- Serves: 12 People
- Prepare Time: 15 minutes
- Cooking Time: 30 minutes
- Calories: 320
- Difficulty:
Medium
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This keto apple pie is a low-carb, sugar-free twist on the classic dessert featuring a flaky almond flour crust and a spiced apple filling made with zucchini or chayote squash as an apple substitute. Perfect for keto and gluten-free diets, this pie captures all the flavors of traditional apple pie without the carbs.
Ingredients
Directions
- Preheat oven to 350°F (180°C).
- To make the crust, combine almond flour, coconut flour, xanthan gum, and salt. Pulse in a food processor with chilled butter and cream cheese until coarse crumbs form.
- Add eggs and vinegar, pulse until dough forms a ball. Chill the dough for at least 1 hour.
- Roll out two-thirds of the dough between parchment papers and fit into a 9-inch pie pan. Chill while preparing filling.
- For the filling, melt butter in a pan, add diced squash, sweetener, spices, vinegar, and apple extract. Simmer until squash is soft and resembles cooked apples.
- Thicken filling with arrowroot powder and xanthan gum, cook until thickened and syrupy. Cool slightly.
- Pour filling into prepared crust. Roll out remaining dough for the top crust or make a lattice. Apply egg wash.
- Bake for 35-40 minutes, covering the edges with foil after 20 minutes to prevent burning.
- Cool completely before slicing and serving. Optionally serve with keto whipped cream or sugar-free ice cream.
Keto Apple Pie
- Serves: 12 People
- Prepare Time: 15 minutes
- Cooking Time: 30 minutes
- Calories: 320
- Difficulty:
Medium
This keto apple pie is a low-carb, sugar-free twist on the classic dessert featuring a flaky almond flour crust and a spiced apple filling made with zucchini or chayote squash as an apple substitute. Perfect for keto and gluten-free diets, this pie captures all the flavors of traditional apple pie without the carbs.
Ingredients
Directions
- Preheat oven to 350°F (180°C).
- To make the crust, combine almond flour, coconut flour, xanthan gum, and salt. Pulse in a food processor with chilled butter and cream cheese until coarse crumbs form.
- Add eggs and vinegar, pulse until dough forms a ball. Chill the dough for at least 1 hour.
- Roll out two-thirds of the dough between parchment papers and fit into a 9-inch pie pan. Chill while preparing filling.
- For the filling, melt butter in a pan, add diced squash, sweetener, spices, vinegar, and apple extract. Simmer until squash is soft and resembles cooked apples.
- Thicken filling with arrowroot powder and xanthan gum, cook until thickened and syrupy. Cool slightly.
- Pour filling into prepared crust. Roll out remaining dough for the top crust or make a lattice. Apply egg wash.
- Bake for 35-40 minutes, covering the edges with foil after 20 minutes to prevent burning.
- Cool completely before slicing and serving. Optionally serve with keto whipped cream or sugar-free ice cream.
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