Keto “Apple” Pie (Chayote Squash)

Keto Lattice Crust “Apple” Pie

Servings: 8
Prep Time: 30 minutes
Cook Time: 50-60 minutes
Total Time: ~1.5 hours

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Ingredients

For the Keto Pie Crust

• 2 ½ cups almond flour

• ¼ cup Keystone Pantry Allulose

• ½ teaspoon salt

• ½ teaspoon cinnamon (optional)

• ½ cup unsalted butter, cold and cubed

• 1 large egg

• 1 teaspoon vanilla extract

• 1-2 tablespoons ice water (if needed)

For the Keto “Apple” Filling (Apple Substitute: Chayote or Zucchini!)

• 4 cups chayote squash (peeled, cored, and sliced) or 4 cups zucchini, peeled and sliced

• ½ cup Keystone Pantry Allulose

• 2 tablespoons unsalted butter

• 1 teaspoon cinnamon

• ¼ teaspoon nutmeg

• 1 teaspoon vanilla extract

• 1 tablespoon lemon juice

• ½ teaspoon xanthan gum (for thickening)

For the Egg Wash

• 1 egg, beaten

• 1 tablespoon water

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Instructions

1. Make the Keto Pie Dough

1. In a food processor or mixing bowl, combine almond flour, allulose, salt, and cinnamon.

2. Add cold cubed butter and pulse (or cut in with a pastry cutter) until the mixture resembles coarse crumbs.

3. Mix in the egg and vanilla extract. If the dough is too dry, add 1 tablespoon of ice water at a time until it comes together.

4. Divide the dough in half, shape into discs, wrap in plastic, and refrigerate for at least 30 minutes.

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2. Prepare the Keto “Apple” Filling

1. In a large skillet over medium heat, melt the butter.

2. Add sliced chayote squash or zucchini, allulose, cinnamon, nutmeg, and lemon juice. Stir well.

3. Cook for 10-12 minutes until the slices are tender but not mushy.

4. Sprinkle in xanthan gum and stir to thicken. Remove from heat and mix in vanilla extract. Let cool slightly.

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3. Assemble the Pie

1. Preheat oven to 375°F (190°C).

2. Roll out one dough disc between parchment paper and carefully place it in a 9-inch pie pan. Trim excess dough.

3. Fill with the chayote or zucchini filling.

4. Roll out the second dough disc and cut into strips. Arrange in a lattice pattern over the filling.

5. Brush with egg wash for a golden finish.

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4. Bake the Pie

1. Bake for 50-60 minutes, until the crust is golden brown and the filling is bubbly.

2. If the crust browns too quickly, tent with foil.

3. Let cool for at least 2 hours before slicing.

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Why This is Keto-Friendly

✔ Apple Swap: Chayote squash or zucchini mimics apples in texture and absorbs apple-like flavors!
✔ Allulose Sweetener: Keeps it sugar-free and low in net carbs.
✔ Almond Flour Crust: No high-carb wheat flour.

Pair with sugar-free whipped cream or keto vanilla ice cream!

Chayote squash is a fantastic keto-friendly substitute for apples because:

1. Low in Carbs

• Apples are high in natural sugars, with 25-30g net carbs per apple.

• Chayote squash has only ~2g net carbs per cup, making it perfect for keto.

2. Mild Flavor & Apple-Like Texture

• Chayote has a neutral, slightly sweet taste that absorbs flavors well.

• When cooked, it softens just like apples without becoming mushy.

3. Holds Shape Well

• Unlike some other low-carb substitutes (like zucchini, which can get watery), chayote maintains a firm yet tender texture when baked.

4. Works Well with Spices & Sweeteners

• When cooked with cinnamon, nutmeg, allulose, and lemon juice, chayote takes on a classic apple pie flavor—you’d barely notice the difference!

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Alternative Apple Substitutes for Keto

✔ Zucchini – Works well but can be softer and a bit more watery.
✔ Jicama – Has a crisp texture but takes longer to cook.
✔ Daikon Radish – When sweetened and spiced, it mimics apple flavor surprisingly well!

Chayote is the best overall choice for a realistic apple substitute in keto recipes!

Nutritional Facts (Per Slice – 1/8 of Pie)

🔹 Calories: ~210
🔹 Total Fat: ~18g
🔹 Saturated Fat: ~7g
🔹 Cholesterol: ~50mg
🔹 Sodium: ~80mg
🔹 Total Carbohydrates: ~8g
🔹 Fiber: ~4g
🔹 Net Carbs: ~4g
🔹 Sugars: ~1g (from natural ingredients)
🔹 Protein: ~5g

FAQ for Keto Lattice Crust “Apple” Pie

Q1: Can I really use chayote or zucchini instead of apples?
A: Yes! Chayote squash or zucchini mimics the texture of apples while keeping carbs low. Chayote is ideal because it softens like apples, absorbs flavors well, and stays firm when baked. Zucchini works too but can be slightly softer.

Q2: Can I make this pie ahead of time?
A: Absolutely! You can prepare the dough and filling a day in advance. Keep the dough refrigerated and the filling covered until assembly. Bake just before serving for the freshest texture.

Q3: Can I use another low-carb sweetener instead of Keystone Pantry Allulose?
A: Yes, erythritol or monk fruit sweetener can be used, though Allulose gives a more natural caramelization and sweetness that closely mimics sugar in baking.

Q4: How do I prevent the lattice crust from browning too quickly?
A: If the crust starts to brown before the filling is bubbly, tent the pie with foil for the remainder of baking.

Q5: Is this pie gluten-free?
A: Yes! The crust is made entirely from almond flour, making it keto-friendly, low-carb, and gluten-free.

Q6: Can I freeze this pie?
A: Yes! Freeze after baking and cooling. Wrap tightly in foil and freeze up to 2 months. Thaw in the refrigerator before serving.

Q7: What can I serve with this pie?
A: Pair with sugar-free whipped cream or keto vanilla ice cream for a classic dessert experience.

Q8: Are there other keto-friendly apple substitutes?
A: Yes, alternatives include zucchini, jicama, or daikon radish. Chayote is the best overall for texture and taste.

Q9: How many carbs are in a slice?
A: Each slice (1/8 of pie) has about 4g net carbs, making it perfect for low-carb and keto diets.

Q10: Can I make mini pies or tarts using this recipe?
A: Definitely! Divide the dough and filling into muffin tins or small tart pans for individual keto-friendly servings.