Keto Apple Pie
Satisfy your sweet tooth with this easy Keto Apple Pie recipe. Made with chayote squash and a delectable almond topping, it's a must-try!
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.