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This keto apple pie recipe features a tender ‘apple’ pie filling, flaky pie crust, and buttery crumble topping. After one bite, you’ll never want apple pie any other way! 3 grams of net carbs.
Need more keto pie recipes? Try my keto key lime pie, keto pecan pie, and keto cherry pie next.
If being keto over the holidays feels like a punishment, let my low carb apple pie recipe convince you otherwise!
You guys, I’m not kidding when I say this pie tastes EXACTLY like my mom’s apple pie, but with a few smart substitutions to keep the carbs next to none.
Table of Contents
Why I love this recipe
- Made with a real pie crust. Like my keto pumpkin pie, we don’t believe in crustless pies in my house!
- It tastes like apples. I use chayote squash to mimic the texture of apples while keeping the carb count to a minimum.
- The best of both worlds. It’s basically a classic apple pie with a keto apple crisp topping.
- Warm and comforting. The cinnamon and apple extract makes for a heartwarming combo, and the balance of textures from the crust and crisp topping ties it all together.
- Accidentally gluten-free. Like most low carb desserts, no flour means no gluten!
Ingredients needed
- Pie crust. I used my homemade keto pie crust, but nowadays, you can find keto crusts at the store. Make sure to follow the directions and blind-bake if needed.
- Chayote squash. My secret ingredient! It’s a low-carb swap that offers the same texture as cooked apples. If you can’t find it, use regular zucchini.
- Butter. Melted and unsalted butter. Use dairy-free butter if needed.
- Lemon juice. To balance out the sweetness and to ensure the squash doesn’t become too soft.
- Granulated sweetener. I used allulose, but monk fruit sweetener or erythritol also work.
- Coconut flour. To thicken the filling.
- Cinnamon. To enhance the apple flavor.
- Apple extract. Optional, but it does wonders to enhance the apple flavor. Vanilla extract can also be substituted.
For the crumble topping:
- Almonds. Unsalted almonds that have been chopped finely.
- Almond flour. Blanched almond flour is preferred, but you can use almond meal if that’s what you have on hand.
- Coconut oil. Use refined coconut oil for no coconut flavor.
- Shredded coconut. Look for shredded coconut with no hidden sugar.
- Keto brown sugar. A fantastic sugar-free alternative to brown sugar!
How to make keto apple pie
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep work. Preheat the oven to 180C/350F. Prepare a keto pie crust as directed.
Step 2- Mix. In a large bowl, combine the filling ingredients. In a separate bowl, combine the crumble topping ingredients.
Step 3- Bake. Transfer the keto apple pie filling to the crust. Bake for 20 minutes, then remove it from the oven. Top with the crumb topping and bake for 15-20 minutes or until golden brown. Let the pie rest for 5 minutes before serving.
Arman’s recipe tips
- Chop the squash into bite-sized pieces. So they cook evenly. You can remove the skins or not. I tested both and didn’t notice a big difference.
- Add more spices. Fold in some apple pie spice, pumpkin spice, or fresh nutmeg.
- Serve your apple pie with a scoop of keto ice cream, keto caramel sauce, and keto whipped cream for the ultimate indulgent dessert.
Storage instructions
To store: Store leftover pie in an airtight container in the refrigerator for up to two weeks.
To freeze: Place leftovers in a sealable container and store them in the freezer for up to 6 months.
Reheating: Microwave leftover pie slices in 30-second intervals or bake in the oven at 350F/180C for 5-6 minutes, until warm.
More keto dessert recipes to try
Keto Apple Pie
Ingredients
For the filling
- 1 9-inch keto pie crust
- 4 large chayote squash approximately 2 lbs, chopped
- 2 tablespoon butter melted
- 1 tablespoon lemon juice
- 1 cup granulated sweetener of choice I used erythritol
- 1 1/2 tablespoon coconut flour
- 1 teaspoon cinnamon
- 1 teaspoon apple extract optional
For the crumb topping
- 1/2 cup almonds finely chopped
- 1 cup almond flour
- 1/2 cup coconut oil melted and cooled to room temperature
- 1/2 cup unsweetened shredded coconut
- 1/4 cup sugar free brown sugar or erythritol
Instructions
- Preheat the oven to 180C/350F. Prepare a keto pie crust or use a store bought pie crust.
- In a large mixing bowl, combine the chopped apples, butter, lemon juice, sweetener, flour, and cinnamon, and apple extract and mix well, until combined. In a separate bowl, mix your crumble topping together.
- Transfer the apple pie filling into the pie crust. Bake the pie for 20 minutes, before removing it from the oven. Top with the crumb topping and bake for a further 15-20 minutes, or until golden brown.
- Remove the pie from the oven and let sit for 5 minutes, before serving.
Almonds go really good in pie crusts. Very healthy.
This is such a good low carb apple pie recipe. I’ve been making it every year for Thanksgiving!
Does the skin need to be peeled? Thank you
Not needed 🙂
Apple extract…. Do you have a brand recommendation? From what I can find, no extract/flavoring gets very good reviews – I miss apple pie on my keto woe (sams club made the most heavenly apple pie which is my favorite!)
Did you decide on one? I’m looking around, there’s not a lot to choose from and I’ve seen none in the grocery stores.
What did you use for the caramel syrup on for the topping as shown in picture ?
Homemade sugar free caramel syrup, you can find it on my website.
It’s the chayote squash reference, as they are representing it in the recipe.
Your directions says to combine the chopped apples, but wait there’s no apple in the ingredient list?!💁♀️🤷♀️
Will be making this soon can i use vegan butter as am dairy free and butteri never had keto apple pie before perfect for my after office snacks will dm you if i make this and let you know how it goes Thanks Ramya