Keto Apple Pie (with our super flaky pie crust!)
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.
Servings 10 slices
Calories 361kcal
Ingredients
For the keto pie crust
- 2 batches suuuper flaky keto pie crust
For the 'apple' filling
- 56 g unsalted grass-fed butter
- 2 kg zucchini peeled and diced
- 1 tablespoon cinnamon *
- 1 teaspoon nutmeg freshly ground
- 1 teaspoon ground ginger
- 1/8 teaspoon allspice
- pinch kosher salt
- 2/3-1 cup golden erythritol allulose or xylitol, to taste
- 1/2-2/3 cup lemon juice to taste
Serving suggestions
Instructions
For the keto pie crust
- 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!).
For the brown-butter 'apple'
- 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. Allow to cool completely before filling up the pie!
To assemble the pie
- Preheat oven to 390°F/200°C. 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.
- 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!)!
Video
Notes
*I find that you need to add waaay more apple pie spices when zucchini is involved... but the beauty of cooking your zucchini on the stovetop is that you can add them little by little to taste!
Please note that nutrition facts were estimated per very large slice (obviously more carb-y than other desserts on the site... but honestly one slice is a full meal!). Or you could always make it into (more diet-friendly!) hand pies... or do a single crust and shave off about 2g net.
Nutrition
Serving: 1slice | Calories: 361kcal | Carbohydrates: 12g | Protein: 6.5g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 12mg | Sodium: 56mg | Potassium: 534mg | Fiber: 5g | Sugar: 5g | Vitamin A: 540IU | Vitamin C: 40.5mg | Calcium: 41mg | Iron: 0.8mg