This delicious keto apple pie uses chayote squash in place of apples. It’s an apple pie without the apples! Enjoy a keto mock apple pie recipe that fits your macros and is guilt-free.
This recipe is the result of my wanting an apple pie for a seasonal treat. I especially wanted low-carb “apple” pie in time for the holidays, but knowing that apples aren’t very keto-friendly meant I had to get really creative.
Enter my recipe for keto mock apple pie. It uses chayote squash in place of apples and features a coconut flour crust that will fool your taste buds into thinking it’s a traditional apple pie.
Apples can’t be used in a keto apple pie simply because they are quite high in sugar and not a lot of fiber, to justify their use. It’s the reason that a keto diet doesn’t include apples on its list of acceptable low-carb fruits.
I must admit that although eating a low carb keto diet has become a lifestyle for us, if there is one dessert I miss, it is apple pie.
I know many of my Paleo friends include apples in their diet, but for those who are insulin resistant, it’s just not always a good option.
Do make sure you also check out our popular Keto Apple Cobbler for another mock apple keto-friendly dessert.
If you’re a fan of pies, you should also totally check out my other keto pie recipes that include traditional pies, tarts, and cobblers!
Keto Apple Pie
In my quest to create the perfect keto-friendly apple pie, I began to play around with keto pie crust options.
Up until this point, I had not even attempted to make a low-carb crust. To be honest, I didn’t think the results would be any good.
I knew that the key to the success of this low-carb apple pie recipe was achieving a great keto crust. I knew that If I could manage to get the crust right, I was halfway to the finish line.
Enter my recipe for a keto coconut flour pie crust. I created the crust using melted butter, coconut flour, and eggs.
And although working with coconut flour is a little tricky, it created the closest thing to a traditional flaky crust.
UPDATE: I have created what I now consider the ultimate keto pie crust. This new crust is easier to roll and is even flakier.
Keto-Friendly Apple Pie
On average, a medium-sized apple can have about 25 grams, with only 4 of them being from fiber. That’s 21 net carbs for one apple.
You can basically get your daily carb allowance with one apple serving. That, my friend, is a definite no-no while doing keto.
This is why I was on a mission to find an alternative to apples in order to have a more keto-friendly apple pie.
Keto Apple Pie Filling
Keeping my love of apples in mind, you must imagine how excited I was when I accidentally figured out how to use chayote squash as an apple substitute.
I may not be the only one doing this, but I had not heard of it prior to this discovery. Insert happy dance!
What’s so great about chayote as an apple replacement is that they are so similar to apples in both texture and appearance. The fact they have a very mild flavor means that they absorb apple pie spices beautifully.
I know some other brilliant low-carb bakers have used zucchini squash as an apple substitute, but I personally feel the texture is too mushy and watery for my taste. This is why I kept searching for a better alternative.
If you follow our site, you know I had already used chayote squash for my “mock” apple cobbler with great success. However, this stubborn girl wanted a pie.
Ingredients Needed To Make A Keto Apple Pie
The following are the ingredients you’ll need for this low-carb apple dessert. Note that the full printable recipe card is at the bottom of the page.
Disclosure: Some of the links below are affiliate links, meaning that at no additional cost to you, I will earn a commission if you click through and make a purchase.
- Chayote squash
- Lemon juice
- Granulated sugar substitute
- Cinnamon powder or apple pie spice
- Unsalted butter, sliced thinly
- Sea salt
- Cream of tartar
Coconut Flour Crust
Or use this: for our latest keto crust recipe
- Unsalted butter, melted and cooled
- Large eggs, room temperature
- Sea salt
- Coconut flour
- Granulated sugar substitute
How To Make A Keto Apple Pie Recipe
The first step in making this keto-friendly apple pie is making the fork-tender crust. You can make our coconut flour-based pie crust or our new flakier and easier-to-handle keto crust that uses a combination of both almond and coconut flour.
To make the gluten-free coconut flour crust, start by melting the unsalted butter and allowing it to cool. Then in a large mixing bowl, combine the coconut flour, sugar substitute, and salt.
You’ll next add the cooled melted butter and the eggs to the dry ingredients and mix well with a spatula just until the dough forms.
Divide the dough in half to make the top and bottom of the pie crust, and wrap in plastic wrap.
Once you make the top and bottom of the crust, it’s time to make the “apple” pie filling that tastes like the real thing.
To make the filling, simply boil the chayote squash whole, then peel and slice. (Cook till tender, about 15–20 minutes.)
Then place the peeled and sliced chayotes in a large bowl and add the sugar substitute, lemon juice, sea salt, cream of tartar, and cinnamon powder.
You’ll notice that I added cream of tartar to the pie filling; this adds tartness to the filling. Trust me, you want to add it to your chayote squash filling.
