Keto Apple Pie this Pie is a low-carb apple pie, just in time for Thanksgiving! Classic apple pies run sugar and high-carb crust won’t do much good for anyone on the Keto diet – this version is just as sweet and satisfying without the carb load. We use smart low-carb swaps instead of apples, which are high in sugar, like zucchini or chayote squash with a texture that mimics the real thing. With a buttery almond flour crust and cinnamon-spiced filling, this pie gives you that warm, nostalgic pie taste – all without leaving your keto macros.
It is a perfect for fall, holidays or whenever you need a guilt-free treat. It is best served warm with a keto whipped cream or a low-carb vanilla ice cream for that perfect decadence. So whether you’re keto or simply cutting back on sugar, there’s hope that you don’t have to skip your favorite desserts to stay the course.
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Keto Apple Pie Recipe
Now, let’s check out the recipe of this Keto Apple Pie. We’ll go through the ingredients, equipment and steps necessary to create a really good low-carb pie. You’ll also receive prep time, calorie count and useful nutritional info to help keep you on the right track. With some planning and the right substitutes, it’s not only easy, but worth the effort to make this keto pie. Whether you’re making it for a holiday dinner or just treating yourself, making this will be easy and worth every delicious bite. So ready your apron, we’re about to bake a keto classic!
Keto Apple Pie
Ingredients
Equipment
Method
- Prepare the Filling: In a pot over medium heat, melt the butter and sauté chopped zucchini or chayote, sweetener, lemon juice, cinnamon, nutmeg, and a pinch of salt. Cook for about 10–15 minutes until soft and apple-like. Stir in the vanilla extract and remove from heat.
- Make the Crust Dough: Combine almond flour, coconut flour, sweetener, and salt in a mixing bowl. Stir in melted butter, egg, and vanilla. Mix until a dough forms.
- Form the Bottom Crust: Press two-thirds of the dough into a greased 9-inch pie pan, making sure to spread it evenly across the bottom and up the sides.
- Add the Filling: Scoop the cooled "apple" mixture into the crust to cover evenly.
- Create the Top Crust: Patch pie with remaining dough or roll it out between 2 pieces of parchment paper cut into strips or other shapes. Place over the filling.
- Bake the Pie: Bake in a 350°F (175°C) oven for 35 to 40 minutes, or until the crust is golden brown.
- Cool & Serve: To help it firm up, let the pie rest for 30 minutes before slicing. Serve warm or chilled.
Notes
- Both zucchini and chayote take on apple flavour well (don’t skip on lemon and spices).
- If the dough gets to soft to work with, chill it slightly.
- If browning excessively, shield edges with foil during baking.
- You can prepare the filling a day ahead to increase the flavour.
Keto Apple Pie Nutrition
| Nutrient | Amount |
| Calories | 280 kcal |
| Fat | 24g |
| Protein | 6g |
| Total Carbs | 10g |
| Fiber | 4g |
| Net Carbs | 6g |
| Sugar | 1g |
Frequently Asked Questions:
Ques: Can I use real apples on keto?
Ans: Apples are high in sugar; low-carb alternatives are better suited.
Ques: What’s the best apple substitute for keto pies?
Ans: Zucchini or chayote squash mimic apple texture when spiced properly.
Ques: Can I freeze the pie?
Ans: Yes, wrap tightly and freeze for up to 2 months.
Ques: How do I reheat leftovers?
Ans: Warm in the oven at 300°F for 10–15 minutes.
Ques: Can I make this pie dairy-free?
Ans: Yes, use coconut oil instead of butter in both crust and filling.
Hi, I’m Ereka Vetrini, the editor and voice behind KetoRecipesMom.com – a space dedicated to helping busy moms and families embrace the keto lifestyle with ease, confidence, and delicious food!
As a mom, home cook, and health-conscious foodie, I understand the daily challenge of preparing meals that are both nutritious and kid-approved. That’s why I started this blog—to share simple, family-friendly keto recipes that save time in the kitchen and make healthy eating truly enjoyable.