Zucchini Pie

Updated: Jan 26, 2021

Missing apple pie? Give this low carb zucchini pie a try.

If you’re on a low carb or keto diet, this zucchini pie is probably as close to apple pie as you can get! Full of that delicious cinnamon, nutmeg spice combo this pie is sure to please your tastebuds and keep your carb count in check.

I prefer to eat this pie warm. It tastes great as is, but if you’re looking for an extra tasty dessert, top with your favorite ice cream or whipped topping. For me, of course, this would be something with little to no carbs. There are a variety of lower carb ice creams in stores now that actually don’t taste too bad. I only eat things like this on occasion, for those times when you just need to get your fix.

Apple pie without the carbs.


For the crust:

1 1/2 cups almond flour

1/2 teaspoon baking powder

1/8 teaspoon salt

1/3 cup granulated sweetener

3 tablespoons butter, softened

1 egg

1 1/2 teaspoons vanilla extract

For the filling:

8 cups peeled and seeded zucchini

2/3 cup lemon juice

1 tablespoon xanthan gum

1 cup granulated sweetener

1 teaspoon cinnamon

1/4 teaspoon nutmeg

2 tablespoons water

For the crumble:

1 cup almond flour

1/2 cup granulated sweetener

1 teaspoon baking powder

3/4 teaspoon salt

1/3 cup butter


Preheat oven to 375 degrees F. Butter a 9-inch pie plate.

For the crust:

Combine 1 1/2 cup almond flour, 1/2 teaspoon baking powder, 1/8 teaspoon salt and 1/3 cup sweetener in a medium mixing bowl. Whisk dry ingredients until mixed.

Next cut in 3 tablespoons of butter using a pastry blender or a fork. Process until the mixture forms into coarse crumbs.

Add 1 egg and 1 1/2 teaspoons vanilla extract to the crumb mixture. Stir until the dough forms into a ball.

Transfer the dough to the pie pan. Using your fingers, spread the dough out until it completely covers the pan - make sure you cover the sides, too. If it is just too sticky, try wetting your hands with cold water. If desired, flute crust edges. Be sure to poke holes in your crust to prevent bubbles from forming while it bakes.

Bake for about 20 minutes. If you do not like browned edges, remove the crust after 10-15 minutes and cover the edges in foil. Finish baking and cool completely before filling. Reduce temp to 350.

For the filling:

Slice zucchini to resemble apple slices, removing seeds and core as much as possible Add to a pot of boiling water, along with lemon juice, and cook until tender. Drain and cool. Add sweetener, cinnamon and nutmeg to zucchini.

In a small dish combine xanthan gum and water. Add to zucchini mixture and mix well. Pour into cooled pie shell.

For the crumble:

Combine all topping ingredients in a small bowl and mix until crumbly. Top pie with crumble and bake at 350 degrees for 1 hour.

Remove from oven and allow pie to cool. Serve and enjoy!

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