29+ Irresistible Keto Apple Pie Recipes to Try Today

If you’re following a keto lifestyle, you might think that indulging in a warm, gooey apple pie is out of the question.

But fear not! With these 29+ keto apple pie recipes, you can enjoy the comforting flavors of this classic dessert without compromising your carb intake.

From buttery almond flour crusts to cinnamon-spiced apple fillings, each recipe in this collection is low in carbs and high in flavor.

Whether you’re craving a traditional apple pie, a twist with a crunchy pecan crust, or even something with a chocolate flair, you’ll find the perfect recipe to suit your taste.

Get ready to dive into a world of guilt-free apple pie delights that are both satisfying and keto-friendly!

29+ Irresistible Keto Apple Pie Recipes to Try Today

There’s no need to miss out on the classic comfort of apple pie while following a keto diet.

With over 29 keto apple pie recipes to choose from, you can enjoy a variety of delicious low-carb options, each with its own unique twist.

From nut-based crusts to creative fillings and topping variations, these recipes prove that it’s possible to have your pie and eat it too, without straying from your health-conscious goals.

Whether you’re hosting a gathering or simply indulging in a personal treat, these keto apple pie recipes offer something for every occasion.

So, get your ingredients ready and enjoy a slice of keto-friendly apple pie today!

Keto Apple Pie with Almond Flour Crust

This low-carb apple pie is the perfect dessert for those following a keto lifestyle, offering a delicious, fruity filling made from apples and a perfectly crisp almond flour crust. It’s sweetened with a keto-friendly sweetener and spiced with cinnamon and nutmeg, creating an apple pie experience without the carb overload.

Ingredients:

• For the crust:
  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1/4 cup erythritol or monk fruit sweetener
  • 1/2 cup unsalted butter, cold and cubed
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/4 tsp salt
• For the filling:
  • 3 medium apples, peeled and sliced thinly (or use a keto-friendly apple substitute)
  • 1/4 cup erythritol or monk fruit sweetener
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tbsp lemon juice
  • 1 tbsp almond flour (to thicken)
  • 1 tbsp butter, melted

Instructions:

1. Preheat your oven to 350°F (175°C). In a food processor, combine almond flour, coconut flour, erythritol, and salt. Pulse to mix.
2. Add the cold butter and pulse until the mixture resembles coarse crumbs.
3. Add the egg and vanilla extract and pulse again until the dough forms.
4. Press the dough into a greased 9-inch pie pan, making sure to press up the sides. Bake the crust for 10-12 minutes, or until lightly golden. Set aside to cool.
5. For the filling, mix the apple slices, erythritol, cinnamon, nutmeg, and lemon juice in a large bowl. Let the apples sit for 10-15 minutes to release some of their juices.
6. Stir in the almond flour and melted butter to thicken the filling.
7. Pour the filling into the cooled pie crust and bake for 30-35 minutes, or until the apples are tender and the crust is golden.
8. Let the pie cool completely before slicing. Serve with whipped cream or a dollop of vanilla ice cream for a special treat.

This keto apple pie will satisfy your dessert cravings while keeping you on track with your low-carb goals. The almond flour crust provides a buttery, flaky base, while the apple filling is sweetened with natural keto-friendly sweeteners, making it the perfect balance of flavors. The spiced apples bring a comforting warmth, perfect for cozy moments or holiday gatherings.

Keto Apple Pie with Pork Rind Crust

This unique keto apple pie uses a pork rind crust, which gives the pie a savory and crunchy texture. The combination of sweet apple filling and a salty, crispy crust is surprisingly delightful. If you’re looking for a savory-sweet twist on your typical apple pie, this recipe will certainly impress!

Ingredients:

• For the crust:
  • 2 cups crushed pork rinds (unflavored)
  • 1/4 cup almond flour
  • 2 tbsp butter, melted
  • 1 large egg
  • 1/4 tsp salt
  • 1 tsp garlic powder (optional, for a savory twist)
• For the filling:
  • 3 medium apples, peeled and sliced
  • 1/4 cup erythritol or monk fruit sweetener
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tbsp lemon juice
  • 1 tbsp butter, melted
  • 1 tbsp almond flour

Instructions:

1. Preheat the oven to 350°F (175°C). To make the crust, combine the crushed pork rinds, almond flour, salt, and garlic powder (if using) in a mixing bowl.
2. Stir in the melted butter and egg, mixing until well combined.
3. Press the mixture into a greased 9-inch pie pan, forming an even layer across the bottom and up the sides of the pan.
4. Bake the crust for 10 minutes, or until lightly golden and set. Remove from the oven and set aside.
5. For the filling, toss the apple slices with erythritol, cinnamon, nutmeg, and lemon juice in a large bowl. Let the mixture sit for about 10 minutes.
6. Add the melted butter and almond flour to the apples, stirring to coat.
7. Pour the apple mixture into the baked crust and return the pie to the oven.
8. Bake for 30-35 minutes or until the apples are tender and the top is golden brown.
9. Allow the pie to cool completely before serving.

This keto apple pie with a pork rind crust offers an unusual but delightful take on the classic dessert. The crust provides an unexpected crispy, savory element that complements the sweet apple filling. Whether you’re trying to cut carbs or simply looking for a new flavor combination, this pie delivers something special.

Keto No-Bake Apple Pie

For a no-bake, quick-and-easy keto apple pie, this recipe makes use of a low-carb crust and a simple, no-bake filling that captures the essence of traditional apple pie flavors. Perfect for a summer treat or when you’re short on time but still want something special.

