Table of Contents
- Zucchini Apple Pie: Why You’ll Love It
- Zucchini: The Unlikely Substitute for Apple
- Ingredients & Substitutions
- How To Make Low-Carb Apple Pie
- Tips for the Best Zucchini Apple Pie
- Storage Instructions
- Tools for This Zucchini Apple Pie Recipe
- Low-Carb Apple Cinnamon Pie
Are you ready to take your fall desserts to the next level? What if I told you that you can enjoy all the flavors and spices that make apple pie an autumn staple—without the carbs? That’s right! Our Low-Carb Apple Cinnamon Pie replaces the apples with a secret ingredient that’s a game-changer: zucchini. Just like our Low-Carb Pumpkin Pie, this healthy low-carb treat will soon became your favorite!
Zucchini Apple Pie: Why You’ll Love It
- Innovative Twist: Zucchini cleverly stands in for apples, cutting carbs without skimping on flavor.
- Keto-Friendly: Enjoy classic autumn pie taste that fits right into a low-carb lifestyle.
- Sugar-Free Sweetness: Satisfy your sweet tooth minus the sugar rush.
- Allergy-Free Options: Offers nut-free options to welcome all guests at your table.
- Foolproof Flavor: Indistinguishable from traditional apple pie, sure to impress everyone.
Zucchini: The Unlikely Substitute for Apple
You may have heard of cauliflower crust pizza or zoodles (zucchini noodles), but have you ever heard of zucchini as an apple substitute in a pie? Sounds strange, doesn’t it?
Well, we’ve tested it, and the result is nothing short of amazing. Crafted with our homemade Apple Butter made from zucchini, this sugar-free apple cinnamon pie will fool even the most skeptical of taste buds. And the best part? You don’t have to worry about carbs or sugar!
This Low-Carb Apple Cinnamon Pie is not only keto-friendly but also offers nut-free options for those with dietary restrictions. Everyone at your next gathering will be able to enjoy a slice of this innovative, yet classic-tasting pie. The warm, comforting spices coupled with the creamy texture will have your friends and family members asking for the recipe.
Ingredients & Substitutions
Heads up: For exact measurements, see the recipe card below.
Making low-carb apple pie that tastes like the real deal is easier than you think! Here’s what you need:
- Almond flour: Provides the base for our low-carb crust.
- Low-carb sweetener: Adds sweetness without the sugar.
- Butter: Helps to bind the crust together.
- Cinnamon: For that classic fall flavor.
Apple Pie Filling
- Apple Butter: This is our secret weapon, made from zucchini.
- Cream: Either heavy whipping cream or coconut cream for a dairy-free option.
- Eggs: Large eggs will deliver the best texture.
- Low-carb sweetener: Go with a brown sugar substitute or Allulose for best results.
- Spices: The classic combination of cinnamon and nutmeg. You can even use pumpkin pie spice mix, here’s how to make your own.
- Vanilla extract: Always opt for sugar-free, real vanilla extract. You can also use vanilla bean powder.
Yes! You can do that by using coconut cream instead of heavy whipping cream. For a dairy-free crust, swap the butter with coconut oil.
How To Make Low-Carb Apple Pie
Make the Apple Butter. Prepare the Low-Carb Apple Butter made from zucchini. This will take an extra 1 hour 45 minutes (only 15 minutes hands-on time).
Prep the Crust. Start by preparing your pie crust. Combine the almond flour, low-carb sweetener, melted butter, and cinnamon in a mixing bowl.
Freeze the Crust. Once well-mixed, press this mixture into a greased 9-inch (23 cm) tart pan. Put the pan in the freezer while you move on to the filling.
Preheat the Oven. While the crust is setting in the freezer, preheat your oven to 320°F (160°C) for fan-assisted ovens, or 355°F (180°C) for conventional ovens
Mix the Filling. In a stand mixer, gently beat the apple butter and eggs until well combined. Next, add in the heavy whipping cream or coconut cream, sweetener, and spices. Mix everything on low speed until it’s thoroughly mixed.
Assemble the Pie. Take the crust out of the freezer and pour the filling into it, spreading it evenly.
Bake and Cool. Place the pie back in the oven and bake for about 40 minutes. You’ll know it’s done when the center is slightly jiggly but not wet. Allow the pie to cool, as it will continue to set.
Tips for the Best Zucchini Apple Pie
- Chill the Crust: Pre-freezing the crust helps it keep its shape and ensures a crispy base.
- Low and Slow: Bake the pie at a lower temperature to allow the filling to set without burning the crust.
- Even Mixing: Use a stand mixer for a uniformly smooth filling, ensuring all spices are well incorporated.
- Cool Completely: Let the pie cool to allow the filling to firm up for clean slices.
- Spice to Perfection: Don’t be shy with the cinnamon and nutmeg; they’re key to that classic fall flavor.
You can store this pie in the fridge for up to 5 days, or freeze for up to 6 months. To serve, let it defrost in the fridge overnight and optionally reheat in the oven before serving.
Tools for This Zucchini Apple Pie Recipe
- Pie Pan: One 9 inch (23 cm) pie pan, or eight 4 inch (10 cm) mini pie pans.
- Hand Mixer or Stand Mixer: Blend your pumpkin pie filling to silky perfection for effortless, even mixing.
Low-Carb Apple Cinnamon Pie
- 2 cups almond flour
- ¼ cup granulated low-carb sweetener (Allulose or Swerve)
- ¾ stick unsalted butter
- 1 tsp cinnamon
- 1 ½ cups Low-Carb Apple Butter
- 1 cup heavy whipping cream (or coconut cream)
- 2 large eggs
- ⅓ cup low-carb sweetener (ideally brown sugar substitute)
- ½ tsp cinnamon
- ½ tsp nutmeg
- 2 tsp vanilla extract (sugar-free )
- Prepare the Low-Carb Apple Butter recipe in advance (additional 1 ½ hours needed).
- Melt the butter and mix it with almond flour and sweetener until well combined.
- Press the mixture into a greased 9-inch (23 cm) tart pan or into individual smaller pans.
- Place crust in the freezer while making the filling. Preheat oven to 320 °F (160 °C), or 355 °F (180 °C).
- In a stand mixer, gently beat the apple butter and eggs until combined.
- Add the cream, sweetener, and spices. Mix until well combined.
- Pour the filling into the crust and bake for about 40 minutes, until slightly jiggly in the center.
- Let it cool. Optionally, serve with whipped cream and a dash of cinnamon.
- Serving Size: 1 slice (⅛ pie). Recipe makes 1 regular pie or 8 mini pies.
- Storage: Store covered in the fridge for up to 5 days. Note: The crust will soften over time.
- Nut-Free Option: For a an allergy-free option, use our Nut-Free Keto Crust instead.
- Dairy-Free Option: Use coconut cream instead of heavy whipping cream in the filling. For a dairy-free crust, swap the butter with coconut oil.