Home » desserts » (Absolutely Legit!) ‘Apple’ Pie 🍏 gluten free & keto

(Absolutely Legit!) ‘Apple’ Pie 🍏 gluten free & keto

Expect from this keto apple pie a suuuper flaky pie crust paired up with an unbelievable zucchini filling… that might just give apples a run for their money! Pinky promise.  

A slice of keto apple pie with a scoop of vanilla ice cream and caramel sauce
Keto Apple Pie (with our super flaky pie crust!)

Low Carb & Keto ‘Apple’ Pie

The Real Deal!

This guy right here is surely top 5 of my favorite recipes on the site. Could also be because apple pie was my favorite dessert pre-keto… but this is honestly an exceptional ‘apple’ pie in whatever light you view it.

More than happy to provide friends and family references for the skeptics amongst you! (Or just go through your comments and raving reviews over the past year!). 

The filling is essentially a less spiced-up version of the keto ‘apple’ muffins (from Keto Speedy Comfort Food eCookbook!), where it became clear that zucchini might just give apples a run for their money!

And it turns out that the texture of the zucchini might be even more suitable than apples for pie. You see, the tricky thing about a terrific apple pie is getting the apples to the perfect point: soft, but with a bite.

Meanwhile, zucchini seem to hold on to their bite even after and hour-and-something cooking time (stovetop + oven). So it’s honestly pretty much fool-proof. And imo, it works better than even chayote (which I used in our ‘apple’ crumble).

So I cannot recommend enough that you whip it up (asap!). Enjoy as is, or top with our vanilla ice cream and while you’re at it don’t skip the gooey keto caramel!

Mock keto apple pie with zucchini
Keto Apple Pie (with our super flaky pie crust!)

The Brown-Butter ‘Apple’ i.e. Zucchini!

As I said in the cookbook, my (keto) life will never be the same guys! I’ve always been a big time apple lover and this is just too ideal. Zucchini just became my favorite veggie! #applepieforlife

The essential trick? The acidity punch! You need to be sure to add enough lemon and give the zucchini ample time to absorb the brown-butter lemony juices.

And yup, zucchini impersonating apples isn’t a new thing… but with a few solid tips and tricks you won’t even need the help of an apple extract

Filling up a keto pie crust with the mock apple filling
Keto Apple Pie (with our super flaky pie crust!)
Making the lattice of the keto apple pie
Keto Apple Pie (with our super flaky pie crust!)
Unbaked gluten free and keto mocked apple pie
Keto Apple Pie (with our super flaky pie crust!)

The Sweetener

You’ve got good options here! Allulose is my favorite for no aftertaste now (you do need to add 30% more though), Lakanto Golden (barely any cooling aftertaste here), xylitol (non-corn though to avoid tummy troubles!). 

And if using xylitol, make sure to be careful if you have a pup (or kitty!) around the house, as it’s highly toxic to the little guys!

The Deets

When rolling out the pie crust, you may want to use parchment or wax paper. Given the lack of gluten, the crust is more fragile and it will break easily if not handled with care. So I suggest rolling it out between two sheets of parchment paper. Easy peasy.

And talking about lack of gluten, this is the reason why the dough will crack slightly when baked. I’ve noticed that the cracking can be lessened by allowing the dough to rest overnight (rather than for an hour), though note that taste and texture will be the same. I also noted that by increasing the xanthan gum you can get a silky smooth crust, but at the cost of losing quite a bit of flakiness. So I most definitely sacrificed some aesthetics for the sake of taste and texture.

Some of you have reported back that it’s difficult to handle, be sure to check that your cream cheese has xanthan gum. And if you still can’t make it work, you’ll have to up the xanthan gum to 1/2 teaspoon.

One last thing. Like with any pastry dough, make sure not to over-process the dough. The mixture ought to resemble coarse breadcrumbs rather than cookie dough.

Freshly baked gluten free and keto pie crust lattice
Keto Apple Pie (with our super flaky pie crust!)

Just One Rule

Make sure the filling is completely chilled before filling up the pie. Otherwise you will (quite literally) see the pastry melt before your very eyes.

And remember that, like with any pastry dough, you need to work quickly and over a cool surface. Though do note that if the dough becomes too hard to manage, you can always pop it back in the fridge for 15 minutes before carrying on!

Freshly baked low carb and keto apple pie with zucchini
Keto Apple Pie (with our super flaky pie crust!)
A slice of keto apple pie with vanilla ice cream and caramel
Keto Apple Pie (with our super flaky pie crust!)

A slice of keto apple pie with a scoop of vanilla ice cream and caramel sauce

Keto Apple Pie (with our super flaky pie crust!)

