Keto Apple Pie
ChefStephanie LodgeDifficultyAdvancedApple Pie on the keto diet? Yep, you read that right. You can have this Keto Apple Pie without any worry of going over your carb intake for the day.
Servings 12
Serving size 1 slice
Net Carbs
- Amount Per Serving
- Calories 394
- % Daily Value *
- Total Fat 36.5g47%
- Protein 9.9g
- Total Carbohydrate 11.1g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
In a small bowl, whisk the gelatin powder with 3 tablespoons (44 mL) lemon juice. Set aside to bloom.
In a large saucepan, melt the butter over medium heat.
Add the Monk Fruit, lemon juice and cinnamon. When the gelatin mix has thickened, whisk it into the pan until dissolved.
Add the diced squash to the pan. Bring to a simmer.
Simmer over medium heat for about 30-40 minutes, until the squash is soft and the mixture has thickened.
Stir in the maple extract.
Set the filling aside to cool until no hotter than lukewarm, at least 20 minutes.
While preparing the crust, preheat the oven to 350 degrees Fahrenheit.
Line the bottom of a 9 inch round pie pan with parchment paper, or grease well.
In a large bowl, mix together the almond flour, sweetener and salt.
Stir in the melted butter and egg until well combined.
Add the gelatin powder and water, and use a hand mixer to combine.
Divide the dough in half. Take one half and press into the lined pie pan, including the bottom and going up the sides. Set the 2nd half of the dough aside.
Bake the crust in the oven for about 12 minutes, until golden brown.
When done, let it sit and cool for about 15 minutes before adding the filling.
Place the other half of the dough between two pieces of parchment paper.
Use a rolling pin over the parchment paper to roll out to a circle slightly larger than the top of the pie pan, for the crust.
Once the crust and filling are both prepared, preheat the oven once more to 350 degrees Fahrenheit.
Making sure they’re both cooled, transfer the filling to the crust.
Using the bottom piece of parchment paper that the dough is sitting on, carefully transfer it to the top of the pie and flip over quickly to cover the pie.
Gently peel off the parchment paper from the dough and cut off any unwanted edges.
Cut 4 slits in the center of the pie.
Bake for 20 minutes until the edges are brown. Take out the pie and cover with foil for an additional 10-15 minutes until the top is golden brown.
Let it cool before serving.
Ingredients
Ingredients
Directions
Directions
In a small bowl, whisk the gelatin powder with 3 tablespoons (44 mL) lemon juice. Set aside to bloom.
In a large saucepan, melt the butter over medium heat.
Add the Monk Fruit, lemon juice and cinnamon. When the gelatin mix has thickened, whisk it into the pan until dissolved.
Add the diced squash to the pan. Bring to a simmer.
Simmer over medium heat for about 30-40 minutes, until the squash is soft and the mixture has thickened.
Stir in the maple extract.
Set the filling aside to cool until no hotter than lukewarm, at least 20 minutes.
While preparing the crust, preheat the oven to 350 degrees Fahrenheit.
Line the bottom of a 9 inch round pie pan with parchment paper, or grease well.
In a large bowl, mix together the almond flour, sweetener and salt.
Stir in the melted butter and egg until well combined.
Add the gelatin powder and water, and use a hand mixer to combine.
Divide the dough in half. Take one half and press into the lined pie pan, including the bottom and going up the sides. Set the 2nd half of the dough aside.
Bake the crust in the oven for about 12 minutes, until golden brown.
When done, let it sit and cool for about 15 minutes before adding the filling.
Place the other half of the dough between two pieces of parchment paper.
Use a rolling pin over the parchment paper to roll out to a circle slightly larger than the top of the pie pan, for the crust.
Once the crust and filling are both prepared, preheat the oven once more to 350 degrees Fahrenheit.
Making sure they’re both cooled, transfer the filling to the crust.
Using the bottom piece of parchment paper that the dough is sitting on, carefully transfer it to the top of the pie and flip over quickly to cover the pie.
Gently peel off the parchment paper from the dough and cut off any unwanted edges.
Cut 4 slits in the center of the pie.
Bake for 20 minutes until the edges are brown. Take out the pie and cover with foil for an additional 10-15 minutes until the top is golden brown.
Let it cool before serving.
Notes
Just a thought. I get confused when I see a recipe for Apple pie with no apples in it. Why not just call it Squash pie or something like “Summer Squash Sweet Pie”. To call it Apple Pie just masks what it is you are trying to do. Keto is a life style not just a “diet”.
Thanks,
Colleen
I agree – it should be called Apple, cuz that’s what people are looking for. (Who would look for squash pie?). Tastes like apple, but Keto approved — That’s the goal. btw, i made some Apple Cider Donuts using no apples, but apple flavoring – you’d swear there were apples in it … but w/o the carbs. ;-). Thanks for the recipe.
Are the squash supposed to be peeled before dicing?
Apples are not in the keto diet, so you basically can’t have them. (too much carb and sugar) Like you can’t have pizza and bread, and that’s why people came up with cauliflower crust and using almond flour. I came to this recipe while I was guessing there’s no keto apple pie recipe. I’m interested in trying.