Keto Irish Apple Tart (Without the Apples!)

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The Giant's Causeway

📍 Where this dish comes from: County Antrim, Northern Ireland · The Giant’s Causeway
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Keto Irish Apple Tart (Without the Apples!), plated and ready to serve

This Keto Irish "Apple" Tart replicates the flavors and textures of a classic apple tart but without the carbs from apples. The secret is using zucchini or chayote squash, which absorbs the spices and sweetness, giving you that authentic apple flavor while keeping the carbs in check. It’s a delicious, low-carb dessert perfect for satisfying your craving for a traditional Irish apple tart!

What You’ll Need

Ingredients for Keto Irish Apple Tart (Without the Apples!)

Keto Irish Apple Tart (Without the Apples!)

This Keto Irish "Apple" Tart replicates the flavors and textures of a classic apple tart but without the carbs from apples.
Print Recipe
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Course: Dessert
Cuisine: Irish
Servings: 4 servings
Calories: 250kcal

Ingredients

  • For the Crust:
  • 1 1/2 cups almond flour
  • 2 tbsp coconut flour
  • 1/4 cup butter melted
  • 2 tbsp powdered erythritol (or your preferred keto sweetener)
  • 1/2 tsp vanilla extract
  • 1 pinch salt
  • For the Filling:
  • 2 medium zucchini or chayote squash peeled, cored, and sliced thinly
  • 1/4 cup butter
  • 1/4 cup powdered erythritol (or your preferred keto sweetener)
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp lemon juice
  • 1 tsp vanilla extract
  • Optional: a pinch of xanthan gum for thickening
  • For the Topping:
  • 1/4 cup almond flour
  • 2 tbsp butter softened
  • 1 tbsp powdered erythritol
  • 1/2 tsp cinnamon

Instructions

  • Preheat the oven: Preheat your oven to 350°F (175°C). Grease a tart pan or pie dish with butter.
  • Prepare the crust: In a mixing bowl, combine the almond flour, coconut flour, melted butter, powdered erythritol, vanilla extract, and a pinch of salt. Mix until it forms a dough-like consistency. Press the dough into the bottom and up the sides of the prepared tart pan. Bake for 10-12 minutes, or until the crust is lightly golden. Remove from the oven and set aside.
  • Prepare the filling: In a skillet, melt the butter over medium heat. Add the sliced zucchini or chayote squash, powdered erythritol, cinnamon, nutmeg, lemon juice, and vanilla extract. Cook for about 10-15 minutes, stirring occasionally, until the zucchini becomes soft and absorbs the flavors. If you want a thicker filling, sprinkle a pinch of xanthan gum while stirring.
  • Assemble the tart: Spoon the zucchini filling into the pre-baked crust, spreading it evenly.
  • Make the topping: In a small bowl, combine the almond flour, softened butter, powdered erythritol, and cinnamon. Mix until crumbly, then sprinkle the topping over the filling.
  • Bake: Bake the tart in the preheated oven for 20-25 minutes, or until the topping is golden brown and the filling is bubbly.
  • Cool and serve: Allow the tart to cool for 10-15 minutes before slicing. Serve warm with a dollop of whipped cream or a scoop of keto-friendly vanilla ice cream.

Nutrition

Serving: 1serving | Calories: 250kcal | Protein: 5g | Fat: 22g
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Cooking Keto Irish Apple Tart (Without the Apples!) in the kitchen

Health Benefits

  • Zucchini or chayote squash stands in for apples, keeping the carb count low while mimicking the same texture.
  • Almond and coconut flour replace wheat flour in both the crust and topping.
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