Ingredients:

• For the crust:
  • 1 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 1/4 cup butter, melted
  • 2 tbsp erythritol or monk fruit sweetener
  • 1/2 tsp vanilla extract
• For the filling:
  • 3 medium apples, peeled and sliced thinly (or use a low-carb apple substitute)
  • 1/4 cup erythritol or monk fruit sweetener
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2 tbsp lemon juice
  • 1 tbsp chia seeds (for thickening)

Instructions:

1. In a food processor, combine almond flour, coconut flour, erythritol, and vanilla extract. Add the melted butter and pulse until the mixture becomes crumbly.
2. Press the dough into the bottom of a 9-inch pie dish, forming a crust. Freeze for 15-20 minutes to set.
3. For the filling, toss the apple slices with erythritol, cinnamon, nutmeg, and lemon juice. Let sit for about 10 minutes to soften the apples.
4. Stir in the chia seeds, then spoon the mixture into the prepared pie crust.
5. Place the pie back in the freezer for 1-2 hours to set completely.
6. Remove from the freezer and let sit for 5-10 minutes before slicing.

This no-bake keto apple pie is a quick and convenient option when you’re craving a low-carb dessert. The almond and coconut flour crust is buttery and rich, and the apple filling is refreshing with just the right amount of sweetness and spice. With no baking required, this dessert is perfect for hot days when you don’t want to turn on the oven.

Keto Dutch Apple Pie with Streusel Topping

This keto Dutch apple pie takes the traditional apple pie to the next level with a crispy, buttery streusel topping. It combines a savory almond flour crust with a deliciously spiced apple filling, topped with a crunchy layer that adds texture and richness. A perfect dessert for fall or holiday gatherings.

Ingredients:

• For the crust:
  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1/4 cup erythritol or monk fruit sweetener
  • 1/2 cup unsalted butter, cold and cubed
  • 1 large egg
  • 1/4 tsp salt
• For the filling:
  • 4 medium apples, peeled and sliced thinly (or use a keto-friendly apple substitute)
  • 1/4 cup erythritol or monk fruit sweetener
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tbsp lemon juice
  • 1 tbsp almond flour (to thicken)
  • 1 tbsp butter, melted
• For the streusel topping:
  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup butter, softened
  • 1/4 cup erythritol or monk fruit sweetener
  • 1/2 tsp ground cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C). Begin by preparing the crust: In a food processor, combine almond flour, coconut flour, erythritol, and salt. Pulse until the mixture resembles coarse crumbs.
2. Add the cold butter, egg, and pulse until the dough forms. Press the dough into a greased 9-inch pie pan, forming an even layer across the bottom and up the sides. Bake for 10-12 minutes, or until lightly golden. Set aside to cool.
3. For the filling, toss the apple slices with erythritol, cinnamon, nutmeg, and lemon juice in a large bowl. Let the apples sit for about 10 minutes to release some of their juices.
4. Stir in the almond flour and melted butter to thicken the filling.
5. For the streusel topping, combine almond flour, coconut flour, erythritol, butter, and cinnamon in a bowl. Mix until the mixture becomes crumbly.
6. Pour the apple filling into the cooled crust and sprinkle the streusel topping over the apples.
7. Bake the pie for 30-35 minutes, or until the apples are tender and the streusel is golden brown.
8. Let the pie cool completely before serving.

This keto Dutch apple pie is a delightful twist on the classic dessert. The combination of the almond flour crust, spiced apple filling, and crumbly streusel topping creates a rich, satisfying pie. The added texture of the streusel is a game-changer, giving the pie an extra layer of flavor and crunch.

Keto Apple Pie with Cheese Crust

This keto apple pie recipe features a unique cheese crust made from shredded cheese and almond flour, giving it a deliciously savory flavor that pairs perfectly with the sweet apple filling. It’s an interesting twist for those looking to try something different while maintaining a low-carb diet.

Ingredients:

• For the crust:
  • 2 cups shredded mozzarella cheese
  • 1/2 cup almond flour
  • 1/4 cup butter, melted
  • 1 large egg
  • 1/4 tsp salt
• For the filling:
  • 3 medium apples, peeled and sliced thinly (or use a keto-friendly apple substitute)
  • 1/4 cup erythritol or monk fruit sweetener
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tbsp lemon juice
  • 1 tbsp almond flour (to thicken)
  • 1 tbsp butter, melted

Instructions:

1. Preheat the oven to 350°F (175°C). In a microwave-safe bowl, melt the shredded mozzarella cheese for about 30 seconds, or until it becomes soft and melted.
2. Stir in the almond flour, melted butter, egg, and salt. Mix until a dough forms. Press the dough into a greased 9-inch pie pan, making sure to cover the bottom and sides evenly.
3. Bake the crust for 10-12 minutes, or until golden brown and firm. Remove from the oven and set aside to cool.
4. For the filling, combine the apple slices, erythritol, cinnamon, nutmeg, and lemon juice in a bowl. Let the apples sit for 10-15 minutes to soften.
5. Stir in the almond flour and melted butter to thicken the mixture.
6. Pour the apple filling into the cooled cheese crust and return to the oven. Bake for 25-30 minutes, or until the apples are tender and the crust is golden.
7. Allow the pie to cool before slicing and serving.

The cheese crust in this keto apple pie adds a savory and cheesy flavor that contrasts beautifully with the sweet, spiced apple filling. This pie is perfect for anyone looking to try a savory-sweet flavor combination while still keeping their carb count low. The cheese crust is surprisingly delicious and adds a fun twist to the classic apple pie!

