Keto Apple Pie

Introduction

Can you really eat pie on a low-carb diet and still stay in ketosis? It sounds like a contradiction, but this keto apple pie proves it’s possible. A regular slice of apple pie can carry over 40 grams of carbs, yet this keto apple pie recipe keeps each slice under 8 net carbs by swapping real apples for a clever jicama-and-spice blend and sugar for keto-friendly sweeteners. If you’ve been craving the warm cinnamon-apple flavor of fall without the sugar spike, this keto apple pie recipe was built for you.

Ingredients List

For the crust:

• 2 cups almond flour (finely ground, for a tender bite)
• 1/4 cup butter, cold and cubed
• 1 large egg
• 1/4 tsp salt
• 1 tbsp powdered erythritol

For the filling:

• 4 cups peeled, thinly sliced jicama (the go-to apple substitute for keto apple pie)
• 1/2 cup granulated erythritol or allulose
• 2 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1 tbsp lemon juice
• 2 tbsp butter
• 1 tbsp xanthan gum (thickener; substitute glucomannan if preferred)

Substitution tip: no jicama on hand? Chayote squash or zucchini (well-drained) both work as an apple stand-in for this keto apple pie.

Timing

• Prep time: 25 minutes
• Cook time: 55 minutes
• Total time: 80 minutes

That’s roughly 20% faster than the average traditional apple pie, which typically takes closer to 100 minutes once dough chilling is factored in good news if you want dessert on the table sooner.

Step-by-Step Instructions

Step 1: Make the Almond Flour Crust

Pulse almond flour, salt, and cold butter in a food processor until crumbly. Add the egg and pulse just until a dough forms. Chill for 15 minutes, this keeps the crust from crumbling when you slice it later.

Step 2: Prepare the “Apple” Filling

Peel and thinly slice the jicama. Toss it with lemon juice, cinnamon, nutmeg, and sweetener. Letting it sit for 10 minutes draws out moisture, which is the secret to a filling that tastes just like the real thing.

Step 3: Pre-Cook the Filling

Sauté the jicama mixture in butter for 8–10 minutes until slightly softened. This step is what separates a soggy filling from one with real texture and bite.

Step 4: Assemble the Pie

Press half the dough into a 9-inch pie dish, add the filling, and top with a lattice or full crust made from the remaining dough. Crimp the edges for that classic bakery look.

Step 5: Bake to Golden Perfection

Bake at 350°F for 35–40 minutes, until the crust is golden. Tent with foil if the edges brown too quickly.

Step 6: Cool Completely

Let the pie rest for at least 1 hour before slicing. This resting time lets the filling set, giving you clean slices of keto apple pie instead of a runny mess.

Nutritional Information

Per slice (1/10 of the pie):

• Calories: 210
• Net carbs: 6g
• Fat: 18g
• Protein: 5g
• Fiber: 4g

Compared to a standard slice of apple pie (around 40g net carbs), this recipe cuts net carbs by roughly 85%, according to USDA FoodData Central nutrient data for traditional apple pie. The fiber-to-carb ratio also means you’re less likely to see a blood sugar spike after dessert, which is one reason this dessert has become a staple in many low-carb households.

Healthier Alternatives for the Recipe

• Use coconut flour instead of almond flour for a nut-free crust (use 1/3 the amount, as coconut flour absorbs more liquid).
• Swap butter for coconut oil to make this recipe dairy-free.
• Reduce sweetener by half if you prefer a more tart, less-sweet keto apple pie. If you’re mindful of erythritol intake, Cleveland Clinic’s guide to erythritol is a useful read on moderation and alternatives like allulose or monk fruit.
• Add a tablespoon of collagen peptides to the filling for an extra protein boost.

Serving Suggestions

Serve this keto apple pie warm with a scoop of sugar-free vanilla ice cream for a classic à la mode moment. A dollop of unsweetened whipped cream and a dusting of cinnamon also dresses it up nicely for guests. For a cozy weeknight treat, pair a slice with a warm cup of decaf coffee or chai. If you’re building out a dessert table, browse our full roundup of keto dessert recipes for more low-carb inspiration.

Common Mistakes to Avoid

• Skipping the salting/draining step: Jicama holds a lot of water; skip this and your filling turns watery.
• Overworking the dough: Almond flour dough is delicate overmixing leads to a dense, crumbly crust.
• Not chilling the dough: A warm crust won’t hold its shape when baked.
• Slicing too soon: Cutting into a hot pie before it sets is the number-one reason it looks messy on the plate.

Storing Tips for the Recipe

Store leftovers covered in the refrigerator for up to 5 days. To freeze, wrap individual slices tightly and freeze for up to 3 months; thaw overnight in the fridge. You can also prep the crust and filling separately up to 2 days ahead to save time on baking day.

Conclusion

This keto apple pie recipe delivers warm cinnamon-spiced flavor with a fraction of the carbs of traditional pie. With a buttery almond flour crust and a jicama filling that mimics real apples, it’s proof that low-carb desserts can still feel indulgent. Try it, then share your results below or subscribe for more keto recipes! And if you love pie, don’t miss our keto key lime pie and keto pumpkin pie for more sugar-free slices to try next.

FAQs

Keto Apple Pie

Recipe by Leese

0.0 from 0 votes

Course: DessertCuisine: American

Servings

10

servings

Prep time

25

minutes

Cooking time

55

minutes

Total time

1

hour 

20

minutes

A sugar-free keto apple pie with a buttery almond flour crust and a warm cinnamon jicama filling that tastes just like the real thing, under 8 net carbs per slice.

Ingredients

• 2 cups almond flour

• 1/4 cup butter, cold and cubed

• 1 large egg

• 1/4 tsp salt

• 1 tbsp powdered erythritol

• 4 cups peeled, thinly sliced jicama

• 1/2 cup granulated erythritol or allulose

• 2 tsp ground cinnamon

• 1/4 tsp nutmeg

• 1 tbsp lemon juice

• 2 tbsp butter

• 1 tbsp xanthan gum

Directions

• Make the Almond Flour Crust:
  Pulse almond flour, salt, and cold butter in a food processor until crumbly. Add the egg and pulse just until a dough forms. Chill for 15 minutes.
• Prepare the Apple Filling:
  Peel and thinly slice the jicama. Toss it with lemon juice, cinnamon, nutmeg, and sweetener. Let it sit for 10 minutes to draw out moisture.
• Pre-Cook the Filling:
  Sauté the jicama mixture in butter for 8-10 minutes until slightly softened.
• Assemble the Pie:
  Press half the dough into a 9-inch pie dish, add the filling, and top with a lattice or full crust made from the remaining dough. Crimp the edges.
• Bake to Golden Perfection:
  Bake at 350°F for 35-40 minutes, until the crust is golden. Tent with foil if the edges brown too quickly.
• Cool Completely:
  Let the pie rest for at least 1 hour before slicing to let the filling set.