Sweet keto pie with zucchini and almond flour

Apples are not the best fruit to eat on a keto diet. Especially if the fruit is not consumed fresh, but in the form of baked goods.

Ingredients

• Crust
• 5.50 cups almond flour
• 3 table. spoon. coconut flour
• 6 pcs. chicken eggs
• 110 g unsalted melted butter (+4 extra tablespoons)
• ¾ glass of erythritol
• 2 tea spoon. xanthan gum
• 1 tea spoon. salt (no slide)
• Filling
• 1 kg courgette, peeled and diced
• ½ cup unsalted butter, melted
• 1 cup powdered erythritol
• ¼ glass of lemon juice
• 2 table. spoon. apple pie seasoning (cinnamon, nutmeg, allspice and cardamom) or a mixture to taste
• 1 tea spoon. vanilla extract
• ½ tea spoon. xanthan gum (optional)
• 1 pinch salt
• ¼ glass brown erythritol

Directions

1. Preheat oven to 180 C.
2. In a medium bowl, combine all the ingredients together until a ball of dough forms. Knead two to three times until smooth. Cut the dough in half and refrigerate for at least 1 hour
3. While the dough is cooling, prepare the pie filling. Melt the butter over medium heat in a deep nonstick / cast iron skillet. Once the butter has melted, add the remaining ingredients and bring to a low boil. Simmer for 20 minutes to thicken the mixture slightly.
4. Add xanthan gum (if using) and simmer for another minute until thickened.
5. Transfer the filling to a bowl to cool.
6. Place half of the dough in a greased deep baking pan with a diameter of 24-26 cm (or one-piece baking pan), spread the dough over the entire surface of the pan.
7. Place the base in the oven and bake for 12-15 minutes. Remove from oven and let cool for 5-10 minutes before adding the filling. Sprinkle with brown erythritol on top.
8. Spread the filling over the bottom layer of the dough.
9. Roll out the remaining dough between two sheets of parchment paper. You should have a round sheet, roughly equal to the diameter of the pan / mold. You can gently transfer the dough to the top of the pie by pinching the edges together and leaving a few holes for the steam to escape. Or cut curly holes in the surface and then transfer to the cake.
10. Return the pie pan to the oven and bake for 20-25 minutes. After this time, cover the edges with foil to prevent scorching, and continue cooking for another 10-15 minutes.
11. Remove pie from oven and cool at room temperature before slicing.
12. Serve with sour cream, ice cream, or syrup.