keto pies apple
This keto apple pie features a flaky low-carb crust, a sweet and tender chayote filling, and a buttery crumble topping. Perfect for any occasion, this dessert is gluten-free, keto-friendly, and packed with all the comforting flavors of traditional apple pie.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the Crust:
- 1 ½ cups almond flour
- ¼ cup coconut flour
- ½ cup unsalted butter, melted
- 2 large eggs
- 2 tbsp granulated sweetener (allulose or monk fruit)
For the Filling:
- 4 cups chayote squash, peeled and diced
- 2 tbsp lemon juice
- ½ cup granulated sweetener
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp apple extract (optional)
For the Crumble Topping:
- ½ cup almond flour
- ¼ cup keto brown sugar
- 2 tbsp coconut oil
- ¼ cup chopped nuts (almonds or pecans)
Instructions
- Preheat the oven to 350°F (180°C).
- Prepare the crust: Mix almond flour, coconut flour, and sweetener in a bowl. Add the melted butter and eggs, stirring until a dough forms. Press the dough evenly into a 9-inch pie dish. Pre-bake for 10 minutes.
- Make the filling: In a saucepan, combine diced chayote squash, sweetener, cinnamon, nutmeg, and a splash of water. Cook over medium heat until the squash softens and absorbs the flavors. Stir in lemon juice and apple extract.
- Assemble the pie: Pour the filling into the pre-baked crust.
- Prepare the crumble topping: In a bowl, mix almond flour, keto brown sugar, coconut oil, and chopped nuts until crumbly. Sprinkle the mixture over the filling.
- Bake the pie for 25-30 minutes, or until the topping turns golden brown.
- Let the pie cool for 5-10 minutes before serving.
Notes
- Chayote squash can be substituted with zucchini if unavailable.
- Add a pinch of clove or ginger to the filling for a flavor twist.
- Serve with keto whipped cream or low-carb ice cream for a decadent treat.
Find it online: https://recipesbyamelia.com/keto-pies-apple/