With a fool proof “press in” crust, a thin layer of tart apples, and a sweet cinnamon caramel glaze on top, this rustic easy keto apple tart is going to be your new favorite low carb apple pie (-ish) recipe! Low carb vanilla ice cream optional, but definitely recommended!!!
This keto apple tart is easier to make than a pie, (though I would call it pie “adjacent” 😂) and has the perfect apple to crust ratio for keeping it low carb. If you love keto apple desserts, then this is one that you can enjoy any time of year, even when apples aren’t at their peak.
Growing up in New England, apples in the fall were a big deal. I’ve ranted here about how apples don’t get a fair shake on blogs, mostly because people get excited about pumpkin season far too early in my opinion.
Pumpkin flavored everything works for me too – but there’s still plenty of time for that in the next two months! So this week I’m focused on apples and ways to make keto friendly apple desserts.
Note: The company that makes my videos didn’t use the sides of the springform pan, but you should – it protects the edges of the crust from over-browning.
The low carb cinnamon apple crumb cake I recently posted was great, but if you’re not a cake fan then this easy keto apple tart may be more your style.
Mr. Hungry has always been more of a pie guy, and his comment yesterday when I had him try this was “you’ve really outdone yourself, this might be one of your best desserts yet!” That’s high praise from him, since he’s a lover of sugar in all the things and therefore hard to impress with keto dessert recipes!
Even Hungry Jr. asked for a piece of this keto apple tart for breakfast this morning – and for a kid who prefers savory over sweet, that’s a pretty big deal.
So it’s unanimous in the Hungry household – this easy low carb apple tart is AWESOME. And mind you, I made this with refrigerated apples shipped to Belize! If you have access to fresh apples where you are then this keto apple tart will be even better.
I’m excited for you!
Ingredients you will need to make this keto apple tart
- fresh apples (I prefer Granny Smith because they have a lower sugar/carb content)
- lemon juice
- almond flour (blanched and superfinely ground always for best results)
- butter
- sweetener (I prefer erythritol or a monk fruit/erythritol blend like Lakanto)
- ground cinnamon
Equipment you will need to make this recipe
I made this keto apple tart in a 10″ springform pan, which made it super easy to pop out and serve. the sides of the pan also protect the edges of the crust from over-browning, so be sure to leave them on during baking.
You can also press this dough into an 8 inch pie plate and it should go most of the way up the sides. Then layer in your apples and top with crumbled dough from a second batch of dough and you have yourself a keto dutch apple pie.
Because you press in the crust, there is no tedious rolling out of dough – which btw is the number one reason that I don’t have more pie recipes on IBIH. I HATE rolling out pie crust. Like LOATHE it. For real.
So, no rolling pin is needed for this keto apple tart recipe.
How to make this Keto Apple Tart
Make the crust dough.
Press it into the bottom of the pan.
Par-bake for a few minutes.
Slice your apples and stir them with the other ingredients.
Spread out on the crust.
Bake.
Sprinkle with cinnamon/sweetener.
Serve.
This is a very easy and forgiving recipe, but I would say for best results you should take the time to slice the apples thin so that they will lay nice and flat. If you’re making this low carb apple tart for company you can spread them in a pretty pattern if you wish.
I started to… and then lost patience about 30 seconds in and just threw on the rest.
I wasn’t planning on the sweetener/cinnamon sprinkled on top when I started out – but it made the photos look pretty, and once I tasted it I was glad I did. The slight crunch in texture and the punch of extra sweetness and cinnamon gave this keto apple tart a toasty snickerdoodle vibe that we all loved.
It also camouflages the fact that I got lazy and threw the last of the apples on, so there’s that ha ha! #protips
Whether you take the extra time to make it pretty or not, nobody will care once they taste it!
How to store this low carb apple tart
For best results I recommend storing this keto apple tart in an airtight container (or tightly wrapped in foil) in the refrigerator for up to 5 days.
It will keep well in the freezer for 3 months or more. If freezing I suggest that you slice it into servings first. Then you can just take one or two pieces out as needed, rather than trying to slice it while frozen, or thawing the entire thing to slice it when you just want one piece.
Serving Suggestions
This low carb apple tart can be served warm or cold.
I highly recommend enjoying this keto apple tart with a scoop of low carb vanilla ice cream if you can find some where you are! If not, a chilled whipped cream would work, or just eat it plain and revel in its apple-y goodness.
Variations and substitutions for this recipe
If you have a nut allergy but are fine with coconut, I recommend replacing this crust altogether rather than trying to modify it. This nut free keto pie crust from Keto Diet Blog is well rated and should work perfectly in this keto apple tart recipe.
You can replace the apples with pears, or thinly sliced peaches for a summer pie – but reduce the baking time by 12 minutes, since peaches are a softer fruit and won’t need as much time.