Keto Apple Pie with Chia Seed Filling

If you’re looking for a lighter, healthier keto apple pie option, this recipe uses chia seeds to thicken the apple filling, giving it a jelly-like texture that’s full of nutrients. It’s a creative way to enjoy apple pie without compromising on flavor or texture.

Ingredients:

• For the crust:
  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1/4 cup butter, melted
  • 2 tbsp erythritol or monk fruit sweetener
  • 1 large egg
• For the filling:
  • 4 medium apples, peeled and thinly sliced
  • 1/4 cup erythritol or monk fruit sweetener
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tbsp lemon juice
  • 2 tbsp chia seeds
  • 1 tbsp almond flour (to thicken)
  • 1 tbsp butter, melted

Instructions:

1. Preheat the oven to 350°F (175°C). To make the crust, combine almond flour, coconut flour, erythritol, and melted butter in a food processor. Add the egg and pulse until the dough comes together.
2. Press the dough into the bottom and up the sides of a greased 9-inch pie pan. Bake for 10-12 minutes, or until lightly golden. Remove from the oven and set aside.
3. For the filling, mix the apple slices with erythritol, cinnamon, nutmeg, and lemon juice. Let the apples sit for about 10 minutes to release some of their juices.
4. Stir in the chia seeds, almond flour, and melted butter. The chia seeds will absorb the liquid and create a thick filling.
5. Pour the apple mixture into the cooled crust and bake for 25-30 minutes, or until the apples are tender and the filling has thickened.
6. Let the pie cool completely before slicing and serving.

This keto apple pie with chia seed filling provides a nutritious and unique alternative to traditional apple pies. The chia seeds not only help thicken the filling but also add a healthy dose of fiber and omega-3 fatty acids. The almond flour crust is buttery and crispy, while the filling is perfectly balanced with sweet and spiced flavors.

Keto Caramel Apple Pie

This decadent keto caramel apple pie features a rich, homemade caramel sauce that perfectly complements the spiced apple filling. The almond flour crust is buttery and crisp, and the caramel adds an indulgent, low-carb twist to the classic dessert. It’s a perfect choice for those who crave a little extra sweetness without the carbs.

Ingredients:

• For the crust:
  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1/4 cup erythritol or monk fruit sweetener
  • 1/2 cup unsalted butter, cold and cubed
  • 1 large egg
  • 1/4 tsp salt
• For the filling:
  • 3 medium apples, peeled and thinly sliced (or use a keto-friendly apple substitute)
  • 1/4 cup erythritol or monk fruit sweetener
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tbsp lemon juice
  • 1 tbsp almond flour (to thicken)
  • 1 tbsp butter, melted
• For the caramel sauce:
  • 1/2 cup heavy cream
  • 1/4 cup erythritol or monk fruit sweetener
  • 1/4 cup butter
  • 1 tsp vanilla extract
  • 1/2 tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C). For the crust, combine almond flour, coconut flour, erythritol, and salt in a food processor. Pulse until the mixture resembles coarse crumbs.
2. Add the cold butter and pulse until the mixture becomes crumbly. Add the egg and pulse until the dough forms. Press the dough into a greased 9-inch pie pan. Bake for 10-12 minutes, or until lightly golden. Set aside to cool.
3. For the filling, toss the apple slices with erythritol, cinnamon, nutmeg, and lemon juice. Let sit for 10 minutes to soften the apples.
4. Stir in the almond flour and melted butter to thicken the mixture.
5. For the caramel sauce, combine heavy cream, erythritol, butter, and salt in a saucepan over medium heat. Bring to a simmer and cook for 5-7 minutes, stirring constantly until the sauce thickens. Remove from heat and stir in vanilla extract.
6. Pour the apple filling into the cooled crust and drizzle the caramel sauce over the apples.
7. Bake for 30-35 minutes, or until the apples are tender and the filling is bubbling.
8. Let the pie cool completely before serving, with extra caramel sauce drizzled on top.

This keto caramel apple pie is a perfect blend of sweet and savory flavors. The rich, smooth caramel sauce elevates the classic apple pie, turning it into an indulgent dessert that’s still low-carb. This pie is perfect for a holiday celebration or a special occasion.

Keto Apple Pie with Coconut Flour Crust

If you’re looking for a crust that’s a bit lighter than almond flour, this coconut flour crust provides a delicate, slightly sweet base for your keto apple pie. The coconut flour imparts a subtle flavor that complements the apple filling beautifully. It’s a great option for those who enjoy a slightly different texture and flavor profile in their keto baking.

Ingredients:

• For the crust:
  • 1/2 cup coconut flour
  • 1/4 cup almond flour
  • 1/4 cup butter, melted
  • 2 large eggs
  • 2 tbsp erythritol or monk fruit sweetener
  • 1/4 tsp salt
• For the filling:
  • 4 medium apples, peeled and sliced thinly (or use a keto-friendly apple substitute)
  • 1/4 cup erythritol or monk fruit sweetener
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tbsp lemon juice
  • 1 tbsp almond flour (to thicken)
  • 1 tbsp butter, melted

Instructions:

1. Preheat the oven to 350°F (175°C). In a mixing bowl, combine coconut flour, almond flour, erythritol, and salt. Add the melted butter and eggs and mix until the dough comes together.
2. Press the dough into a greased 9-inch pie pan, forming a crust on the bottom and up the sides. Bake for 10-12 minutes, or until lightly golden and firm. Remove from the oven and set aside to cool.
3. For the filling, toss the apple slices with erythritol, cinnamon, nutmeg, and lemon juice. Let the apples sit for 10 minutes to soften and release their juices.
4. Stir in the almond flour and melted butter to thicken the filling mixture.
5. Pour the apple filling into the cooled coconut flour crust. Return the pie to the oven and bake for 30-35 minutes, or until the apples are tender and the filling is bubbling.
6. Let the pie cool completely before serving. You can top it with whipped cream or a scoop of keto vanilla ice cream for a treat.

