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    Home / Recipes / Keto Desserts

    Mock Low Carb Apple Pie Filling with Zucchini

    By Lisa MarcAurele · Jul 6, 2020 · 50 Comments

    5.7K shares
    Jump to Recipe
    Mock low carb apple pie filling cover

    This warm mock low carb apple pie filling will have you fooled. Although made from zucchini, this sweet cinnamon mix tastes like it's made from apples.

    Mock low carb apple pie filling cover
    Article Index
    • Mock Low Carb Apple Pie Filling with Zucchini Recipe
    • Recipe

    I've baked a mock apple pie and crisp using zucchini. But, I've never tried to use it in a skillet recipe like cinnamon apples.

    This is a modification of a recipe from a Low Carb Friends forum. I used a really large zucchini that we pulled out of our garden.

    I'd say the zucchini was equal to 2 or 3 medium size zucchini. Have you ever gone out to the garden and found a humungous zucchini squash out there? Or, do your friends have zucchini coming out their ears and giving you those huge ones they just can't eat?

    We all know these really large squash are great for baking breads, cakes, and brownies. Now, you can treat yourself to something a little different that doesn't require any low carb flour!

    Mock low carb apple pie filling pot

    To make this mock low carb apple pie filling, you start out by melting a half stick of butter in a large pot or skillet. Then you'll toss in the sliced zucchini and cook just until tender.

    The rest of the ingredients are then mixed in and the mock low carb apple pie filling is cooked a few minutes more. It's best to use a thickener like xanthan or guar gum. Otherwise, the liquid tends to be rather thin.

    When I originally made these warm zucchini cinnamon apples, I used vanilla extract. I later discovered apple extract which gives this a much better flavor.

    Mock low carb apple pie filling cooking

    We served this mock apple pie filling made with zucchini warm with a little whipped cream on top. But, I bet it would be even better with vanilla ice cream.

    These taste just like apple pie without the crust! If you liked this recipe, you may want to try the zucchini apple crisp or the mock apple pie made with chayote squash!

    Mock Low Carb Apple Pie Filling with Zucchini Recipe

    Mock low carb apple pie filling featured

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    Recipe

    Low carb apple zucchini pie in bowl and fork on plate

    Low Carb Zucchini Cinnamon Apples

    5 from 5 votes
    These warm low carb zucchini cinnamon apples will have you fooled. Although made from zucchini, this sweet cinnamon mix tastes just like apple pie filling.
    Prep Time:10 minutes mins
    Cook Time:10 minutes mins
    Total Time:20 minutes mins
    Course: Dessert
    Cuisine: American
    Print Pin Review Recipe Save Recipe View Collections
    Servings: 5 servings
    Calories: 92

    Video

    Ingredients

    • 2-3 medium zucchini peeled and seeded
    • ¼ cup butter
    • ½ cup brown sweetener use less to decrease sweetness
    • 1 Tablespoon lemon juice
    • 1 ½ teaspoons apple extract or vanilla extract
    • 1 teaspoon cinnamon
    • ¼ teaspoon xanthan gum optional

    Instructions

    • Slice zucchini into apple-like slices about ¼ to ½ inch thick.
    • Heat butter in skillet. Add zucchini slices and cook until tender.
    • Mix remaining ingredients and add to zucchini. Sprinkle in xanthan or guar gum as needed to thicken. Cook and stir about 5 more minutes.
    • Serve warm. Great with ice cream or whipped cream on top.

    Notes

    Each zucchini is about 2 cups or so.
    Do not slice too thin or the zucchini will become mushy and release more water during cooking.

