Description
Keto apple pie delivers classic dessert magic without sugar or carbs. Clever zucchini slices and warm cinnamon spices create a guilt-free indulgence you’ll savor with pure delight.
Ingredients
Scale
Filling Ingredients:
- 5 medium yellow squash (~6–7 cups, ~1.4 kilograms, peeled, sliced, and diced into 1.25 centimeters / 0.5 inches pieces; or use zucchini)
- 90 milliliters / 6 tablespoons lemon juice (divided)
- 115 grams / 0.5 cup unsalted butter
- 30 grams / 0.25 cup powdered monk fruit allulose blend (or more to taste)
Spice Ingredients:
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 0.5 teaspoon ground cardamom
- 1 teaspoon vanilla extract (optional)
- 0.5 teaspoon maple extract (optional)
Crust Ingredients:
- 375 grams / 3.75 cups blanched almond flour
- 40 grams / 0.33 cup monk fruit allulose blend
- 0.5 teaspoon sea salt
- 115 grams / 0.5 cup unsalted butter (measured solid, then melted)
- 1 large egg
- 0.5 teaspoon vanilla extract (optional)
- 1 tablespoon unflavored gelatin powder
- 2 tablespoons water
- 1 tablespoon unflavored gelatin powder
Instructions
- Create a gelatin base by whisking gelatin powder with of lemon juice, allowing it to bloom and develop a thick consistency.
- In a large saucepan (3.5-quart / 3.3 liters), melt butter over medium heat. Incorporate powdered sweetener, remaining lemon juice, and warm spices like cinnamon, nutmeg, and cardamom.
- Integrate the bloomed gelatin into the spice mixture, whisking thoroughly until completely dissolved and smooth.
- Introduce diced squash into the pan, bringing the mixture to a gentle simmer. Cook for 30-40 minutes, stirring occasionally, until the squash transforms into a soft, thick compote reminiscent of traditional apple pie filling.
- Enhance the filling with vanilla and maple extracts, then allow the mixture to cool to lukewarm temperature, approximately 20 minutes.
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit), preparing for crust preparation.
- Combine almond flour, sweetener, and sea salt in a mixing bowl. Incorporate melted butter, egg, and vanilla extract.
- Add gelatin powder and water, using a hand mixer to create a uniform dough with consistent texture.
- Divide the dough into two equal portions. Press one half into a lined pie pan, ensuring complete coverage of bottom and sides.
- Bake the bottom crust for 10-12 minutes until achieving a light golden color. Allow to cool for minimum 10 minutes.
- Roll the remaining dough between two lightly oiled parchment papers, creating a circular shape slightly larger than the pie pan’s diameter.
- Verify that both filling and crust have cooled to lukewarm temperature before assembly.
- Carefully transfer the rolled dough onto the filled pie crust using parchment paper as a guide.
- Remove top parchment layer, trim excess edges, and seal the pie’s perimeter. Create four strategic slits in the top crust to allow steam escape.
- Bake the complete pie for 20-25 minutes until edges turn golden. Cover edges with aluminum foil and continue baking 5-15 minutes until top becomes light golden and slightly firm.
- Remove from oven and allow complete cooling before slicing or removing from pan, ensuring structural integrity.
Notes
- Swap zucchini or yellow squash strategically to create the most apple-like filling texture for your pie.
- Cool the squash mixture completely before filling the pie crust to maintain a crisp pastry base.
- Refrigerate pie dough briefly if it becomes too soft, ensuring smooth rolling and handling.
- Shield pie crust edges with aluminum foil midway through baking to prevent over-browning.
- Allow pie to rest and set at room temperature for minimum one hour before slicing for perfectly clean cuts.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 363
- Sugar: 3g
- Fat: 33g
- Saturated Fat: 10g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 10g