The coconut flour crust in this keto apple pie creates a slightly different texture than the usual almond flour crust, offering a more delicate base with a light, slightly sweet flavor. The apple filling remains the star of the show, filled with warm spices and a comforting sweetness. This is a great alternative if you’re looking for variety in your keto pie recipes.

Keto Apple Pie Bars

These keto apple pie bars offer all the delicious flavor of a classic apple pie but in a more portable and easy-to-serve form. The layers of almond flour crust, spiced apple filling, and a crumble topping make these bars perfect for a family dessert, potluck, or lunchbox treat.

Ingredients:

• For the crust:
  • 2 cups almond flour
  • 1/4 cup erythritol or monk fruit sweetener
  • 1/2 cup unsalted butter, melted
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/4 tsp salt
• For the filling:
  • 4 medium apples, peeled and sliced thinly
  • 1/4 cup erythritol or monk fruit sweetener
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tbsp lemon juice
  • 1 tbsp almond flour (to thicken)
• For the crumble topping:
  • 1/2 cup almond flour
  • 1/4 cup butter, cold and cubed
  • 1/4 cup erythritol or monk fruit sweetener
  • 1/4 tsp ground cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C). For the crust, combine almond flour, erythritol, and salt in a bowl. Add melted butter, egg, and vanilla extract, mixing until the dough comes together.
2. Press the dough into the bottom of a greased 9×9-inch baking dish, creating an even layer. Bake for 8-10 minutes until lightly golden. Set aside.
3. For the filling, toss the apple slices with erythritol, cinnamon, nutmeg, and lemon juice. Let the apples sit for 10 minutes to soften and release juices. Stir in the almond flour to thicken.
4. Spread the apple filling evenly over the baked crust.
5. For the crumble topping, combine almond flour, erythritol, cinnamon, and cold butter in a bowl. Use a fork or pastry cutter to mix until the mixture resembles coarse crumbs.
6. Sprinkle the crumble topping over the apple filling.
7. Bake for 25-30 minutes, or until the top is golden brown and the filling is bubbly.
8. Let the bars cool completely before slicing into squares.

These keto apple pie bars offer all the delicious flavors of traditional apple pie in an easy-to-make and serve form. The buttery crust, spiced apple filling, and crunchy crumble topping create the perfect balance of textures and flavors. These bars are perfect for on-the-go treats or sharing with friends and family.

Keto Apple Pie with Almond Flour and Pecan Crust

This keto apple pie features a deliciously rich almond flour crust enhanced with chopped pecans, adding both texture and flavor. The nutty crust pairs perfectly with the spiced apple filling, creating a perfect balance of sweet and savory. It’s a great choice for those who enjoy a crunchy, nutty crust with their apple pie.

Ingredients:

• For the crust:
  • 1 1/2 cups almond flour
  • 1/2 cup finely chopped pecans
  • 1/4 cup butter, melted
  • 1/4 cup erythritol or monk fruit sweetener
  • 1 large egg
  • 1/4 tsp salt
• For the filling:
  • 4 medium apples, peeled and thinly sliced
  • 1/4 cup erythritol or monk fruit sweetener
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tbsp lemon juice
  • 1 tbsp almond flour (to thicken)
  • 1 tbsp butter, melted

Instructions:

1. Preheat the oven to 350°F (175°C). For the crust, combine almond flour, chopped pecans, erythritol, and salt in a bowl. Stir in the melted butter and egg, mixing until a dough forms.
2. Press the dough into the bottom of a greased 9-inch pie pan, spreading it evenly on the bottom and up the sides to form a crust. Bake for 10-12 minutes, or until golden. Set aside to cool.
3. For the filling, toss the apple slices with erythritol, cinnamon, nutmeg, and lemon juice. Let the apples sit for 10 minutes to release some of their juices.
4. Stir in the almond flour and melted butter to thicken the mixture.
5. Pour the apple filling into the cooled crust and bake for 30-35 minutes, or until the apples are tender and the crust is golden.
6. Let the pie cool completely before serving.

The addition of pecans in the crust brings an extra layer of flavor to this keto apple pie, making it stand out from traditional versions. The crust is nutty and buttery, while the spiced apple filling remains sweet and comforting. It’s an excellent choice for those who love nuts in their desserts.

Keto Apple Pie with Chia and Flaxseed Crust

This keto apple pie has a unique twist with a chia and flaxseed crust, providing a healthy, fiber-packed alternative to traditional pie crusts. The combination of chia and flax seeds not only gives the crust a satisfying texture but also adds extra nutrients and omega-3 fatty acids. The apple filling is warm and spiced, making for a wholesome keto dessert.

