Even loyal pumpkin pie lovers have to admit apple pie deserves a spot on the Thanksgiving dessert menu, too. After all, nothing beats a golden-brown top crust, the warm, comforting taste of apple, cinnamon and nutmeg and a perfectly cooked bottom crust that holds everything together.
Traditional apple pie recipes feature ingredients that aren’t keto-friendly, most notably the fruit itself! However, our mock apple pie recipe will allow you to enjoy a classic holiday dessert with zero guilt. By swapping out apples for a particular type of squash (we’re talking to you, chayote!), you can create a delicious pie that’s full of familiar fall-time flavors, lower in carbohydrates and still every bit as tasty as the real thing.
This keto apple pie does require quite a bit of prep time, but you’ll appreciate every step once you sink your teeth into the final product. The baking process begins with assembling an almond flour- and coconut-flour based keto pie crust that’s refined sugar-free thanks to brown monk fruit sweetener.
Pro tip: You can even use this crust recipe to make your other low-carb dessert ideas and pies come to life this holiday season!
Although the “apple pie filling” contains zero apples, cubed chayote squash cooked in Bulletproof Grass-Fed Ghee with a blend of spices and Bulletproof Collagelatin form a flavorful mixture with an incredible mouthfeel. And, to keep this dessert recipe keto-friendly, we also called upon Lakanto for a touch of sweetness.
Finally, this mock apple pie gets a gorgeous finishing touch thanks to a crunchy streusel topping made with pecans, a dash of cinnamon and our secret ingredient: two Bulletproof Vanilla Shortbread Collagen Protein Bars. By the time you pull your pie pan out of the oven, the aromas will have your family and friends ready to dig in.
Just remember to let it cool before you serve up a slice, even if you put a scoop of homemade keto ice cream or low-carb whipped cream on top!
Keto Apple Pie
- 2 cups blanched almond flour
- 2 tbsp coconut flour
- 2 tbsp Lakanto Brown Monkfruit Sweetener
- ½ tsp xanthan gum
- ¼ cup Bulletproof Grass-Fed Ghee
- 1 egg (room temperature)
- 1 tsp vanilla extract
Streusel Topping Ingredients
In a mixing bowl, whisk together the almond flour, coconut flour, xanthan gum and sweetener. Add the ghee, egg and vanilla. Mix to form a dough. Shape it into a disk.
Wrap it in plastic wrap and chill in the freezer for 15-20 minutes.
Preheat the oven to 350°F. Place the chilled dough on a piece of parchment paper on a flat surface. Use a rolling pin to roll it out about ¼-inch thick. Carefully pick up the sheet of parchment with the dough and place it into the pie dish. Peel away the parchment. Fit the dough into the dish, shaping the pie crust and crimp/pinch the edges.
Use a fork to poke holes into the bottom of the crust. Par-bake the crust for 10-12 minutes.
Filling and Streusel Topping Instructions
While the crust bakes, make the filling. In a large pan, melt ½ tablespoon of ghee over medium heat. Cook the cubed chayote squash for about 15 minutes to soften, stirring occasionally.
In a small dish, whisk together the monk fruit sweetener, Collagelatin and xanthan gum. Stir the mixture into the squash, then add 1 tablespoon of ghee and the remaining spices.
Simmer the mixture for 10 minutes over medium heat, stirring occasionally.
Remove the pan from the heat and stir in the vanilla and lemon juice. Set the filling aside to cool for a few minutes and make the streusel topping.
Place all of the streusel ingredients in a blender or food processor. Pulse several times to roughly chop.
Pour the pie filling into the par-baked crust.
Crumble the streusel on top of the filling. Transfer the pie dish back into the oven and bake for 15-20 minutes.
Remove the pie from the oven and allow it to cool for at least 30 minutes if serving warm, or until room temperature. The filling will thicken as it cools.
Slice the pie, dig in with loved ones and enjoy!
- Calories: 520
- Fat: 36 g
- Protein: 12 g
- Fiber: 8 g
- Sugar: 3 g
- Sugar Alcohols: 22 g
- Carbohydrates: 37 g
- Net Carbs: 7 g
- Sodium: 123 mg
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