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Keto Apple Pie Recipe

Keto Apple Pie

iamwinfred
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.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 240 kcal

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

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

For the Filling

  • 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

For Egg Wash

  • 1 large egg beaten with 1 tablespoon water

Instructions
 

  • 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.

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.

Nutrition

Serving: 1sliceCalories: 240kcalCarbohydrates: 9gProtein: 6gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 55mgSodium: 120mgPotassium: 180mgFiber: 3gSugar: 2gVitamin A: 6IUVitamin C: 10mgCalcium: 6mgIron: 8mg
Keyword chayote squash dessert, keto apple pie, low carb apple pie, sugar free apple pie
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