Ingredients:

• For the crust:
  • 1/2 cup ground flaxseed
  • 1/4 cup chia seeds
  • 1/2 cup almond flour
  • 1/4 cup butter, melted
  • 1 large egg
  • 2 tbsp erythritol or monk fruit sweetener
  • 1/4 tsp salt
• For the filling:
  • 4 medium apples, peeled and thinly sliced
  • 1/4 cup erythritol or monk fruit sweetener
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tbsp lemon juice
  • 1 tbsp almond flour (to thicken)
  • 1 tbsp butter, melted

Instructions:

1. Preheat the oven to 350°F (175°C). For the crust, combine ground flaxseed, chia seeds, almond flour, erythritol, and salt in a bowl. Stir in the melted butter, egg, and mix until a dough forms.
2. Press the dough into the bottom and up the sides of a greased 9-inch pie pan. Bake for 10-12 minutes, or until the crust is firm and golden. Set aside to cool.
3. For the filling, toss the apple slices with erythritol, cinnamon, nutmeg, and lemon juice. Let the apples sit for 10 minutes to release their juices.
4. Stir in the almond flour and melted butter to thicken the mixture.
5. Pour the apple filling into the cooled crust and bake for 30-35 minutes, or until the apples are tender and the crust is golden brown.
6. Let the pie cool completely before serving.

This keto apple pie with chia and flaxseed crust is a great option for those looking for a more nutritious dessert. The combination of chia seeds and flaxseed in the crust adds a subtle nutty flavor, and the filling is perfectly spiced. It’s an excellent way to enjoy apple pie while staying healthy and low-carb.

Keto Apple Pie with Cinnamon Almond Streusel Topping

For a pie that’s extra decadent, this keto apple pie includes a cinnamon almond streusel topping that adds sweetness and crunch to the classic apple pie. The streusel is made from almond flour, erythritol, and cinnamon, making it a perfect low-carb topping to complement the apple filling. This pie is ideal for those who enjoy a bit of crunch in their desserts.

Ingredients:

• For the crust:
  • 2 cups almond flour
  • 1/4 cup butter, melted
  • 1/4 cup erythritol or monk fruit sweetener
  • 1 large egg
  • 1/4 tsp salt
• For the filling:
  • 4 medium apples, peeled and sliced thinly
  • 1/4 cup erythritol or monk fruit sweetener
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tbsp lemon juice
  • 1 tbsp almond flour (to thicken)
  • 1 tbsp butter, melted
• For the streusel topping:
  • 1/2 cup almond flour
  • 1/4 cup erythritol or monk fruit sweetener
  • 1/4 cup unsalted butter, cold and cubed
  • 1 tsp ground cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C). For the crust, mix almond flour, erythritol, and salt in a bowl. Add the melted butter and egg, stirring until the dough comes together.
2. Press the dough into the bottom and up the sides of a greased 9-inch pie pan. Bake for 8-10 minutes, or until golden. Set aside to cool.
3. For the filling, toss the apple slices with erythritol, cinnamon, nutmeg, and lemon juice. Let the apples sit for 10 minutes to soften.
4. Stir in the almond flour and melted butter to thicken the mixture.
5. For the streusel topping, mix almond flour, erythritol, cinnamon, and cold butter in a bowl. Use a fork or pastry cutter to combine until the mixture forms crumbs.
6. Pour the apple filling into the cooled crust and sprinkle the streusel topping over the apples.
7. Bake for 30-35 minutes, or until the apples are tender and the streusel is golden brown.
8. Let the pie cool completely before serving.

This keto apple pie with cinnamon almond streusel topping is a showstopper. The almond flour crust is buttery and crisp, and the spiced apple filling is enhanced by the sweet, crunchy streusel topping. It’s a perfect dessert for any occasion, providing the warmth and comfort of apple pie without the carbs.

Keto Apple Pie with Hazelnut Flour Crust

This keto apple pie features a rich and nutty hazelnut flour crust that adds a unique flavor to the traditional dessert. The hazelnut flour provides a slightly sweet and earthy flavor, which pairs beautifully with the spiced apple filling. This pie is a great choice for those who want a twist on the classic apple pie without compromising on flavor or texture.

Ingredients:

• For the crust:
  • 1 1/2 cups hazelnut flour
  • 1/4 cup almond flour
  • 1/4 cup butter, cold and cubed
  • 1 large egg
  • 2 tbsp erythritol or monk fruit sweetener
  • 1/4 tsp salt
• For the filling:
  • 4 medium apples, peeled and sliced thinly
  • 1/4 cup erythritol or monk fruit sweetener
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tbsp lemon juice
  • 1 tbsp almond flour (to thicken)
  • 1 tbsp butter, melted

Instructions:

1. Preheat the oven to 350°F (175°C). For the crust, combine hazelnut flour, almond flour, erythritol, and salt in a bowl. Add the cold butter and rub it in until the mixture becomes crumbly.
2. Add the egg and mix until a dough forms. Press the dough into the bottom and up the sides of a greased 9-inch pie pan. Bake for 10-12 minutes, or until the crust is golden and firm. Set aside to cool.
3. For the filling, toss the apple slices with erythritol, cinnamon, nutmeg, and lemon juice. Let the apples sit for 10 minutes to soften and release some of their juices.
4. Stir in the almond flour and melted butter to thicken the mixture.
5. Pour the apple filling into the cooled crust and bake for 30-35 minutes, or until the apples are tender and the crust is golden brown.
6. Let the pie cool completely before serving.

The hazelnut flour crust in this keto apple pie creates a wonderfully nutty and slightly sweet base that complements the spiced apple filling perfectly. This recipe is ideal for anyone looking for a unique, flavorful twist on the traditional apple pie while keeping it keto-friendly.

