One of the secrets to this recipe is the use of chayote squash in place of traditional apples. Chayote has a mild flavor and, when cooked with the right spices, mimics the texture and taste of apples surprisingly well. This means you can indulge in a slice (or two!) without worrying about the carb count.
I remember discovering chayote squash on a trip to a local farmer’s market with my best friend. We were both on a keto journey, and the vendor suggested trying chayote as a low-carb substitute for apples. Intrigued, I gave it a go and was pleasantly surprised by how versatile this humble squash can be.
Another tweak that makes this pie special is the crumbly topping made from almond flour, shredded coconut, and chopped almonds. It adds a delightful crunch and a rich flavor that complements the spiced chayote filling perfectly. If you’re feeling adventurous, you can experiment with different nuts or add a hint of nutmeg for an extra layer of warmth.
Whether you’re hosting a family gathering or simply craving a comforting dessert, this Keto Apple Pie is sure to impress. It’s easy to make, packed with flavor, and a great way to enjoy a classic treat without compromising on your dietary goals. Happy baking!
How to Make Keto Apple Pie
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Ingredients
- 1 cup granulated sweetener of choice (I used erythritol)
- 1 teaspoon apple extract (optional)
- 1 tablespoon lemon juice
- 1 9-inch keto pie crust
- 1/2 cup unsweetened shredded coconut
- 1/2 cup almonds (finely chopped)
- 1 cup almond flour
- 4 large chayote squash (about 2 lbs, chopped)
- 2 tablespoons butter (melted)
- 1/2 cup coconut oil (melted and cooled to room temperature)
- 1/4 cup sugar-free brown sugar (or erythritol)
- 1 1/2 tablespoons coconut flour
- 1 teaspoon cinnamon
Directions
- Preheat the oven to 350°F and prepare your keto pie crust, either homemade or store-bought.
- In a large bowl, mix the chopped chayote squash with melted butter, lemon juice, granulated sweetener, coconut flour, cinnamon, and apple extract until well combined.
- In another bowl, combine shredded coconut, chopped almonds, almond flour, sugar-free brown sugar, and melted coconut oil to make the crumble topping.
- Pour the chayote mixture into the prepared pie crust and bake for 20 minutes.
- Remove the pie from the oven, sprinkle the crumble topping evenly over the filling, and bake for another 15-20 minutes until the topping is golden brown.
- Let the pie rest for 5 minutes before serving.
FAQs:
Can I use a different type of sweetener instead of erythritol?
Yes, you can use other granulated sweeteners such as stevia, monk fruit, or allulose. Just make sure to adjust the quantity to taste, as some sweeteners may be more or less sweet than erythritol.
What can I substitute for chayote squash in this recipe?
If you can’t find chayote squash, you can use zucchini or yellow summer squash as a substitute. However, the texture and flavor might slightly differ, but it will still be delicious.
Is it necessary to use apple extract?
Apple extract is optional and mainly used to enhance the apple-like flavor. If you don’t have it, you can omit it or use a small amount of vanilla extract instead.
How should I store the keto apple pie?
Store the keto apple pie in an airtight container in the refrigerator. It will keep well for up to 4 days. For longer storage, you can freeze the pie for up to a month and reheat it before serving.
Can I make the pie crust and filling ahead of time?
Yes, you can prepare the pie crust and the chayote filling ahead of time. Store them separately in the refrigerator for up to 2 days. When ready to bake, assemble the pie and add the crumble topping just before baking.
How can I make this recipe nut-free?
To make this recipe nut-free, substitute the almond flour with sunflower seed flour or sesame seed flour. Additionally, omit the chopped almonds and increase the amount of shredded coconut or add sunflower seeds for crunch.
Keto Apple Pie
Ingredients
- 1 9- inch keto pie crust
- 4 large chayote squash about 2 lbs, chopped
- 1 tablespoon lemon juice
- 1 cup granulated sweetener of choice I used erythritol
- 2 tablespoons butter melted
- 1 1/2 tablespoons coconut flour
- 1 teaspoon cinnamon
- 1 teaspoon apple extract optional
- 1/2 cup unsweetened shredded coconut
- 1/2 cup almonds finely chopped
- 1 cup almond flour
- 1/4 cup sugar-free brown sugar or erythritol
- 1/2 cup coconut oil melted and cooled to room temperature
Instructions
- Preheat your oven to 350F. Prepare the keto pie crust or use a store-bought one.
- In a large mixing bowl, combine the chopped chayote squash, melted butter, lemon juice, granulated sweetener, coconut flour, cinnamon, and apple extract. Mix well until everything is evenly coated.
- In a separate bowl, mix together the shredded coconut, chopped almonds, almond flour, sugar-free brown sugar, and melted coconut oil to create the crumble topping.
- Transfer the chayote mixture into the prepared pie crust. Bake the pie for 20 minutes.
- Remove the pie from the oven and sprinkle the crumble topping evenly over the filling. Return the pie to the oven and bake for an additional 15-20 minutes, or until the topping is golden brown.
- Take the pie out of the oven and let it sit for 5 minutes before serving.