You can also add a teaspoon of green apple extract and apple flavoring to further enhance the apple flavor in this recipe, but it is optional.
Next, roll each half of the dough between two sheets of parchment paper. Transfer one flaky pie crust to an 8-inch pie pan. Be careful to smooth out any cracks by pressing the dough together.
Add the apple pie filling to the bottom crust and add a couple of slices of unsalted butter to the pie. Now it’s time to add the top of the pie crust. Do so carefully and press any cracks that may have formed.
Once the pie is fully assembled, it’s time to bake it in a preheated 375-degree oven for 35 to 40 minutes.
If you notice the crust browning too quickly, you can add a pie shield or some aluminum foil around the crust edges of your pie.
You could also add an egg wash to the top of the pie by combining one beaten egg with one tablespoon of water. I have made it both ways, and it works great either way.
The Best Sugar Substitute For Keto-Friendly Apple Pie
When it comes to deciding which sugar substitute to use for this sugar-free apple pie, I have a few favorites for you to choose from.
If you are regular on our site, you know by now that I’m a huge fan of Lakanto Monk Fruit.
This is because the texture of Lakanto is spot on since there is barely any aftertaste. It is a monk fruit and erythritol blend. If you have not given this all-natural sweetener a try, you have no idea what you are missing.
That being said, I’m also partial to Swerve another erythritol blend. It works well in this recipe and is a great choice if you are looking for a sugar substitute that has no bitter aftertaste and measures just like sugar.
Swerve is made from ingredients found in select fruits and starchy root vegetables and contains no artificial ingredients, preservatives, or flavors. Like Lankanto, Swerve has a 0 % impact on blood sugar.
I know some of you are stevia fans; if that’s you, you can use the stevia and erythritol-based brand Pyure in this recipe.
However, it’s important to note that if you are using Pyure, you will want to use 1/2 the amount called for in this recipe since it’s a much sweeter option.
Lastly, if you cannot easily find a more natural sugar substitute, you can also use Splenda with great success.
I sure hope you will give this recipe for keto-friendly apple pie a try. It’s the perfect option for anyone doing a ketogenic diet. Whether you enjoy this recipe during the holiday season or year-round, it’s sure to become one of your favorite desserts.
Be sure to also check out our Amazon Store for recommendations. You might be surprised by how many great keto options are at your disposal.
Do you know what goes fabulously with this recipe? My favorite nootropic coffee supplement.
Grab Our Books!
I pray these keto cookbooks will help make keto a delicious breeze for you.
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- 5 chayote squash
- 2 tablespoons of lemon juice
- ¾ cup of granulated sugar substitute
- 2 tablespoons of cinnamon powder or apple pie spice
- 2 tablespoons of unsalted butter, sliced thinly
- ½ teaspoon of sea salt
- 1 1/2 teaspoons of cream of tartar
- 1 cup of unsalted butter, melted and cooled
- 4 large eggs , room temperature
- ½ teaspoon sea salt
- 1 ½ cups coconut flour
- 2 teaspoons of granulated sugar-substitute
- Melt the 1 cup of unsalted butter and allow to cool. Set aside.
- In a large mixing bowl combine the coconut flour, sugar substitute, salt.
- To the dry ingredients add the cooled melted butter and the 4 eggs.
- Mix all the ingredients just until dough forms.
- Divide dough in half to make the top and bottom of the pie crust.
- Roll out the dough half between two sheets of parchment paper with a rolling pin. Set aside.
- Transfer one crust into an 8-inch pie pan. Be careful to smooth out any cracks by pressing the dough together.
- Boil the chayotes squash whole, peel, and slice. (Cook till tender about 15-20 minutes)
- Place the peeled and sliced chayotes in a large bowl and add the sugar substitute, lemon juice, sea salt, cream of tartar and cinnamon powder. Combine well.
Assembling Your Keto "Mock" Apple Pie
- Pour the chayote mixture into the prepared pie crust.
- Dot the pie with the butter slices by placing it on top of the filling.
- Top the pie with the other pie crust.
- Press the edges around the pie with the tines of a fork to seal the two crusts together. Cut slits into the surface of the steam to vent as the pie cooks.
- Bake the pie at 375 degrees for 35-40 minutes.
- Serve warm or cold.
- Refrigerate any leftovers for up to 5 days.
Note the pie crust will be fragile but the dough easily comes together by pressing it together.
UPDATE: I have created what I now consider the ultimate keto pie crust. This new crust is easier to roll and is even flakier. It is one that uses both almond and coconut flour. The recipe makes enough for a pie that needs a top and bottom crust.
Nutrition Information:Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 165Total Fat: 17.5gSaturated Fat: 10.5gTrans Fat: 0gCholesterol: 103mgSodium: 139mgCarbohydrates: 4.2gNet Carbohydrates: 3.1gFiber: 1.1gSugar: 0.4gProtein: 3g