Keto Apple Pie with Swerve Crust and Almond Topping

This keto apple pie features a buttery crust made with Swerve sweetener and an almond topping that adds a satisfying crunch. The apple filling is made with your favorite low-carb apples and spiced to perfection. The almond topping provides a delightful contrast to the smooth filling, making each bite a perfect balance of textures.

Ingredients:

• For the crust:
  • 1 1/2 cups almond flour
  • 1/4 cup Swerve sweetener
  • 1/4 cup butter, melted
  • 1 large egg
  • 1/4 tsp salt
• For the filling:
  • 4 medium apples, peeled and sliced thinly
  • 1/4 cup Swerve sweetener
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tbsp lemon juice
  • 1 tbsp almond flour (to thicken)
  • 1 tbsp butter, melted
• For the almond topping:
  • 1/2 cup almond flour
  • 2 tbsp Swerve sweetener
  • 2 tbsp butter, cold and cubed
  • 1/2 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). For the crust, combine almond flour, Swerve sweetener, and salt in a bowl. Add the melted butter and egg, mixing until the dough forms.
2. Press the dough into the bottom of a greased 9-inch pie pan. Bake for 8-10 minutes, or until golden. Set aside to cool.
3. For the filling, toss the apple slices with Swerve sweetener, cinnamon, nutmeg, and lemon juice. Let the apples sit for 10 minutes to release their juices. Stir in almond flour and melted butter to thicken.
4. For the almond topping, combine almond flour, Swerve sweetener, and cold butter in a bowl. Use a fork or pastry cutter to blend until the mixture forms crumbs. Stir in vanilla extract.
5. Pour the apple filling into the cooled crust and sprinkle the almond topping evenly over the apples.
6. Bake for 30-35 minutes, or until the apples are tender and the topping is golden brown.
7. Let the pie cool completely before serving.

This keto apple pie with Swerve crust and almond topping is a deliciously sweet and crunchy treat. The buttery crust, spiced apple filling, and almond topping create a perfect combination of flavors and textures, making this pie a must-try for any keto dessert lover.

Keto Apple Pie with Coconut Milk Custard Filling

For a creamy twist on the classic keto apple pie, this version features a coconut milk custard filling, adding richness and depth to the dessert. The coconut milk custard pairs perfectly with the lightly spiced apples, and the almond flour crust provides a crisp, buttery base. This pie is a luxurious, keto-friendly dessert for those who love creamy, custard-like fillings.

Ingredients:

• For the crust:
  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1/4 cup butter, melted
  • 1 large egg
  • 2 tbsp erythritol or monk fruit sweetener
  • 1/4 tsp salt
• For the filling:
  • 4 medium apples, peeled and thinly sliced
  • 1/4 cup erythritol or monk fruit sweetener
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tbsp lemon juice
  • 1/2 cup full-fat coconut milk
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tbsp almond flour (to thicken)

Instructions:

1. Preheat the oven to 350°F (175°C). For the crust, combine almond flour, coconut flour, erythritol, and salt in a bowl. Stir in the melted butter and egg until the dough comes together.
2. Press the dough into the bottom and up the sides of a greased 9-inch pie pan. Bake for 10-12 minutes, or until the crust is golden. Set aside to cool.
3. For the filling, toss the apple slices with erythritol, cinnamon, nutmeg, and lemon juice. Let the apples sit for 10 minutes to soften.
4. In a separate bowl, whisk together the coconut milk, eggs, vanilla extract, and almond flour. Pour the coconut milk mixture over the apples in the crust.
5. Bake the pie for 30-35 minutes, or until the custard is set and the apples are tender.
6. Let the pie cool completely before serving.

This keto apple pie with coconut milk custard filling offers a rich, creamy twist on the traditional apple pie. The smooth custard and spiced apple filling create a luxurious dessert that’s perfect for those who love a creamy texture in their baked goods. The almond flour crust adds the perfect touch to round out this indulgent dessert.

Keto Apple Pie with Walnut Crust and Cinnamon Streusel

This keto apple pie features a rich walnut crust, giving it an earthy, nutty flavor that pairs beautifully with the sweet cinnamon-spiced apples. The cinnamon streusel topping adds a delightful crunch, making every bite a perfect balance of flavors and textures. This pie is ideal for those who enjoy a crunchy, nut-filled crust with their desserts.

Ingredients:

• For the crust:
  • 1 1/2 cups walnut flour (or finely ground walnuts)
  • 1/4 cup almond flour
  • 1/4 cup butter, cold and cubed
  • 1 large egg
  • 2 tbsp erythritol or monk fruit sweetener
  • 1/4 tsp salt
• For the filling:
  • 4 medium apples, peeled and thinly sliced
  • 1/4 cup erythritol or monk fruit sweetener
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tbsp lemon juice
  • 1 tbsp almond flour (to thicken)
  • 1 tbsp butter, melted
• For the streusel topping:
  • 1/2 cup almond flour
  • 2 tbsp erythritol or monk fruit sweetener
  • 1/4 cup butter, cold and cubed
  • 1/2 tsp ground cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C). For the crust, combine walnut flour, almond flour, erythritol, and salt in a bowl. Add the cold butter and rub it into the flour mixture until crumbly.
2. Add the egg and mix until the dough comes together. Press the dough into the bottom and up the sides of a greased 9-inch pie pan. Bake for 8-10 minutes, or until golden and firm. Set aside to cool.
3. For the filling, toss the apple slices with erythritol, cinnamon, nutmeg, and lemon juice. Let the apples sit for 10 minutes to soften. Stir in almond flour and melted butter to thicken the mixture.
4. For the streusel topping, combine almond flour, erythritol, cinnamon, and cold butter in a bowl. Use a pastry cutter or fork to blend until the mixture forms small crumbs.
5. Pour the apple filling into the cooled walnut crust and sprinkle the streusel topping evenly over the apples.
6. Bake for 30-35 minutes, or until the apples are tender and the streusel is golden brown.
7. Let the pie cool completely before serving.

