This low carb apple pie recipe is SO friggin good, it disappears almost immediately after being pulled out of the oven!
It’s one of those healthy desserts that taste just as sweet and tart as the real deal! But here’s a secret… this low carb recipes made with squash or zucchini instead of apples! No one ever suspects it from the taste, though, because it’s just as mouthwatering and delicious! (Trust me, I’ve tested it on everyone I know).
For a low carb Thanksgiving, look no further than my healthy recipes. You’ll be floored by how a few simple swaps make a world of a difference in carbs, yet maintain the same amazing flavors!
Grab your pie pan and let’s get baking!
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What I Love About This Low Carb Apple Pie Recipe
This low carb apple pie recipe is so heartwarmingly delicious! Nothing’s quite as inviting as pie when the leaves are turning and the weather’s getting chilly…
Here are a few reasons to love this recipe:
- It’s perfect for autumn
- It’s sugar-free
- It’s gluten-free
- The filling is wonderfully sweet and cinnamon-y!
Recipe Notes
Pie making can be a somewhat time consuming job, but it’s always worth it for the end result!
And none of my friends ever suspect that my low carb apple pie recipe is made with zero apples. It’s that good!
Ingredient Notes
Low Carb Pie Crust – I use my homemade almond flour pie crust for the flakiest, tastiest pie crust!
Store-bought crust can be used if you’d like to save some time, but this gluten-free dough is easier than you think! It only needs five ingredients, and you’ll be set with a beautifully buttery pie crust!
Zucchini or Summer Squash – You might be a little shocked that there are no actual apples in paleo apple pie, but I promise you won’t miss the apples or the extra carbs!
A medium apple has 25 grams of carbs versus a medium summer squash which has 6 grams of carbs. Put it all in a pie, and it ends up making a huge difference! And you’ll still get a crazy yummy slice of pie without the apples! As for which zucchini or summer squash you should use—it’s up to your preference!
Erythritol – Erythritol is my favorite keto-friendly sweetener! It doesn’t affect your blood sugar or insulin levels, so you can get incredible sweetness without all the sugar that’ll make you feel icky after eating.
Xanthan Gum – Xanthan gum is a gluten-free food additive that’s great for thickening and stabilizing food. It helps create a marvelous sticky filling for your pie! Plus, it’s also used in the low carb pie crust to help bind the gluten-free flours together.
Lemon Juice – The lemon helps add a tartness to the pie.
Cinnamon & Nutmeg – No low carb apple pie recipe would be complete without these spices! Their flair is what really brings the pie together, and the smell will make you feel immediately at home.
Tools To Make
Simple, standard tools needed:
- Veggie peeler – for peeling the squash
- Mandolin – for cutting the squash into consistently sized pieces.
- Large nonstick pan with lid – to bake the filling
- Rolling pin – to get the crust ready
- Parchment paper – for rolling the crust
- Pie pan – for baking!
- Rimmed baking sheet – to bake the pie on and to prevent oven spillage (important!)
- Foil – to protect our high fat crust from burning (again, this is an important one!)
Storing Tips
Store your baked apple pie in the fridge, covered with aluminum foil or plastic wrap.
Can You Freeze This?
Freeze low carb apple pie recipe by wrapping cooled pie with plastic wrap or aluminum foil. Then put it in a resealable bag labeled with the date and recipe.
When you’re ready to eat, thaw the pie in the fridge for a few hours and reheat it in the oven until it’s nice and warm!
Make Ahead Tips
Making pie ahead of time is a great way to prep for a busy Thanksgiving weekend! Bake and freeze this low carb apple pie recipe to save yourself time and hecticness!
You’ll be thanking yourself for the foresight when you’re trying to juggle a million tasks at once!
Recipe Variations
There’s plenty of ways to spruce up this low carb apple pie recipe! Here are some of my suggestions:
Can I Add Some Nuts?
Adding low carb nuts is a great way to give some crunch to your apple pie! Almonds, walnuts, cashews… line your pie with a layer of nuts and you’ll fall in love with the nuttiness of every bite!
My favorite nut to add is pecans! They have a great subtle earthy sweetness which is to die for! It’s a perfect way to combine low carb pecan pie and apple pie into one delish goodie!
Can I Add Citrus?
The best low carb desserts are those with a hint of citrus. There’s already a tablespoon of lemon juice in my recipe, but feel free to experiment with more.
Or if you’re looking for an entirely different citrus-y vibe, try an adoringly light low carb key lime pie! It’s so smooth, it melts in your mouth!
What Kind Of Crust Can I Use?
Any pie crust recipe will do. I always use my almond flour pie crust, which is spectacularly buttery and crispy! It’s also gluten-free!
