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slice of easy gluten free keto apple pie on a white plate
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5 from 7 votes

Keto Apple Pie (Low Carb, Gluten Free)

Craving the comfort of a warm slice of pie? This keto apple pie is every bit as delicious as a traditional apple pie, but without all the carbs and sugar! You won't believe what the secret ingredient is, which, when combined with the right spices and scrumptious almond flour crust, has the same taste and texture as an apple pie! Gluten-free and easy to make too!
Prep Time20 minutes
Cook Time40 minutes
Chill Time1 hour
Total Time2 hours
Course: Dessert
Cuisine: American
Diet: Vegetarian
Servings: 12 slices
Calories: 194kcal
Author: Anjali Shah





  • Add almond flour, xanthan gum, coconut flour and erythritol into a mixing bowl. Whisk until well combined. Add the butter and rub it into the dry ingredients until it resembles breadcrumbs.
  • Add remaining crust ingredients and mix to form a dough.
  • Flatten the dough into a disk shape, cover with plastic wrap, and chill in the fridge for 30 minutes.
  • While the dough is chilling, prepare the filling by peeling and dicing the zucchini.
  • Heat a large pot and melt the butter, allowing it to melt and turn slightly brown. Add the diced zucchini, reduce the heat, and stir for 5 minutes.
  • Add all remaining filling ingredients except for the arrowroot powder. Stir through and cook on low heat, stirring occasionally for 10 minutes or until the zucchini is tender.
  • Taste the zucchini and adjust the flavors by adding extra lemon juice, cinnamon or sweetener to suit your taste.
  • In a small bowl, mix the arrowroot powder with 1 tablespoon of cold water, stir to form a slurry.
  • Gently stir through the arrowroot mixture and cook until the filling mixture thickens.
  • Remove from heat and allow to cool completely in the fridge before filling the pie crust.
  • Preheat the oven to 320 degrees F / 160 C. Lightly spray a 9 inch pie dish with spray oil.
  • Cut the chilled dough in half. Place one half of the dough, covered, back into the fridge and the other half in between 2 sheets of baking paper.
  • Roll the dough out thinly to fit a 9 inch pie dish.
  • Remove the top sheet of paper and line the prepared pie dish with dough, trimming the edges and using a fork to pierce the base.
  • Cook in the oven for 8-10 minutes, making sure not to overcook and brown the edges.
  • Remove and allow it to cool before filling with cold pie filling and coating the edges with either water or egg wash.
  • Roll the remaining dough in between 2 sheets of baking paper, removing the top sheet and laying the dough on top to cover the pie filling.
  • Trim the edges and pierce the top with a knife. Optional: Brush the top of the pie with egg wash.
  • Cook in the oven for 10-15 minutes or until lightly golden brown. When cooked through remove from the oven and allow to cool before serving.




  • Egg wash is an egg whisked with a little cold water. Using this on the edges of the pie crust and the top of the pie helps the pie lid to seal to the base and it helps to give the top of the pie a golden color. This is optional, and you can just use water instead, if preferred.
  • Make sure to chill the dough for 30 minutes, allowing the coconut flour to absorb the liquid which makes the dough easier to handle. 
  • Cook the zucchini on low heat to allow it to absorb all of the flavors. 
  • Dice the zucchini into approximately 1/2 inch cubes. 
  • Coconut flour can burn quickly, so it's important to keep an eye on the pie while it's cooking to make sure the pie doesn't burn. If you find it's browning too quickly, lightly cover the pie with foil.
  • Chill the cooked filling for at least 30 minutes before filling the pie crust and topping it with the final layer of dough so the dough doesn't melt.


Serving: 1slice | Calories: 194kcal | Carbohydrates: 10g | Protein: 6g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 71mg | Potassium: 271mg | Fiber: 4g | Sugar: 3g