Easy Apple Pie Keto Low-Carb

This Easy Apple Pie Keto Low-Carb and grain-free twist on the classic dessert! No apples and no grains are needed, but you would never tell.

KETO APPLE PIE Recipe by ARMAN LIEW

Ingredients To Make Easy Apple Pie Keto Low-Carb

For the filling

• Chayote squash– A fabulous low carb vegetable that mimics the texture of apples. Once mixed with the other filling ingredients, you’ll never be able to tell the difference! 
• Butter– Melted and unsalted butter. Dairy free butter can also be used. 
• Lemon juice– To balance out the sweetness and to ensure the squash doesn’t become too soft. 
• Granulated sweetener of choice– Allulose, monk fruit sweetener, or erythritol. 
• Coconut flour– To thicken the filling. 
• Cinnamon– Gives the pie a very subtle cinnamon flavor. 
• Apple extract– Optional, but gives a light apple flavor throughout. 

For the crumble topping

• Almonds– Unsalted almonds that have been chopped very finely. 
• Almond flour– Blanched almond flour is preferred, but you can use almond meal if that is all you have on hand. 
• Coconut oil– Melted and refined.
• Shredded coconut– The unsweetened variety. 
• Keto brown sugar– A fantastic sugar free alternative to brown sugar. Erythritol can be substituted for this.

How do you make a low carb apple pie?

Start by preparing your pie crust or using a store-bought crust. In a large mixing bowl, add your filling ingredients and mix until combined. In a separate bowl, add the crumble ingredients and mix until combined. Next, transfer the filling into the prepared pie crust and bake at 180C/350F for 20 minutes.

Now, remove the pie from the oven and sprinkle the crumble topping all over it. Place back in the oven and bake for a further 15-20 minutes, or until the crumb topping has become golden brown. Remove the pie from the oven and let sit for 5 minutes, before serving. 

Tips to make the best Easy Apple Pie Keto Low-Carb

• Be sure to chop your chayote squash into bite sized pieces. You can remove the skins or keep them on, there is no real difference.
• If you can’t find chayote squash, you can also use zucchini or yellow squash.
• Serve this keto apple pie with a scoop of keto ice cream and keto caramel for the ultimate indulgent dessert.

Storing and freezing apple pie

• To store: Apple pie must always be stored in the refrigerator, covered. It will keep well for up to 2 weeks.
• To freeze: Place leftovers in a sealable container and store them in the freezer for up to 6 months. 
• Reheating: Either microwave the pie for 30 seconds or heat in the oven at 180C/350F for 5-6 minutes, until warm.

Other recipes you might like to try: Cauliflower Crust Pizza, Easy Peanut Butter Crackers, Keto Enchiladas Recipe

Print

Easy Apple Pie Keto Low-Carb

This Easy Apple Pie Keto Low-Carb and grain-free twist on the classic dessert! No apples and no grains are needed, but you would never tell.

Course Dessert

Cuisine American

Keyword apple, apple pie, dessert, keto pie, low carb

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings 12 Servings

Calories 220kcal

Ingredients

For the filling

• 1 9 inch keto pie crust
• 4 large chayote squash approximately 2 lbs, chopped
• 2 tbsp  butter melted
• 1 tbsp  lemon juice
• 1 cup sweetener of choice (used erythritol)
• 1 1/2 tbsp coconut flour
• 1 tsp cinnamon
• 1 tsp apple extract optional

For the crumb topping

• 1/2 cup almonds finely chopped
• 1 cup almond flour
• 1/2 cup coconut oil melted and cooled to room temperature
• 1/2 cup unsweetened shredded coconut
• 1/4 cup sugar free brown sugar or erythritol

Instructions

• Preheat the oven to 180C/350F. Prepare a keto pie crust or use a store bought pie crust.
• In a large mixing bowl, combine the chopped apples, butter, lemon juice, sweetener, flour, and cinnamon, and apple extract and mix well, until combined. In a separate bowl, mix your crumble topping together.
• Transfer the apple pie filling into the pie crust. Bake the pie for 20 minutes, before removing it from the oven. Top with the crumb topping and bake for a further 15-20 minutes, or until golden brown.
• Remove the pie from the oven and let sit for 5 minutes, before serving.

Notes

TO STORE: Apple pie must always be stored in the refrigerator, covered. It will keep well for up to 2 weeks.

TO FREEZE: Place leftovers in a sealable container and store them in the freezer for up to 6 months.

REHEATING: Either microwave the pie for 30 seconds or heat in the oven at 180C/350F for 5-6 minutes, until warm. 

Nutrition Facts

Serving 1serving | Calories 220kcal | Carbohydrates 7g | Protein 4g | Fat 21g | Sodium 21mg | Potassium 121mg | Fiber 4g | Vitamin A 59IU | Vitamin C 4mg | Calcium 46mg | Iron 1mg | Net Carbs 3g

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