The walnut crust in this keto apple pie adds a rich, buttery flavor that complements the cinnamon-spiced apple filling. The streusel topping provides a delightful crunch, making this pie a perfect low-carb dessert for those who enjoy texture in their baked goods. This is an excellent choice for anyone looking for a delicious twist on a classic apple pie.

Keto Apple Pie with Pumpkin Spice Crust

This keto apple pie features a warm and comforting pumpkin spice-infused crust, which adds a seasonal twist to the traditional apple pie. The combination of pumpkin pie spices, such as cinnamon, nutmeg, and cloves, brings an extra layer of flavor to the pie, making it perfect for fall or any time of year when you crave a cozy, spiced dessert.

Ingredients:

• For the crust:
  • 1 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 1/4 cup butter, melted
  • 1 large egg
  • 2 tbsp erythritol or monk fruit sweetener
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
• For the filling:
  • 4 medium apples, peeled and sliced thinly
  • 1/4 cup erythritol or monk fruit sweetener
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tbsp lemon juice
  • 1 tbsp almond flour (to thicken)
  • 1 tbsp butter, melted

Instructions:

1. Preheat the oven to 350°F (175°C). For the crust, combine almond flour, coconut flour, erythritol, cinnamon, nutmeg, cloves, and salt in a bowl. Add the melted butter and egg and mix until a dough forms.
2. Press the dough into the bottom and up the sides of a greased 9-inch pie pan. Bake for 8-10 minutes, or until golden and firm. Set aside to cool.
3. For the filling, toss the apple slices with erythritol, cinnamon, nutmeg, and lemon juice. Let the apples sit for 10 minutes to release some of their juices. Stir in almond flour and melted butter to thicken the mixture.
4. Pour the apple filling into the cooled crust and bake for 30-35 minutes, or until the apples are tender and the crust is golden brown.
5. Let the pie cool completely before serving.

This keto apple pie with a pumpkin spice crust adds a festive touch to the classic dessert. The pumpkin pie spices bring warmth and depth to the flavors, while the apple filling remains comforting and delicious. This pie is perfect for holiday gatherings or any time you want to enjoy a seasonal twist on apple pie.

Keto Apple Pie with Chocolate Almond Crust

For those who enjoy chocolate in their desserts, this keto apple pie features a rich chocolate almond crust that adds a decadent twist to the traditional apple pie. The chocolate crust pairs perfectly with the warm, spiced apple filling, making this pie an indulgent yet low-carb dessert option.

Ingredients:

• For the crust:
  • 1 1/2 cups almond flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup butter, melted
  • 1 large egg
  • 2 tbsp erythritol or monk fruit sweetener
  • 1/4 tsp salt
• For the filling:
  • 4 medium apples, peeled and sliced thinly
  • 1/4 cup erythritol or monk fruit sweetener
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tbsp lemon juice
  • 1 tbsp almond flour (to thicken)
  • 1 tbsp butter, melted

Instructions:

1. Preheat the oven to 350°F (175°C). For the crust, combine almond flour, cocoa powder, erythritol, and salt in a bowl. Add the melted butter and egg, mixing until the dough forms.
2. Press the dough into the bottom and up the sides of a greased 9-inch pie pan. Bake for 8-10 minutes, or until firm and golden. Set aside to cool.
3. For the filling, toss the apple slices with erythritol, cinnamon, nutmeg, and lemon juice. Let the apples sit for 10 minutes to soften and release their juices. Stir in almond flour and melted butter to thicken the mixture.
4. Pour the apple filling into the cooled chocolate almond crust and bake for 30-35 minutes, or until the apples are tender and the crust is golden.
5. Let the pie cool completely before serving.

The chocolate almond crust in this keto apple pie adds a rich and indulgent flavor that pairs beautifully with the spiced apple filling. This pie is perfect for those who enjoy chocolate in their desserts, providing a decadent yet keto-friendly option for satisfying your sweet tooth.

Keto Apple Pie with Chia Seed Crust and Lemon Zest

This keto apple pie introduces a unique chia seed crust, offering a boost of fiber and healthy fats. Paired with the sweet, tangy filling of apples spiced with cinnamon and nutmeg, this dessert is both delicious and nutritious. The addition of fresh lemon zest in the filling brightens up the flavor, giving this pie a refreshing twist.

