Keto Low Carb Apple Pie Recipe

Fall is here which means pumpkin spice and warm desserts.  I have to go on the record and say I am not really a fan of any of that.  I love the summer and I wish I could just live 24/7 at the beach.

Now that I got that out of the way, I still don’t mind a nice slice of warm apple pie on thanksgiving.  The problem is that apples aren’t keto AT ALL!  Well that kind of ruins it then, or does it 🤔  What if I told you that you can still enjoy the taste of apple pie without falling out of ketosis?

What’s the Keto Secret?

Yes it is true apples are not keto, but you know what is keto?  Squash!  Yes I said squash.  I know I know.. squash?  yuck!  Normally I would agree with you because I actually don’t like the taste of squash at all.  However I made this last thanksgiving following a generic recipe and it came out pretty tasty.  Since then I’ve searched other pages and asked other keto experts on how to tweak this dessert just a bit to make it taste more authentic.

We now have a winner.  I am not a baker but I have made this successfully 4 different times now so I think it is time to share with you all.

Sweet let’s get started..  See what I did there?

Pie Filling Ingredients

• 2 tsp Cinnamon
• 6 cups peeled & sliced yellow squash (diced into 1/2 inch pieces)
• 6 tbsp Lemon juice
• 1/4 cup powdered Monk Fruit Erythritol blend
• 1/2 cup salted butter
• 1 tbsp Unflavored gelatin powder
• 1/2 tsp Cardamom
• 1 tsp Nutmeg
• 1/2 tsp Maple extract
• 1 tsp Vanilla extract

Pie Filling Instructions

1. In a small bowl, whisk the gelatin powder with 3 tablespoons lemon juice. Then set aside.
2. In a large 3.5-quart saucepan, melt the butter over medium heat. Stir in the powdered sweetener, the remaining 3 tablespoons lemon juice, cinnamon, nutmeg, and cardamom. When the gelatin mixture has thickened, whisk it into the pan, until it’s dissolved.
3. Add the diced squash to the pan. Bring to a simmer. Simmer over medium heat for about 30-40 minutes, until the squash is very soft and the mixture has thickened, similar to apple pie filling.
4. Stir in the maple extract.
5. Set the filling aside to cool at least 20 minutes.

Pie Crust Ingredients

• 1 large Egg
• 1/2 tsp Sea salt
• 2 tbsp Water
• 1/2 cup unsalted Butter (measured solid, then melted)
• 3 3/4 cup Blanched Almond Flour
• 1/3 cup Monk Fruit Erythritol Blend
• 1 tbsp unflavored gelatin powder
• 1/2 tsp Vanilla extract

Pie Crust Instructions

1. preheat the oven to 350 degrees F.  Line the bottom of a 9″ round pie pan with parchment paper, or grease well.
2. In a large bowl, mix together the almond flour, erythritol (if using), and sea salt.
3. Stir in the melted butter and egg, until combined. (If using vanilla, stir that into the melted ghee before adding to the dry ingredients.) The “dough” will be dry and crumbly. Just keep mixing, pressing and stirring, until it’s uniform and there is no almond flour powder left.
4. Add the gelatin powder and water, and use a hand mixer to combine until mixed well.
5. Divide the dough in half. Press half of the dough into the lined pie pan, including the bottom and going up the sides. Set the 2nd half of the dough aside.
6. Bake the crust in the oven for 10-12 minutes, until just lightly golden.
7. When done, set aside to cool for at least 10 minutes before adding the filling.
8. Meanwhile, place the remaining half of the dough between two lightly oiled 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 top crust.

Assembly Instructions

1. Oven is still on at 350 degrees
2. Transfer the cooled filling to the cooled bottom crust.
3. Lift the top piece of parchment paper off the rolled out top crust. Using the bottom piece of parchment paper, carefully and rapidly flip the top crust over onto the pie, then gently peel off the parchment paper.
4. Use a knife to cut any excess top crust off the edges, making sure it still completely covers the bottom crust.
5. Use your fingers to press the edges down to seal. Cut 4 slits in the top of the pie.
6. Bake for 20-25 minutes, until the edges are browned.
7. Cover the edges of the pie with foil and bake for an additional 5-10 minutes, until the top crust is light golden and semi-firm to the touch. (It will not fully firm up until after cooling.)
8. Remove the pie from the oven and cool completely before cutting or removing from the pan.

Macros per serving

 

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Enjoy and I promise you won’t be disappointed!

Hollywood Wil