 20 minutes until the mixture is slightly thickened. Whisk in the xanthan gum and cook for another minute until thick. Remove to a bowl and let cool.
  4. Press half of the dough into the skillet and bake for 12-15 minutes. Remove from oven and let cool for 5-10 minutes before adding the filling to the crust. Sprinkle the top with brown erythritol.
  5. Roll out the remaining dough between two sheets of parchment paper to roughly the size of the top of the pie. You can either gently transfer the dough to the top of the pie, pinch the border together to seal and cut a star in the middle, or cut the dough into strips to create a lattice effect. Choose any design you prefer.
  6. Transfer the pie to the oven and bake for 25 minutes. Cover the edges with foil to prevent burning, and continue to cook for another 10-15 minutes. Remove the pie from the oven and let cool before slicing.

Chef's pro tip

Ensuring your dough stays firm is paramount to a successful bake, so don't bypass the chilling step—it's key to achieving that perfect consistency. By combining almond flour and coconut flour, we're able to create an irresistibly flaky crust that adds an extra layer of delight to every bite.

To keep things smooth and stick-free when rolling out your dough, sandwich it between two sheets of parchment paper before going in with the rolling pin. And remember, patience is a virtue—let your creation cool completely before breaking out the sharp knife for slicing. These simple tips promise to take your baking game to the next level!

zuchinni in a bowl with apple pie spice

How to make it healthier

  • Replace the butter with coconut oil for a dairy-free and heart-healthy alternative.
  • You can use chia seeds or ground flaxseeds mixed with water as a substitute for eggs to make it vegan-friendly. Be mindful that this may change the texture of the crust.
  • Add some antioxidant-rich berries like blueberries or raspberries to the zucchini filling to boost nutrients and flavor.

Time-saving tips

  • Pre-chop the butter into small pieces before melting it, which will help it melt more quickly and evenly.
  • Use a food processor to quickly mix the pie crust dough ingredients rather than mixing them by hand.
  • If you're short on time, consider using a store-bought keto-friendly pie crust instead of making it from scratch.
  • Instead of peeling and dicing the zucchini by hand, use a food processor or mandoline slicer to speed up the process.

What can I prepare ahead of time?

  • The pie crust dough can be made 2-3 days in advance and stored in the refrigerator, tightly wrapped in plastic wrap.
  • The zucchini filling can also be made a day ahead and stored in the refrigerator, allowing the flavors to meld and saving time on the baking day.
  • If you're making your own Apple Pie spice blend, you can mix it up to a month in advance and store it in an airtight container for future use.
  • Pre-measure your dry ingredients, such as almond flour, coconut flour, and sweeteners, and store them in separate containers so they're ready to go when you begin the recipe.

Storage and reheating instructions

Storage

  • Plastic wrap or aluminum foil: Cover the pie with plastic wrap or aluminum foil, ensuring the edges are sealed to keep air out. Store in the refrigerator for up to 5 days.
  • Airtight container: If you have an airtight container large enough to fit the pie, transfer the leftovers into the container and seal it tightly. Store in the refrigerator for up to 5 days.
  • Freezing: To extend the life of your leftover pie, consider freezing it. Wrap the pie securely in plastic wrap or aluminum foil, then place it in a freezer-safe container or plastic bag. Label and date the container, and store it in the freezer for up to 3 months. To enjoy, thaw the pie in the refrigerator overnight before reheating.

Leftover reheating methods

  • Oven: Preheat your oven to 350°F (175°C). Place the pie on a baking sheet and cover the edges with aluminum foil to prevent over-browning. Heat the pie for 15-20 minutes or until warmed through.
  • Microwave: If you're in a hurry, you can reheat a slice of pie in the microwave. Place the slice on a microwave-safe plate, and heat it for 30-60 seconds or until heated. Be aware that microwaving can change the crust's texture, making it softer.
  • Toaster Oven: Preheat your toaster oven to 350°F (175°C). Place the pie slice on a toaster oven tray and heat for 5-10 minutes or until warmed.
Keto Apple Pie with zucchini filling before baking

Recipe wrap-up and conclusion

This Keto Apple Pie recipe is a genuine game-changer. With the ingenious swap of zucchini for apples, we're serving up a low-carb wonder that leaves everyone both astonished and begging for seconds.

The melding of our buttery, flaky crust with a warmly spiced zucchini filling is nothing less than a low-carb work of art, ready to earn its place in your recipe hall of fame.

Unleash your inner chef and dazzle your loved ones with this irresistible Keto Apple Pie recipe. Brace yourself for an avalanche of praise as they wonder how you made a low-carb dessert taste so out-of-this-world. And remember, creating your pie crust design is a chance to showcase your creativity - a pie that looks as good as it tastes is sure to bring joy to everyone around your table!

In essence, this Keto Apple Pie recipe is proof that a low-carb lifestyle doesn't mean missing out on indulgent desserts. So round up your ingredients, fire up the oven, and prepare to craft a keto-friendly showstopper that will have everyone coming back for more.

Keto Apple Pie with the pie crust top before baking

Frequently asked questions

Well, simply because no one searches for "zucchini pie," and this keto pie is meant to taste just like an apple pie.

Zucchini's great texture and sweetness work well for a mock apple pie. We add a bit of lemon juice for the tang that a granny smith apple would typically provide and cook the zucchini down with butter, brown "sugar" (erythritol), powdered erythritol, vanilla, and apple pie spice.

We create a thick syrupy texture by adding a pinch of xanthan gum as a thickener. You don't have to use it, but you'll need to cook down the zucchini a bit more so that the mixture is thicker. Try simmering for 30 minutes instead of 20 if not using xanthan gum.

