keto apple pie

Expect from this keto apple pie a suuuper flaky pie crust paired up with an unbelievable zucchini filling... that might just give apples a run for their money! Pinky promise.  Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

Keto Apple Pie (with our super flaky pie crust!)

batches suuuper flaky keto pie crust

butter

zucchini

cinnamon (*)

nutmeg (freshly ground)

ginger

allspice

kosher salt

golden erythritol (allulose

lemon juice (to taste)

vanilla ice cream

gooey caramel sauce

See recipe video for guidance on the pie crust, and whip up a double batch! You can make it three days ahead, or even freeze it for a couple months (simply thaw it out in your fridge overnight and roll it out per usual!).&nbsp;

For the keto pie crust

Heat up the butter in a Dutch oven or large pot over medium/low heat. Continue to simmer the butter, stirring once in a while, until fully browned (about 4-6 minutes).

Add in the zucchini, spices, salt and mix everything together. Add in the lower amounts of sweetener and lemon juice, cover, lower heat to low, and let simmer for 15 minutes. Remove lid and taste for sweetness and acidity; you’ll most likely need to add more of both (don’t be afraid of the lemon juice, as it’s acidity is what will give it that apple kick once it’s thoroughly absorbed).

Cover once again and cook for 10 more minutes. Remove the lid, taste again, and allow to cook uncovered for 15-20 minutes longer to thicken up the juices.&nbsp;Allow to cool completely before filling up the pie!&nbsp;

For the brown-butter 'apple'

Preheat oven to 390°F/200°C.&nbsp;Lightly butter a 9 inch pie pan. Roll out 1 batch of pie crust into a roughly 13-inch circle, between two sheets of parchment paper. Feel free to lightly dust with coconut flour as needed. Transfer to the pie dish, using the parchment paper as an aid. Refrigerate while you prepare the rest.&nbsp;

Roll out the second pie crust and trim to desired width for lattice (roughly 1 1/2 inch). Take your pie dish out of the fridge, fill up with chilled 'apple-zucchini' and weave the lattice, crimping the edges to seal. You'll have leftover pie crust, which I simply re-roll and turn into crackers!

Brush with egg wash and bake for 15 minutes. To get a shiny finish, take your pie out of the oven and brush it quickly and lightly again with more egg wash (grain free baking beautifying hack!). Return to oven and bake until fully golden (20-25 minutes longer). Allow to cool completely to allow the filling to set... or honestly try a slice lightly warm after roughly 20 mins (won't be fully set but oh-so-good!)!

To assemble the pie

https://content.jwplatform.com/videos/xp0w5a6q.mp4

Sweet or savory, this gluten free and keto pie crust is super flaky and a real breeze to make.

Grain Free & Keto Pie Crust

Craving an apple pie with a flakey, buttery crust and sweet apple filling while on your keto diet? This keto apple pie recipe looks and tastes just like a traditional apple pie, but without all of the carbs and sugar. With squash and apple pie flavoring, you can’t even taste the difference! 

Keto Apple Pie

almond flour

coconut flour

xanthan gum

salt

unsalted butter,

cream cheese, softened

eggs

rice vinegar or apple cider vinegar

egg wash (1 egg beaten + 1 tablespoon water)

sugar free sweetener

cinnamon

arrowroot powder

apple cider vinegar or lemon juice

apple apple extract

Cut butter in to dry ingredients for keto pie crust

To a food processor, add almond flour, coconut flour, xanthan gum and salt. Give a quick pulse to combine. Add chilled cubed butter and cream cheese. For the flakiest low carb pie crust, freeze the butter for 30 minutes before use. Pulse until coarse crumbles form. (See instructions below if you don't have a food processor.)

Add remaining pie crust ingredients

Add egg and vinegar to crumbled pie dough. Pulse until combined and a dough ball forms. Don't over mix or the butter may melt. Divide dough into two balls (one ball using 2/3 of the dough for the bottom layer, one ball using 1/3 the dough for the top. Wrap pie crust dough in plastic wrap, flatten into a disc shape and refrigerate for one hour or freeze for 10 minutes. This helps to keep the butter flecks from melting while we roll out the pie dough.

Roll out bottom pie dough

Place the larger chilled pie dough in between two sheets of parchment paper and roll out dough to a flat circle. Start rolling from the center and work your way out in all directions. If the parchment paper crumbles beneath the dough, either carefully stretch the paper out or flip the parchment paper sandwich and stretch out the paper. Continue rolling until dough is 1/8 to 1/4 inch thick and your circle is at least an inch wider on all edges than the pie pan you want to use. Add pie dough to your pie plate and flute the edges. Place pie crust in freezer or refrigerator while you work on the keto apple pie filling. 

Cook the 'apples'

To a large skillet over medium-high heat, add butter and zucchini or chayote slices. 

Cinnamon spice and everything sweet

Sprinkle in sugar free sweetener, cinnamon, allspice and salt. Continue to cook until squash has softened (10-15 minutes depending on the thickness of your squash). 

Thicken the pie filling

Sprinkle in arrowroot powder and xanthan gum. Cook for 2-3 minutes while stirring. Remove from heat. Stir in apple cider vinegar (or lemon juice) and apple flavoring. Set aside and let cool. 

