This keto apple pie recipe is proof that you do not have to give up your favorite fall dessert just because you are watching your carbs.
The filling is made from tender, spiced chayote squash instead of apples, tucked into a buttery Vegan Pie Crust style almond flour crust that bakes up golden and flaky.
Nobody at your table will guess there is not a single apple in the whole pie.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 30 minutes |
| Cook Time | 55 minutes |
| Total Time | 1 hour 25 minutes (plus 1 hour chilling) |
| Servings | 12 slices |
| Difficulty Level | Moderate |
Why You’ll Love This Keto Apple Pie Recipe
This pie tastes shockingly close to the real thing, right down to the warm cinnamon aroma that fills your kitchen while it bakes.
It fits neatly into a low carb lifestyle without sacrificing that classic, cozy pie experience.
If you want another low sugar holiday pie to keep in your back pocket, my Keto Pumpkin Pie is another reader favorite this time of year.
- Only 6 grams of net carbs per slice
- No apples needed, yet it tastes just like classic apple pie
- Buttery, flaky almond flour crust with no grains
- Naturally gluten free and easy to make dairy free
- Great for holiday tables, even for non-keto guests
Ingredients
Most of these ingredients are pantry staples for anyone who bakes keto desserts regularly, with a couple of specialty items that make the texture and flavor come together.
My Almond Flour Pie Crust uses the same base dough as the crust in this recipe, so it is worth bookmarking if you want a dedicated version.
For the Crust:
- 2 cups blanched almond flour
- 1/4 cup granulated monk fruit sweetener or erythritol
- 1/4 teaspoon xanthan gum
- 1/4 teaspoon sea salt
- 6 tablespoons unsalted butter, cold and cubed
- 1 large egg
- 1 teaspoon vanilla extract
For the Filling:
- 4 large chayote squash, peeled, seeded, and thinly sliced
- 3 tablespoons unsalted butter, melted
- 1 tablespoon fresh lemon juice
- 3/4 cup granulated monk fruit sweetener or erythritol
- 1 1/2 tablespoons coconut flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 teaspoon apple extract
- Pinch of sea salt
- 1 egg beaten with 1 tablespoon water, for egg wash
Kitchen Equipment Needed
You do not need anything fancy for this recipe, though a few tools make the process a lot smoother.
My Gluten Free Pie Crust guide covers a few of the same tools if you want extra tips on working with grain-free dough.
- 9-inch glass pie dish
- Food processor or sturdy mixing bowl
- Pastry cutter or fork
- Pie crust shield
- Rolling pin
- Parchment paper
- Sharp knife and cutting board
Recommended Products for This Recipe
These are a few products I personally use whenever I make this pie, based on years of testing keto baking recipes in my own kitchen.
I also linked my Sugar Free Pumpkin Pie below since it uses a few of the same specialty ingredients.
1. Blanched Almond Flour
Blanched almond flour gives this crust a fine, tender crumb instead of the gritty texture you get from regular almond meal.
It is the single biggest factor in whether your crust turns out flaky or crumbly.
2. Monk Fruit Sweetener
I reach for monk fruit sweetener over other sugar substitutes because it browns nicely and does not leave the cooling aftertaste some erythritol blends have.
It measures cup for cup like sugar, which makes the recipe easy to follow.
3. Pie Crust Shield
Almond flour crust browns much faster than a traditional wheat crust, so a reusable pie shield saves the edges from burning during the long bake time.
It is a small investment that I use on nearly every pie I make.
4. Apple Extract
This is the ingredient that makes the chayote filling taste unmistakably like apple pie.
A little goes a long way, and I always keep a bottle in my baking cabinet during fall.
Step-by-Step Instructions: How to Make Keto Apple Pie
Deep dish crusts like the one in my Deep Dish Apple Pie use a similar blind baking method, so these steps will feel familiar if you have made that one before.
