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Low Carb Apple Pie

Low carb, trim healthy mama s apple pie!!

What? Low carb apple pie? Well, it isn’t exactly apple. but no one will know. When all of my kids lived at home, I would grow zucchini ever summer. I had to get creative with so much zucchini. Enter zucchini cobbler. But everyone thought it was apple cobbler. I have had a friend, hi Jennifer, asking for something similar. Enter this apple pie recipe.

One thing I promise around here is honesty.

I am not going to lie to you about the recipes I make. This apple pie is delicious. The zucchini cooks up and truly does resemble apple pie filling. The low carb crust is amazing. It is the best low carb crust I have tried. Here’s the honest part. Does this pie crust taste like grandma’s flaky white flour pie crust, the one that isn’t on plan. No it isn’t’. It is delicious and the best one I have ever tried.

Have you ever seen recipe titles, like copy cat krsipy kreme low carb doughnut recipe?

I have and let me tell you, those are lies! I have never tasted a low carb, thm dessert recipe that is an exact dupe for the off plan dessert. There are close recipes, I believe I even have some. This apple pie recipe is close, it is so close to the original off plan recipe. This recipe is perfect for the holidays! I would proudly put this on a table full of sugary off plan desserts. Top it with some sugar free whipped cream or ice cream, yum!

Here are a few tips to make this easier on you.

If your zucchini have large seeds, remove them. That will definitely give away that this pie isn’t just apples. This recipe is super simple, but you will need to boil the sliced zucchini for a while. The zucchini needs to be soft and your mixture needs to gel up some. Now on to the gelatin. I used trim healthy mama gelatin. I believe it doesn’t thicken as much as knox. If using knox, you might only need 1 tablespoon. You can add more if you need to but bloom it first. Finally the Psyllium powder. I have powder and not flakes. If you have flakes, use 1 tablespoon.

Low Carb Apple Pie

Course Dessert
Cuisine American


  • 1/2 C Butter
  • 1/2 C Sweetener of choice, I used swerve
  • 6 T Lemon Juice
  • 1 1/2 t Cinnamon
  • 1/2 t Nutmeg
  • 1 1/2 T Gelatin Powder
  • 8–7 M Zucchini, you want at least 6 cups, they will cook down a lot, peeled and cut into 1/2 inch pieces
  • 1 t Vanilla
  • 10 T Butter, melted
  • 1 1/2 C Almond flour
  • 1/3 C Coconut Flour
  • 3 Eggs
  • 1/2 T Psyllium powder
  • 3 Pinches Salt
  • 1 Egg to top the pie with


  • In a small bowl whisk gelatin into 3 tablespoons of lemon juice.
  • In a medium saucepan add your butter, remaining 3 tablespoons of lemon juice. and sweetener.
  • Add cinnamon, nutmeg and whisk together.
  • Add zucchini and stir.
  • When the lemon juice has thickened, whisk/stir into the saucepan.
  • Cook this mixture for 30-45 minutes until zucchini is soft and you have a thick pie filling mixture.
  • Now, get started on the crust. Mix the 10 tablespoons,, almond flour, coconut flour Psyllium powder, and salt together.
  • Beat eggs. Add them to the flour mixture.
  • Combine. Divide. in half. You can refrigerate if you want. It isn't necessary, this recipe is very forgiving. Roll half out. I suggest using something like plastic wrap, wax paper, parchment paper to help transfer the curst.
  • Line your regular pie pan with the crust. Trim the edges. Pinch together any areas that tore.
  • Add pie filling.
  • Roll out the other half and top the pie with it. Press the edges together. Cut our a few slits.
  • Whish an egg and brush or spoon on top of the crust.
  • Bake for 30-35 minutes. If your edges start to get too dark, create some foil strips, and carefully place over the edges.
  • Allow to cool before slicing.

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