Ingredients
🥧 Filling:
- 3 cups peeled & diced zucchini (or chayote squash)
- 1/4 cup powdered erythritol or monk fruit sweetener
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves (optional)
- 1/4 tsp xanthan gum (for thickening)
- 2 Tbsp lemon juice
- 1 tsp vanilla extract
- 2 Tbsp butter or coconut oil
🥧 Crust:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup powdered erythritol
- 1/2 cup butter, melted
- 1 egg
- 1 tsp vanilla extract
- 1/4 tsp salt
🍯 Instructions
1️⃣ Prepare the Filling
- In a skillet over medium heat, add butter and diced zucchini.
- Cook for about 5–7 minutes, until it begins to soften.
- Add sweetener, cinnamon, nutmeg, cloves, and lemon juice. Cook for 5 more minutes.
- Sprinkle xanthan gum over the mixture and stir to thicken (about 2 minutes).
- Remove from heat and stir in vanilla. Let cool slightly.
2️⃣ Make the Crust
- Preheat your oven to 350°F (175°C).
- In a bowl, combine almond flour, coconut flour, sweetener, and salt.
- Add melted butter, egg, and vanilla extract. Mix until a dough forms.
- Reserve about 1/3 cup dough for topping.
- Press remaining dough evenly into a greased 9-inch pie pan, covering bottom and sides.
3️⃣ Assemble & Bake
- Pour the cooled filling over the crust.
- Crumble or flatten small pieces of reserved dough on top as a rustic topping.
- Bake 20–25 minutes, until crust edges are golden brown.
- Let cool at least 30 minutes (it will set more as it cools).
4️⃣ Serve
Slice and enjoy as is—or top with:
- Keto whipped cream
- Sugar-free vanilla ice cream
🌿 Storage
- Keep refrigerated up to 5 days.
- Can freeze individual slices for up to 2 months.
💡 Tip: Zucchini truly transforms in this recipe—most people can’t tell it’s not apple!
