Keto Apple Pie

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This keto apple pie has a buttery almond flour crust, a tender cinnamon-spiced filling, and all the cozy flavors of a classic homemade apple pie. But here’s the surprising part: it’s made with a secret ingredient you’d never expect in an apple pie! This low carb apple pie is perfect for fall baking, Thanksgiving, or Christmas, and you might be surprised by how much it tastes like the real thing.

There’s something about homemade apple pie that makes fall baking feel extra special. I love the smell of cinnamon and nutmeg filling the kitchen, especially when there’s a golden, buttery pie baking in the oven.

And while traditional apple pie is made with plenty of fresh apples, this version uses yellow squash instead. I know it sounds a little unusual, but the squash has such a mild flavor that it works beautifully with the spices and apple extract. Once it’s cooked, it becomes tender and takes on that familiar apple pie flavor.

I also love making this recipe with my homemade keto pie crust. The almond flour crust is buttery and tender, and you can even make a pretty lattice top if you’re feeling a little fancy.

Whether you’re planning a holiday dessert table or just want something cozy to bake on the weekend, this sugar-free apple pie is definitely worth trying.

Are Apples Keto-Friendly?

Apples contain natural sugars and carbohydrates, so the portion size matters when you’re keeping your carb intake low. Although it says that an apple a day keeps the doctor away, if you are following a keto diet, you will find that apples are too high in carbs and contain 14g of net carbs per 100g.

While a small amount of apple can fit into some low-carb eating plans, a traditional apple pie uses several apples, making the carbohydrate content considerably higher.

That’s why this keto apple pie uses yellow squash or zucchini instead. Both have a mild flavor and fewer carbohydrates than apples, making them convenient alternatives for this recipe.

Is Traditional Apple Pie Keto-Friendly?

Traditional apple pie is usually made with wheat flour, sugar, and fresh apples, so it tends to be higher in carbohydrates.

This homemade keto apple pie with almond flour crust uses a low-carb sweetener, yellow squash, and a gluten-free crust instead.

The cinnamon, nutmeg, lemon juice, and apple extract help recreate the familiar flavors of apple pie without using actual apples.

Why Use Yellow Squash Instead of Apples?

Yellow squash might not be the first ingredient that comes to mind when you’re making apple pie, but it works surprisingly well.

It has a mild flavor that doesn’t overpower the cinnamon, nutmeg, or apple extract. When cooked, it becomes tender while still keeping some of its shape, giving the filling a texture similar to cooked apples.

The trick is to peel the squash, cut it into evenly sized pieces, and cook it with the spices until tender. The lemon juice adds a little tartness, while the apple extract brings everything together.

You can also use regular green zucchini if that’s what you have available. Just make sure to peel it first so the filling looks more like traditional apple pie.

Why You’ll Love This Keto Apple Pie

• All the cozy apple pie flavors. The cinnamon, nutmeg, and buttery crust make every slice taste like a classic fall dessert.
• Perfect for special occasions. It’s a lovely dessert for Thanksgiving, Christmas, or whenever you’re in the mood for homemade pie.
• Beautiful enough for a holiday table. The golden lattice crust makes it look just as inviting as a traditional apple pie.
• Great for making ahead. You can prepare the crust and filling in advance, then assemble and bake the pie when you’re ready.
• Delicious with your favorite toppings. Serve it plain, with whipped cream, or with a scoop of sugar-free vanilla ice cream.

Keto Apple Pie Ingredients

You don’t need anything complicated to make this homemade low carb apple pie. The filling comes together with yellow squash, butter, sweetener, and a few simple flavorings.

For the Keto Apple Pie Filling

• Yellow Squash or Zucchini – The main ingredient in the filling. I prefer yellow squash because its color resembles cooked apples, but peeled green zucchini works too.
• Butter – Adds richness and helps soften the squash as it cooks. Unsalted butter works best.
• Sweetener – Use your favorite granulated low-carb sweetener. I like a brown sugar-style alternative for a slightly caramel-like flavor, but allulose or a monk fruit blend works too.
• Lemon Juice – Adds a little tartness to balance the sweetness and give the filling a more apple-like flavor.
• Cinnamon – Gives the filling that classic homemade apple pie flavor.
• Nutmeg – Adds warmth and pairs beautifully with the cinnamon.
• Vanilla Extract – Adds a subtle sweetness and rounds out the spices.
• Apple Extract – This is what gives the squash filling its distinctive apple flavor.
• Xanthan Gum – Helps thicken the filling so it doesn’t become too watery. Coconut flour is another option, although it gives the filling a slightly different texture.

For the Almond Flour Pie Crust

For this recipe, you’ll need a double batch of my homemade keto pie crust.

The recipe uses almond flour, an egg, butter, sweetener, vanilla extract, salt, and xanthan gum.

One batch makes the bottom crust, and the second is used for the lattice topping.

I recommend preparing the crust first so you can let the dough cool or chill while making the filling.

How to Make Keto Apple Pie

Making this sugar-free apple pie is easier than you might expect. You’ll prepare the almond flour crust, cook the squash filling, assemble the pie, and bake until golden.

Step 1: Prepare the Almond Flour Pie Crust

Start by making a double batch of my keto pie crust.

Press one batch of dough into a lightly greased 9-inch pie dish, covering the bottom and sides evenly.

