These keto apple pie cookies are cute, tasty, and in NO way feel like diet food! Enjoy the taste of fall with everyone else, these are LEGIT!
It was the perfect sweet treat for fall! They had turned out so good, I had to make a non-gluten free version, my Apple Pie Cookies.
To this day, they remain some of my favorite apple recipes ever.
They don’t just have the flavor of apple pie, they’re basically mini apple pies, just in cookie form! The cookie dough forms a soft pie crust, and it’s topped with homemade apple pie filling!
Anyway, as it’s now apple season, so obviously I was going to make a version that would work with my keto diet.
Good stuff!
I haven’t come up with a great recipe for a keto pie crust yet, so these low carb cookies are the easiest way to get your traditional apple pie fix in, while still sticking to your low carb diet.
The Breakdown
For each of these chewy cookies, 13.5 net grams of carbs per serving come from sugar alcohols.
Add that to 2 grams of fiber, and you've got 3.5 g net grams of carbs per LARGE cookie - an absolutely reasonable way to indulge your sweet tooth.
They may just become your absolute favorite keto cookies!
Ingredients
Like most of my keto baking recipes, this one uses MOSTLY simple ingredients - that can be found in most grocery stores - as well as a few specialty ingredients.
“Flour” Mixture
This uses the same 4 ingredients that my other keto cookie recipes use - in combination - to take the place of all purpose flour.
I just find that using these ingredients - in proportions specific to each new recipe - is the best way to control the outcome.
It makes the best keto cookies, with a nice chewy texture - virtually indistinguishable from the real deal!
To get as close as possible to the behaviour of regular flour, I use a mix of:
Protein Powder
Vanilla Flavored Whey Protein Powder adds a bit of flavour, sweetness, and body to the cookies.
Personally, I use Revolution Nutrition's High Whey in Vanilla Cake, for all of my sweet protein powder recipe needs.
Just be sure to use one that you like the taste of, the suits your macros, and that doesn’t have any added sugar.
Almond & Coconut Flours
Super Fine Almond Flour and Coconut Flour are common ingredients when it comes to gluten free baking, and they work really well for keto baking, as well.
When it comes to the almond flour, just be sure to get the stuff labeled as specifically being super fine.
Regular almond flour - sometimes sold as almond meal - will give your cookies a gritty texture.
Xanthan Gum
Because I bake exclusively with gluten free ingredients, I use a little Xanthan Gum to replace the “glue” properties that gluten brings to the table.
It’s also handy as a sauce thickener, so you’ll see it as an ingredient in a lot of my keto recipes.
It seems like an expensive ingredients, but you only use really small amounts - so a little package goes a LONG way!
Sugar Substitute
This recipe uses two different keto sweetener types - both white sugar and brown sugar replacements.
I used to use an Erythritol / Monk fruit Blend Sweetener (Usually Swerve Granular Sweetener and Swerve Brown Sugar Substitute), but somewhat recently switched over to allulose as my keto friendly sweetener of choice.
It’s made a huge difference to the end result of many of my keto baking recipes.
Erythritol can leave a cooling sensation in the mouth, and crystallizes WAY too easily. I find that Allulose tastes and behaves more like regular sugar - no crystalizing or weird mouth feel.
You can even buy Brown Allulose!
Anyway, I wrote this recipe using allulose, but you can use erythritol if you prefer. Just keep the brown sugar replacement amount the same, and use ½ cup of white, instead of the ¾ cup of white allulose.
Either way, you’re looking at low glycemic sugar alcohols that will have little to no effect on your blood sugar levels.
Apples
Given that this is an apple pie cookie recipe, you’re going to need some fresh apples for the sweet apple pie filling!
IMHO, the best apples to use are tart green apples - I generally use Granny Smith apples for making my apple pie cookies, whether I’m making the original recipe, the full sugar gluten-free cookies, or this keto version.
That said, almost any kind of apples will work - you’re not cooking them THAT long.
Use something you like the flavour of - honey crisp and pink lady are other good options.
Everything Else
Rounding out this recipe, you will need:
Unsalted Butter
Large Eggs
Pure Vanilla Extract
Ground Cinnamon
Ground Nutmeg
Baking Powder
Salt
... I just don’t have anything else to add, for this ones. Pretty basic ingredients, any grocery store will have them!
How to Make Keto Apple Pie Cookies
The full recipe is in the recipe card at the end of this post. Here is a visual walk through of the basic steps, with detailed instructions included:
Cookie Dough
In a medium bowl, whisk together all dry ingredients (except sugar substitute) until well combined, set aside.
Be sure to scrape down the sides of the bowl a few times, to make sure everything is incorporated into the mix.
Add egg and vanilla, continue beating until egg is fully incorporated and mixture is once again smooth and fluffy.
With mixer turned down to low speed, slowly add dry ingredients mix to the mixing bowl of wet ingredients, and carefully mix until well incorporated and smooth.
Wrap cookie dough ball in plastic wrap, chill for 1 hour. This is an important step for any gluten free cookie dough! For best results, don’t skip it!
Apple Pie Filling
Peel and finely dice the apples. I like small pieces, about ¼" cubes (roughly).