    Low Carb Sweeteners | Keto Sweetener Conversion Chart

    Nutrition

    Serving: 1cup | Calories: 92 | Carbohydrates: 3g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 78mg | Potassium: 157mg | Fiber: 1g | Sugar: 1g | Vitamin A: 450IU | Vitamin C: 14.9mg | Calcium: 20mg | Iron: 0.2mg

    Additional Info

    Net Carbs: 2 g | % Carbs: 8.6 % | % Protein: 4.3 % | % Fat: 87.1 % | SmartPoints: 4
    Values
    Array
    (
        [serving_size] => 1
        [calories] => 92
        [carbohydrates] => 3
        [protein] => 1
        [fat] => 9
        [saturated_fat] => 6
        [cholesterol] => 24
        [sodium] => 78
        [potassium] => 157
        [fiber] => 1
        [sugar] => 1
        [vitamin_a] => 450
        [vitamin_c] => 14.9
        [calcium] => 20
        [iron] => 0.2
        [serving_unit] => cup
    )
    

    Notes on Nutritional Information

    Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

    Copyright

    © LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

    « Hamburger Pie Casserole with Eggplant ( Gluten-Free)
    Keto Blueberry Muffins (Gluten-Free, Low-Carb) »

    Related Posts

    Reader Interactions

    Comments

    1. Francine

      August 10, 2022 at 4:11 pm

      I love this recipe and added crushed walnuts….very good…many thanks ♥️????????

      Reply
    2. Violet

      November 15, 2021 at 5:58 pm

      Have you tried making a "apple" pie with this as a filling?

      Reply
      • Lisa MarcAurele

        November 17, 2021 at 12:48 pm

        Yes. It does work well.

        Reply
      • Dana

        June 13, 2022 at 3:57 pm

        5 stars
        I wish I could hug you....my daughter is giving me quite a few zucchini and yellow squash...well I found your recipe today and put everything in my instapot, I had to improvise on the amounts of seasoning with having more squash....I just went to check the pot and took out a spoonful of heaven...I have no other words...this is a low carb dream....bless you and your sharing this recipe ❤️ I want to make an almond flour shortbread crust to toss on top ☺️

        Reply
        • Lisa MarcAurele

          June 14, 2022 at 10:35 am

          Thanks for sharing! I need to try making this in the Instant Pot.

    3. beesnberries

      August 18, 2021 at 8:26 pm

      Suggestions for brand of apple pie extract? Reviews for those sold at WalMart are bad.

      Reply
      • Lisa MarcAurele

        August 19, 2021 at 8:06 am

        I use a natural apple flavoring made for beer and wine. One good brand is Brewer's Best.

        Reply
    4. Debbie

      October 11, 2020 at 1:37 pm

      Has anyone tried canning or freezing the pie filling?

      Reply
    5. Susie

      September 29, 2020 at 11:36 pm

      How much xanthan gum?

      Reply
      • Lisa MarcAurele

        September 30, 2020 at 7:33 am

        You don't need much. Only like 1/8 to 1/4 teaspoon.

        Reply
    6. JenP

      November 30, 2019 at 6:13 pm

      Instead of using all that sweetener and apple flavoring to try to make a zucchini taste like an apple, I'll just eat an apple. They aren't THAT high in carbs; I eat a couple a week. You can even slice it, saute in butter, and add nuts and cinnamon - no sweetener needed!
      The zucchini, I'll eat with butter, salt, pepper, and hot sauce, maybe some cheese. Like the vegetable that it is.

      Reply
      • Lisa MarcAurele

        December 01, 2019 at 9:33 am

        Unfortunately, one apple has 20g carbs or more so it's NOT keto-friendly.

        Reply
        • JenP

          December 01, 2019 at 12:45 pm

          Yes, but half a small apple has far fewer carbs 🙂
          I'm just saying, if I can't eat an apple, I simply won't eat an apple....making fake apples by using fake sweeteners and fake flavor just sounds like trying to hard to force something to be a "keto version" of a real food. I prefer to simply not eat the things I cannot eat. I can't eat grains, so I don't eat grains; I don't try to fake them. I can't eat legumes, so I don't eat legumes; I don't try to fake them. Apples are on the border, so I have a little bit of apple now and again, and enjoy the heck out of it when I do; and I don't try to fake them.
          I think non-nutritive sweeteners are profoundly disgusting, so I don't use them. I can't eat sweetened foods or beverages, so I don't consume sweetened foods or beverages (no sugar, no honey, no agave,no dried fruits, no brown rice syrup, no stevia, no sugar alcohols, no splenda, etc etc)

          My comment was just intended to say, I prefer to see real food recipes, not recipes trying to "fake" something that I shouldn't eat. So I'm just explaining my point of view, not trying to be argumentative. Clearly lots of people loved the recipe. But surely there's room in a comments section for a different point of view, someone respectfully saying, "more of the other kinds of recipes, please."