1. Make the Crust Dough
- In a food processor, pulse together the almond flour, monk fruit sweetener, xanthan gum, and sea salt until combined.
- Add the cold, cubed butter and pulse until the mixture looks like coarse crumbs.
- Add the egg and vanilla extract, then pulse again just until the dough comes together into a ball.
- Divide the dough into two discs, one slightly larger than the other for the bottom crust.
- Wrap each disc in plastic wrap and refrigerate for at least 1 hour, or until firm.
2. Prepare the Chayote Filling
- Peel the chayote squash, cut them in half, and remove the seed from the center.
- Slice the squash into thin, apple-like wedges, similar to how you would slice an apple for pie.
- Place the sliced squash in a large saucepan with the melted butter and lemon juice.
- Cook over medium heat for 10 to 12 minutes, stirring occasionally, until the squash softens slightly but still holds its shape.
3. Season the Filling
- Sprinkle the monk fruit sweetener, coconut flour, cinnamon, nutmeg, cloves, and sea salt over the softened squash.
- Stir gently to coat every piece evenly.
- Add the apple extract and stir once more.
- Remove the filling from the heat and let it cool for about 15 minutes while you roll out the dough.
4. Roll Out the Bottom Crust
- Remove the larger dough disc from the refrigerator and let it sit for 5 minutes to soften slightly.
- Place the dough between two sheets of parchment paper and roll it into a circle about 12 inches wide.
- Carefully transfer the dough into the pie dish, pressing it gently into the bottom and up the sides.
- Trim any excess dough hanging over the edge, leaving about half an inch of overhang.
5. Fill and Top the Pie
- Pour the cooled chayote filling into the bottom crust, spreading it into an even layer.
- Roll out the second disc of dough the same way you rolled the first.
- Lay the top crust over the filling, or cut it into strips for a lattice design if you prefer.
- Pinch the edges of the top and bottom crust together to seal, then crimp decoratively with your fingers or a fork.
- Cut a few small slits in the top crust to let steam escape while baking.
6. Bake the Pie
- Preheat your oven to 350 degrees Fahrenheit.
- Brush the top crust with the egg wash for a golden, glossy finish.
- Cover the edges of the crust with a pie shield or strips of foil to prevent over browning.
- Bake for 45 to 55 minutes, removing the shield for the last 10 minutes so the top browns evenly.
- The pie is done when the crust is deep golden brown and the filling is bubbling slightly at the slits.
7. Cool and Slice
- Remove the pie from the oven and set it on a wire rack.
- Let the pie cool for at least 2 hours before slicing, so the filling has time to set.
- Slice into 12 even wedges using a sharp knife.
Tips for The Best Keto Apple Pie
A few small details make a big difference between an average keto pie and a great one.
These tricks come straight from the tweaks I made while developing my French Apple Pie, adapted here for a grain-free crust.
- Keep the butter and dough as cold as possible before rolling, since almond flour dough softens faster than wheat dough
- Do not skip chilling the dough, or it will be difficult to roll and transfer
- Slice the chayote thin and uniform so every bite cooks evenly
- Taste the filling before assembling and adjust the sweetener or spice to your preference
- Use a glass pie dish so you can check the bottom crust for browning
Serving Suggestions
This pie is rich enough to stand on its own, but a few toppings make it feel extra special.
It also pairs beautifully alongside other low carb favorites like Dutch Apple Pie if you are setting up a holiday dessert table.
- A scoop of sugar-free vanilla ice cream
- Unsweetened whipped cream with a dusting of cinnamon
- A drizzle of sugar-free caramel sauce
- A warm slice on its own with a cup of coffee
Variations of Keto Apple Pie
Once you have the base recipe down, there is plenty of room to make it your own.
Fans of my Apple Crumble Pie often ask for a crumb topping version of this recipe, and it works wonderfully.