Note: I like to chop them by hand, for better uniformity. You can use a food processor if you like, but you may end up with smaller pieces.
In a medium saucepan, melt the butter over medium heat.
Add the chopped apple to the pot, cook until it starts releasing the juice, about 4-5 minutes.
As the apples are cooking, combine brown sugar substitute, xanthan gum, cinnamon, nutmeg, and salt in a small bowl.
Simmer on low for another 5 minutes or so, until the juice forms a thick glaze.
Remove from heat, stir in vanilla, and allow apple mixture to cool to room temperature.
Cookie Assembly
Line 2 cookie sheets with parchment paper.
On a clean work surface, roll chilled cookie dough into balls that are about 1.5" in diameter, and place the cookie dough balls on cookie sheets – leave about 2" between the cookies.
Gently use your thumb to press down in the center of each cookie, making an indentation. Roll thumb slightly to stretch the indentation out a little.
Pre heat oven to 350 F (180 C).
Bake cookies for 10-12 minutes, until lightly golden brown.
Once cooled to room temperature, leftover cookies can be stored in an airtight container until serving.
More Keto Cookie Recipes
Looking to indulge your sweet tooth in a way that won’t spike your blood sugar? Here are some delicious recipes for low carb cookies to try!
Biscotti
Candy Cane Cookies
Chewy Chocolate Peanut Butter Cookies
Chocolate Chip Cookies
Chocolate Protein Cookies
Cowboy Cookies
Gingerbread Cookies
Ladyfingers
Lemon Cookies
Peanut Butter Chocolate Chip Cookies
Peanut Butter Pecan Chocolate Chip Cookies
Pecan Pie Cookies
Pumpkin Spice Cookies
Raspberry Chocolate Thumbprint Cookies
Red Velvet Cookies
Rolled Sugar Cookies
Snickerdoodles
Soft Peanut Butter Cookies
Sugar Free Royal Icing
Triple Chocolate Cookies
Witch Finger Cookies
... but wait, there's more! We have a whole keto desserts section: Keto Dessert Recipes! Check it out!
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Keto Apple Pie Cookies [Low Carb & Gluten Free!]
Equipment
- 2 large baking sheets
- Parchment paper
Ingredients
Cookie Dough:
- 1 cup Vanilla Whey Protein Powder
- 1 cup Superfine Almond Flour
- ⅓ cup Coconut flour
- 2 teaspoon Xanthan gum
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- ½ cup Unsalted Butter softened
- ½ cup Brown Sugar Substitute packed, I use brown allulose
- ¾ cup Granulated Sugar Substitute .I use Allulose. Use ½ cup if using an erythritol blend.
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
Apple Pie Filling
- 2 Large apple
- 1 tablespoon Unsalted butter
- ½ cup Brown Sugar Substitute ⅓ cup if using erythritol
- ½ teaspoon Xanthan Gum
- ½ teaspoon Ground cinnamon
- ¼ teaspoon Nutmeg
- Pinch Salt
- 1 teaspoon Vanilla Extract
Instructions
Cookie Dough:
- In a medium bowl, whisk together all dry ingredients (except sugar substitute) until well combined, set aside.
- In a separate bowl - the bowl of a stand mixer fixed with a paddle attachment, or a large bowl, if using a hand mixer - cream butter and sugar until smooth and fluffy. Be sure to scrape down the sides of the bowl a few times, to make sure everything is incorporated into the mix.
- Add egg and vanilla, continue beating until egg is fully incorporated and mixture is once again smooth and fluffy.
- With mixer turned down to low speed, slowly add dry ingredients mix to the mixing bowl of wet ingredients, and carefully mix until well incorporated and smooth.
- Wrap dough ball in plastic film, chill for 1 hour. This is an important step for any gluten free cookie dough, don’t skip it!
Apple Pie Filling:
- Peel and finely dice the apples. I like small pieces, about ¼" cubes (roughly).
- In a medium pot, melt the butter over medium heat. Add the chopped apple to the pot, cook until it starts releasing the juice, about 4-5 minutes.
- As the apples are cooking, combine brown sugar substitute, xanthan gum, cinnamon, nutmeg, and salt in a small bowl.
- Add dry mixture to the apples, toss to coat. Simmer on low for another 5 minutes or so, until the juice forms a thick glaze.
- Remove from heat, stir in vanilla, and allow to cool to room temperature.
Cookie Assembly:
- Line 2 cookie sheets with parchment paper.
- Roll chilled cookie dough into balls that are about 1.5" in diameter, and place them on cookie sheets – leave about 2" between the cookies.
- Gently use your thumb to press down in the middle of each cookie, making an indentation. Roll thumb slightly to stretch the indentation out a little.
- Fill each indentation with about a teaspoon of apple pie filling, then chill cookies for at least another 30 minutes before baking.
- Preheat oven to 350 F (180 C).
- Bake for 10-12 minutes, until lightly browned.
- Allow to cool on sheets for 5 minutes or so, before gently transferring to baking rack or counter to finish cooling.
- Once completely cool store in an airtight container until serving.
Notes
Nutrition
Can this be made with chayote squash? I'm allergic to apples
I've never tried - if you do, let me know how it goes!