Luscious Low Carb Keto Apple Pie Recipe For Sweet Moments

Autumn’s golden hues spark memories of classic desserts, and this keto apple pie recipe brings nostalgic comfort without the carb overload.

Warm spices dance through a low-carb keto apple pie recipe that captures all the traditional flavors you adore.

Clever baking techniques and smart ingredient swaps make this dessert a game-changer for anyone following a ketogenic lifestyle.

Sliced zucchini mimics tender apples, creating a surprisingly delectable filling that fooled even the most discerning taste buds.

Buttery almond flour crust adds a rich, satisfying crunch that complements the cinnamon-kissed interior.

Serve this pie warm with a dollop of sugar-free whipped cream, and watch as everyone asks for your secret.

Get ready to savor every guilt-free bite of this remarkable keto dessert that proves healthy eating never means sacrificing flavor.

Apple Filling Ideas That Keep It Keto

• Replace yellow squash with chayote or green zucchini for similar texture and low-carb profile. Each vegetable brings subtle differences in flavor while maintaining the apple pie illusion.
• Experiment with additional warm spices like ground ginger or allspice to enhance the pie's complexity. A pinch of cloves can add depth and warmth to the filling.
• Transform the crust by incorporating finely chopped pecans or walnuts into the almond flour mixture. This adds extra crunch and nutty undertones to the pie's base.
• Top with a dollop of sugar-free whipped cream or keto-friendly vanilla ice cream. Sprinkle cinnamon or crushed nuts over the serving for an elegant finishing touch that elevates the dessert's presentation.
• Keep the pie refrigerated in an airtight container for up to 4 days. Gently reheat individual slices in the oven at 150°C / 300°F for 5-7 minutes to restore the crust's crispness.

Serve a Slice with Whipped Cream or Alone

• Serve Alongside Creamy Delight: Pair this low-carb keto apple pie with a scoop of sugar-free vanilla ice cream or a dollop of whipped cream for a decadent dessert experience.
• Garnish with Nutty Crunch: Sprinkle some toasted sliced almonds or chopped pecans on top to add a delightful textural contrast and extra flavor dimension.
• Create a Festive Presentation: Dust the pie with a light sprinkle of cinnamon or powdered sweetener just before serving to enhance its rustic, homemade appeal and make it look extra special.
• Enjoy Temperature Variations: Serve warm for a comforting treat or chilled for a refreshing dessert option that suits different preferences and seasons.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 1 hour 5 minutes

Total Time: 1 hour 25 minutes

Calories: 220 kcal

Servings: 8

Everything for Low Carb Keto Apple Pie

• Squash: Provides a low-carb apple-like texture and subtle sweetness, choose firm butternut or zucchini for best results..
• Lemon Juice: Adds brightness and helps break down the squash, select fresh, ripe lemons for maximum flavor..
• Butter: Creates rich depth and helps soften the filling, opt for high-quality unsalted butter..
• Powdered Sweetener: Balances the tartness and adds sweetness without sugar, choose erythritol or monk fruit blend..
• Cinnamon, Nutmeg, Cardamom: Warm spices that mimic traditional apple pie flavor, use freshly ground for intense aroma..
• Vanilla Extract, Maple Extract: Enhances overall flavor complexity, select pure extracts for best taste..
• Gelatin Powder: Helps thicken and bind the filling, ensure fresh and high-quality..

• Almond Flour: Provides low-carb base with nutty flavor, choose fine-ground for smooth texture..
• Sea Salt: Enhances overall flavor profile, use flaky or fine-grain..
• Sweetener: Adds subtle sweetness to crust, select granulated erythritol or stevia blend..
• Butter: Creates flaky texture, use melted unsalted butter..
• Egg: Binds ingredients together, select fresh room-temperature eggs..
• Gelatin Powder, Water: Helps stabilize and bind crust ingredients..

• Parchment Paper: Prevents sticking and helps with crust rolling, choose non-stick variety..
• Foil: Protects crust edges from over-brow.

Bakeware Picks for Sugar-Free Apple Pie Baking

• Large Saucepan (3.5-quart): Essential for cooking and simmering the squash filling.
• Mixing Bowl: Perfect for combining pie crust ingredients and preparing the dough.
• Whisk: Critical for blending gelatin mixture and ensuring smooth incorporation.
• Hand Mixer: Helps create uniform pie crust dough texture.
• Measuring Tablespoons: Precise for measuring lemon juice and other liquid ingredients.
• Parchment Paper: Needed for rolling out top crust and preventing sticking.
• Pie Pan: Fundamental for shaping and baking the pie.
• Small Bowl: Used for blooming gelatin mixture.
• Knife: Useful for trimming excess crust and cutting slits.
• Foil: Helps protect pie edges during baking.

Step-by-Step Guide for a Grain-Free Pie

• Squash Selection

Choose butternut or zucchini as a low-carb apple pie substitute, ensuring the vegetable is fresh and firm.

• Flavor Foundation

Create a rich base by combining warming spices like cinnamon, nutmeg, and cardamom with sugar-free sweetener for depth and sweetness.

