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Keto Apple Pie

Keto Apple Pie with Zucchini Filling Recipe

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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 2 cups superfine almond flour
  • 1/4 cup granulated erythritol or allulose
  • 1/4 tsp salt
  • 1/4 cup cold unsalted butter, cubed
  • 1 large egg, beaten
  • 4 cups diced zucchini, peeled and seeded
  • 2 tbsp unsalted butter
  • 1/4 cup golden monk fruit sweetener
  • 1 tbsp fresh lemon juice
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp vanilla extract
  • Pinch of salt
  • 1/4 tsp xanthan gum (optional)
  • 1/2 cup almond flour
  • 2 tbsp melted butter
  • 1 tbsp sweetener
  • 1/4 tsp cinnamon

Method
 

  1. Whisk together almond flour, sweetener, and salt. Cut in cold butter until crumbly, then mix in egg to form a dough. Chill.
  2. Roll dough between parchment, fit into a 9‑inch pie dish, trim and crimp edges. Prick the bottom, line with weights, and bake at 350°F for 10 minutes. Remove weights and bake 5 minutes more.
  3. Sauté diced zucchini in butter over medium heat for 8–10 minutes until translucent. Stir in sweetener, lemon juice, cinnamon, nutmeg, vanilla, salt, and xanthan gum. Cook 2 minutes, then cool completely.
  4. Spoon filling into crust. Mix crumble ingredients and sprinkle over the top.
  5. Bake at 350°F for 25–30 minutes until golden and bubbly. Cool at least 30 minutes, then slice and serve warm.

Notes

The filling needs about 30 minutes of cooling time after baking to set up properly, so plan that into your timeline. If you have extra dough, you can roll it out for a lattice top instead of the crumble.