A warm, comforting pie with all the nostalgic flavors of classic apple pie—without the carbs. This keto version uses chayote squash to mimic the texture of apples, wrapped in a flaky low-carb crust and topped with a buttery, nutty crumble that bakes to golden perfection.

Why You’ll Love This Recipe

This keto apple pie is crafted to satisfy every craving for the traditional dessert while remaining completely low carb. The chayote squash absorbs the flavors of cinnamon, sweetener, and apple extract so convincingly that no one will guess it’s not real apples. Combined with a tender keto crust and a crunchy crumble topping, you get layers of texture and flavor that feel indulgent but stay keto-friendly. It’s naturally gluten-free, simple to prepare, and ideal for holidays or everyday dessert cravings.

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
4 large chayote squash (approximately 2 lbs), chopped
2 tablespoons melted butter
1 tablespoon lemon juice
1 cup granulated sweetener of choice (erythritol, monk fruit sweetener, or allulose)
1 1/2 tablespoons coconut flour
1 teaspoon cinnamon
1 teaspoon apple extract (optional)

For the crumb topping:
1/2 cup finely chopped unsalted almonds
1 cup almond flour
1/2 cup coconut oil, melted and cooled
1/2 cup unsweetened shredded coconut
1/4 cup sugar-free brown sugar substitute (such as erythritol or similar)

Directions

1. Preheat the oven to 180°C (350°F). Prepare a keto pie crust or use a store-bought keto-friendly crust.
2. In a large bowl, combine the chopped chayote squash, melted butter, lemon juice, granulated sweetener, coconut flour, cinnamon, and apple extract. Mix until well combined.
3. In a separate bowl, mix together the chopped almonds, almond flour, melted coconut oil, shredded coconut, and sugar-free brown sugar to form the crumble topping.
4. Spoon the prepared filling into the pie crust and spread evenly.
5. Bake for 20 minutes.
6. Remove the pie from the oven, sprinkle the crumble topping evenly over the filling, and return to the oven.
7. Bake an additional 15–20 minutes, or until the topping is golden brown.
8. Let the pie rest for 5 minutes before slicing and serving.

Servings and timing

This recipe makes 12 servings.
Prep time: 5 minutes
Cook time: 30 minutes
Total time: 35 minutes

Variations

– Add more warm spices such as nutmeg, pumpkin spice, or apple pie spice to deepen the classic apple-pie flavor.
– Use zucchini instead of chayote if chayote isn’t available.
– For a dairy-free version, replace butter with dairy-free butter or coconut oil.
– Add chopped walnuts or pecans to the crumble topping for a richer, crunchier finish.

Storage/Reheating

Refrigerate leftover pie in an airtight container for up to 2 weeks.
To freeze, store slices or the whole pie in a sealed container for up to 6 months.
Reheat in the microwave in 30-second intervals or warm in the oven at 180°C (350°F) for 5–6 minutes.

FAQs

Can I make this pie fully dairy-free?

Yes, simply replace the butter with dairy-free butter or use coconut oil.

Do I have to peel the chayote squash?

Peeling is optional. The texture is similar either way, so it’s based on preference.

Can I use zucchini instead of chayote?

Yes, zucchini is a great substitute when chayote isn’t available.

What sweetener works best?

Erythritol, monk fruit sweetener, or allulose all work well in this recipe.

Is apple extract necessary?

It’s optional but recommended for enhancing the authentic apple flavor.

Can I make the pie crust ahead of time?

Yes, the crust can be made a day ahead and stored tightly wrapped in the refrigerator.

Can I make the crumble topping in advance?

Yes, prepare it ahead and refrigerate. Stir before using to loosen the texture.

How do I prevent the filling from becoming too watery?

The lemon juice and coconut flour help thicken the mixture, while chayote naturally maintains a firm texture.

Can this recipe be doubled?

Yes, double all ingredients and use two pie dishes or one large deep-dish pie pan.

Can I serve this with keto ice cream?

Absolutely—keto vanilla ice cream or sugar-free whipped cream pairs perfectly.

Conclusion

This keto apple pie brings together the warmth, comfort, and classic taste of traditional apple pie while keeping carbs incredibly low. With its flaky crust, tender apple-like filling, and crisp buttery topping, it’s a dessert that feels indulgent yet aligns perfectly with a keto lifestyle. Ideal for holidays, gatherings, or a cozy night in, this pie proves you never need to give up your favorite treats to stay on track.

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