• Crust Creation

Mix almond flour with melted butter and eggs to form a tender, crispy pie shell that mimics traditional pastry texture.

• Filling Preparation

Dice squash into small, uniform pieces and simmer with lemon juice and spices until soft and caramelized, developing a complex apple-like flavor profile.

• Layering Technique

Press half the dough into a pie pan, creating an even bottom and side crust that will hold the aromatic filling securely.

• Topping Construction

Roll remaining dough between parchment papers to create a delicate top crust, ensuring a beautiful golden finish when baked.

• Baking Process

Bake in a moderate oven, watching carefully to achieve a light golden color without burning the delicate almond flour crust.

• Cooling Ritual

Allow the pie to rest completely before slicing, letting flavors meld and crust set for the perfect low-carb dessert experience.

How to Keep the Pie Fresh in the Fridge

• Refrigerate Quickly: Store the low carb keto apple pie in an airtight container within 2 hours of baking to maintain freshness and prevent bacterial growth.
• Extend Shelf Life: Keep the pie refrigerated for up to 5 days, covering it tightly with plastic wrap or placing it in a sealed container to preserve its texture and flavor.
• Freeze for Later: Wrap individual slices or the entire pie in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Revive Texture: Reheat individual slices in the oven at 150°C / 300°F for 10-15 minutes to restore the crust's crispness and warm the filling gently.

Heavenly Low Carb Keto Apple Pie Recipe

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4.5 from 33 reviews

• Total Time: 1 hour 25 minutes
• Yield: 8 1x

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Description

Keto apple pie delivers classic comfort without guilt, reimagining traditional desserts for health-conscious bakers. Low-carb ingredients and clever techniques create a delicious alternative you can savor without compromising flavor or texture.

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Ingredients

Scale 1x2x3x

• 5 medium yellow squash (~6–7 cups, ~1.4 kg, peeled, sliced, and diced into 1.25 cm / 0.5 in pieces; or use zucchini)
• 6 tbsps / 90 mL lemon juice (divided)
• 0.5 cup / 115 g unsalted butter
• 0.25 cup / 30 g powdered monk fruit allulose blend (or more to taste)
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• 0.5 tsp ground cardamom
• 1 tsp vanilla extract (optional)
• 0.5 tsp maple extract (optional)
• 3.75 cups / 375 g blanched almond flour
• 0.33 cup / 40 g monk fruit allulose blend
• 0.5 tsp sea salt
• 0.5 cup / 115 g unsalted butter (measured solid, then melted)
• 1 large egg
• 0.5 tsp vanilla extract (optional)
• 1 tbsp unflavored gelatin powder
• 2 tbsps water
• 1 tbsp unflavored gelatin powder

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Instructions

1. Gelatin Preparation: Whisk gelatin powder with lemon juice, allowing it to bloom and thicken.
2. Spice Mixture: In a large saucepan, melt butter over medium heat. Blend powdered sweetener, remaining lemon juice, and warming spices like cinnamon, nutmeg, and cardamom.
3. Filling Development: Incorporate bloomed gelatin into spice mixture, whisking until fully dissolved. Add diced squash, simmering gently for 30-40 minutes until transforming into a soft, pie-like compote.
4. Flavor Enhancement: Stir in vanilla and maple extracts, then cool mixture to lukewarm temperature.
5. Crust Creation: Combine almond flour, sweetener, and sea salt. Mix melted butter, egg, vanilla extract, and gelatin powder using a hand mixer to form a consistent dough.
6. Initial Baking: Preheat oven to 180 degrees Celsius. Divide dough, pressing one half into a lined pie pan. Bake bottom crust for 10-12 minutes until light golden, then cool for minimum 10 minutes.
7. Top Crust Preparation: Roll remaining dough between oiled parchment papers into a circular shape larger than the pie pan.
8. Pie Assembly: Once filling and crust reach lukewarm temperature, transfer rolled dough onto filled crust. Trim edges, seal perimeter, and create four strategic steam vents.
9. Final Baking: Bake for 20-25 minutes until edges turn golden. Cover edges with aluminum foil, continue baking 5-15 minutes until top becomes light golden and firm.
10. Cooling and Serving: Remove from oven and allow complete cooling before slicing to maintain structural integrity.

Notes

• Gelatin Mastery: Properly bloom gelatin with lemon juice to create a smooth, thick consistency that ensures perfect pie filling texture.
• Squash Transformation: Cook squash slowly and patiently, stirring occasionally, to develop a soft compote that mimics traditional apple pie filling’s texture and flavor.
• Crust Consistency: Use a hand mixer to create a uniform dough, ensuring even distribution of ingredients and preventing crumbly or dry texture.
• Strategic Cooling: Allow both filling and crust to reach lukewarm temperature before assembly to prevent structural breakdown and maintain ideal pie structure.

• Prep Time: 20 minutes
• Cook Time: 1 hour 5 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 220
• Sugar: 1 g
• Sodium: 180 mg
• Fat: 18 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 10 g
• Fiber: 3 g
• Protein: 6 g
• Cholesterol: 60 mg