Simple Keto Mock Apple Pie

Simple Keto Mock Apple Pie

Keto Mock Apple Pie

This recipe is designed to teach everyone how to make keto mock apple pie
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Course: Dessert
Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 12 slices
Calories: 198kcal


  • 2 lbs jicama or turnip, peeled and thinly sliced can also use squash of choice instead of the jicama

Double Crust

  • 168 grams coconut flour (1 1/2 cups)
  • 50 grams granulated sweetener of choice (1/4 cup) adjust to taste I use granulated monkfruit sweetener
  • 1/2 tsp salt
  • 2 grams xanthan gum or psyllium husk powder (1/2 tsp) this is to keep the dough flexible
  • optional dry spices
  • 4 large room temperature eggs
  • 1 cup butter, melted and cooled
  • 1 tsp vanilla extract, adjust to taste


  • 7 grams coconut flour (1 TBS)
  • 10 ml lemon juice (2 TBS) adjust to taste
  • 2 tsp apple extract or flavoring, adjust tot taste
  • 150 grams brown sugar sweetener of choice (3/4 cup) adjust to taste
  • 1/2 tsp salt
  • 2 TBS dry apple pie spices I use ground cinnamon, ground allspice, ground nutmeg and ground ginger


  • Preheat oven to 350 degrees. Lightly grease the bottom and sides of a 9-inch pie pan. Set aside. Place one third of the sliced jicama or firm vegetable of choice into a 2-quart microwave safe casserole dish. Pour enough water to fully cover the jicama. Microwave 5 to 8 minutes or until fork tender. Repeat until all the jicama is fork tender. Set aside


  • Sift all the dry crust ingredients into a large mixing bowl until there are no lumps. Stir in the eggs, melted butter and vanilla until fully combined and moist. Scrape down the sides of the bowl and massage the dough in hands until a smooth dough has formed
  • Divide the dough into 2 portions. Place 1 portion in the center of the prepared pie plate. Press the dough evenly over the bottom and up the sides of the pie pan. Place into preheated oven. Bake at 350 degrees for 5 minutes just to slightly firm the crust. You are not fully baking the crust yet. Remove the crust from the oven and set aside. Increase the oven temperature to 375 degrees


  • Place the softened jicama or vegetable of choice in a large mixing bowl. Sprinkle the tablespoon of coconut flour over the jicama and toss to lightly coat the jicama. Add the remaining filling ingredients and stir to fully coat the jicama
  • Pour the filling into the lightly firm crust and spread evenly throughout the crust. Set aside. Line a clean worksurface with parchment paper. Place the second portion of dough onto a lined worksurface and press out to a 9 1/2-inch circle.
  • Grasp the parchment paper and carefully transfer the top crust over the pie filling. Remove the parchment paper and lightly smooth the dough over the filling. Use fingers and seal the edges of the top and bottom crust together until they are smooth. Keep the dough smooth at all times
  • Place a pie shield or foil around the crust to avoid over browning. Use a sharp knife and cut 4 small slices in the center of the top pie crust to help vent the steam. Place in the preheated oven. Bake at 375 degrees for 35 to 40 minutes or until golden. For a darker top brush, the top crust with egg wash or melted butter
  • Remove from the oven. Allow to cool in the pan at least 2 hours before serving. Once cooled slice into desired size pieces. Store leftovers in an airtight container in the refrigerator up to 1 week


Serving: 1slice | Calories: 198kcal | Carbohydrates: 3.74g | Protein: 3.1g | Fat: 17.4g

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