Course: Breakfast, Dessert
Cuisine: American
Keyword: keto apple pie, keto zucchini apple pie
Prep Time: 20 minutes
Cook Time: 1 hour
Chilling Time: 1 hour
Servings: 10 slices
Calories: 361 kcal

Expect from this keto apple pie a suuuper flaky pie crust paired up with an unbelievable zucchini filling... that might just give apples a run for their money! Pinky promise.  

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.



For the keto pie crust

For the 'apple' filling


For the keto pie crust

  1. See recipe video for guidance on the pie crust, and whip up a double batch! You can make it three days ahead, or even freeze it for a couple months (simply thaw it out in your fridge overnight and roll it out per usual!). 

For the brown-butter 'apple'

  1. Heat up the butter in a Dutch oven or large pot over medium/low heat. Continue to simmer the butter, stirring once in a while, until fully browned (about 4-6 minutes).

  2. Add in the zucchini, spices, salt and mix everything together. Add in the lower amounts of sweetener and lemon juice, cover, lower heat to low, and let simmer for 15 minutes. Remove lid and taste for sweetness and acidity; you’ll most likely need to add more of both (don’t be afraid of the lemon juice, as it’s acidity is what will give it that apple kick once it’s thoroughly absorbed).

  3. Cover once again and cook for 10 more minutes. Remove the lid, taste again, and allow to cook uncovered for 15-20 minutes longer to thicken up the juices. Allow to cool completely before filling up the pie! 

To assemble the pie

  1. Preheat oven to 390°F/200°C. Lightly butter a 9 inch pie pan. Roll out 1 batch of pie crust into a roughly 13-inch circle, between two sheets of parchment paper. Feel free to lightly dust with coconut flour as needed. Transfer to the pie dish, using the parchment paper as an aid. Refrigerate while you prepare the rest. 

  2. Roll out the second pie crust and trim to desired width for lattice (roughly 1 1/2 inch). Take your pie dish out of the fridge, fill up with chilled 'apple-zucchini' and weave the lattice, crimping the edges to seal. You'll have leftover pie crust, which I simply re-roll and turn into crackers!

  3. Brush with egg wash and bake for 15 minutes. To get a shiny finish, take your pie out of the oven and brush it quickly and lightly again with more egg wash (grain free baking beautifying hack!). Return to oven and bake until fully golden (20-25 minutes longer). Allow to cool completely to allow the filling to set... or honestly try a slice lightly warm after roughly 20 mins (won't be fully set but oh-so-good!)!

Recipe Video

Recipe Notes

*I find that you need to add waaay more apple pie spices when zucchini is involved... but the beauty of cooking your zucchini on the stovetop is that you can add them little by little to taste!

Please note that nutrition facts were estimated per very large slice (obviously more carb-y than other desserts on the site... but honestly one slice is a full meal!). Or you could always make it into (more diet-friendly!) hand pies... or do a single crust and shave off about 2g net. 

Nutrition Facts
Keto Apple Pie (with our super flaky pie crust!)
Amount Per Serving (1 slice)
Calories 361 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 15g75%
Cholesterol 12mg4%
Sodium 56mg2%
Potassium 534mg15%
Carbohydrates 12g4%
Fiber 5g20%
Sugar 5g6%
Protein 6.5g13%
Vitamin A 540IU11%
Vitamin C 40.5mg49%
Calcium 41mg4%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.


  1. Valerie says:

    This recipe looks wonderful! As a newbie to keto and gluten-free I was hoping to watch your video for this recipe. Unfortunately, it doesn’t appear to be available on your site. Is there another place where I can watch it? Thanks much for your wonderful site!

  2. Katy says:

    Well I made your Brown Butter Zucchini today… OMG! I ate the WHOLE THING by myself! I doubled the amount of spice in the recipe and put 2 tablespoons of brown Swerve in it along with one tablespoon of Pyure. The zucchini came off my garden and straight into this recipe. I also used 2 tablespoons of butter. LOVE this recipe!!! Thank you so much. Now I need a nap… LOL!

  3. Nurz Betty says:

    I’ve been wanting to make this for months and finally did last night…it was AMAZING!!! It was difficult getting the pie crust in the pan, and the edges of my pie burned…but TOTALLY worth it!!!

  4. Ellyn says:

    Your recipes are simply the BEST keto on the net! I made this pie for Thanksgiving today along with your PERFECTION crust and no one could figure out how it wasn’t apple pie or full blown wheat pie crust. Thank you so much for your super recipes!

  5. Wanda says:

    I would love to make this for Christmas. My daughter has a 2 month old and is nursing I want to know will the sugar substitute you are recommending cause any issues with an infant digestive tract?

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