- Swap the top crust for a crumble topping made with almond flour, butter, and chopped pecans
- Use zucchini instead of chayote squash if that is easier to find
- Add a tablespoon of sugar-free caramel to the filling for a caramel apple twist
- Make individual hand pies by dividing the dough and filling into small rounds
- Stir in a handful of chopped pecans or walnuts for extra crunch
Storage and Reheating
This pie keeps well, which makes it a great make-ahead dessert for holidays and gatherings.
If you like planning desserts in advance, my Apple Pie With Cinnamon Crust follows a similar make-ahead timeline.
- Store leftover pie covered in the refrigerator for up to 5 days
- Freeze whole or sliced for up to 2 months, wrapped tightly in plastic and foil
- Thaw frozen pie overnight in the refrigerator before serving
- Reheat individual slices in the oven at 300 degrees Fahrenheit for 10 minutes to re-crisp the crust
- Avoid microwaving if possible, since it can make the crust soggy
Nutritional Facts
These values are estimated per slice, based on 12 slices per pie, and will vary depending on the exact brands and sweeteners you use.
For a treat that tastes this indulgent, the numbers below make it easy to fit into most low carb meal plans, similar to my Keto Banana Bread.
- Calories: approximately 240 per slice
- Total Carbohydrates: approximately 9 grams
- Fiber: approximately 3 grams
- Net Carbohydrates: approximately 6 grams
- Protein: approximately 6 grams
- Fat: approximately 21 grams
Health Benefits of Key Ingredients
Beyond fitting a low carb lifestyle, several ingredients in this pie bring their own nutritional perks.
If you enjoy learning about how simple swaps can boost a dessert, my Caramel Apple Crisp post breaks down a few more.
- Almond flour is a good source of vitamin E and healthy monounsaturated fats
- Chayote squash is high in fiber and vitamin C while being naturally low in carbs
- Cinnamon contains antioxidants and has been studied for its role in supporting steady blood sugar
- Eggs provide protein that helps balance the natural sweetness of the filling
FAQs About Keto Apple Pie
A few questions come up again and again in the comments, so here are the most common ones.
If you have more spiced fall dessert questions, my Apple Cobbler FAQ section covers a few overlapping topics too.
1. Is this pie really keto if there are no actual apples in it?
Yes, real apples are too high in natural sugar to fit most keto carb limits, so this filling uses chayote squash instead.
Chayote takes on the surrounding spices and cooks to a texture that is remarkably close to cooked apple.
2. Can I use zucchini instead of chayote squash?
Zucchini works as a substitute and gives a similar texture once cooked down with the spices.
Just be sure to slice it thinly and pat it dry after cooking, since zucchini releases more water than chayote.
3. What does apple extract do, and can I leave it out?
Apple extract is what gives the chayote filling its signature apple flavor, so I recommend including it if you can find it.
If you skip it, the pie will still taste warm and spiced, just less specifically like apple pie.
4. Can I make this recipe dairy free?
Yes, you can swap the butter in both the crust and filling for a plant-based butter alternative.
The texture will be very close to the original, though the crust may brown slightly differently.
5. How many net carbs are in a slice of keto apple pie?
Each slice comes out to approximately 6 grams of net carbs when the pie is cut into 12 servings.
This can shift slightly depending on the specific sweetener brand you use.
