A while back, I was cruising Facebook and a recipe from Low Carb Yum popped up in my feed. It was a recipe for a mock apple crisp. I was intrigued, which resulted in this low carb zucchini pie recipe.
You see, one of the things I miss most since going low carb is apple pie. A slice of warm apple pie is something straight from heaven in my book. I love it warmed up with a scoop of vanilla ice cream. Who wouldn’t?
But those days are far behind me now. Both the carbs and the dairy (for the most part). I do occasionally splurge on dairy still, but I pay the price every time. Sometimes it’s just worth it though. I mean… it’s butter. BUTTER!
So I used butter in this recipe and some apple pie spices and…. it wasn’t apple pie. The flavor was vaguely similar because of the spices, but this was not apple pie. It was something all together different and quite delicious.
This isn’t as sweet as apple pie and the zucchini isn’t as soft as cooked apples. But it was good! Different, but yummy! So of course, I had to share the recipe. If you want to make this for the holidays, I recommend making one ahead of time to see if it’s really something you want to serve to guests. Personally, it will be on my holiday table. But it’s different enough that you might get a few sideways glances. So do a dry run of this first. I promise, having some of this in the fridge won’t be a bad thing. It’s yummy!
YOU MIGHT ALSO ENJOY THESE LOW CARB RECIPES:
LOW CARB ZUCCHINI PIE RECIPE:
A delicious pie that's just a little different than most.
- 1 batch low carb pie crust (see link above)
- 3 cups peeled, chopped zucchini (chop small!)
- 1 1/2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground cardamom
- 1/8 tsp. ground allspice
- 1 tbsp. butter (chopped small)
- 1/2 cup xylitol (or other low carb granular sweetener)
- 1 tsp. pure liquid stevia
- 1 tbsp. lemon juice
- Prepare the pie crust, but under-cook it. (maybe 5-7 minutes at most)
In a mixing bowl, combine all the rest of the ingredients and stir well to coat the zucchini evenly in spices and sweetener.
Pour the zucchini into the pie crust, cover loosely with foil and bake for approximately 40 minutes or until the zucchini is cooked to your liking.
Cool completely before serving.
Note that this is excellent served with low carb whipped cream!
Please note that the nutrition data below is a ballpark figure. Exact data is not possible. Data does not include the crust. See that recipe for nutrition data.