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I’m here to fulfill your dreams of keto apple pie! Yes, you might have thought that a low carb apple pie was impossible. But it’s not! Your day just got a little sweeter. 😉 And there is a secret to this keto apple pie filling – it’s made from yellow squash! Yes, you can have your veggies AND your sugar-free apple pie all in one delicious bite.
If putting summer squash in pie filling sounds a little strange, don’t be deterred. I served this for 10 non-keto friends and asked them what they thought the filling was made of. All of them said apples! They didn’t guess that it was squash until I told them.
And if you ask me? This is the best sugar free apple pie recipe. Only 3 grams of sugar per slice and it tastes like a real apple pie? What more could you ask for?!
So, grab your pie plates, it’s time to make keto friendly apple pie!
How To Make Keto Apple Pie
This is the keto apple pie recipe you’ve been waiting for! Let’s get on with the details so your house can soon smell like freshly baked homemade (sugar free) apple pie!
- Peel and dice the squash. This is the base of the low carb apple pie filling. Be sure the pieces are small and uniform.
TIP #1: Choose smaller squash for fewer seeds. This isn’t required, but better for texture in the final result.
TIP #2: You can also use zucchini, but I found the flavor from using yellow squash to be just slightly more neutral. If it matters to you, nutrition info per serving comes out to be very similar.
- Make the keto apple pie filling. First you’ll bloom a bit of gelatin (this helps thicken the low carb pie filling!) in a small bowl with water. Cook some butter, powdered sweetener, lemon juice, cinnamon, nutmeg, and cardamom together. Then, whisk in the gelatin mixture and simmer until the mixture has thickened, as pictured below.
TIP: Use powdered sweetener, not granulated, for best results. Granulated erythritol based sweeteners generally don’t dissolve as well, crystallize more easily, and can make your sugar-free apple pie filling grainy.
- Make the low carb apple pie crust. This is very similar to my almond flour pie crust recipe, but I added gelatin here as well to make it more sturdy. Mix together almond flour, sweetener, sea salt, butter, egg, and vanilla together with a hand mixer. The dough should be crumbly. Once it’s uniform, add gelatin powder and water. The consistency will be similar, but you may notice it sticks together better.
- Divide the keto apple pie crust in half – half for the top crust and half for the bottom.
- Press the bottom crust into the pie pan. Press half of the dough into a lined 9-inch pie pan. You can flute the edges if you like, but I skipped it to make the top crust easier to seal later.
- Bake the crust until golden brown. Then, be sure to let it cool so that the filling doesn’t make it soggy.
TIP: Pre-bake the crust just enough to cook through, but don’t let the edges get too dark. Otherwise, they will burn when you bake the whole pie afterward. Don’t skip pre-baking, otherwise the bottom will get soggy more easily later.
- When the crust has cooled, add the filling into the pie crust. It’s important that both the filling and crust have cooled!
- Top the pie. Roll out the other half of the dough in a circle, a little larger than the pie plate. Carefully transfer the top crust onto the pie and cut off any excess crust around the edges. Seal the edges with your fingers, cut 4 slits in the top crust and your sugar-free apple pie is ready to bake!
- Bake your keto friendly apple pie until golden brown.
TIP #1: The top crust may feel relatively soft when it’s done, which is okay. It will firm up more as it cools.
TIP #2: If the crust edges darken too much before the center is done, you can cover the edges with foil or use a pie crust shield.
How Many Carbs In Sugar-Free Apple Pie?
Are you ready for this? This sugar-free apple pie has just 8 grams of net carbs per slice!
Yes, that’s a little higher than some other low carb desserts, but to be able to enjoy apple pie on a keto diet, I think it’s well worth making room in your carb allowance. 😉
TIP: The nutrition info is if you cut the pie into 12 pieces, which are quite filling thanks to the almond flour crust. If you prefer to cut carbs more, you can cut it into 16 pieces instead.
The full nutrition stats can be found in the recipe card below.
How To Store Sugar-Free Apple Pie
This low carb apple pie can be sealed with plastic wrap and stored in a cool area for about a day.
