Low Carb Keto Apple Pie (Epic Apple Hack!)

The perfect pie for all seasons, this keto apple pie is tart, gooey, and oozing with fall apple flavor. It’s totally apple-free, but don’t tell them and they’ll never notice 😂

Looking for more fall keto desserts? Try this keto pumpkin pie, these keto pumpkin muffins, or this keto pumpkin bread.

Keto Apple Pie Video Tutorial

On your phone? Check out my web story here.

Mind-Blowing Apple Hack

Unfortunately, apples are high in carbs. So is sugar. So is pie crust. Basically, apple pie is one of the highest-carb foods out there, and it’s totally off the menu for those of us sticking to low sugar, low carb, or keto lifestyles.

So, let me BLOW. YOUR. MIND.

The sugar swap is easy. The pie crust is a little more difficult (but I’ve got you covered with the flakiest, most buttery keto pie crust on the planet). Then there are the apples. Brace yourself. And promise me you’ll try it before judging?? We’re going to use zucchini…

And it’s going to rock your world. Blow your mind. Bring more flavor to your keto kitchen than you ever thought possible!

True story: I served this low carb apple pie at a dinner party, and no one could tell it was made from veggies. Also, the crust compliments were overwhelming! But that’s a story for another article.

So what I’m getting at is, you NEED to give this keto apple pie a try. It’s everything you love in an apple pie, without everything you hate. And I truly can’t wait to hear how special it makes your holiday season 🍏🥧 – Linds x

Important Ingredient Notes

• Keto Pie Crust – follow my recipe or use your favorite. You’ll want 1.5 pie crusts from the lattice topping, 2 for an easier version, or 1 if you just want a bottom layer (suggestions below).
• Zucchini or Summer Squash – For best results, use a mandolin for thin and even slices that are 1/4″ thick (psst–this is what I use when making zucchini lasagna, and many other zucchini noodles). If you use a y-shaped veggie peeler your slices will be thinner, so you’ll want to reduce the covered cook time (to prevent soggy zucchini).
• Swerve or Lakanto – My favorite sugar substitutes. Both these brands are a 1:1 substitute with traditional sugar — if you sub for other keto sweeteners, you’ll want to increase the amount you add for the same results.
• Xanthan Gum – don’t skip! This thickens our filling (making it sticky like traditional apple pie) and binds our pie crust ingredients together.
• Cinnamon + Nutmeg – my favorite combo for keto apple pie spice.

How to Make Keto Apple Pie:

1. 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.
2. Add unsalted butter to a large pan and melt over medium heat. Add cinnamon, nutmeg, salt, lemon juice, vanilla, and erythritol. Give everything a nice stir.
3. 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.
4. Remove the lid, stir in xanthan gum, and cook uncovered for about 30 minutes, keeping the liquid at a steady simmer.
5. Fit the rolled crust into a 9″ pie pan, allowing excess to drape over the edges. Add filling in an even layer to the pie pan.
6. Cut the pie crust into long 1″ wide strips using a pizza or ravioli cutter.
7. Use a thin spatula to loosen the bottom of the strips before transferring them over the apple filling. 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, simply use the warmth of your fingertips to smooth out any crackers.
8. Place pie on a rimmed baking sheet, and cover with foil.
9. Remove foil from the top of the pie, and continue to bake uncovered for 10-15 minutes, or until the top becomes golden brown. Wait for the pie to cool before slicing (about 20 minutes). Enjoy!

About the Pie Crust:

All low carb/keto pie crusts are gluten free, therefore, they aren’t as elastic as traditional crusts, which makes shaping them into a decorative topping (such as the lattice) more difficult. But you have options. Here’s what you should know:

• The trick to making the lattice is keeping the dough REALLY cold. I place it in the freezer for 10 minutes between each step. Also, the dough WILL crack when you’re shaping it, but it’s easy to smooth out using the warmth of your fingers. So make it look pretty before baking it by shaping and smoothing it to your liking.
• Or, opt for a flat crust across the top, with 4 large vent holes cut into the top. This is way easier.
• OR! Just use the bottom crust. You can skip the top altogether or make a keto apple pie crumble topping using chopped nuts, butter, and sweetener — check out the crumb topping on my keto blueberry muffins as an example.