    7. MaryKathryn

      October 22, 2019 at 6:18 pm

      Wow! These look great. My dad used to make fried apples and I have been missing them. This recipe looks like it will fill that void. Thank you!

      Reply
    8. Marcella Smith

      September 20, 2019 at 10:26 am

      For those trying to get a straight answer to how much zucchini, it works out to 4 to 7 1/2 cups, per what is said in the recipe and the author's answers to the questions. Rather a large range. I guess you just have to wing it and make sure the rest of your ingredients are adequate for the amount of zucchini. Sounds like it would really taste good.

      Reply
    9. lynne

      September 03, 2019 at 3:58 pm

      5 stars
      This was fun! Found some apple flavoring at Michaels ( a craft store in the usa)for 3.99 two small bottles (lorann)) I couldnt wait for extract, have to order it online. Turned out great. I think I will make some turn overs with fat head dough later today. i can totally see this with Keto Vanilla ice cream or a sprinkle of keto toasted almond flour butter cobbler topping as the zucchini get pretty soft . Yum!

      Reply
    10. loretta

      September 02, 2019 at 4:12 pm

      Looks good going to try..Thanks.

      Reply
    11. Donna

      August 25, 2019 at 11:24 am

      How many cups of zucchini did you use? This would be more accurate than 2-3 medium size zucchini as 'medium' is a relative term. Your advice would be appreciated.

      Reply
      • Lisa MarcAurele

        August 27, 2019 at 7:18 am

        I get roughly 2 to 2 1/2 cups per zucchini.

        Reply
    12. Rhonda

      July 30, 2019 at 9:58 pm

      Can it be canned once made ? I’m trying to use up zucchini.

      Reply
      • Lisa MarcAurele

        July 31, 2019 at 7:55 am

        It should be fine to can it, but I have no experience with it so I can't be completely sure.

        Reply
      • Debbie Dixon

        October 11, 2020 at 1:40 pm

        Just wondering if you tried canning the zucchini pie filling? I wanted to do it too. Thanks

        Reply
    13. Carol

      January 08, 2019 at 7:39 pm

      Could you tell me approximately how many cups of zucchini you used? I have no idea how to convert medium zukes to this recipe. Thank you.

      Reply
      • Lisa MarcAurele

        January 09, 2019 at 7:29 am

        Each zucchini is about 2 cups or so.

        Reply
    14. Jackie Burrell

      October 06, 2018 at 6:37 am

      5 stars
      I just made this and it is DELICIOUS! I used a whole half tsp. of xantham gum (way too much) and the sauce got very thick. Instead of adding more zuchinni I made a batch of fathead dough and rolled out circles to make little fruit pies. Crimp the edges and nothing comes out. So now I have delicious cinnamon apple fruit pies! Yum, so good.

      Reply
      • Lisa

        October 06, 2018 at 8:53 am

        The little fruit pies sound amazing! I actually did a braided fathead dough with this filling inside but never posted the recipe.

        Reply
    15. Bj

      August 14, 2018 at 8:38 pm

      5 stars
      I just seen q recipe for apple pie stuffed tenderloin(but with real pie filling) I want to make for my wife..this sounds perfect. Thank you?

      Reply
      • Lisa

        August 15, 2018 at 5:49 am

        It should work for that. Sounds tasty.

        Reply
    16. Nell

      April 09, 2018 at 10:01 am

      5 stars
      I must admit that I was a little skeptical about this recipe but I tried it anyway since I love cinnamon apples and zucchini. I am so glad I tried it!! DELICIOUS!! Now I can have "Mock" cinnamon apples again. Thanks for the recipe.

