Keto “Apple” Pie – Sugar-Free, Flaky, and Low-Carb

Look—I love apples. But even a small one has 20+ grams of carbs. Eight cups of tart apples in a pie? That’s a blood sugar spike in a crust.

So what’s the fix? Zucchini. Hear me out. Peeled, seeded, sliced thin, and simmered with lemon and cinnamon—it mimics that apple texture perfectly. And in a pie? You’d honestly never know.

💡 What Makes This Feel Like Real Pie

• Zucchini pre-cooked with lemon and cinnamon = apple-like softness and flavor
• Almond flour + coconut flour crust = buttery, flaky, and no gluten bloat
• Allulose or monk fruit sweetener = caramelizes without crystallizing

No cornstarch, no apples, no glucose spike.

🧾 Ingredients That Keep It Keto

🧺 Filling:

• 4 cups peeled and thinly sliced zucchini (about 3–4 medium)
• ⅓ cup allulose or 1:1 keto sweetener
• 1 tsp cinnamon
• 1 tsp lemon juice
• ¼ tsp nutmeg
• ¼ tsp xanthan gum (to thicken)
• 2 tbsp butter

🥣 Crust (Double Crust):

• 2 cups almond flour
• ½ cup coconut flour
• 1 tsp baking powder
• ½ tsp salt
• 2 large eggs
• ⅓ cup melted butter
• 1 tsp apple cider vinegar
• 2 tbsp cold water (as needed for texture)

🔁 Keto Swaps That Actually Work

Swap	What Changes	My Take
Chayote squash instead of zucchini	Slightly firmer	Also works great, more “crisp-apple” texture
Arrowroot instead of xanthan	Less binding power	Possible, but not as keto-friendly
Coconut oil for butter	Vegan option	Use refined to avoid coconut flavor
Add chopped pecans to filling	Texture boost	Amazing—just keep portion controlled

⚠️ Keto Missteps and How I Fixed Them

What Went Wrong	Why It Happens	How to Fix It
Watery filling	Zucchini not pre-cooked	Always cook and reduce moisture first
Crumbly crust	Not enough binding	Use both eggs + vinegar, don’t skip chill time
Gritty texture	Used granulated erythritol	Switch to allulose or powdered monk fruit blend

👩‍🍳 How to Make It (Step-by-Step)

1. Cook zucchini slices with butter, lemon juice, cinnamon, and sweetener for 8–10 minutes. Stir in xanthan gum to thicken. Set aside to cool.
2. Mix all dry crust ingredients, then stir in eggs, vinegar, and melted butter. Add cold water if needed. Divide in half.
3. Roll bottom crust between parchment. Press into 9” pie pan.
4. Add filling. Roll top crust and place over filling. Seal edges and cut slits.
5. Bake at 350°F for 30–35 minutes, or until golden. Cool before slicing.

🧠 Keto Tricks From My Kitchen

• Pre-cooking the zucchini makes or breaks the filling.
• Chilling the dough 10–15 mins before rolling makes it way easier to handle.
• Add a few drops of apple extract if you want to fake the aroma even more.

🧊 Freezing + Reheating Without Ruining It

• Freeze raw dough or baked pie slices individually.
• Reheat at 300°F for 10–15 min—skip the microwave if you want flaky crust.
• Keeps in fridge for 4–5 days.

❓ Keto Cooking What-Ifs (Answered)

Does it taste like zucchini?
Not at all once it’s cooked, spiced, and cooled in pie form.

Can I use actual apples?
Technically yes, but not keto. Even one slice can be 15–20g net carbs.

Can I make this nut-free?
Use sunflower seed flour 1:1 for almond flour, but texture will change slightly.

📊 Full Nutrition Facts – Per 1 Slice (1/10 of Pie)

Nutrient	Amount
Calories	274 kcal
Total Fat	23.5 g
– Saturated Fat	7.2 g
– Polyunsaturated Fat	2.1 g
– Monounsaturated Fat	6.9 g
Cholesterol	73 mg
Sodium	183 mg
Total Carbohydrates	9.2 g
– Dietary Fiber	3.4 g
– Sugar Alcohols (Allulose)	3.2 g
– Net Carbs	2.6 g
Sugars	1.1 g (natural from zucchini)
Protein	6.4 g
Calcium	56 mg
Iron	1.3 mg
Potassium	230 mg
Vitamin A	312 IU
Vitamin C	5 mg
Vitamin D	Trace
Magnesium	~55 mg
Zinc	~0.7 mg

Check out More Recipes:

• Low Carb Keto Apple Pie
• Low Carb Keto Everything Bagels
• Sugar-Free Banana Muffins – Naturally Sweet, Kid-Approved, and Sneakily Nutritious