Serving Recommendations 🍨

Personally, I love a giant scoop of keto ice cream recipe on a warm slice of low carb apple pie. Or maybe a dollop of keto whipped cream is more your thing? Do you and enjoy.

More Keto Dessert Recipes

• Keto Cheesecake
• Keto Chocolate Chip Cookies
• Keto Zucchini Bread
• Keto Banana Bread
• Peanut Butter Fat Bombs

Keto Apple Pie

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Servings :8 Slices

Prep Time1 hour hr 25 minutes mins

Cook Time45 minutes mins

Total Time2 hours hrs 10 minutes mins

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Ingredients

Pie Crust:

• ▢ 2 Keto Pie Crust (note 1)

Filling:

• ▢ 3 Pounds Zucchini or Summer Squash (about 6 medium zucchinis)
• ▢ 2 Tablespoons Unsalted Butter
• ▢ 1 Teaspoon Cinnamon
• ▢ 1/2 Teaspoon Nutmeg
• ▢ 1/2 Teaspoon Kosher Salt
• ▢ 1 Tablespoon Lemon Juice
• ▢ 1 Teaspoon Vanilla
• ▢ 1 Cup granular Swerve or Lakanto (note 2)
• ▢ 1 Teaspoon Xanthan Gum

US Customary - Metric

Instructions

• 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.
• Zucchini. Chop off the ends of the zucchini (3 pounds), 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.
• Simmer. Add unsalted butter (2 tablespoons) to a large pan (that you have a lid for) and melt over medium heat. Add cinnamon (1 teaspoon), nutmeg (1/2 teaspoon), salt (1/2 teaspoon), lemon juice (1 tablespoon), vanilla (1 teaspoon), and erythritol (1 cup). Give everything a nice stir. 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.
• Thicken. Remove the lid, stir in xanthan gum (1 teaspoon), 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, the filling has become sticky, and the zucchini is nice and soft (remember we want an apple-like texture here). Remove filling from heat and set aside, allowing it to cool for at least 30 minutes.
• Prepping the crust. 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 9" 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.
• Top 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 excess 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. Place strips on a cookie sheet in the freezer for 15 minutes (makes them easier to work with). Use a thin spatula to loosen the bottom of the strips before transferring them over the apple filling. 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, simply use the warmth of your fingertips to smooth out any crackers (note 3+4). Continue until you've formed the lattice over the entire pie. Cut the access, then seal and flute the edges.
• Bake. Place pie on a rimmed baking sheet, and cover with foil. Place in the center of the oven and cook for 30 minutes. Remove foil from the top of the pie, and continue to bake uncovered for 10-15 minutes, or until the top becomes golden brown. Wait for the pie to cool before slicing (about 20 minutes). Enjoy!

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Lindsey's Tips

1. Pie crust - My pie crust recipe is my favorite! You can use whatever you have/love.
2. Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
3. Expectations of working with keto pie crust - since the dough is gluten free, it has no elasticity, as regular pie dough does. For this reason, it's harder to work with. If you choose to make the lattice topping, know it will take a bit of finesse to smooth out the cracks and make it look pretty. But it isn't hard! And it's worth it!
4. Leftover pie crust? Use it to make keto crackers, or save the dough in the freezer for future pie crusts.
5. Nutritional information was calculated using 1.5 of my low carb pie crusts. Nutritional info is for 1 slice if you cut the pie into 8 slices:

Nutrition

Calories: 626kcalTotal Carbohydrates: 38gProtein: 18gFat: 57gSodium: 101mgFiber: 10gSugar: 6gNet Carbs: 10gSugar Alcohol: 18g

©Little Pine Low Carb. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blog is strictly prohibited.

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