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Low-Carb Zucchini Apple Pie

|Low-Carb Zucchini Apple Pie

There is nothing better for this time of year than the aroma of freshly baked apple pie. As you may have guessed, this one has no apples in it. I have to admit that I was really hesitant to use zucchini in a sweet pie. I got inspired by the very talented recipe creator Lisa of Low-Carb Yum who has been using it on a regular basis. Some of her amazing creations are: Zucchini Apple Fritter Bread, Mock Apple Crisp and Zucchini Cinnamon Apples. Apart from zucchini, I used my Keto Caramel Sauce and Sweet Keto Pie Crust to make this recipe.

This pie was a great success. In fact, I managed to fool everyone with my zucchini pie! I didn't tell my fiancé what it's made with and his instant reaction was: "...but I thought that apples are not low-carb?" He loved it and asked for another slice.

A day after I had a friend visiting with her husband. They don't know much about low-carb, paleo or keto so they had no idea that this was not just another apple pie served with some "regular" vanilla ice-cream. You should have seen their faces when I told them that there were no apples, flour or sugar in it. Her husband is a diabetic so he was really pleased that he could have a slice without spiking his blood sugar.

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Preparation time

Hands-on
Overall

Nutritional values (per serving):

6.2 grams 4.9 grams 12.3 grams 31.2 grams 11.1 grams 350 calories
Total Carbs11.1grams
Fiber4.9grams
Net Carbs6.2grams
Protein12.3grams
Fat31.2grams
of which Saturated11.1grams
Energy (calories)350kcal
Magnesium113mg (28% RDA)
Potassium515mg (26% EMR)

Macronutrient ratio: Calories from carbs (7%), protein (14%), fat (79%)

Ingredients (makes 8 servings):

Crust:
Filling:
  • 4-6 zucchini, green or yellow, peeled and seeds removed (600 g/ 21.2 oz/ 1.32 lb)
  • ⅔ cup Keto Caramel Sauce (160 g/ 5.6 oz)
  • 2 tsp cinnamon
  • ¼ tsp nutmeg
  • 2 tsp cream of tartar
  • 2 tbsp fresh lemon juice (about ½ lemon)
Topping:

Note: Keep in mind that weights are per already prepared zucchini (600 g/ 1.32 lb). You can use the scraps (zucchini cores) in another recipe. Simply cut into small pieces and add to soups or sauces. When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).

Instructions:

  1. Follow this recipe to make the pie crust. Once baked, place on a cooling rack and set aside. Here is how to make the caramel sauce. |Low-Carb Zucchini Apple Pie
  2. Peel, halve and quarter the zucchini lenghtwise and cut the middle part off. Alternatively, halve the zucchini lengthwise and use a melon baller to scoop the soft core out.
    |Low-Carb Zucchini Apple Pie
  3. Slice the zucchini into medium pieces. Place the slices in a pot with boiling water until barely tender, for about 2-3 minutes. Remove from the heat and drain well. Using paper towels, pat try to remove excess moisture from the zucchini slices and place in a mixing bowl. Set aside. |Low-Carb Zucchini Apple Pie
  4. In another bowl, mix the almond flour and Erythritol. Then add butter cut in pieces and use your hands to combine and create crumbly dough. Set aside. |Low-Carb Zucchini Apple Pie
  5. Into the bowl with the cooked zucchini slices, add cream of tartar, cinnamon, nutmeg, lemon juice and the caramel sauce. Mix until well combined. |Low-Carb Zucchini Apple Pie
  6. Place the zucchini mixture on top of the pie crust and spread evenly over the top. Crumble the almond dough over the top and place in the oven for about 30 minutes at 150 C/ 300 F. |Low-Carb Zucchini Apple Pie
  7. When done, remove from the oven and place on a cooling rack to chill. The filling will need to reach room temperature before you cutting it or it will be too soft. |Low-Carb Zucchini Apple Pie
  8. Optionally, serve with a scoop of No-churn Vanilla Keto Ice-Cream and enjoy! :-) |Low-Carb Zucchini Apple Pie

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Please, note that I do not offer personalised advice. For personalised advice you can contact one of our experts.

Comments (12)

I made the pie crust with every intention on making this for Thanksgiving. Well as life happens, I couldn't make it. I put the crust in the freezer and just got to it. The crust held up great and the pie was unbelievable. One of the things I miss most is apple pie and this hit the spot. I made the other caramel sauce you linked to, and it came together and was so good. I can't wait to make it for Christmas.  I will be sure to tell everyone what is in it, hopefully this can convert them. If not, this pie heats up great, a little whipped cream and I'm good getting thru the table of cookies and other pies and cakes.
Thank You!!!!!

Reply

Thank you Dorothy, I'm glad you liked it! Smile

Reply

Many years ago my sister made a pie similar to this and she told her family it was squash,  They wouldn't even try it.  She gave me the recipe and one week  that summer her son came to visit, I had raised a very big garden with zucchini. I made the pie and it went over very well, that week I made 9 of the pies and they were all gone in a wink of the eye.  Even the nephew ate them.  Haven't made any in a long time.  I think I will get a squash and make one.

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I was surprised myself - it was the first time I tried zucchini in a sweet recipe and couldn't believe how similar it is to apples Smile

Reply

YOU ARE USING YELLOW SQUASH.  DO YOU CALL THOSE ZUCCHINI?  ZUCCHINI IS GREEN IN THE U.S.

Reply

You can use both - the nutrition facts are the same in both types Smile

Reply

Dear Martina,
What can I use instead of cream of tartar? It's nowhere to be found here in France

Reply

Hi Greg, you can use a tablespoon more of lemon juice Smile

Reply

The Title is "Low-Cab" shouldn't it be "Low Carb"?

Reply

Thanks for spotting that! Fixed! Smile

Reply

Love the caramel sauce and the pie crust, used it several times to make coconut cream pie and even a savoury pie. This is definitely a Thanksgiving keeper!!!

Reply

Thank you Megan, glad you like them! Smile

Reply

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