Low-Carb Cinnamon Apple Butter Pie
Naomi Sherman- Ready in 1h 15m
- 5.8 g net carbs
- 370 kcal
- Serves 8
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This keto apple pie is a fun twist on the more traditional Low-Carb Pumpkin Pie but it uses zucchini, a rather unusual ingredient that works perfectly in this cake.
So is zucchini the new cauliflower?
Do you remember when people started turning cauliflower into everything from steaks to smoothes and our minds were blown? That’s how I feel about this Keto Apple Butter recipe. How can that be zucchini?
I guarantee you will never know. Those who tasted this keto recipe couldn't tell it was made with zucchini. Everyone thought it was apples! That is how good our sugar-free Apple Butter is. If you need to make this recipe nut-free, simply swap the almond flour with the same amount of ground sunflower seeds.
Using our low-carb apple butter as the filling for this lush and unique pie, with all the familiar spices and flavours of fall, will make you a dessert hero. Enjoy!
Step-by-step
Prepare the Keto Apple Butter recipe (this will take an additional 1 1/2 hours).
Melt butter and add to a mixing bowl with the almond flour and sweetener. Mix until thoroughly combined.
Spoon the mixture into a greased 9-inch (23 cm) tart pan, or into 8 individual 4-inch (10 cm) pans, or into 4 individual 5-inch pans.
Place in the freezer while you prepare the filling. Preheat oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional).
Place the apple butter and the eggs into the bowl of your stand mixer and beat gently until combined.
Add the cream (coconut cream), sweetener and spices and mix on low until well combined.
Pour the filling into the crust and place back in the oven about 40 minutes. You want it to be slightly jiggly in the centre, but not wet, it will set further as it cools.
Optionally, serve with whipped cream and a dusting of cinnamon.
Store, in the tart pan and covered with cling wrap, in the fridge for up to five days. Note: The crust will soften.
Recipe
Low-Carb Cinnamon Apple Butter Pie
★★★★★4.6This lush and unique keto pie with all the familiar spices and flavors of fall will make you a true dessert ...
- Hands on
- 15m
- Overall
- 1h 15m
- Servings
- 8
- 5.8 g
- Net carbs
- 8.3 g
- Protein
- 34.6 g
- Fat
- 370
- kcal
Ingredients makes 8 servings
- Crust:
- Filling:
Instructions
Prepare the Keto Apple Butter recipe (this will take an additional 1 1/2 hours).
Melt butter and add to a mixing bowl with the almond flour and sweetener. Mix until thoroughly combined.
Spoon the mixture into a greased 9-inch (23 cm) tart pan, or into 8 individual 4-inch (10 cm) pans, or into 4 individual 5-inch pans.
Place in the freezer while you prepare the filling. Preheat oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional).
Place the apple butter and the eggs into the bowl of your stand mixer and beat gently until combined.
Add the cream (coconut cream), sweetener and spices and mix on low until well combined.
Pour the filling into the crust and place back in the oven about 40 minutes. You want it to be slightly jiggly in the centre, but not wet, it will set further as it cools.
Optionally, serve with whipped cream and a dusting of cinnamon.
Store, in the tart pan and covered with cling wrap, in the fridge for up to five days. Note: The crust will soften.
Nutrition per serving, 1 slice of large or 1 small pie
Carbs 6%Protein 9%Fat 85% of calories
- Net carbs
- 5.8 g
- Total carbs
- 21.6 g
- Fiber
- 3.7 g
- Sugars
- 4.1 g
- Protein
- 8.3 g
- Fat
- 34.6 g
- Saturated fat
- 14.1 g
- Calories
- 370 kcal
- Sodium
- 71 mg · 3.08% RDA
- Magnesium
- 82 mg · 20.5% RDA
- Potassium
- 357 mg · 17.9% EMR
Nutrition by ingredient
| Per 1 slice of large or 1 small pie | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Almond flour (blanched ground almonds, almond meal) | 2.2 g | 5.4 g | 13.1 g | 148 |
| Erythritol (natural low-carb sweetener) | 0.3 g | 0 g | 0 g | 1 |
| Butter, unsalted, grass-fed | 0 g | 0.1 g | 8.6 g | 76 |
| Cinnamon, spices | 0.1 g | 0 g | 0 g | 1 |
| Apple Butter (zucchini), homemade (KetoDiet blog) | 1.7 g | 0.7 g | 0.2 g | 13 |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) | 0.8 g | 0.6 g | 11.4 g | 110 |
| Egg, whole, fresh, raw (free-range or organic eggs) | 0.1 g | 1.6 g | 1.2 g | 18 |
| Sukrin Gold, brown sugar substitute | 0.5 g | 0 g | 0 g | 1 |
| Cinnamon, spices | 0 g | 0 g | 0 g | 0 |
| Nutmeg, spices | 0 g | 0 g | 0 g | 1 |
| Vanilla Extract, homemade (KetoDiet blog) | 0 g | 0 g | 0 g | 2 |
| Total | 5.8 g | 8.3 g | 34.6 g | 370 |
Serving size 1 slice of large or 1 small pie
- Gluten free
- Nightshade free
- Pork free
- Avocado free
- Coconut free
- Fish free
- Shellfish free
- Beef free
- Pescatarian
- Vegetarian
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Comments & ratings (6)
This looks delicious and I love the ingredients, they are so healthy! Beautiful recipe, can’t wait to try!
Thank you! You'll never know there are no apples, so good!
I have made this recipe today and I must say it is very good! I had a problem with quantities and I have concluded that, although I used 10cm tart pans, they must not have been as deep as those used to develop the recipe as I had too much pastry dough and filling, and the tarts cooked very quickly (almost burned them). Nonetheless, it was very tasty and next time I will use one 23 cm pan. Thank you, a very good recipe!
BTW, I made the crust with equal amount of sunflower seed flower and it worked very well.
Thank you so much Diane, that's good to know! I'll add a note. Glad you enjoyed! ❤️
PS: I amended the crust instructions based on this recipe: No Fail Low-Carb Pumpkin Pie (this way the crust will not brown too quick).
UPDATE: I tested this recipe as I was making pie crusts for a cranberry curd tart and I realised that it's not 4 but 8 mini pie crusts! I think what happened here is that the mini pie crusts Naomi used were much bigger. You can make up to 8 pie crusts if you press the dough in really thin, otherwise it will definitely make 6 pie mini pie crusts.
Yes, I could definitely had made and filled 6 small (10cm or 4") pie crusts....but I think in the future I will make one large pie as it is easier to cut a small piece and manage my macros. Perhaps making the crust with sunflower seed flour made it a bit thicker than fine almond flour would. Nonetheless, it is a very good recipe....I have not had the flavour of apple pie in years and I thoroughly enjoyed it!