Use a fork to prick a few holes in the bottom, then prebake at 350°F (175°C) for 10–12 minutes, or until the edges are lightly golden.

Remove the crust from the oven and let it cool while you prepare the filling.

Keep the second batch of dough chilled until you’re ready to make the lattice topping.

Step 2: Prepare the Yellow Squash

Wash and peel the yellow squash or zucchini.

Cut it into evenly sized, ½-inch pieces. Try to keep them about the same size so they cook evenly.

If your squash is particularly large and has a watery, seedy center, remove that part before chopping.

Step 3: Cook the Keto Apple Pie Filling

Place a large skillet over medium heat and melt the butter. Add the chopped squash, followed by the sweetener, lemon juice, cinnamon, and nutmeg.

Stir everything together until the squash is evenly coated. Reduce the heat to medium-low and let the mixture simmer for about 10 minutes, stirring occasionally, until the squash starts to soften.

If there’s still a lot of liquid in the skillet, continue cooking for a few more minutes until some of it evaporates.

Step 4: Thicken the Filling

Sprinkle the xanthan gum gradually over the filling while stirring continuously to prevent clumps. Cook for another 2–3 minutes, or until the liquid thickens slightly and coats the squash.

Remove the skillet from the heat and stir in the vanilla extract and apple extract. Let the filling cool for 10–20 minutes before assembling the pie.

Step 5: Assemble the Pie

Spoon the cooled squash filling into the prepared almond flour crust and spread it into an even layer.

Take the remaining chilled pie dough and roll it out between two sheets of parchment paper.

Cut the dough into strips using a sharp knife or pizza cutter.

Arrange the strips over the filling, weaving them over and under each other to create a lattice pattern.

If the almond flour dough becomes too soft or starts breaking, refrigerate it briefly before continuing.

Step 6: Bake the Keto Apple Pie

Preheat the oven to 350°F (175°C) if it isn’t already heated.

Place the assembled pie in the oven and bake for 30–35 minutes, or until the lattice crust is golden and the filling is bubbling around the edges.

If the crust begins browning too quickly, loosely cover the edges with aluminum foil.

Remove the pie from the oven and place it on a wire rack.

Allow it to cool completely before slicing so the filling has time to set.

Tips for Making the Best Keto Apple Pie

Here are a few things I’ve learned that make this low carb apple pie turn out even better.

• Choose firm yellow squash or zucchini. Fresh, firm squash holds its shape better during cooking and gives the filling a more pleasant texture.
• Don’t skip peeling the squash. Removing the skin makes the filling look and feel more like cooked apples.
• Let excess moisture cook off. Squash releases water as it softens, so give the filling enough time to reduce before adding the thickener.
• Use apple extract for the best flavor. Cinnamon and nutmeg add warmth, but the apple extract is what makes the filling taste more like apple pie.
• Keep the pie dough chilled. Almond flour dough is more delicate than regular pastry dough. Chilling it makes it easier to roll and cut into strips.
• Watch the crust while baking. Almond flour can brown quickly, so cover the edges with foil if necessary.

What to Serve With Keto Apple Pie

This keto apple pie is delicious on its own, especially when it’s slightly warm and the cinnamon flavor really comes through.

If you want to make it a little more special, try serving it with:

• Sugar-free whipped cream – A spoonful of lightly sweetened whipped cream is always a good choice.
• Keto vanilla ice cream – Perfect if you love the combination of warm pie and cold ice cream.
• Sugar-free caramel sauce – Drizzle a little over each slice for extra buttery, caramel-like flavor.
• A hot cup of coffee – My favorite way to enjoy a slice in the afternoon.

For Thanksgiving or Christmas, this pie also looks beautiful served alongside other homemade low-carb desserts.

How to Store Keto Apple Pie

One of the best things about this recipe is that you can make it ahead and enjoy the leftovers over the next few days.

In the Refrigerator

Allow the pie to cool completely, then cover it tightly or transfer individual slices to an airtight container. Store in the refrigerator for up to 4 days.

You can enjoy it chilled or gently reheat individual slices before serving.

In the Freezer

For longer storage, let the pie cool completely and slice it into individual portions. Wrap each slice tightly in plastic wrap, then place the wrapped slices in a freezer-safe container or bag.

Freeze for up to one month for the best texture. When you’re ready to serve, thaw a slice overnight in the refrigerator.

Can You Make Keto Apple Pie Ahead of Time?

Yes! You can prepare the almond flour pie dough and squash filling ahead of time.

Keep them separately covered in the refrigerator, then assemble and bake the pie when you’re ready.

If the filling releases extra liquid while sitting, stir it well and drain off any excess before adding it to the crust.

This is especially convenient when you’re preparing several desserts for a holiday gathering.

Frequently Asked Questions

More Keto Desserts to Try

If you love cozy homemade desserts, here are a few more recipes to add to your baking list:

• Keto Pecan Pie – A rich, gooey pecan filling in a buttery almond flour crust.
• Keto Pumpkin Pie – Perfect for Thanksgiving and Christmas, with plenty of warm pumpkin spice flavor.
• Keto Gingerbread Cake – A soft, warmly spiced cake that’s especially good during the holidays.
• Keto Key Lime Pie Mousse – A creamy, refreshing dessert when you’re in the mood for something a little different.
• Keto Pie Crust – My go-to almond flour crust for homemade low-carb pies.