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Keto Apple Pie (Using a Secret Low-Carb Recipe) - Classic Flavor, Fewer Carbs

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Ingredients Method

Ingredients
  

  • For the "Apple" Filling 4 cups peeled, cored, and sliced chayote squash (or firm zucchini)
  • 1/3–1/2 cup keto sweetener (allulose or erythritol/monk fruit blend), to taste
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves (optional)
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1–1.5 teaspoons xanthan gum (or 1 tablespoon gelatin) for thickening
  • 2 tablespoons unsalted butter (or coconut oil)
  • Optional: 1–2 tablespoons water if needed for simmering
  • For the Keto Pie Crust 2 1/2 cups superfine almond flour
  • 2 tablespoons coconut flour
  • 1/4 cup granular keto sweetener
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 1 large egg
  • 1 teaspoon apple cider vinegar (or lemon juice)
  • 1–2 tablespoons ice water, only if needed
  • To Finish Egg wash (1 egg beaten with 1 teaspoon water)
  • Coarse keto sweetener or cinnamon for sprinkling (optional)
  • Whipped cream (unsweetened or lightly sweetened with keto sweetener)

Method
 

  1. Prep the chayote. Peel the chayote, halve them, and remove the seed/core. Slice into thin, bite-sized pieces. Aim for uniform thickness so they cook evenly.
  2. Start the filling. In a large skillet over medium heat, melt butter. Add chayote, sweetener, cinnamon, nutmeg, cloves (if using), salt, and lemon juice. Stir to coat.
  3. Simmer until tender-crisp. Cook 8–12 minutes, stirring occasionally, until the slices are tender but not mushy. If the pan is dry, add a tablespoon of water.
  4. Thicken and finish. Sprinkle xanthan gum lightly over the filling while stirring constantly (or bloom gelatin in 1 tablespoon cold water, then stir into the warm mixture off heat). Add vanilla. The mixture should look glossy and slightly thick. Set aside to cool.
  5. Make the crust dough. In a bowl, whisk almond flour, coconut flour, sweetener, baking powder, and salt. Cut in cold butter with a pastry cutter or your fingers until sandy with pea-sized bits. Add egg and vinegar. Mix until it forms a dough. If crumbly, add ice water 1 teaspoon at a time.
  6. Chill the dough. Divide into two discs (bottom and top). Wrap and chill 30–45 minutes. This helps the dough roll cleanly and bake flaky.
  7. Preheat the oven. Heat to 350°F (175°C). Place a rack in the lower third to help the bottom crust brown.
  8. Roll the bottom crust. Roll one dough disc between two sheets of parchment to about 11–12 inches. Peel off top parchment and flip into a 9-inch pie dish. Press gently and trim edges. Patch any cracks with extra dough.
  9. Fill the pie. Spoon the cooled “apple” filling into the crust. Don’t pour in excess liquid; you want it thick to prevent sogginess.
  10. Top crust or lattice. Roll the second disc between parchment. Either place it on top and cut vents, or slice into strips for a lattice. Crimp edges to seal.
  11. Egg wash and sprinkle. Brush the crust with egg wash. Sprinkle a little keto sweetener or cinnamon if you like.
  12. Bake. Place the pie on a lined baking sheet. Bake 35–45 minutes, until the crust is golden and the filling is bubbling at the edges. If the edges brown too quickly, cover them loosely with foil.
  13. Cool before slicing. Let the pie cool at least 1–2 hours. This helps the filling set. Serve slightly warm or at room temperature with whipped cream.