If you want to substitute a different sweetener you can use the same amounts if it measures the same as sugar like the erythritol does. I don’t recommend using concentrated drops or powders because it will alter the texture.
Print
Easy Keto Apple Tart – Low Carb & Gluten Free
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Diet: Diabetic
Description
This easy keto apple tart celebrates the flavors of fall in the best possible way! It comes together quickly and the entire family will love it! Keto, Atkins, Low Carb & Gluten Free!
Ingredients
For the Crust:
- 6 tablespoons butter, melted
- 2 cups superfine blanched almond flour
- 1/3 cup erythritol sweetener
- 1 teaspoon ground cinnamon
For the Filling:
- 3 cups thinly sliced Granny Smith apples (peeled and cored)
- 1/2 teaspoon lemon juice
- 1/4 cup butter
- 1/2 teaspoon ground cinnamon
- 1/4 cup erythritol sweetener
For the Topping:
- 1 tablespoon erythritol sweetener
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees (F)
For the Crust:
- Combine the melted butter, almond flour, sweetener and cinnamon in a medium sized bowl.
- Stir with a fork until well combined and crumbly.
- Press the crust dough firmly into a 10″ springform pan. Create a rim about 1/2 inch high up the sides of the pan, using your fingers or the back of a metal teaspoon.
- Pre-bake the crust for 5 minutes.
For the Tart:
- Combine the sliced apples and lemon juice in a medium bowl.
- Lay the sliced apples evenly across the bottom of the crust in a circular (or other) pattern. Press the apples down lightly when done.
- Combine the butter, cinnamon and sweetener in a small bowl and microwave for 1 minute. Whisk until smooth and brush or spoon evenly over the top of the apples.
- Bake the tart for 30 minutes.
- Remove the tart and gently press the apples down flat with the back of a spoon or spatula.
- Return to the oven and bake the tart for another 20 minutes.
- Remove from the oven.
For the Topping:
- Combine the cinnamon and sweetener.
- Sprinkle over the top of the tart.
- Serve warm or chilled.
Notes
Nutrition info does not include ice cream.
To see a list of my favorite low carb products and brands that I recommend for sweeteners, flours, etc. you can check out the IBIH Pantry Ingredients Page!
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: keto Dessert Recipe
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1/8th of tart
- Calories: 302
- Fat: 26g
- Carbohydrates: 7g net
- Protein: 7g
Keywords: keto apple tart, keto apple desserts, low carb apple tart
If you’re looking for more delicious keto apple recipes, check out my Caramel Apple Mug Cake, Low Carb Apple Fritters, or Low Carb Apple Cider Donuts!
To get more great recipes for fall or anytime, download my super bundle of FIVE e-books for just $19.99!
Stephanie says
Made this last year and loved it! Can’t remember
If Swerve is xo soldered a erythritol sweetener? Or do you prefer just erythritol? Thank you!!
★★★★★
Lori says
I’m going to try this. Can u tell me if the dough can be wrapped in plastic wrap in a ball and kept in fridge for a couple of days before using?
Thanks!
Marlene says
I make this for Thanksgiving every year. It just gives me all the fall vibes! I do add a dash or 2 of salt to the crust.
★★★★★
Heather B. says
I LOVE EVERYTHING ABOUT THIS RECIPE… can’t wait to try it!
★★★★★
Lizet says
The carbs are low, but do you know how much sugar and added sugar does this tart contains? Also, is it diabetic-friendly?
Michelle says
It is diabetic friendly in the sense that all the ingredients except the apples will not affect your blood sugar and are common keto baking staples. The apples do have fructose in them – it really depends on your tolerance of them since everyone’s blood sugars are affected by different things. I can eat green apples just fine, so one slice of this won’t bother me too much.
Terry Gillett says
The crust was so amazing I would happily have eaten it all by itself. It is my new, super-easy go-to answer for all baked desserts requiring a crust, I think. Tarts tarts tarts for the rest of my life. Thank you, Mellissa!
★★★★★
Mellissa Sevigny says
So glad this worked well for you Terry, thanks for letting me know!
Karyla Parrish says
I love your recipes and have printed tons of them. About a month ago or so when I go to print it, there are big gaps of nothing between some of the instructions and/or ingrediants. Did something change? I t seems to take extra pages to print them now which is a waste of paper and make the printed recipe harder to use. Thanks so much.
Mellissa Sevigny says
Thanks for letting me know, I wasn’t aware this was happening – I will check it out and see if we can get it fixed!
Jean Marie Lindquist says
Second time making this and used half almond flour and other half coconut and I liked it just the same and crust seemed to stay together better this way. Any how can you freeze this? Thank you so much.
Jean Marie Lindquist says
So simple and taste amazing!
