The BEST Keto Apple Pie with Flaky Pie Crust!!!

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Pie season is upon us and you need to know how to make a buttery flaky keto pie crust. This recipe for keto pie crust is the only recipe you need. And I show you how to make a keto apple pie without using apples. Instead you can use peeled and sliced zucchini or chayote squash. Both have similar textures and appearance to apples once sliced and they have a neutral flavor so we can turn them into “apples” with some spices and apple flavoring extract.


Xanthan Gum:
Arrowroot Powder:
Apple Flavoring:


⏩⏩JUMP TO ⏩⏩
00:00 Intro
00:28 Keto Pie Crust
02:38 LMNT Sponsor
03:37 Rolling Out Pie Crust
04:11 Keto “Apples”
04:53 Keto Apple Pie Filling
06:15 Assembling Keto Pie

Serves: 12

Flaky Keto Pie Crust
2 c almond flour
6 tablespoons coconut flour
2 t xanthan gum
1 t salt
1 c unsalted butter, chilled and cubed
2 ounces cream cheese, softened
2 eggs
1 tablespoon rice vinegar or apple cider vinegar
egg wash (1 egg beaten + 1 T water)

Apple Pie Filling
2 tablespoons butter
2 pounds zucchini or chayote, peeled and diced
3/4 c sugar free sweetener
1/2 t ground cinnamon
1/4 t allspice
1/4 t salt
1 t arrowroot powder
1/2 t xanthan gum
1 tablespoon apple cider vinegar
2 dropperfuls apple flavoring drops or 1 teaspoon apple extract

1️⃣ 00:57 – To a food processor, add almond flour, coconut flour, xanthan gum and salt. Give a quick pulse to combine. Add chilled cubed butter and cream cheese. For the flakiest low carb pie crust, freeze the butter for 30 minutes before use. Pulse until coarse crumbles form.
2️⃣ 02:06 – Add egg and vinegar to crumbled pie dough. Pulse until combined and a dough ball forms. Don’t over mix or the butter may melt. Divide dough into two balls (one ball using 2/3 of the dough for the bottom layer, one ball using 1/3 the dough for the top. Wrap pie crust dough in plastic wrap, flatten into a disc shape and refrigerate for one hour or freeze for 10 minutes. This helps to keep the butter flecks from melting while we roll out the pie dough.
3️⃣ 03:37 – Place the larger chilled pie dough in between two sheets of parchment paper and roll out dough to a flat circle. Start rolling from the center and work your way out in all directions. If the parchment paper crumbles beneath the dough, either carefully stretch the paper out or flip the parchment paper sandwich and stretch out the paper. Continue rolling until dough is 1/8 to 1/4 inch thick and your circle is at least an inch wider on all edges than the pie pan you want to use. Add pie dough to your pie plate and flute the edges. Place pie crust in freezer or refrigerator while you work on the keto apple pie filling.
4️⃣ 04:52 – To a large skillet over medium-high heat, add butter and zucchini or chayote slices.
5️⃣ 05:13 – Sprinkle in sugar free sweetener, cinnamon, allspice and salt. Continue to cook until squash has softened (10-15 minutes depending on the thickness of your squash).
6️⃣ 05:33 – Sprinkle in arrowroot powder and xanthan gum. Cook for 2-3 minutes while stirring. Remove from heat. Stir in apple cider vinegar (or lemon juice) and apple flavoring. Set aside and let cool
7️⃣ 06:25 – Add the keto apple pie filling to your pie pan on top of the bottom crust. Roll out the second layer of pie crust similar to step 3. Place on top of pie filling or cut out lattice strips and drape on top. Brush top crust with egg wash. If covering pie with whole layer of pie crust, cut slits in the top crust to allow for steam to vent. Bake in a 350 degree oven for 30 to 35 minutes or until crust is golden brown.

MACROS (per slice – makes 12 slices, calculated if using zucchini only and pie crust)
Calories: 318
Fat: 29.1 g
Total Carbs: 9.7 g
Net Carbs: 4.8 g
Protein: 6.8 g

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