This recipe for keto apple galette is the perfect choice for anyone missing an apple pastry while on a low carb diet.
It’s a shopping-stopping dessert that will fool your taste buds into thinking you are enjoying a keto dessert with apple pieces.
However, using chayote squash instead of apple slices, this recipe provides all the flavor and texture of a traditional apple galette without the added carbs.
The keto crust is made with a combination of almond flour, coconut flour, and mozzarella cheese, resulting in a crispy, flaky crust that’s perfect for holding the “apple” filling, and it’s naturally gluten-free!
With warming spices like cinnamon and ginger, this galette is a great fall dessert that’s sure to impress your friends and family.
Although this is more of a rustic pie, I also have a more traditional double-crust keto apple pie recipe that you might want to try.
Be sure to also check out our entire collection of keto pies for more delicious options.
Keto Mock Apple Galette
Because a galette is meant to be a freeform, rustic-style pie with the filling being the star, once baked, your low-carb mock apple galette will always be stunning.
It’s a perfect, foolproof keto pie to serve warm with a scoop of our low-carb vanilla ice cream, for an apple pie a la mode option.
This sugar-free apple galette also makes a great addition to your keto brunch spread!
It’s also straightforward and easy to make. The low-carb pastry recipe comes together quickly and is easy to work with.
You’ll have to chill the dough in the fridge for about 30 minutes, which will take the most time in this recipe.
What You’ll Need To Make A Low Carb Apple Galette
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The following is a list of simple ingredients and tools to make this low-carb galette recipe. Note that the full recipe card is below.
Keto “Apple” Pie Filling
- Chayote squash that will serve as the apple substitute
- Granulated sugar substitute
- Lemon juice or apple cider vinegar
- Cream of tartar
- Cinnamon powder
- Ginger powder
- Nutmeg powder
Galette Keto Crust
- Almond Flour
- Coconut Flour
- Pre-shredded mozzarella cheese melted (this is a key ingredient for fathead dough)
- Unsalted butter
- Granulated sugar substitute
- Parchment paper
- Rolling pin
How To Make Keto “Apple” Galette Pie
To make the crust for the keto apple galette, start by combining coconut flour, almond flour, sugar substitute, and salt in a medium-sized bowl.
Then melt the unsalted butter and set it aside. Add the melted butter to the dry ingredients and combine quickly. Next, add a whole egg and mix.
Next, you’ll need to melt the mozzarella cheese in the microwave for 90 seconds, stirring halfway through. Once melted, mix well until fully incorporated.
Add the melted mozzarella cheese to the mixture and knead the dough with your hands until all the cheese is blended well into the dough.
Shape the dough into a disk, wrap the dough in parchment paper or plastic wrap, and place it in the freezer for 15 minutes to chill or in the refrigerator for 30 minutes.
Mock Apple Galette Filling
While the dough chills, prepare the “apple” filling by boiling a whole chayote in enough water to cover it for 25 to 30 minutes.
Once fork-tender and fully cooked, allow the chayote to cool for 10–15 minutes, then peel and slice it into 1/4-inch slices using gloves.
Then, add cinnamon powder, ginger powder, nutmeg powder, spices, granulated sugar substitute, cream of tartar, and lemon juice to the chayote slices and combine well.
Preheat the oven to 375 degrees and add parchment paper to a baking sheet.
Roll out the chilled dough into a large circle about 8″ in diameter. If the dough is tough, let the dough sit for a few minutes to make it more pliable.
Note that the dough need not be a perfect circle, since this is a rustic pie.
In the center of the dough, leaving a 3-inch border, add the “apple” filling. Fold the edges of the dough up and over the filling, pleating as needed.
Gently cup the sides with both hands to reinforce the shape of the low-carb apple galette and bake for 30 to 35 minutes in a preheated oven until golden brown around the edges.
Although I opted not to add an egg wash to the top of the dough before baking, in an effort to keep things simple, you can certainly do so if this is your preference.
You can even make this into a mini galette by dividing the dough into four parts. This will give you four mini apple pies. If you choose this route, you’ll need to adjust the baking time.
Just reduce the baking time to 20–25 minutes.
Store any leftovers in an airtight container in the refrigerator for up to five days or freeze them for up to three weeks.
Best Sugar Substitutes For Sugar-Free Apple Galette
As far as choosing your sweetener to make this sugar-free, gluten-free apple galette, my top choice is a monk fruit/erythritol blend.
You could also use the stevia and erythritol-based brand Pyure for most of my baked goods.
However, if using Pyure, you will want to use half the amount called for in this recipe since it’s a much sweeter choice.
Lastly, if you can’t easily find a more natural sugar substitute, you can also use Splenda for baking or a generic brand of the same. It will work with great success.
I know not everyone would agree with me here, and I respect that, but in my book, it’s still better than regular sugar.
For more information on the best sugar substitutes to use on the keto diet, be sure to check out our guide.
Background Of Chayote Squash
If this is the first time you’ve used chayote squash, let me introduce you to it and why I feel it’s the perfect apple substitute.
It’s a light green, firm vegetable that belongs to the gourd family, Cucurbitaceae, along with melons, cucumbers, and squash.
Native to central Mexico, chayote is viewed as the Mexican version of zucchini and is commonly used in various Mexican dishes as it grows abundantly.
Chayote is versatile and can be eaten raw, steamed, baked, or boiled, with a taste similar to jicama when eaten raw.
Its mild flavor makes it an excellent candidate for low-carb apple desserts like this recipe. Instead of using real apples, why not try chayote as a substitute the next time your sweet tooth is craving a treat?