Keto Apple Pie
Ingredients
- 2 cups blanched almond flour finely ground for best texture
- 1/4 cup granulated monk fruit sweetener or erythritol
- 1/4 teaspoon xanthan gum
- 1/4 teaspoon sea salt
- 6 tablespoons unsalted butter cold and cubed; use plant-based for dairy-free
- 1 large egg
- 1 teaspoon vanilla extract
- 4 large chayote squash peeled, seeded, and thinly sliced into apple-like wedges
- 3 tablespoons unsalted butter melted; use plant-based for dairy-free
- 1 tablespoon fresh lemon juice
- 3/4 cup granulated monk fruit sweetener or erythritol
- 1 1/2 tablespoons coconut flour for thickening
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 teaspoon apple extract key for authentic apple flavor
- 1 pinch sea salt
- 1 large egg beaten with 1 tablespoon water
Equipment
- 9-inch glass pie dish allows you to check bottom crust browning
- Food processor or sturdy mixing bowl
- Pastry cutter or fork
- Pie crust shield prevents edges from burning
- Rolling Pin
- Parchment paper for rolling dough
- Sharp knife and cutting board
- Large saucepan for cooking filling
- Wire rack for cooling pie
Method
- In a food processor, pulse almond flour, monk fruit sweetener, xanthan gum, and sea salt until combined. Add cold butter and pulse until coarse crumbs form. Add egg and vanilla, pulsing just until dough comes together. Divide into two discs (one slightly larger), wrap in plastic, and refrigerate for 1 hour.
- Peel chayote squash, cut in half and remove seeds, then slice into thin apple-like wedges. Place in a large saucepan with melted butter and lemon juice. Cook over medium heat for 10-12 minutes, stirring occasionally, until slightly softened but still holding shape.
- Sprinkle monk fruit sweetener, coconut flour, cinnamon, nutmeg, cloves, and salt over the softened squash. Stir gently to coat evenly. Add apple extract and stir once more. Remove from heat and let cool for 15 minutes.
- Remove larger dough disc from fridge and let soften 5 minutes. Roll between two sheets of parchment into a 12-inch circle. Transfer to a 9-inch pie dish, pressing gently into bottom and up sides. Trim excess, leaving 1/2-inch overhang.
- Pour cooled chayote filling into bottom crust and spread evenly. Roll out second dough disc same way. Lay top crust over filling or cut into strips for a lattice design. Pinch edges to seal and crimp decoratively. Cut slits in top crust for steam to escape.
- Preheat oven to 350°F. Brush top crust with egg wash. Cover edges with a pie shield or foil. Bake for 45-55 minutes, removing shield for the last 10 minutes. Pie is done when crust is golden brown and filling bubbles at slits.
- Remove pie from oven and cool on a wire rack for at least 2 hours before slicing to allow filling to set. Slice into 12 even wedges using a sharp knife.
Nutrition
Notes
- Keep dough cold: Almond flour dough softens faster than wheat dough, so keep butter and dough as cold as possible before rolling.
- Don’t skip chilling: Chilling the dough for at least 1 hour is essential, or it will be difficult to roll and transfer.
- Slice uniformly: Slice chayote thin and uniform so every bite cooks evenly and texture is consistent.
- Zucchini substitute: Zucchini works as a substitute for chayote — slice thinly and pat dry after cooking since it releases more water.
- Dairy-free option: Swap butter in both crust and filling for a plant-based butter alternative — texture will be very close to the original.
- Make ahead: This pie keeps well — store covered in the refrigerator for up to 5 days or freeze whole or sliced for up to 2 months.
- Reheating: Reheat individual slices in the oven at 300°F for 10 minutes to re-crisp the crust; avoid microwaving which makes crust soggy.
- Crumble topping variation: Swap the top crust for a crumble made with almond flour, butter, and chopped pecans for a different texture.
- Caramel twist: Add a tablespoon of sugar-free caramel to the filling for a caramel apple variation.
- Glass pie dish: Using a glass pie dish allows you to check the bottom crust for browning during baking.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This keto apple pie recipe proves that low carb baking does not mean giving up the desserts you love most.
It has become one of my go-to holiday bakes, and I think it will earn a spot on your table too.
Give it a try this week, and let me know in the comments how your pie turned out.
If you make this recipe, I would love to see it. Feel free to share a photo with me, and pass this recipe along to anyone else who could use a low carb apple pie in their life.
Recommended:
- Apple Pie Overnight Oats
- Salted Caramel Apple Overnight Oats
- Apple Pie Bread
- Butter Pie Crust
- Pecan Pie Bars
