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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.
More Keto Apple Recipes
Love apples? Check out these recipes!
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Hands-on Overall
Serving size 1 pie
Nutritional values (per 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
- 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.
- Slice the zucchini into 1/2 inch (1 cm) pieces and chop the core.
- 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.
- 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.
- 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).
- 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.
- 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.
- Cut small steam holes in the top and then use dough off-cuts to make decorations if you like.
- 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.
- Remove from the oven and let the pies cool down for 20 minutes, or until cool enough to eat.
- Optionally, dust with some powdered sweetener combined with cinnamon.
- 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.
Ingredients
- 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)
- 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
- 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.
- Slice the zucchini into 1/2 inch (1 cm) pieces and chop the core.
- 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.
- 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.
- 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).
- 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.
- 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.
- Cut small steam holes in the top and then use dough off-cuts to make decorations if you like.
- 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.
- Remove from the oven and let the pies cool down for 20 minutes, or until cool enough to eat.
- Optionally, dust with some powdered sweetener combined with cinnamon.
- 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.
Nutrition (per serving, 1 pie)
Calories274kcal
Net Carbs6.2g
Carbohydrates10.1g
Protein9.8g
Fat22.8g
Saturated Fat10.5g
Fiber3.9g
Sugar4.6g
Sodium156mg
Magnesium50mg
Potassium413mg
Detailed nutritional breakdown (per 1 pie)
| Total per 1 pie |
| 6.2 g | 9.8 g | 22.8 g | 274 kcal |
| Zucchini (summer squash, courgette) |
| 2.4 g | 1.4 g | 0.4 g | 19 kcal |
| Cinnamon, spices |
| 0.3 g | 0 g | 0 g | 2 kcal |
| Nutmeg, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Lemon juice, fresh |
| 0.4 g | 0 g | 0 g | 1 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.8 g | 0 g | 0 g | 3 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0.1 g | 11.5 g | 101 kcal |
| Chia seeds |
| 0.2 g | 0.8 g | 1.3 g | 20 kcal |
| Mozzarella cheese (low moisture, for pizza) |
| 1.2 g | 5 g | 4.2 g | 63 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 0.7 g | 1.8 g | 4.4 g | 49 kcal |
| Egg yolk, fresh |
| 0.2 g | 0.7 g | 1.1 g | 14 kcal |
| Water, still |
| 0 g | 0 g | 0 g | 0 kcal |
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