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Covering the edges of the pie crust with foil prevents the crust from getting too dark.

As you can see from the photos, there is enough apple in the pie to be satisfying!  Who says low-carbers cannot enjoy apple pie?  Ian actually prefers this type of apple pie to one that traditionally contains lots of apples, like an apple lattice pie, which I often make for our sons.  The one sugar-free dessert recipe that the boys love the most from their childhood is their mom's sugar-free apple pie.  Every birthday and Christmas I make them 2 apple pies each.


When it comes to low-carb apple pie that my husband and I enjoy, this is one of my favorite go-to recipes. Fabulous!  You only need 3 medium-sized apples to make this dessert and the carbs are not too out of line; more of a moderate low-carb dessert for a special occasion. You can make apple desserts with zucchini or chayote squash which have been flavored; however, sometimes we just want the real thing!  I grew up somewhat deprived when it came to desserts and treats as a child.  Perhaps that is why I always wanted to help others not to experience what they think may be deprivation on a low-carb diet.  Honestly, a low-carb diet is healthier for us without all that sugar.  Sometimes when I look at other high-carb bloggers, I marvel at how much sugar is used in their desserts, but I don’t particularly envy them, as I know long term it is not good for us to have that much white sugar and white flour in our diet.

Although this pie has several steps, except for the crust, the steps are very simple and two of the steps are simply combining and mixing ingredients.  This pie is so worth it!  My husband is always thrilled when I make him this pie.  It is high time I shared it with you all.


The crust is fantastic!  You can use this crust for any of your pies.  It does not taste low-carb, and besides the crust will not become soggy even with wet fillings, which is a plus.

For example, 3/4 cup sugar sweetness (not 3/4 cup of liquid) using my bottle of sucralose (whether the smaller one 0.5 oz of the bigger bottle 2 oz) would be 18 or 36 drops respectively. 🙂 Here is an article about the sweeteners: Part 1. There is another article here: Part 2



My Fabulous Pie Crust:

13/4 cups Gluten-Free Bake Mix 2, OR Keto Bake Mix (425 mL),

  OR 13/cups (425 mL) almond flour plus 2 tbsp oat fiber (30 mL)

Bulk sweetener to equal 1/4 cup sugar (60 mL)

1 tsp glucomannan powder, optional (5 mL)

1/8 tsp salt (0.5 mL)

2 tbsp cold butter (30 mL)

1 oz cream cheese (30 g)

1 large egg

1/4 tsp almond, OR vanilla extract (1 mL)


3 medium-sized apples, peeled,

  cored and sliced thinly

11/2 tsp water (7 mL)

11/2 tsp fresh lemon juice (7 mL)

2 tsp butter (10 mL)

1/3 cup sweetener of choice (75 mL)

Custard Layer:

5 large egg yolks

Liquid sweetener to equal 1 cup sugar (250 mL)

1/4 cup powdered sweetener of choice (60 mL)

1/2 cup sour cream (125 mL)

1/2 cup heavy cream (125 mL)

11/2 tsp vanilla extract (7 mL)

1/4 cup Gluten-Free Bake Mix 2, OR Keto Bake Mix (60 ml)

Streusel Topping:

1/2 cup Gluten-Free Bake Mix 2, OR (125 mL)

  2/3 cup Keto Bake Mix (150 mL)

Sweetener to equal 1/4 cup sugar (60 mL)

2 tbsp butter, room temperature (125 mL)


Preheat the oven to 400°F (200°C).



Fabulous Pie Crust:  In medium bowl, combine Gluten-Free Bake Mix 2, OR Keto Bake Mix, bulk sweetener, glucomannan powder (if using) and salt. 


In food processor or in bowl with mixer, process butter, cream cheese, egg and almond, OR vanilla extract.  Add dry ingredients: process on low speed until a dough ball forms.  If the dough ball is too wet, add a little more bake mix, one tablespoon (15 mL) at a time. Wrap dough ball in plastic wrap and chill about 1 hour in the refrigerator or freeze for a shorter amount of time, if time is a factor.  (I have to mention here that I do not have patience and typically roll the dough out right away).  Roll out between sheets of parchment or wax paper.  Roll out into a circle to be a bit bigger than a 9-inch (23 cm) pie dish.  Remove top sheet and invert pie pastry over pie dish (preferably shallow; however a deeper pie dish will work).  Be prepared to press the dough out and patch where necessary. I use scissors to cut the edges and then patch along the edges where necessary. Make a slightly thicker edge and flute the edge attractively.


While making the custard, place the pie dish with prepared pastry crust in the freezer to chill and become very firm.


Apples:  Place sliced apples, water and lemon juice in shallow 1 qt (1 L) casserole dish with lid.  Microwave on high 2 minutes and 50 seconds.  Drain over colander.  Place back in casserole dish and stir in butter until melted. Stir in sweetener.  Place apples over pie crust which has been frozen.


Custard Layer: In medium bowl, whisk together egg yolks, liquid sweetener, powdered sweetener, sour cream, heavy cream and vanilla extract.  Stir in Gluten-Free Bake Mix 2, OR Keto Bake Mix.


Streusel Topping:  In small bowl, combine Gluten-Free Bake Mix 2, OR Keto Bake Mix, sweetener and butter, until pea-sized crumbs form.


Pour custard over top of apples.  Cover fluted edge of pie with foil to protect it from becoming too dark brown and bake 15 minutes. Take pie out, lower temperature of oven to 375°F (190°C) and sprinkle pie evenly with Streusel Topping.  Bake another 15 minutes or until set.  Allow to cool to room temperature and serve or serve chilled rather, which is the way I prefer it.


Helpful Hints:  If you do not have an apple corer, then you may need to use another half an apple or use large apples instead.


Glucomannan powder is available at Walmart. I have made the pie crust without and it works just fine.  However, I like what it does for the crust in terms of making it a bit more robust, easier to roll out, and the crimped edge crunchier. In addition, the crust tastes as if there is white flour in it.

Yield: 10 servings

1 serving/Keto

275.1 calories

6.6 g protein

22.8 g fat

1.5 g fiber

10.7/9.7 g net carbs 



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