You'll see in the recipe that we call for carefully wrapping the crust edges in foil after baking for a bit. This allows the rest of the pie to bake without the crust burning to a crisp.

Yes, you can. Please note, however, that this recipe yields a 10.5" pie, so you can either scale the recipe down or use a 10" pie dish. Also, can we admire this cast iron pie pan for a second? Who knew those existed??

YES!! Here are a few of our favorites:

  • on top of ice cream (choose keto ice cream if you want to settle for keto options, or you can choose regular ice cream if you want to go for the sweeter option)
  • on top of keto waffles or pancakes
  • in a smoothie - just blend it with almond or coconut milk...yum!

This sugar-free apple pie has 13.4g TOTAL carbs and 7.1g NET CARBS per slice. This information does not include ice cream or whipped cream.

For reference, a typical slice of apple pie has over 40g of net carbs. We try to keep all of our keto recipes under 10g of net carbs per serving.

Check more nutrition info at the bottom of the recipe cards section.

Overhead shot of Apple Pie with a single slice removed

📖 Recipe

A slice of Keto Apple Pie with Ice cream on top served on a plate. Skillet in the background

Keto Apple Pie

This easy low-carb Keto Apple Pie has a perfectly buttery pie crust that envelopes a delicious filling you may not expect. Sure to satisfy and surprise!
5 from 1 vote
Print Rate Pin Recipe
Course: Dessert
Cuisine: American
Keyword: baking, Dessert, holiday
Prep Time: 1 hour 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 2 hours 25 minutes
Servings: 12
Calories: 518kcal

Ingredients

Crust:

  • 5 ½ cups almond flour
  • 3 tablespoons coconut flour
  • 6 large eggs
  • 1 stick + 4 tablespoons unsalted butter melted
  • ¾ cup granulated Swerve erythritol
  • 2 teaspoons xanthan gum optional
  • 1 teaspoon salt

Filling:

  • 7 cups diced peeled zucchini 2.25lbs
  • ½ cup unsalted butter
  • ⅔ cup powdered erythritol
  • ¼ cup lemon juice
  • 2 tablespoons Apple Pie spice
  • 1 teaspoon vanilla extract
  • ½ teaspoon xanthan gum (optional)
  • Pinch of salt
  • ¼ cup brown erythritol

Instructions

  • Preheat oven to 350° F.
  • In a medium bowl mix all of the ingredients together until a thick ball of dough forms. Knead two or three times until smooth. Cut the dough in half and refrigerate at least 1 hour.
  • While the dough is chilling, make the filling. Melt the butter over medium heat in a large 10.5” cast iron skillet. Once melted add in the remaining ingredients and bring to a low simmer for 20 minutes until the mixture is slightly thickened. Whisk in the xanthan gum and continue to cook another minute until thick. Remove to a bowl and let cool.
  • Press half of the dough into the skillet and bake for 12-15 minutes. Remove from oven and let cool 5-10 minutes before adding the filling to the crust. Sprinkle the top with the brown erythritol.
  • Roll out the remaining dough between two sheets of parchment paper to roughly the size of the top of the pie. You can either gently transfer the dough to the top of the pie, pinching the border together to seal and cutting a star in the middle or you can also cut the dough into strips to create a lattice effect on top. Or choose any design you prefer.
  • Transfer the pie to the oven and bake for 25 minutes, cover the edges with foil to prevent burning and continue to cook another 10-15 minutes. Remove the pie from the oven and let cool before slicing.

Notes

Nutritional information is per slice, without ice cream. We also do not calculate erythritol into the carb count since it is a zero-calorie, zero net carb ingredient.

Nutrition

Nutrition Facts
Keto Apple Pie
Amount Per Serving
Calories 518 Calories from Fat 423
% Daily Value*
Fat 47g72%
Saturated Fat 15g94%
Cholesterol 133mg44%
Sodium 352mg15%
Potassium 234mg7%
Carbohydrates 13g4%
Fiber 6g25%
Sugar 4g4%
Protein 15g30%
Vitamin A 854IU17%
Vitamin C 15mg18%
Calcium 144mg14%
Iron 3mg17%
*

Nutritional values are estimates only and do not include carbs from sugar alcohols.

# Hashtag with us!Don't forget to mention @castiron_keto or tag #castironketo on Instagram with your creations! We love seeing what you're making.
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Reader Interactions

Comments

  1. Cheryl says

    You can also sub chayote squash for apples in any recipe. Steam them a bit before using in a baking recipe. They are excellent.

    Reply

  2. Dale says

    Just thinking - definitely not criticizing - the crust looks thicker than my preference - the filling thin comparatively. When I make this, I may try to do a 2/3 crust recipe and possibly increase the filling by 25% - always hit or miss when it comes to things like eggs and butter adjustments though.
    I am not sure if the crust will hang together as yours does, and by increasing the filling whether it may have a tendency to become more of a "zucchini" pie. It might be easier for me just to use less of the dough. Great concept though - I do miss my apple pie!

    Reply

  3. Liz says

    What is the sugar alcohol value? Have you counted the sugar alcohol in the carb count? Or do we still get to subtract the sugar alcohol value from the carb value?

    Reply

    • Alex Lester says

      We don't calculate the sugar alcohols into our recipes as they have zero effect on the nutritional information we provide.

      Reply

  4. Lamanda Meckle says

    May I use a Stevia based sweetener instead, and do you think this pie filling will freeze well. I don't want it to turn to mush, or get watery when I thaw it......

    Reply

    • Cast Iron Keto says

      You should be able to swap a stevia-based sweetener, as long as it's 1:1 for sugar. As for freezing, I think it would get too watery - you can, however, make the crust ahead of time if needed. Hope this helps!

      Reply

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