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A freshly baked sugar-free apple pie with a golden crust and spiced apple filling, served on a rustic wooden table with fresh apples and cinnamon sticks.
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Sugar-Free Apple Pie

This sugar-free apple pie is a healthier take on the classic dessert, made with natural sweeteners and warm spices for a deliciously comforting treat. Perfect for those looking for a diabetic-friendly, low-carb, or simply healthier apple pie alternative.
Prep Time30 minutes
Cook Time45 minutes
Resting Time15 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Servings: 4 servings
Calories: 250kcal

Equipment

  • 9-inch pie dish
  • Mixing bowls
  • Rolling Pin
  • Measuring Cups and Spoons
  • Oven
  • Knife and Cutting Board

Ingredients

For the Pie Filling

  • 4 medium apples (Granny Smith, Honeycrisp, or Fuji), peeled and sliced
  • ¼ cup erythritol or monk fruit sweetener
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice

For the Pie Crust

  • 1 ½ cups almond flour (or all-purpose flour for a non-keto version)
  • ¼ teaspoon salt
  • ½ cup unsalted butter or coconut oil (cold, cubed)
  • 1 egg (or flax egg for vegan option)
  • 2 tablespoons cold water

Instructions

  • Prepare the Apples – In a large mixing bowl, combine sliced apples with sweetener, cinnamon, nutmeg, vanilla extract, and lemon juice. Set aside.
  • Make the Pie Crust – In another bowl, mix flour and salt. Cut in butter until crumbly, then add egg and cold water. Form into a dough, wrap, and refrigerate for 15 minutes.
  • Roll Out the Dough – Roll out the chilled dough on a lightly floured surface. Place into a greased 9-inch pie dish.
  • Assemble the Pie – Add the apple filling to the crust. Roll out the remaining dough and place on top, crimping the edges. Cut small slits for steam to escape.
  • Bake the Pie – Preheat the oven to 375°F (190°C) and bake for 40-45 minutes, or until the crust is golden brown.
  • Cool and Serve – Let the pie cool for at least 15 minutes before slicing. Serve warm with sugar-free whipped cream or ice cream.

Notes

  • For a keto version, use almond flour for the crust and erythritol for the sweetener.
  • For a vegan pie, replace butter with coconut oil and use a flax egg instead of a regular egg.
  • This pie can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.