This keto apple pie delivers everything you love about a classic apple pie—tender fruit filling, flaky crust, and a buttery crumble topping—without the excess carbs. Using a clever low-carb substitute that mimics the texture of apples, this dessert tastes comforting, familiar, and indulgent while staying keto-friendly with just 3 grams of net carbs per serving.

Why You’ll Love This Recipe

This recipe proves that eating keto doesn’t mean giving up traditional desserts. It has a real pie crust, a warmly spiced filling that tastes just like apples, and a crisp crumble topping that adds extra texture and richness. It’s naturally gluten-free, easy to prepare, and perfect for holidays or anytime you’re craving a nostalgic dessert without breaking your low-carb lifestyle.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the filling
1 9-inch keto pie crust, pre-baked if required
4 large chayote squash (about 2 pounds), peeled if desired and chopped into bite-sized pieces
2 tablespoons unsalted butter, melted
1 tablespoon lemon juice
1 cup granulated keto sweetener (erythritol, allulose, or monk fruit blend)
1 1/2 tablespoons coconut flour
1 teaspoon ground cinnamon
1 teaspoon apple extract (optional)

For the crumble topping
1/2 cup almonds, finely chopped
1 cup blanched almond flour
1/2 cup coconut oil, melted and cooled to room temperature
1/2 cup unsweetened shredded coconut
1/4 cup keto brown sugar or granulated erythritol

Directions

Preheat the oven to 180°C (350°F). Prepare the keto pie crust according to your recipe or package instructions and set aside.

In a large mixing bowl, combine the chopped chayote squash, melted butter, lemon juice, granulated sweetener, coconut flour, cinnamon, and apple extract if using. Mix well until everything is evenly coated.

In a separate bowl, combine the chopped almonds, almond flour, coconut oil, shredded coconut, and keto brown sugar. Stir until a crumbly mixture forms.

Transfer the filling into the prepared pie crust and spread it out evenly. Bake for 20 minutes.

Remove the pie from the oven, sprinkle the crumble topping evenly over the filling, then return it to the oven. Bake for an additional 15–20 minutes, or until the top is golden brown.

Let the pie rest for 5 minutes before slicing and serving.

Servings and timing

Servings: 8 slices
Prep time: 20 minutes
Bake time: 35–40 minutes
Total time: about 1 hour

Each serving contains approximately 220 calories and 3 grams net carbs.

Variations

You can add extra warmth by mixing in apple pie spice, pumpkin spice, or a pinch of freshly grated nutmeg to the filling. For added crunch, mix chopped pecans or walnuts into the crumble topping. If chayote squash is unavailable, zucchini can be used as a substitute with similar results.

Storage/Reheating

Store leftover pie covered or in an airtight container in the refrigerator for up to 2 weeks.

To freeze, place slices in a freezer-safe container and store for up to 6 months.

To reheat, microwave individual slices in 30-second intervals until warm, or reheat in the oven at 180°C (350°F) for 5–6 minutes.

FAQs

Can I really not taste the chayote squash?

No, once baked with sweetener, cinnamon, and apple extract, the chayote takes on a flavor and texture very similar to apples.

Is this pie completely sugar-free?

Yes, as long as you use keto-approved sweeteners, this pie contains no added sugar.

Can I make this dairy-free?

Yes, simply use a dairy-free butter alternative in the filling.

Do I have to use apple extract?

No, it’s optional, but it enhances the apple-like flavor. Vanilla extract can also be used.

Is this pie gluten-free?

Yes, the recipe uses almond flour and coconut flour, making it naturally gluten-free.

Can I make the pie ahead of time?

Yes, this pie can be made a day or two in advance and stored in the refrigerator.

What crust works best?

A homemade keto pie crust works best, but store-bought keto crusts are also suitable.

Can I skip the crumble topping?

Yes, but the topping adds texture and flavor. Without it, the pie will still be delicious but simpler.

How do I keep the filling from getting watery?

The coconut flour helps absorb excess moisture, and the lemon juice keeps the texture balanced.

Can I serve this warm or cold?

Both work well, but serving it warm enhances the flavor and texture.

Conclusion

This keto apple pie is a comforting, classic-style dessert that fits perfectly into a low-carb lifestyle. With its realistic apple flavor, flaky crust, and crisp topping, it’s proof that keto desserts can be just as satisfying as their traditional counterparts. Whether for a holiday table or a simple weekend treat, this pie is sure to impress.

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