Keto Classic Apple Pie with Chayote Squash & Almond Flour Crust
Ever wondered how to recreate that perfect apple pie experience while staying strictly keto?
I get it – missing out on grandma’s apple pie is one of the hardest parts about cutting carbs.
This keto apple pie using chayote squash will blow your mind.
The texture is spot-on apple, the flavor is pure autumn comfort, and nobody will guess it’s completely sugar-free.
KEY INFO
- Prep time: 30-40 minutes
- Cook time: 35-45 minutes
- Total time: 1 hour 15 minutes
- Servings: 8 slices
- Difficulty: Moderate
- Dietary tags: Keto, low-carb, gluten-free
EQUIPMENT NEEDED
- Large stockpot for boiling
- 9-inch pie dish
- Rolling pin
- 2 large mixing bowls
- Sharp knife and peeler
- Simple alternatives: Use a ceramic baking dish instead of pie pan, or press dough with spatula if no rolling pin
INGREDIENTS
For the Filling:
- 4-5 medium chayote squash (2 lbs/900g total)
- ¾ cup erythritol or allulose (150g)
- 2 tablespoons ground cinnamon
- 2 tablespoons fresh lemon juice
- 1 teaspoon cream of tartar
- ½ teaspoon sea salt
- ¼ teaspoon nutmeg (optional)
For the Almond Flour Crust:
- 3¾ cups blanched almond flour (450g)
- ⅜ cup melted butter (90ml) [coconut oil for dairy-free]
- 1½ large eggs
- ⅜ cup erythritol (75g)
- ⅜ teaspoon sea salt
- ¾ teaspoon vanilla extract
METHOD
- Prep your chayote squash first – this is crucial for timing.
Boil whole chayotes in salted water for 20-25 minutes until fork-tender but still holding their shape. - Cool completely, then peel and core.
Slice into ¼-inch thick pieces that look exactly like apple slices. - Preheat oven to 375°F (190°C).
- Make your filling mixture.
Toss sliced chayote with erythritol, cinnamon, lemon juice, cream of tartar, and salt.
Let it sit while you prep the crust. - Create the almond flour crust.
Mix almond flour, sweetener, and salt in a large bowl.
Add melted butter, beaten eggs, and vanilla.
Work into a smooth dough. - Divide dough in half.
Roll bottom crust between parchment paper until ¼-inch thick.
Press into pie pan, trimming excess. - Fill the pie.
Add your seasoned chayote mixture to the crust.
Dot with small pieces of butter. - Add top crust.
Roll remaining dough, place over filling.
Crimp edges to seal and cut 4-5 vent slits. - Bake for 35-40 minutes until crust is golden brown and filling bubbles through vents.
- Cool for at least 30 minutes before slicing – this lets everything set properly.
CRUCIAL TIPS
- Don’t overcook the chayote – mushy squash ruins the apple texture
- Season generously – chayote is mild and needs bold spicing
- Cool filling before assembly – prevents soggy bottom crust
- Use parchment when rolling – almond flour dough can stick
- Check at 30 minutes – cover edges with foil if browning too fast
Storage & Scaling
Storage: Refrigerate covered for up to 5 days. Freeze wrapped for 3 weeks.
Reheating: Microwave individual slices 30-45 seconds, or reheat whole pie covered at 300°F for 15-20 minutes.
Scaling: Halve everything for a 6-inch pie, or double for two full pies.
Common Mistakes:
- Skipping the cream of tartar (it adds that tart apple bite)
- Not letting chayote cool before peeling (burns your fingers!)
- Rolling crust too thin (leads to cracking)
Variations:
- Dairy-free: Swap butter for coconut oil
- Extra apple flavor: Add ½ teaspoon apple extract to filling
- Crumble top: Skip top crust, add almond flour-butter crumble instead
The magic happens when that first forkful hits your mouth.
The chayote has transformed into tender, spiced “apple” slices that taste like childhood memories.
The almond crust is buttery and flaky without a hint of grittiness.
I’ve served this to non-keto friends who couldn’t believe it was sugar-free.
One actually asked for the recipe thinking it was regular apple pie!
This keto apple pie proves you don’t have to sacrifice comfort food to stay on track.
Every slice delivers pure autumn bliss without the carb crash.