But if you’re allergic to nuts, you can use a coconut flour pie crust or cream cheese pie crust instead…
Coconut flour is a wonderful high fiber substitute for regular wheat flour. Keep in mind you’ll want to follow a pie dough recipe specifically designed for coconut flour, as it’s significantly drier than almond flour!
Low Carb Apple Pie
Ingredients
Pie Crust:
- 2 Low Carb Pie Crust
- 1 Egg whisked
Filling:
- 3 Pounds Zucchini or Summer Squash (about 6 medium zucchinis)
- 2 Tablespoons Butter
- 1 Teaspoon Cinnamon
- 1/2 Teaspoon Nutmeg
- 1/2 Teaspoon Salt
- 1 Tablespoon Lemon Juice
- 1 Teaspoon Vanilla
- 1 Cup Erythritol granular
- 1 Teaspoon Xanthan Gum
Instructions
Prepping the Crust:
- Prep your pie crusts, but don't bake them. Allow them to chill in the fridge for at least an hour (this can be prepped ahead of time) as you make the filling.
Filling:
- Chop off the ends of the zucchini, and use a veggie peeler to peel off the skin.
- Cut zucchinis into thirds.
- Use a mandolin to slice the zucchini into 1/4" slices.
- Add butter to a large nonstick (one that you have a lid for) and melt over medium heat.
- Once melted, add the cinnamon, nutmeg, salt, lemon juice, vanilla, and erythritol. Stir ingredients together.
- Add the zucchini slices and stir to coat. Bring ingredients to a gentle simmer and cover with a fitted lid.
- Steam the zucchini for 15 minutes.
- Remove the lid, stir in xanthan gum, and cook uncovered for about 30 minutes, keeping the liquid at a steady simmer -- you'll know the filling is done once most of the liquid is gone, and the filling has become sticky.
- Remove filling from heat and set aside, allowing it to cool for at least 30 minutes.
Assembling:
- Preheat oven to 400 F.
- (NOTE: This step can be done as soon as the dough has chilled in the fridge for 1 hour. I like to do this while I'm cooking the zucchini to save time!!) Roll 1 of the pie crust between 2 sheets of parchment paper until it's a 13", even circle.
- Fit the rolled crust into a greased pie pan, allowing excess to drape over the edges.
- Add filling in an even layer to the pie pan.
- Place the pie back in the fridge while you roll out the second crust.
- Roll the second crust between 2 sheets of parchment paper, until it's a 13" circle (same as above).
- EASY: Place the 2nd pie crust on top of the filling. Cut the access crust, then seal and flute the edges. Cut 4 large slits in the crust (so the air can release).*FOR THE LATTICE (more difficult, as shown above): Cut the pie crust into long 1" wide strips using a pizza or ravioli cutter. Lay 3-4 parallel strips, leaving 1/2"-1" in between them. Place a strip perpendicular, and weave in between the strips. If the lattice cracks, place your dough in the freezer for a few minutes to allow the butter to harden before continuing. Continue until you've formed the lattice over the entire pie. Cut the access, then seal and flute the edges.*
- Place pie on a rimmed baking sheet, and cover with foil.
- Place in the center of the oven and cook for 30 minutes.
- Remove pie from the oven. Remove foil from pie.
- Use a pastry brush to brush to the top of your crust with a whisked egg.
- Bake pie for another 10-15 minutes, you'll know the pie is done when the top becomes golden brown.
- Wait for the pie to cool before slicing (about 20 minutes). Top with suggestions below**, and enjoy!
Notes
Nutrition
More Low Carb Pie Recipes
For more appetizing low carb pie recipes, check out these! You won’t be disappointed!
- Low Carb Shepherd’s Pie – So delicious and satisfying!
- Low Carb Pumpkin Pie– Is it really fall without pumpkin pie?!
- Low Carb Chicken Pot Pie – The warmest, coziest pie!
Conclusion
Serve this low carb apple pie recipe with low carb vanilla ice cream for the best dessert ever!
Let me know what you think in the comments below! How do you like the apple substitute? What kind of squash did you use?
Linda
Hi Lindsey!
I made the apple pie this weekend! I sprang out of bed like a child at Christmas as I was so excited to make it! I was so intrigued!!! I served it at work yesterday (without telling anyone what the apples were of course) they were all confused as to how I could eat apples being low carb! They all loved it! They did figure out what it was but that didn’t stop them from asking for seconds and for the recipe!!! Thank you so much for sharing!!!
Lindsey
Wow, that’s great! I’m so glad you guys enjoyed it..Thanks for trying this recipe 🙂
Aubrey
I am so excited to try this! Do the seeds need to be removed from the zucchini? Thank you!
Lindsey
Hi Aubrey! No they don’t, suuuper easy! Can’t wait to hear what you think. Enjoy!