For the “Apple” Filling:

  • 4 cups thinly sliced zucchini or chayote squash
  • 1/4 cup water
  • 1/4 cup lemon juice
  • 1/4 cup granulated erythritol or stevia (keto-friendly sweetener)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

For the Low Carb Pie Crust:

  • 1 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 1/4 cup granulated erythritol or stevia
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • 1/4 cup unsalted butter, melted
  • 1 large egg


For the “Apple” Filling:

  1. In a saucepan, combine the thinly sliced zucchini or chayote squash, water, lemon juice, and keto-friendly sweetener.
  2. Cook the mixture over medium heat until the “apples” are tender, about 5-7 minutes.
  3. Stir in the ground cinnamon, nutmeg, and cloves. Let the mixture simmer for an additional 2 minutes.
  4. Remove the saucepan from heat and set the “apple” filling aside to cool.

For the Low Carb Pie Crust:

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the almond flour, coconut flour, keto-friendly sweetener, ground cinnamon, and a pinch of salt.
  3. Add the melted butter and egg to the dry ingredients. Mix until a dough forms.
  4. Press the dough into a greased 9-inch (23 cm) pie pan, evenly covering the bottom and sides to form the crust.
  5. Pre-bake the crust in the preheated oven for about 10 minutes, until it turns golden brown.

Assembling the Low Carb Keto “Apple” Pie:

  1. Spoon the cooled “apple” filling into the pre-baked pie crust, spreading it out evenly.
  2. You can optionally add a lattice crust on top using strips of the remaining dough or simply cover the pie with a flat layer of dough.
  3. Bake the pie in the preheated oven for 20-25 minutes, or until the crust is golden brown and the filling is heated through.
  4. Allow the pie to cool slightly before serving.

Nutritional values per serving (approximate):

  • Calories: Around 250-300 kcal
  • Fat: Approximately 20-25g
  • Protein: About 6-8g
  • Carbohydrates: Approximately 6-8g (net carbs, after subtracting fiber and sugar alcohols)
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