      Reply
    17. Mila

      September 13, 2017 at 12:27 am

      i just started making this. my kids playing in the next room ran in and said what are you making? it smells like apple pie! Hope it taste as good as it smells. 🙂

      Reply
      • Lisa

        September 13, 2017 at 5:38 am

        Awesome!

        Reply
    18. D. Barber

      July 31, 2017 at 8:28 am

      This looks delicious. My garden is currently overflowing with zucchini. Can this "apple" pie filling be made ahead and frozen for future use?
      Thanks!

      Reply
      • Lisa

        July 31, 2017 at 9:52 am

        I've never frozen it before, but I don't see why it couldn't be done with success.

        Reply
        • D. Barber

          July 31, 2017 at 11:33 am

          Thank you. I'm going to give it a try. Just harvested a 3 1/2 lb. zucchini. Must have missed that one the other day.

        • Lisa

          August 01, 2017 at 5:50 am

          We've got a ton of zucchini right now too. Hope you like this recipe.

    19. Jennifer

      April 20, 2017 at 7:39 pm

      Hello,

      You say to use xanthan or guar gum but it's not in the actual recipe. How much should I use?

      Reply
      • Lisa

        April 20, 2017 at 7:58 pm

        I usually just sprinkle it on. I'd say start with 1/2 teaspoon and adjust as needed.

        Reply
    20. Alli

      April 11, 2016 at 10:44 pm

      This recipe is amazing! My husband and son thought it was made with real apples, and did not believe me when I said it was zucchini! Definitely another winning recipe! Thanks Lisa!

      Reply
    21. Sarah

      March 20, 2016 at 9:04 pm

      If I were to leave out the molasses, how much would that affect the recipe?

      Reply
      • Lisa

        March 21, 2016 at 5:08 am

        It should be fine. It's just a touch to give brown sugar flavor.

        Reply
    22. kAthleen

      September 28, 2015 at 2:54 pm

      Thank You. I have oral allergy syndrome, allergic to all seed, pit fruits , unless cooked , great tip on flavoring , extract.

      Reply
      • Lisa

        September 28, 2015 at 3:12 pm

        The extracts are derived from the fruit, but I believe they are prepared at high temperature so it should be okay. May want to test first though.

        Reply
    23. Kim Y

      September 23, 2015 at 9:10 pm

      Your question about anyone else having huge zucchini made me laugh. One year, late in the season, I was wandering around my now perversely overgrown garden looking for a dog toy that had gone missing. I tripped over something huge and fell down. I thought that a tree limb had fallen into the overgrowth. I dug down and found a 3 ft long, 8 inch diam. zucchini. I kid you not.

      Reply
      • Lisa

        September 24, 2015 at 9:52 am

        That sounds like the cucumber we found hiding out a few weeks ago. LOL

        Reply
    24. Carol

      August 31, 2015 at 8:09 am

      This does look like something I want, but I am hesitant. I hate zucchini. Does it really taste like apples?

      Reply
      • Lisa

        August 31, 2015 at 8:20 am

        I served these at a family get together last weekend and even those not doing low carb were amazed. Zucchini really has little flavor so it will take on the flavoring added.

        Reply
    25. Tyler

      August 24, 2015 at 12:35 pm

      I have made your the apple part of your 'apple crisp' recipe many times. I live in Mexico and due to a shortage of ingredients (sometimes even lemon juice is hard to find) ...my tweak? On the stovetop, I do zucchini with about 1/4 cup water, splenda, cinnamon, and...a pkg of sugar free lemon jello. It's awesome!

      Reply
      • Lisa

        August 24, 2015 at 12:51 pm

        Thanks for that tip! I guess I take for granted some of the products available here in US.

        Reply
      • Lisa

        July 26, 2017 at 2:25 pm

        Does that still taste like apple pie filling also is that all the ingredients you use . Or do you still follow the recipe with all the other stuff

        Reply
        • Lisa

          July 27, 2017 at 6:41 am

          It tastes very close to apple pie filling. To get a better apple flavor, you can add apple extract, but it's not needed.

    5 from 5 votes

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