Keto Apple Pie
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!
12
Servings
318
Calories
29.1g
Fat
6.8g
Protein
4.8g
Net Carb
9.7g
Total Carbs
Keto Apple Pie Recipe Video
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Keto Pie Crust Ingredients
2 cups almond flour - 6 tablespoons coconut flour
- 2 teaspoons xanthan gum
- 1 teaspoon salt
- 1 cup unsalted butter, chilled and cubed
- 2 ounces cream cheese, softened
- 2 eggs
- 1 tablespoon rice vinegar or apple cider vinegar
- egg wash (1 egg beaten + 1 tablespoon water)
Keto Apple Pie Filling Ingredients
- 2 tablespoons butter
- 2 pounds zucchini or chayote, peeled and diced
- 3/4 cup sugar-free sweetener
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon salt
- 1 teaspoon arrowroot powder
- 1/2 teaspoon xanthan gum
- 1 tablespoon apple cider vinegar or lemon juice
- 2 dropperfuls apple flavoring drops or 1 teaspoon apple extract
Keto Apple Pie Directions
-
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.
Ingredients
- Almond flour
- Coconut flour
- Xanthan gum
- Salt
- Unsalted butter
- Cream cheese
Quick Tip
(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.
Ingredients
- Egg
- Vinegar
-
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.
Quick Tip
If your pie crust starts to get soft and you are unable to peel it off the parchment paper, refrigerate it for 10-15 minutes to firm it up and it will come off the paper with no problem. -
Cook the 'apples'
To a large skillet over medium-high heat, add butter and zucchini or chayote slices.
Ingredients
- Butter
- Zucchini
- Chayote
-
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).
Ingredients
- Sugar-free sweetener
- Cinnamon
- Allspice
- Salt
-
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.
Ingredients
- Arrowroot powder
- Xanthan Gum
-
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.
Ingredients
- Egg wash
-
Bake
Bake in a 350 degree oven for 30 to 35 minutes or until crust is golden brown.
Hi Annie 🙂 Thank you so much for all of your deliciously amazing recipes! 2 questions, pretty please…which sugar free sweetener would you recommend for this recipe and also for the apple flavoring; when you say 2 dropfulls…do you mean 2 single drops or fill the whole dropper twice?
I’m glad you like the recipes! My go-to sweeteners are Lakanto Classic Sweetener and Truvia Sweet Complete All-Purpose. As for the apple flavoring. I used concentrated drops from One-on-one flavorings. You need two dropperfuls (so fill the dropper twice), or you can use a standard (non-concentrated) apple flavoring and using about 1 teaspoon.
Okay… this is cheating! I made the keto “apple” pie and it was absolutely delicious. The crust was just like a regular pie crust. I will definitely be making more of them this holiday season.
Amazing crust and yummy pie! I served with homemade keto carmel and no sugar vanilla ice cream. My daughter’s boyfriend hates veggies and asked me to bring more over the day after Christmas. Thank you!
It took a few days to get the flavoring and to find chayote but it was worth the wait. My adult grandson had two pieces and didn’t know it wasn’t real apple pie.
Is there a substitute I could use for arrowroot powder .Possibly add more Xanthan gum?
You can use xanthan gum instead. Sometimes xanthan gum can make a dish slimey but I don’t think it will matter with this recipe.
I made this apple pie early in the week to test for a Labor day get together and it was perfect… now making it for the rest of the gain. The crust is delightful!
Ok, great to know that there’s an option for an apple pie, there is hope in my life now lol. BUT! I made the crust and it’s so greasy and crumbly it falls apart and there’s no way to roll it and lift it. I had to patch it in the pan. Also, there’s not enough for a top crust, only the bottom. Plus, I wouldn’t know how to create a top if I cannot work with the dough. Any suggestions?
(I used 1 egg white in addition to the whole egg, to substitute the xanthan gum that I couldn’t find).
Three things. 1) Your dough got too soft and warm. When this happens where it can’t roll, peel or lift without sticking to the parchment paper, you need to put it in the refrigerator for 10-15 minutes to firm up. Then you should be able to manipulate it. I updated the directions to reflect this. 2) It could be the addition of the egg white added too much liquid to the recipe making it too wet to manipulate. 3) Since you said the dough was greasy, I suspect that the butter melted into the crust. Which is why it also was too soft and sticking to the paper. It’s important to keep those chunks of butter whole and not over manipulate the dough.
Your video above is so confuing. In the video you say the website recipe will be for one pie crust but it’s actually two pie crusts in the recipe above. I think you meant the recipe for the pie crust alone which is half of the pie crust listed above. You may want to clarify that in the description above.
I made this pie and it was delicious. I didn’t blend the butter and cream cheese well enough so when it bakes it left holes, but I was able to catch it in time and smooth them out. I used chayote squash and a little extra spice and while I’m not gonna say it was just like traditional apple pie, it was still wonderful, as close as we can get on Keto and blew my expectations out of the water. This will be my go to apple pie recipe from now on, crust and filling. Thank you so much for creating such an amazing recipe and sharing it with us.
I cooked the pie filling first, because I was skeptical, and I was blown away. Delicious. I will now venture into pie crust territory.
This baked up beautifully and for the most part, tasted pretty good. My husband and I just have an aversion to almond flour. I keep trying, hoping we will like a recipe using it. But, unfortunately, this didn’t do it for us.
Dont be put off trying this one though. It really was a nice crust and it tasted ok for what it was. If you like other almond flour recipes then you will most likely love this. And it’s not so bad to us that we won’t finish the apple pie! Thanks for your recipes Annie. And if you have one without almond flour, let me know please.