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Low-Carb Czech Apple Kolache

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Have you ever tried kolach (aka Koláč in Czech, pronounce co-LATCH) before?

It's a popular breakfast pastry in Czechia. I grew up eating the real kolache (plural of kolach) so I can say with confidence that this gluten-free, sugar-free and low-carb version is the closest I ever got to the real deal, just like the one my mom makes and my grandma used to make.

We've got keto yeast dough topped with a low-carb version of our Low-Carb Apple Butter (which is actually made with zucchini but you will never know!) and topped with a classic almond streusel crumble.

Other variations or kolache can be filled with cream cheese mixture similar to cheesecake, ground poppyseed filling and fruits including strawberries, blueberries, plums and apricots.

Looking for Tips & Substitutions?

The pie base is adapted from my Keto Cinnamon Rolls recipe but with some modifications to make the dough less sticky. To learn more about substitutions and tips for defatted almond flour or the right type of psyllium powder, I covered all this and much more in my Keto Cinnamon Rolls so go and check it out!

When it comes to low-carb sweeteners in this recipe, you can use Erythritol, Swerve or Allulose in the pie base. However, I would not recommend using Allulose in the crumble topping as it would not allow it to crisp up.

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Hands-on Overall

Serving size 1 kolach

Allergy information for Low-Carb Czech Apple Kolache

✔  Gluten free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, 1 kolach)

Net carbs5.9 grams
Protein17.3 grams
Fat19 grams
Calories277 kcal
Calories from carbs 9%, protein 26%, fat 65%
Total carbs12.4 gramsFiber6.5 gramsSugars3.8 gramsSaturated fat8.4 gramsSodium142 mg(6% RDA)Magnesium90 mg(23% RDA)Potassium458 mg(23% EMR)

Ingredients (makes 10 servings)

  • 1 large egg yolk
  • 2 tbsp melted butter (30 ml)
  • 1 cup almond flour (100 g/ 3.5 oz)
  • 2 tbsp granulated Erythritol pr Swerve (20 g/ 0.7 oz)
  • 2 tbsp chopped butter (28 g/ 1 oz)