★★★★★
Anu says
This is really delicious, thank you so much. I’m not the biggest fan of apples but my husband’s eyes lit up when we got hold of some apples so I thought this would be great recipe to try. Simple and so few ingredients! I halved the recipe and baked it in a 7″ springform pan as it’s just the two of us, and it worked perfectly. Next time I might try making it in an even smaller pan for a more “deep dish” pie rather than tart, but other than that, this is great!
★★★★★
Ann says
You “covered the edges with foil”? I can’t picture this. A springform pan’s high sides won’t make this easy to do, assuming that you leave the crust in the pan while you bake the apple topping – which is what you should do. Hope this helps!
Ann Galbraith says
I have a quince tree so made this recipe with quince, not apples, and used Swerve Confectioners instead of erythritol in slight upped amounts. I and my family really enjoyed it, would definitely make again.
★★★★★
Ann says
….reading other posts about burned crusts….I used a cheap aluminum springform pan (silver color) and lined the bottom of it with parchment paper and slathered the paper with butter. I had no problems with the crust. I also use an oven thermometer to check oven temps and don’t rely on the oven dial to tell me what the oven temp is.
Mellissa Sevigny says
Typically I use green Granny Smith apples
Jacqueline Langner says
Made this twice so far. Favorite. Simple. Yummy. Thanks so much. :)
★★★★★
Mellissa Sevigny says
Probably Ghee would give it a better flavor than coconut oil.
Nanci says
I have LOADS of pears….do you think they could be a substitute for the apples? Thank you!
Mellissa Sevigny says
I don’t see why not Nancy!
Barbara T says
This was good but I wondered if I could reduce the sweetener in the crust as before Keto I rarely put sugar in pie crusts. Thanks
★★★★★
tina neely says
THIS TART IS DELICIOUS!!!!! My husband is type 2 diabetic and we both crave something sweet. Your apple pie tart hit the spot. We have become a sugar-free family and this fits into our lifestyle. Thank You.
★★★★★
Mellissa Sevigny says
So glad you guys are enjoying it!
Nedra Reed says
The tart was easy to make, and things were looking great until the smoke started to cover my kitchen, after a frantic effort to stop the impending fire, all was well. The tart was delicious but i would suggest putting foil under your springform pan might be helpful!
Adriana says
As always an easy and delicious recipe, you make transitioning to Keto lifestyle so easy and yummy
Thank you for all the work you put into and sharing with us
Mellissa Sevigny says
Bake it in the middle of the oven, if necessary you can put a little foil rim around the crust edges to protect it from direct heat!
Mellissa Sevigny says
I use net carbs, don’t recommend eating two slices in one day, and cinnamon is not 6 grams of net carbs. Whoever told you to never eat apples in any form or quantity on keto is being dogmatic – sugar is sugar and as long as your net carbs are at or below 20g for the day you’ll stay in ketosis and continue losing weight.
Heather Iger says
I don’t think it has much to do with dogma. Many of us do keto for medical reasons not weight loss. A big sugar dose in one sitting may trigger seizures for someone with a seizure disorder like me and I suspect might screw up a diabetic’s insulin levels momentarily. I love your recipes but just think this should be clear to the entire keto community now that it’s taken off as a weight loss thing as well. Many of us do this for serious medical conditions!
Cj says
It’s your responsibly to know and understand the sugar contents and the amount safe for your consumption and medical condition. I am diabetic, so i am proactive in my own knowledge. She produces recipes, not medical advice.
Deb says
What are the total carbs before subtracting fiber?
Mellissa Sevigny says
I don’t remember, you’ll have to calculate it again using a site like calorie king or carb manager – I don’t recommend My Fitness Pal as their database has a lot of errors on carb counts.
Serenity Simpson says
You brought happiness back into my life. I love Autumn and apple recipes! Now I can make and have them again!
★★★★★
Lori says
Noob question: does one release the springform immediately or after it’s fully cooled?
Mellissa Sevigny says
After it’s cooled a bit would be best, but honestly with this type of thin tart the timing isn’t as important as with a large tart or soft cheesecake – you won’t hurt it by taking it out right away if you need to.
Mellissa Sevigny says
Not in a one to one ratio – you’re probably better off looking for a coconut flour based crust and just using that in place of my crust recipe.
Kate says
Soooo good! I used 2 Fuji and 3 Granny Smith and for the almond flour I used 3/4 c hazelnut flour and the rest almond. It was sooo yummy! This is a great recipe! We love all of your recipes! Thanks for posting them!!
Mellissa Sevigny says
Within 2 days I would guess, but any longer and the crust will lose it’s crunch from the moisture in the apples.
Lorraine says
I made this for a family get-together last night and it was a HUGE hit, even though most people do not eat a low carb diet. Super easy and simple too. I used a mandolin to slice the apples on the thinnest setting, it worked really well. I served it with low carb Salted Caramel ice cream and sugar-free caramel sauce, just perfect. My husband is thrilled that there is one slice left over.
