Low Carb Apple Pie
Everyone loves apple pie. It is classic. It is delicious, It is a staple of the fall season. But it is full of carbs. In fact, apple pie may be one of the highest carb desserts out there. The crust is packed with high carb flour, the filling is stuffed with sugar and apples are certainly loaded with carbs of their own. So what is a keto follower to do?! When the leaves start to change color and the cold weather sets in, you need a good apple pie! Don’t worry, we can help- our keto apple pie recipe to the rescue!
We need apple pie in our lives so, in order to get around all those carbs, we had to just create a keto version that would satisfy our craving for apple pie while also letting us stick to our low carb diets. What we came up with may surprise you but it will also certainly delight you. So let us tell you a little bit about our keto apple pie.
First, we had to do away with the white flour pie crust. Instead, we have created a flaky, easy to make almond flour based pie crust that you will love. If you have made keto, gluten free pie crusts in the past (or some other low carb version of a crust) you know that they almost never have the same consistency as a “real” crust. They tend to fall apart and crumble or be gummy. Not this crust! It is flakey, soft and actually super easy to work with. The trick we used is gelatin. Mixing gelatin into the crust gives it a nice, soft texture and helps hold the dough together, letting it flex and roll like a traditional pie crust. It’s really amazing!
Of course we had to replace all the sugar in a traditional apple pie but that step was no problem. We used So Nourished GOLD which is a brown sugar alternative. It is made with erythritol so it is completely carb free but it has a fantastic, rich brown sugar taste that makes this pie really delicious. We used powdered monk fruit sweetener in the pie crust since the powdered texture soaks into the pie easily, giving it a subtle sweetness, no carbs and a nice texture. Sweet without the carbs- a total win!
We had to say goodbye to the apples for this “apple pie” and replaced them with chayote squash. Squash? In a pie? Absolutely! Chayote has a very subtle flavor and a crunch that is similar to an apple. That nice juicy crunch is what makes it the perfect ingredient to replace apples in an “apple pie”. One cup of chopped chayote has only 6 grams of carbs while the same amount of apple has 17 grams of carbs- I am definitely team chayote!
All these little changes and alterations to a traditional apple pie makes for a treat that you are going to love. You don’t need to skip apple pie this fall, just try this recipe instead! Every bite is delicious and you can enjoy it worry free- I know I will be!
| Servings: slices |
- 8 tbsp melted butter
- 1/2 cup So Nourished GOLD
- 3 tbsp fresh lemon juice
- 1 tbsp ground cinnamon
- 1 tsp nutmeg
- 1/4 tsp allspice
- 1/4 tsp ground ginger
- 1 Tbsp plain gelatin
- 7 cups chayote squash (peeled, diced)
- 4 cups almond flour
- 1/3 cup So Nourished monk fruit erythritol sweetener
- 1/2 tsp salt
- 8 tbsp butter
- 1 egg
- 1/2 tsp vanilla
- 1 tbsp plain gelatin
- 2 tbsp water
- Preheat your oven to 350 degrees F.
- Start by making the pie crust: In a large bowl, mix together the almond flour, monk fruit erythritol blend, and salt.
- Add the butter to the flour mix and blend with your hands until small crumbles of butter form. The mix should look sandy.
- Add the egg and vanilla to the flour mix and stir into a smooth dough.
- Combine the gelatin and water in a small bowl and then blend into the pie crust dough.
- Divide the dough into two balls. Place one ball in a 9 inch pie pan and use your hands to press it into the pan, making a crust. Try to get the dough as even as possible in the bottom of the pan as well as up the sides.
- Bake the crust in the oven for 10 minutes or until it is slightly golden brown.
- While the crust is baking, place the other pie dough ball on a piece of parchment paper. Place a second piece of parchment on top of the dough and then gently roll the dough into a 10 inch circle. Place the circle on a sheet tray (keeping it between the two pieces of parchment) and put the tray in the freezer to chill.
- Place the peeled, diced chayote squash in a large pot of water and bring it to a boil. Cook for about 15 minutes or until the squash is soft. Strain and set aside to cool.
- Once cooled, place the squash in a large bowl and add the melted butter, So Nourished Gold, lemon juice, cinnamon, nutmeg, allspice, ginger and gelatin powder and toss everything together well.
- Pour the filling into the pre-baked pie crust.
- Remove the pie crust circle from the freezer and take off one of the pieces of parchment paper.
- Flip the pie circle on top of the pie filling and remove the other piece of parchment.
- Pinch the edges of the circle, connecting it to the prebaked pie crust and covering the filling completely.
- Make a decorative slit or design in the top of the pie crust.
- Bake the pie in the hot oven for about 25 minutes or until the edges of the crust are browned.
- Place a piece of foil over the pie and bake for another 10 minutes.
- Remove the pie from the oven and let cool slightly before slicing and serving.
NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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