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This keto apple pie is a fun twist on the more traditional Low-Carb Pumpkin Pie but it uses zucchini, a rather unusual ingredient that works perfectly in this cake.
So is zucchini the new cauliflower?
Do you remember when people started turning cauliflower into everything from steaks to smoothes and our minds were blown? That’s how I feel about this Keto Apple Butter recipe. How can that be zucchini?
I guarantee you will never know. Those who tasted this keto recipe couldn't tell it was made with zucchini. Everyone thought it was apples! That is how good our sugar-free Apple Butter is. If you need to make this recipe nut-free, simply swap the almond flour with the same amount of ground sunflower seeds.
Using our low-carb apple butter as the filling for this lush and unique pie, with all the familiar spices and flavours of fall, will make you a dessert hero. Enjoy!
Hands-on Overall
Serving size 1 slice of large or 1 small pie
Nutritional values (per serving, 1 slice of large or 1 small pie)
Net carbs5.5 grams
Protein8.3 grams
Fat34.6 grams
Calories370 kcal
Calories from carbs 6%, protein 9%, fat 85%
Total carbs9.2 gramsFiber3.7 gramsSugars4.1 gramsSaturated fat14.1 gramsSodium71 mg(3% RDA)Magnesium82 mg(20% RDA)Potassium357 mg(18% EMR)
Ingredients (makes 8 servings)
Crust:
Filling:
Instructions
- Prepare the Keto Apple Butter recipe (this will take an additional 1 1/2 hours).
- Melt butter and add to a mixing bowl with the almond flour and sweetener. Mix until thoroughly combined.
- Spoon the mixture into a greased 9-inch (23 cm) tart pan, or into 8 individual 4-inch (10 cm) pans, or into 4 individual 5-inch pans.
- Place in the freezer while you prepare the filling. Preheat oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional).
- Place the apple butter and the eggs into the bowl of your stand mixer and beat gently until combined.
- Add the cream (coconut cream), sweetener and spices and mix on low until well combined.
- Pour the filling into the crust and place back in the oven about 40 minutes. You want it to be slightly jiggly in the centre, but not wet, it will set further as it cools.
- Optionally, serve with whipped cream and a dusting of cinnamon.
- Store, in the tart pan and covered with cling wrap, in the fridge for up to five days. Note: The crust will soften.
Ingredient nutritional breakdown (per serving, 1 slice of large or 1 small pie)
| Net carbs | Protein | Fat | Calories |
|---|
| Almond flour (blanched ground almonds, almond meal) |
| 2.2 g | 5.4 g | 13.1 g | 148 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.3 g | 0 g | 0 g | 1 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0.1 g | 8.6 g | 76 kcal |
| Cinnamon, spices |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Apple Butter (zucchini), homemade (KetoDiet blog) |
| 1.7 g | 0.7 g | 0.2 g | 13 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.8 g | 0.6 g | 11.4 g | 110 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.1 g | 1.6 g | 1.2 g | 18 kcal |
| Sukrin Gold, brown sugar substitute |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Cinnamon, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Nutmeg, spices |
| 0 g | 0 g | 0 g | 1 kcal |
| Vanilla Extract, homemade (KetoDiet blog) |
| 0 g | 0 g | 0 g | 2 kcal |
| Total per serving, 1 slice of large or 1 small pie |
| 5.5 g | 8.3 g | 34.6 g | 370 kcal |
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