Low Carb Keto Apple Pie

This delicious Low Carb Keto Apple Pie has all the flavors of a classic apple pie without the carbs! Made with a buttery almond flour crust and a spiced, tender squash filling, it’s the perfect cozy dessert. Enjoy a warm slice with whipped cream or keto ice cream. A guilt-free treat that’s gluten-free, sugar-free, and absolutely delicious!

Ingredients Needed

Keto Apple Pie Filling:

• 115g / ½ cup unsalted butter
• 30g / ¼ cup powdered monk fruit allulose blend (or more to taste)
• 90ml / 6 tbsp lemon juice (divided)
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• ½ tsp ground cardamom
• 1 tbsp unflavored gelatin powder
• 5 medium yellow squash (~6–7 cups, ~1.4kg, peeled, sliced, and diced into 1.25cm / ½ inch pieces; or use zucchini)
• 1 tsp vanilla extract (optional)
• ½ tsp maple extract (optional)

Keto Apple Pie Crust:

• 375g / 3 ¾ cups blanched almond flour
• 40g / ⅓ cup monk fruit allulose blend
• ½ tsp sea salt
• 115g / ½ cup unsalted butter (measured solid, then melted)
• 1 large egg
• ½ tsp vanilla extract (optional)
• 1 tbsp unflavored gelatin powder
• 2 tbsp water

How To Make Low Carb Keto Apple Pie

1. Prepare the Gelatin Mixture: In a small bowl, whisk the gelatin powder with 3 tablespoons (45ml) of lemon juice. Set aside to bloom.
2. Cook the Filling: In a large saucepan (3.5-quart / 3.3L), melt the butter over medium heat. Stir in the powdered sweetener, the remaining 3 tablespoons (45ml) of lemon juice, cinnamon, nutmeg, and cardamom. Once the gelatin mixture has thickened, whisk it into the pan until dissolved.
3. Simmer the Squash: Add the diced squash to the pan and bring to a simmer. Cook over medium heat for 30–40 minutes until very soft and thickened, similar to apple pie filling.
4. Add Extracts & Cool: Stir in the vanilla and maple extracts. Set aside to cool to lukewarm, at least 20 minutes.
5. Preheat the Oven: Set the oven to 180°C / 350°F.
6. Make the Pie Crust Dough: In a mixing bowl, combine almond flour, sweetener, and sea salt. Stir in melted butter, egg, and vanilla extract. Add gelatin powder and water, then use a hand mixer to combine until uniform.
7. Form the Bottom Crust: Divide the dough in half. Press half into a lined pie pan, ensuring it covers the bottom and sides. Set the remaining dough aside for the top crust.
8. Bake the Bottom Crust: Bake for 10–12 minutes until lightly golden. Let it cool for at least 10 minutes before adding the filling.
9. Prepare the Top Crust: Place the remaining dough between two lightly oiled parchment papers. Roll out into a circle slightly larger than the top of the pie pan.
10. Assemble the Pie: Ensure both the filling and crust are no hotter than lukewarm. Pour the filling into the cooled bottom crust.
11. Add the Top Crust: Carefully flip the rolled-out dough onto the pie using the parchment paper. Peel off the top parchment, trim any excess, and seal the edges. Cut 4 slits in the top crust.
12. Bake the Pie: Bake for 20–25 minutes until the edges are golden. Cover the edges with foil and bake for another 5–15 minutes until the top is light golden and slightly firm.
13. Cool & Serve: Remove from the oven and let cool completely before slicing or removing from the pan.

Recipe Tips

• Use the right squash: Yellow squash or zucchini works best for the filling. Peel it well and cut it into small, even pieces for a texture that mimics apples.
• Let the filling cool: If the filling is too hot, it will soften the crust too much. Let it cool to lukewarm before assembling the pie.
• Chill the dough if needed: If the pie crust feels too soft or sticky, place it in the fridge for 10-15 minutes before rolling it out. This makes it easier to handle.
• Cover the edges while baking: To prevent the crust from burning, cover the edges with foil after they turn golden and finish baking the pie.
• Let the pie set before slicing: The crust and filling firm up as they cool. Wait at least an hour before cutting to get perfect slices.

How To Store Leftovers?

• Refrigerate: Let the leftover pie cool to room temperature first. Then, cover it tightly with plastic wrap or store it in an airtight container. Keep it in the fridge for up to 4 days.
• Freeze: Wrap the whole pie or individual slices in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 3 months. Before serving, thaw in the fridge overnight.

Nutrition Facts

Serving Size: 1 slice (1/12 of the entire recipe)

• Calories: 363
• Total Fat: 33g
• Saturated Fat: 10g
• Total Carbohydrate: 12g
• Dietary Fiber: 4g
• Sugars: 3g
• Protein: 10g

Check out More Recipes:

• Low Carb Keto Coconut Flour Pie Crust
• Low Carb Keto Coconut Macaroons
• Low Carb Keto Cheesecake Brownies Recipe