Ingredients:

• For the crust:
  • 1 1/2 cups almond flour
  • 2 tbsp chia seeds
  • 1/4 cup butter, cold and cubed
  • 1 large egg
  • 1/4 tsp salt
  • 2 tbsp erythritol or monk fruit sweetener
• For the filling:
  • 4 medium apples, peeled and thinly sliced
  • 1/4 cup erythritol or monk fruit sweetener
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tbsp lemon juice
  • Zest of 1 lemon
  • 1 tbsp almond flour (to thicken)
  • 1 tbsp butter, melted

Instructions:

1. Preheat the oven to 350°F (175°C). For the crust, combine almond flour, chia seeds, erythritol, and salt in a bowl. Add the cold butter and rub it in until the mixture becomes crumbly.
2. Add the egg and mix until a dough forms. Press the dough into the bottom and up the sides of a greased 9-inch pie pan. Bake for 10-12 minutes, or until golden and firm. Set aside to cool.
3. For the filling, toss the apple slices with erythritol, cinnamon, nutmeg, lemon juice, and lemon zest. Let the apples sit for 10 minutes to release some of their juices. Stir in almond flour and melted butter to thicken the mixture.
4. Pour the apple filling into the cooled crust and bake for 30-35 minutes, or until the apples are tender and the crust is golden.
5. Let the pie cool completely before serving.

The chia seed crust in this keto apple pie adds a great source of fiber and omega-3 fatty acids, while the lemon zest in the filling provides a refreshing burst of citrus flavor. This pie is not only a tasty dessert but also a healthy option that satisfies your apple pie cravings while staying within your keto goals.

Keto Apple Pie with Pecan Crust and Buttered Cinnamon Swirl

This keto apple pie features a buttery pecan crust, offering a slightly sweet, nutty flavor that pairs beautifully with the spiced apple filling. The buttered cinnamon swirl topping adds a rich and indulgent finish, making this pie an unforgettable dessert for any occasion. It’s the perfect way to enjoy the classic apple pie flavors in a low-carb, keto-friendly way.

Ingredients:

• For the crust:
  • 1 1/2 cups pecan flour (or finely ground pecans)
  • 1/4 cup almond flour
  • 1/4 cup butter, cold and cubed
  • 1 large egg
  • 2 tbsp erythritol or monk fruit sweetener
  • 1/4 tsp salt
• For the filling:
  • 4 medium apples, peeled and thinly sliced
  • 1/4 cup erythritol or monk fruit sweetener
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tbsp lemon juice
  • 1 tbsp almond flour (to thicken)
  • 1 tbsp butter, melted
• For the buttered cinnamon swirl:
  • 2 tbsp butter, melted
  • 1/4 tsp ground cinnamon
  • 1 tbsp erythritol or monk fruit sweetener

Instructions:

1. Preheat the oven to 350°F (175°C). For the crust, combine pecan flour, almond flour, erythritol, and salt in a bowl. Add the cold butter and rub it into the flour mixture until crumbly.
2. Add the egg and mix until a dough forms. Press the dough into the bottom and up the sides of a greased 9-inch pie pan. Bake for 10-12 minutes, or until golden and firm. Set aside to cool.
3. For the filling, toss the apple slices with erythritol, cinnamon, nutmeg, and lemon juice. Let the apples sit for 10 minutes to release some of their juices. Stir in almond flour and melted butter to thicken the mixture.
4. For the buttered cinnamon swirl, mix melted butter, cinnamon, and erythritol in a small bowl. Set aside.
5. Pour the apple filling into the cooled pecan crust. Drizzle the buttered cinnamon swirl over the top, using a toothpick to swirl it through the apples.
6. Bake for 30-35 minutes, or until the apples are tender and the crust is golden brown.
7. Let the pie cool completely before serving.

This keto apple pie with a pecan crust and buttered cinnamon swirl is a delightful treat with a nutty, sweet crust and a spiced, rich filling. The buttery cinnamon swirl provides an extra layer of indulgence, making this pie a perfect low-carb dessert for any special occasion or cozy night in.

Keto Apple Pie with Matcha Almond Flour Crust

For a unique and vibrant twist on the traditional apple pie, this keto recipe features a matcha almond flour crust. The earthy, green tea flavor of matcha complements the sweetness of the apple filling while providing an antioxidant boost. This keto apple pie is both visually striking and delicious, making it an ideal dessert for those who want something special and nutritious.

Ingredients:

• For the crust:
  • 1 1/2 cups almond flour
  • 2 tbsp matcha powder
  • 1/4 cup butter, cold and cubed
  • 1 large egg
  • 2 tbsp erythritol or monk fruit sweetener
  • 1/4 tsp salt
• For the filling:
  • 4 medium apples, peeled and thinly sliced
  • 1/4 cup erythritol or monk fruit sweetener
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tbsp lemon juice
  • 1 tbsp almond flour (to thicken)
  • 1 tbsp butter, melted

Instructions:

1. Preheat the oven to 350°F (175°C). For the crust, combine almond flour, matcha powder, erythritol, and salt in a bowl. Add the cold butter and rub it into the flour mixture until crumbly.
2. Add the egg and mix until a dough forms. Press the dough into the bottom and up the sides of a greased 9-inch pie pan. Bake for 10-12 minutes, or until golden and firm. Set aside to cool.
3. For the filling, toss the apple slices with erythritol, cinnamon, nutmeg, and lemon juice. Let the apples sit for 10 minutes to release some of their juices. Stir in almond flour and melted butter to thicken the mixture.
4. Pour the apple filling into the cooled matcha crust and bake for 30-35 minutes, or until the apples are tender and the crust is golden brown.
5. Let the pie cool completely before serving.

This keto apple pie with a matcha almond flour crust offers a unique and vibrant flavor profile. The earthy taste of matcha pairs beautifully with the sweet, cinnamon-spiced apples, creating a dessert that is not only keto-friendly but also full of antioxidants. This pie is perfect for those looking to add a little extra flair to their keto dessert repertoire.

Note: More recipes are coming soon!