Is there anything better than the warm, comforting aroma of apple pie on a crisp autumn day? Now you can enjoy that cozy feeling without the carbs! This incredible low-carb ‘mock’ apple pie uses a secret ingredient—zucchini—to create a tender, spiced filling that will fool even the most discerning palate. Best of all, it comes together right in your slow cooker for a truly effortless dessert.
MAKES: 8 servings
PREPARATION TIME: 15 minutes
COOKING TIME: 2 to 3 hours
Ingredients
• For the Crumble Topping
• 1/4 cup / 57 g butter or virgin coconut oil
• 2 cups / 200 g almond flour
• 1/4 cup / 50 g granulated erythritol or Swerve
• 1 teaspoon ground cinnamon
• For the ‘Apple’ Pie Base
• 6 medium zucchini, about 1.2 kg / 2.6 lb
• 1/4 cup / 57 g butter or virgin coconut oil
• 1 tablespoon / 8 g ground cinnamon
• 1 teaspoon vanilla powder or 1 tablespoon / 15 ml sugar-free vanilla extract
• 1 teaspoon ground nutmeg
• 1 tablespoon cream of tartar
• 3 tablespoons / 45 ml fresh lemon juice
• 1/2 cup / 100 g granulated erythritol or Swerve
• Optional: few drops of liquid stevia
• Optional for serving: mascarpone cheese, sour cream, whipped cream, or creamed coconut milk
Instructions
1. Preheat your slow cooker on the low setting. Add the 1/4 cup of butter for the base to the slow cooker bowl to let it melt.
2. While the butter melts, prepare the crumble topping. In a medium bowl, mix the almond flour, erythritol, and cinnamon. Add the 1/4 cup of butter for the topping, and use your hands or a fork to combine the mixture into a crumbly dough. Set aside.
3. Prepare the zucchini. Peel the zucchini, then halve and quarter them lengthwise. Scoop out and remove the seedy middle core. Cut the remaining zucchini flesh into 1/2-inch / 1-cm thick slices.
4. Place the zucchini slices into the slow cooker with the melted butter. Add the cinnamon, vanilla, nutmeg, cream of tartar, lemon juice, erythritol, and optional stevia. Use a spatula to stir everything together, ensuring the zucchini is evenly coated.
5. Sprinkle the crumble topping evenly over the zucchini mixture.
6. To prevent condensation from making the topping soggy, place 2 layers of high-absorbent paper towels or a clean tea towel over the top of the ceramic bowl. Cover securely with the lid.
7. Cook on low for 2 to 3 hours, or until the zucchini is tender and cooked through.
8. Serve warm, topped with a dollop of mascarpone cheese, sour cream, fresh whipped cream, or creamed coconut milk.
9. To store, allow the pie to cool completely, then place it in an airtight container. Refrigerate for up to 5 days or freeze in individual servings for up to 6 months.
Nutritional Information
• Nutrition Per Serving
• Total Carbs: 9 g
• Fiber: 3.6 g
• Net Carbs: 5.4 g
• Protein: 5.7 g
• Fat: 20.1 g
• Energy: 226 kcal
• Macronutrient Ratio: 10% Carbs, 10% Protein, 80% Fat
Pro Tips
• To prevent a soggy topping, place 2 layers of paper towels or a clean tea towel over the slow cooker bowl before putting on the lid. This is a crucial step to absorb condensation.
• The cream of tartar and lemon juice are essential for mimicking the signature tartness of real apples. Don’t skip them!
• For the best texture, use medium, firm zucchini. Overly large or soft zucchini can become too watery when cooked down.
• Don’t discard the zucchini cores! They are perfect for bulking up keto-friendly soups, stews, or a ratatouille.
FAQ
Q: Does this mock apple pie really taste like apples
A: Yes, this recipe uses zucchini to create a tender filling, while lemon juice and cream of tartar mimic the signature tartness of real apples, creating a surprisingly authentic apple pie flavor.
Q: How do I prevent the crumble topping from getting soggy
A: To prevent a soggy topping, place two layers of paper towels or a clean tea towel over the slow cooker bowl before putting on the lid. This is a crucial step to absorb condensation during cooking.
Q: Is this zucchini apple pie keto-friendly
A: Absolutely. This recipe is designed to be low-carb and keto-friendly, with only 5.4 grams of net carbs per serving. It uses almond flour and erythritol to keep the carb count low.
Q: Can I make this recipe in an oven instead of a slow cooker
A: This specific recipe is optimized for a slow cooker to create a truly effortless dessert. The cooking times and method are tailored for slow cooking and may not translate directly to an oven.