Tip For Handling Chayote Squash To Avoid Skin Irritation
When handling chayote squash, it’s essential to wear gloves to avoid skin irritation.
Although not everyone gets a reaction from the sap, it’s something I recommend since chayote squash secretes a sap that can cause skin irritation in some people.
To avoid this, wear gloves when handling the squash and wash your hands thoroughly.
Are Apples Keto?
Although apples are one of the most popular fruits because they’re affordable, easy to find, and most people enjoy their taste, they are not a keto-friendly fruit due to their high natural sugar content.
One apple can contain up to 25 grams of sugar, which is way too much for a keto diet.
All that fructose will be a problem for anyone who is insulin-resistant.
Apples are not keto because, if you take into account the high concentration of sugar in each apple, the carbs are too high to be allowed on a keto diet.
Other Keto “Apple” Desserts
If you’re a fan of all things apple-flavored, you’ll also want to try our other recipes.
I sure hope you will give this recipe for a keto-friendly mock apple galette a try at 4.8 net carbs per generous serving. It’s a tasty dessert you should add to your meal plan.
It’s what keeps this girl encouraged to keep sharing and perfecting her recipes.
Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
Grab Our Books!
I pray these keto cookbooks will help make keto a delicious breeze for you.
Join Our Jesus And Keto Movement
In case you don’t know, our family came to the keto diet looking at it from a Christian perspective. As believers, we live our entire lives supported by God’s grace.
So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.
When we followed the Holy Spirit’s prompting, we got on the path to real transformation. Knowing firsthand the benefits of this decision, we have created a closed Christian group that is using the keto diet to transform their lives.
We invite you to join our Private Facebook Group and see if this is not the key you have been missing.
Note that once you click the link, you will be prompted to answer a few questions that ensure that you understand what this group stands for.
Be sure to request our FREE Jesus and Keto E-Book (First 7 Days). We hope it blesses you.
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- 1/2 cup unsalted butter
- 1 cup pre-shredded mozzarella cheese
- 1/2 cup of finely milled almond flour
- 1/4 cup of coconut flour
- 1 egg, room temperature
- 1 teaspoon salt
- 1/2 tablespoon granulated sugar substitute
"Apple" Pie Filling
- 4 Chayote Squash, cooked, peeled and sliced
- 2 tablespoons of unsalted butter cut into small cubes
- 1/2 cup lemon juice or 1/4 cup of apple cider vinegar
- 1/2 teaspoon of cream of tartar
- 3/4 cup of granulated sugar-substitute
- 2 tablespoons of cinnamon powder
- 1/2 teaspoon of ginger powder
- 1/4 of teaspoon of nutmeg
- Begin by making the crust: In a medium-sized bowl, combine the coconut flour and the almond flour, sugar substitute, and salt.
- Melt the unsalted butter and set aside.
- To the dry ingredients, add the melted butter and combine quickly.
- Next, add the whole egg and combine.
- Melt the mozzarella cheese in the microwave for a total of 90 seconds, stirring halfway through. Once it comes out of the microwave, mix well until fully incorporated. You can also melt the mozzarella cheese in a double boiler.
- Add the melted mozzarella cheese to the mixture and knead the dough with your hands until all the cheese is blended well into the dough. I recommend you do so between two sheets of parchment paper so the dough doesn't stick to your hands.
- Shape the dough into a disk, wrap the dough in parchment paper, and place it in the freezer for 15 minutes to chill or the refrigerator for 30 minutes.
- While the dough chills, prepare your "apple" filling: Boil the whole chayote with enough water to cover it. Cook the chayote squash for about 25 to 30 minutes. They should still be firm but cooked through. Allow the chayote squash to cool for about 10-15 minutes. Using gloves, peel and slice the cooled chayote into 1/4-inch slices. Place the chayote slices into a medium-sized bowl.
- To the chayote slices, add the cinnamon powder, ginger powder, nutmeg powder, spices, granulated sugar substitute, cream of tartar, and lemon juice. Combine well.
- Preheat oven to 375 degrees and add parchment paper to a baking sheet.
- Once the dough has chilled, roll it out into a large circle about 8" in diameter using a rolling pin. Place the rolled-out pie dough onto the prepared baking sheet.
- In the center of the dough, leaving a 3" border, add your filling. If the dough is tough, let it sit for a few minutes to make it more pliable.
- Fold the edges of the dough up and over the "apple" filling, pleating as needed. The dough is forgiving and can be pressed together if any "cracks" occur.
- Once folded, gently cup the sides with both hands to reinforce the shape of your keto apple galette and bake for 30 to 35.
- Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.
Note that for best results, we recommend you use only packaged pre-shredded mozzarella cheese. Shredding the cheese yourself could cause oil to seep out during the baking process.
**You can even make this into a mini galette by dividing the dough into four parts. This will give you four mini apple pies. If you choose this route, reduce the baking to 20-25 minutes.
Store any leftovers in the refrigerator for up to 3 days or freeze for up to 3 weeks.
What are some tips for handling chayote squash to avoid skin irritation?
When handling chayote squash, it's essential to wear gloves to avoid skin irritation.
Chayote squash secretes a sap that can cause skin irritation in some people. To avoid this, wear gloves when handling the squash and wash your hands thoroughly.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 375Total Fat: 32.9gSaturated Fat: 16.7gCholesterol: 106mgSodium: 227mgCarbohydrates: 10.1gNet Carbohydrates: 4.8gFiber: 5.8gSugar: 3gProtein: 7.9g