Craving an apple pie with a flakey, buttery crust and sweet apple filling while on your keto diet? This keto apple pie recipe looks and tastes just like a traditional apple pie, but without all of the carbs and sugar. With squash and apple pie flavoring, you can’t even taste the difference!
1. To a food processor, add almond flour, coconut flour, xanthan gum and salt. Give a quick pulse to combine. Add chilled cubed butter and cream cheese. For the flakiest low carb pie crust, freeze the butter for 30 minutes before use. Pulse until coarse crumbles form.
Cut butter in to dry ingredients for keto pie crust
2. Combine egg and vinegar with crumbled pie dough until a dough ball forms; avoid overmixing to prevent butter melting. Divide into two portions (2/3 for bottom, 1/3 for top), wrap in plastic, flatten, and chill for one hour or freeze for 10 minutes to preserve butter texture during rolling.
3. Roll out chilled pie dough between parchment paper, shaping it into a circle about 1/8 to 1/4 inch thick and at least an inch larger than your pie pan. Transfer to the pie plate, flute the edges, and chill while preparing the keto apple pie filling.