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Keto Apple Mini Pot Pies

4.9 stars, average of 17 ratings

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Have you heard? Zucchini is the new apple! When prepared the right way, zucchini is the perfect low-carb alternative to apples.

Once baked, the texture of zucchini is similar to apples but unlike apples, they don't break down too much and get mushy. And when you add cinnamon and nutmeg, plus lemon juice for acidity, it will taste like baked apples!

For the pastry topping we are using our super simple 2-ingredient dough made with shredded mozzarella cheese and almond flour, plus an egg wash. The combination of spiced baked zucchini with flakey pastry topping makes these "apple" pot pies almost unrecognizeable from the traditional ones.

You can serve these on their own or with some whipped cream. If you want a really indulgent treat for this fall, a scoop of our Keto Vanilla Ice Cream will take this keto dessert to the next level!

Recipe Tips

For a nut-free option, replace the 1/3 cup almond flour with 2 heaped tablespoons (24 g/ 0.9 oz) of coconut flour + 1 oz (28 g) cream cheese, or 4 tablespoons (1 oz/ 28 g) flax meal + 1 oz (28 g) cream cheese. If using coconut flour, brush the top of the pockets with a small amount of melted ghee or coconut oil before baking.

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Hands-on Overall

Serving size 1 pie

Allergy information for Keto Apple Mini Pot Pies

✔  Gluten free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free
Pescatarian
Vegetarian

Nutritional values (per serving, 1 pie)

Net carbs6.2 grams
Protein9.8 grams
Fat22.8 grams
Calories274 kcal
Calories from carbs 9%, protein 15%, fat 76%
Total carbs10.1 gramsFiber3.9 gramsSugars4.6 gramsSaturated fat10.5 gramsSodium156 mg(7% RDA)Magnesium50 mg(12% RDA)Potassium413 mg(21% EMR)

Ingredients (makes 4 mini pies)

Apple pie filling:
  • 3 medium zucchini (450 g/ 1 lb)
  • 1 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 2 tbsp lemon juice (30 ml)
  • 1/3 cup granulated Erythritol, Swerve or Allulose (67 g/ 2.4 oz)
  • 1/2 stick butter (57 g/ 2 oz)
  • 2 tbsp chia seeds (16 g/ 0.6 oz)
Dough:
  • 3/4 cup low moisture shredded mozzarella cheese (85 g/ 3 oz)
  • 1/3 cup almond flour (33 g/ 1.2 oz)
  • 1 egg yolk
  • 1 tsp water
  • Optional: 1 tsp powdered sweetener + 1/4 tsp cinnamon for dusting

Instructions

  1. Start by making the apple flavored zucchini filling. Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Peel and halve the zucchini lengthwise and use a melon baller or teaspoon to scoop the soft core out.
    Note: To get 450 g (1 lb) zucchini to be used as the base, you'll need 3 to 4 medium zucchini. Keto Apple Mini Pot Pies
  2. Slice the zucchini into 1/2 inch (1 cm) pieces and chop the core. Keto Apple Mini Pot Pies
  3. Place in a baking dish (I use a round 24 cm/ 9 1/2 inch baking dish) together with the chopped core. Add slices of butter and sweetener. Dust with cinnamon and nutmeg. Drizzle with lemon juice.
  4. Place in the oven, loosely covered with a piece of baking foil and bake for about 20 minutes, and then remove the foil and bake for another 10 minutes, until the zucchini is tender. Keto Apple Mini Pot Pies
  5. Remove from the oven and sprinkle in the chia seeds. Stir to combine and let them soak up the liquids. Once soaked up, divide the mixture evenly between 4 ramekins (at least 3/4 cup capacity or up to 1-cup ramekins). Keto Apple Mini Pot Pies
  6. Meanwhile, prepare the dough for the pastry topping. Melt the shredded mozzarella (in a microwave oven or on the stove over a low heat), and then mix in the almond flour (nut-free options in recipe tips).
    Note: Make sure to use part-skim, shredded mozzarella, not fresh mozzarella. If the cheese is too moist, the dough will be too sticky to roll out. Keto Apple Mini Pot Pies
  7. Roll the dough out until it is about 1/2 cm (1/4 inch) thick. Cut circles slightly bigger than the top of your pie and brush the edges of the ramekin with beaten egg before placing the dough circle over the top. Keto Apple Mini Pot Pies
  8. Cut small steam holes in the top and then use dough off-cuts to make decorations if you like.
  9. To make the egg wash, combine the egg yolk and a teaspoon of water. Brush the tops with egg wash (it's ok to have leftovers) and bake for 10 to 15 minutes, until the dough is golden and crispy. Keto Apple Mini Pot Pies
  10. Remove from the oven and let the pies cool down for 20 minutes, or until cool enough to eat. Keto Apple Mini Pot Pies
  11. Optionally, dust with some powdered sweetener combined with cinnamon. Keto Apple Mini Pot Pies
  12. Enjoy warm or cold, on its own or with some whipped cream or Keto Vanilla Ice Cream. Store in the fridge for up to 5 days or freeze for up to 3 months. Keto Apple Mini Pot Pies

Ingredient nutritional breakdown (per serving, 1 pie)

Net carbsProteinFatCalories
Zucchini (summer squash, courgette)
2.4 g1.4 g0.4 g19 kcal
Cinnamon, spices
0.3 g0 g0 g2 kcal
Nutmeg, spices
0 g0 g0 g0 kcal
Lemon juice, fresh
0.4 g0 g0 g1 kcal
Erythritol (natural low-carb sweetener)
0.8 g0 g0 g3 kcal
Butter, unsalted, grass-fed
0 g0.1 g11.5 g101 kcal
Chia seeds
0.2 g0.8 g1.3 g20 kcal
Mozzarella cheese (low moisture, for pizza)
1.2 g5 g4.2 g63 kcal
Almond flour (blanched ground almonds, almond meal)
0.7 g1.8 g4.4 g49 kcal
Egg yolk, fresh
0.2 g0.7 g1.1 g14 kcal
Water, still
0 g0 g0 g0 kcal
Total per serving, 1 pie
6.2 g9.8 g22.8 g274 kcal

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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (2)

Absolutely the best ever keto apple pie I've had. I doubled the recipe and made one large pie instead, it was a hit!

Thank you so much, I'm glad you enjoyed!