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Keto Apple Pie

Prep Time 1 hour 25 minutes
Cook Time 45 minutes
Total Time 2 hours 10 minutes
Servings 8 Slices
Calories 626kcal


Pie Crust:


  • 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


  • 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!


  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:


Calories: 626kcal | Total Carbohydrates: 38g | Protein: 18g | Fat: 57g | Sodium: 101mg | Fiber: 10g | Sugar: 6g | Net Carbs: 10g | Sugar Alcohol: 18g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com