  1. Start by preparing the Low-Carb Apple Butter. Making this apple butter will take extra time if you don't have any but you can make it in advance. It can be refrigerated for up to 3 weeks or frozen for up to 6 months. Low-Carb Czech Apple Kolache
  2. Turn the light on in the oven (only the light). Pour 1/4 cup (60 ml) of the warm water into a bowl. The temperature should be about 40 °C/ 100 °F, but no more than 45 °C/ 110 °F. If you don't have this option on your oven, preheat the oven to the lowest setting (mine is 50 °C/ 120 °F). Open the oven for about 30 seconds to cool down slightly before placing the yeast inside and close the door.
  3. Add yacon syrup (or honey or coconut sugar) and stir until fully dissolved. (Don't panic, no sugar will be left after the fermentation of yeast!) Sprinkle with active dry yeast (or use 30 g/ 1.1 oz fresh yeast). Low-Carb Czech Apple Kolache
  4. Place the bowl in the oven. The light will be enough to keep the bowl warm. Allow to proof for 10 minutes. When ready, the yeast will be frothy and will grow in volume. Once the yeast have proofed (it will become foamy), remove the bowl from the warm oven. Keep the light in the oven on.
  5. Add the egg whites and one egg yolk into the bowl with the proofed yeast. (Remember to keep 1 egg yolk for brushing.) Add the remaining warm water (1 cup/ 240 ml). Use a hand mixer or a stand mixer and process until well combined. Low-Carb Czech Apple Kolache
  6. Place all of the dry ingredients in another bowl: fine defatted almond flour, coconut flour, whey (or egg white) protein powder, psyllium powder, Erythritol, xanthan gum, cream of tartar, baking soda and salt. Mix to combine or use a hand mixer to process well. Add the wet mixture and process well.
    Note: Not sure what defatted almond flour is? Check the recipe tips above for tips and substitutions. Low-Carb Czech Apple Kolache
  7. Divide the dough into 10 equal parts, about 85 g/ 3 oz per each. Using your hands, form into small buns and place on a baking tray lined with parchment paper.
  8. Flatten each bun until about 10 cm (4 inch) in diameter, creating a small rim all around so it can hold the filling. The dough will be quite sticky so you will need to wet your hands between each one. (I used melted coconut oil but you can even use water). Low-Carb Czech Apple Kolache
  9. Fill each pie with the prepared "apple" pie butter, about 43 g/ 1.5 oz per pie. Place in the oven and let it proof with the oven light on for 30 to 45 minutes. Low-Carb Czech Apple Kolache
  10. Once the dough has proofed (it will slightly increase in volume), remove from the oven. Preheat the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Mix the remaining egg yolk with 2 tbsp melted (not hot) butter. Gently brush the egg-butter wash on edges that are not covered in apple butter.
  11. Loosely cover the bread with aluminium foil and bake for about 25 minutes, rotating the tray halfway to ensure even cooking. Low-Carb Czech Apple Kolache
  12. Meanwhile, prepare the crumble topping by combining the remaining butter, almond flour and granulated sweetener. Use an electric mixer or your hand to create a cookie-like dough. Low-Carb Czech Apple Kolache
  13. After about 25 minutes, remove the pies from the oven and add the crumble topping. Place back in the oven and bake for another 10 minutes. Low-Carb Czech Apple Kolache
  14. Remove from the oven and let the pies cool down before serving to allow the crumble topping crisp up. Optionally, dust with some powdered low-carb sweetener. Kolache can be eaten warm or cold. Low-Carb Czech Apple Kolache
  15. Store at room temperature loosely covered with kitchen towel for up to a day or in the fridge for up to 5 days. Let them come to room temperature or reheat before serving. To store for longer, freeze for up to 3 months. Low-Carb Czech Apple Kolache

Ingredient nutritional breakdown (per serving, 1 kolach)

Net carbsProteinFatCalories
Apple Butter (zucchini), homemade (KetoDiet blog)
1.6 g0.7 g0.2 g12 kcal
Water, still
0 g0 g0 g0 kcal
Yacon syrup, natural sweetener
0.8 g0 g0 g3 kcal
Yeast, active dried yeast, leavening agent
0.2 g0.6 g0.1 g5 kcal
Egg white, fresh
0.1 g1.1 g0 g5 kcal
Egg, yolk, raw, fresh
0.1 g0.3 g0.5 g5 kcal
Almond flour (deoiled, defatted, fine)
1.3 g10 g2.5 g78 kcal
Coconut flour, organic
0.1 g0.1 g0.1 g2 kcal
Whey protein powder (protein isolate, Jay Robb)
0.1 g2 g0 g8 kcal
Psyllium husk powder
0.3 g0.1 g0 g2 kcal
Erythritol (natural low-carb sweetener)
0.3 g0 g0 g1 kcal
Xanthan gum, thickening agent
0 g0 g0 g1 kcal
Cream of tartar, raising agent
0.1 g0 g0 g0 kcal
Baking soda, raising agent (bicarbonate of soda)
0 g0 g0 g0 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Coconut oil, extra virgin
0 g0 g5.4 g49 kcal
Egg, yolk, raw, fresh
0.1 g0.3 g0.5 g5 kcal
Butter, unsalted, grass-fed
0 g0 g2.3 g20 kcal
Almond flour (blanched ground almonds, almond meal)
0.9 g2.1 g5.3 g59 kcal
Erythritol (natural low-carb sweetener)
0.1 g0 g0 g0 kcal
Butter, unsalted, grass-fed
0 g0 g2.3 g20 kcal
Total per serving, 1 kolach
5.9 g17.3 g19 g277 kcal

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Martina Slajerova
Creator of

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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