★★★★★
Lorraine says
Wanted to add that the topping sticks to the spoon when pressing down the apples half way through baking. A silicone spatula works much better.
Gabi says
The best “everything-free” recipe ever! I used sucralose and still turned out amazing. The almond flour gives an extra nutty taste. The whole cake was gone in less than a day. God bless you for this! ?
Veronika says
Can I use coconut flour instead almond?
Freda says
Do you know the carb count?
Tammy S says
Wow this looks amazing! I have to agree with you that making pie crust stinks! We have two apple trees and this would be a great way to use up some apples. I usually make apple cobbler. Can’t wait to try this recipe with my homegrown apples! Thanks!
★★★★★
Rachel Horowitz says
I’m going to assume this is a silly question, but if I’m making this very last minute, with little time to turn this out and cool, could I just make it in a tart pan? I have the conventional type where the ring and bottom come apart, as well as a pretty ceramic one, that lies unused in the cabinet.
Lynn says
This was the dessert for the few low carb folks at our Thanksgiving dinner yesterday. It was easy and DELICIOUS and this pretty tart was intriguing to the other guests. Only one sugar-eater tried it though and it wasn’t sweet enough for her taste….which was fine with me….more leftovers to enjoy today :-).
I only needed 1 1/2 baseball sized apples to have 3 cups of thinly sliced apple.
Michelle G says
I made this tonight as our Keto Thanksgiving dessert and it was delicious. I did sub some of the sweetener for Sukrin Gold and I think it let a nice depth of flavor. It was a great end of our Thanksgiving meal and none of my guests guessed it was a sugar free dessert. :) Thank you for this delicious recipe!
★★★★★
ak_jen says
Can’t wait to try this one!
Andrea says
Could you use Swerve instead of erythritol?
Mellissa Sevigny says
Swerve is erythritol and that’s the brand I use Andrea so go for it!
Kristen says
I made this over the weekend, and it was simple and absolutely delicious! Great recipe. Only change I made was to use an apple pie spice mix for the topping. Used plain cinnamon inside. Served with Arctic Zero maple vanilla. Thanks for another great recipe, Melissa.
Eric says
Approximately how many apples would slice into 3 cups? I realize that it depends on the size of the apple, but can you give a rough guess?
Mellissa Sevigny says
2 – 3 apples will work!
Sue says
I made the Apple Crumb Cake twice already and love it! It seems like this would have more carbs with all of the apples in the recipe.. I have stayed away from fruit on keto. I will make this next weekend!
Susan D says
This was soooooo scrummy! Thanks yet again for a dessert that I can’t eat only 1 serving of… ;-). And I wonder if I’ll ever learn to let an almond crust cool a bit to harden before digging in? It was great all crumbly; I’ll have to wait til tomorrow to enjoy it as a crust :-)
★★★★★
Tracy says
Thank you so much for this! I’m so excited for it– just came out of the oven.
I have been craving apple pie something fierce on keto. Last week I made your apple crumble cake as cupcakes and that was amazing so I can’t wait for this to cool off so I can try it. Yay!
★★★★★
Mellissa Sevigny says
We liked this one even better than the cake – hopefully you will too Tracy!!! Be sure to let me know!
Tracy says
It’s interesting you mention that you liked it better– the reason I rushed to make this one was that I sort of felt that from your writing about it.
I liked how the tart was much easier and quicker to make and it’s absolutely delicious. I really loved the crumble part of the last recipe and might actually add that to this the next time I make it. Either way, wonderful and so appreciated!
Dee S. says
Can you use something other than erythritol?
Mellissa Sevigny says
You can use any granulated sweetener, but the caramelization won’t be the same as with the erythritol. Let us know if you try it and how it comes out though!
Brenda says
Can you freeze the leftovers?
Mellissa Sevigny says
I don’t see why not Brenda!
lee says
Might you know how much regular sugar would be substituted?
Mellissa Sevigny says
The amounts would be the same Lee, enjoy!
lee says
Thanks! I’m a far cry from a baker…. but have the urge to try this!
Mellissa Sevigny says
It’s super easy – you’ve got this! Let me know how it turns out!
Mara says
Looks great. But why you press the apples down during baking?
Mellissa Sevigny says
Mine curled up a bit – and I wanted to be sure there were no air spaces and that the tart would be nice and flat and also cut well when served!
Jody says
Living in the Okanagan BC love apples. Can’t wait to try this! Thanks so much!!
Jen says
This looks & sounds terrific…and as a Michigander, I heartily agree with you regarding apples! Not only are they tasty and pretty, they’re much easier to keep in a bowl on the kitchen table or counter for both admiration and tasting.
I look forward to trying this!