Assemble sugar free apple pie

Add the keto apple pie filling to your pie pan on top of the bottom crust. 

Top filling with pie crust

Roll out the second layer of pie crust similar to step 3. Place on top of pie filling or cut out lattice strips and drape on top. Brush top crust with egg wash. If covering pie with whole layer of pie crust, cut slits in the top crust to allow for steam to vent. 

Bake

Bake in a 350 degree oven for 30 to 35 minutes or until crust is golden brown. 

https://www.youtube.com/watch?v=i4PgmEZa_Gg

Our Low Carb Apple Pie Recipe is a simple but delicious way to make squash taste like apples so that you really do think that you are eating apple pie. You will fool everyone, just try!

Low Carb Keto Apple Pie Recipe - w/ the Flakiest Crust

½ tsp xanthan gum

egg, lightly beaten

cream cheese

yellow squash

tbsp butter

golden monk fruit

lemon juice

tsp nutmeg

tsp ginger

Our first step is to make the pie crust. Mix all ingredients together in a food processor. Do not overmix.

Then wrap your crust in plastic wrap and put it in the refrigerator.

While the dough is chilling then begin to make the filling

Peel your squash and then cut it into small pieces the same as you would do if it was apples.

Add the apples and saute until desired tenderness.

Add spices and golden monk fruit and stir. Then add the xanthan gum and lemon juice. Stir until well blended.

Cool so that it doesn&#8217;t make you pie crust soggy or fall apart.

While the filling is cooling it is time to roll out the dough to make your crust.

Place dough in between 2 pieces of parchment paper. Sprinkle with a small amount of almond flour so that it doesn’t stick to the paper.

Take the rolling pin and roll out the dough to the desired thickness and size. Begin rolling from the center   

Now roll out the top crust the same way you rolled out the bottom crust.

Next, cut it into 1-2 inch strips and begin to weave them to make your lattice design. If they break apart no worries, just piece them together.

Place an egg into a bowl and beat up with a fork.

Brush top of the pie with the egg wash for a shiny top.

Bake 350 degrees for 30-40 min or until golden. 

Halfway through baking put a crust guard around the crust so the crust doesn’t burn.

Wait 20-30 minutes before serving and enjoy!

Forget about feeling left out! This crumble-topped keto apple pie lets you enjoy this fall-favorite, with zucchini in place of apples.

Almond Flour

Cream Cheese (softened)

tsp Xanthan Gum

tsp Baking Powder

tbsp Swerve Confectioner's Sugar Substitute

Salt

Zucchini (peeled and diced)

tbsp Butter

Swerve Brown Sugar Substitute

Vanilla

tsp Apple Pie Spice

Water

tbsp Butter (melted)

Preheat the oven to 350 degrees.

Add the ingredients for the crust to a mixing bowl, and blend until crumbly.

Press the crust mixture into the bottom and up the sides of a well greased pie plate.

Bake for 10 minutes.

While the crust is baking, melt the butter in a skillet over medium heat.

Add in the zucchini, brown Swerve, vanilla, apple pie spice and water.

Cook until the zucchini softens, and the mixture thickens.

Pour the filling into the pre-baked pie crust.

In a bowl, blend together the ingredients for the crumb topping.

Sprinkle the crumb topping over the pie.

Bake for 20 minutes.

Let cool before serving.

Keto Apple Pie without the apples! Tender and juicy chayote takes the place of apples giving America&#039;s favorite dessert a low carb makeover-Dutch style!

Keto Mock Dutch Apple Pie – Gluten-Free

Chayote Squash

Brown Swerve

Swerve Confectioners

lemon

apple pie spice

Natural Apple Flavoring

Xanthan Gum

unsalted butter (melted)

Swerve confectioners

vanilla extract

pecans (chopped)

Wash, peel, core and dice the chayote squash into small pieces. Heat a pot or large skillet to low and melt the butter. Add in the squash and toss to coat. Cover with a lid and cook for 10 minutes.

Preheat oven to 350F. Add in the rest of the filling ingredients and stir to combine. I prefer using this silicone spoon, so nothing sticks to it! Continue cooking for 10 more minutes, covered or until fork tender. Before moving onto the next step, taste the filling mixture for sweetness. If you want it sweeter, add in more Swerve confectioners at this time.

TO MAKE THE FILLING

Add the almond flour, butter, egg, Swerve confectioners and vanilla extract to the bowl of a food processor and mix until a dough is formed. Place the dough in a pie dish and press out, going up the sides.  I greased mine with some butter, but this step is optional, depending on your dish.

Prick the dough with a fork and bake for 10 minutes, then remove and set aside while you make the topping.

TO MAKE THE CRUST

Add the almond flour, pecans, apple pie spice and Swerve into a mixing bowl and mix them together. Then pour the melted butter over the top and mix until well combined. Once you add the butter, you’ll see the crumbles will start to form.

Pour the mock apple filling into the pie crust.  Add the streusel crumble over the top and gently press down.  Place on the lower 1/3 rack of your oven and bake for 25-30 minutes or until the topping is slightly golden. If the crumble topping starts getting too dark, tent it with foil and continue baking.

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