If you don’t plan on eating it within a day, transfer it to the refrigerator.
How To Freeze Low Carb Apple Pie
If you won’t eat the keto friendly apple pie within a few days, you can also freeze it!
I prefer to cut the keto mock apple pie into slices and then wrap each slice tightly in plastic wrap. Store the slices in a freezer bag for extra protection.
When you’re ready to eat, simply take out and thaw at room temperature for a few hours, or in the fridge overnight.
More Ideas for Keto Apple Pie Filling
I have a feeling you’re going to LOVE this keto apple pie filling, so I though I would share some other ways you can use it for fall desserts and treats. It’s sweet and tart and will make you think of fall. 🙂 Try it combined with these recipes:
- The Best Low Carb Keto Ice Cream – Highly recommend serving your keto friendly apple pie a la mode – pictured above!
- Keto Low Carb Milkshake – Have you ever heard of an apple pie milkshake? Try it with this milkshake recipe!
- Low Carb Paleo Almond Flour Biscuits – Add a couple tablespoons sweetener to these biscuits, then top them with the keto apple pie filling and a dollop of whipped cream.
- Easy Keto Almond Flour Pancakes – Okay, this could work as a decadent breakfast or a fun dessert! Top these pancakes with the keto diet apple pie filling for a fun treat.
You can also make a quicker keto mock apple crumble instead if you don’t want to deal with a crust.
Tools To Make Low Carb Apple Pie:
Click the links below to see the items used to make this recipe.
- Hand Mixer – This hand mixer is great if you don’t have a stand mixer like me! It gets the job done and so much easier to clean and store.
- Glass Pie Plate – Comes with two in case you want to double the batch of keto zucchini mock apple pie!
- Stainless Steel Pie Server – A pretty server to showcase your sugar-free apple pie recipe.
- Pie Crust Shield – For protecting the edges if they start to brown too much. Works for any kind of pie, 9 or 10 inch.
Reader Favorite Recipes
The recipe card is below! Readers also made these similar recipes after making this one.
RECIPE CARD
Low Carb Keto Apple Pie Recipe
This keto apple pie recipe tastes like the real thing! With a secret-ingredient keto apple pie filling and an almond flour crust, a sugar-free low carb apple pie really is possible.
PrintIngredients
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Keto Apple Pie Filling:
Keto Apple Pie Crust:
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Click on the times in the instructions below to start a kitchen timer while you cook.
Keto Apple Pie Filling:
In a small pinch bowl, whisk the gelatin powder with 3 tablespoons (44 mL) lemon juice. Set aside to bloom.
In a large 3.5-quart (3.3 liter) saucepan, melt the butter over medium heat. Stir in the powdered sweetener, the remaining 3 tablespoons (44 mL) lemon juice, cinnamon, nutmeg, and cardamom. When the gelatin mixture 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 very soft and the mixture has thickened, similar to apple pie filling.
Stir in the maple extract.
Set the filling aside to cool until no hotter than lukewarm, at least 20 minutes.
Keto Apple Pie Crust:
Meanwhile, preheat the oven to 350 degrees F (177 degrees C).
To make the pie crust dough, follow steps 1-3 from this almond flour pie crust recipe, BUT you will use the amounts of almond flour, sweetener, sea salt, butter, egg, and vanilla above. (This is an extra amount for the top crust.)
Add the gelatin powder and water, and use a hand mixer to combine, until uniform.
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.
Bake the crust in the oven for 10-12 minutes, until just lightly golden.
When done, set aside to cool for at least 10 minutes before adding the filling.
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.
Keto Apple Pie Assembly:
Preheat the oven again to 350 degrees F (177 degrees C), if it has cooled. Make sure the filling and bottom crust are both cooled to no hotter than lukewarm before assembling.
Gently transfer the cooled filling to the cooled bottom crust.
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. Use a knife to cut any excess top crust off the edges, making sure it still completely covers the bottom crust. Use your fingers to press the edges down to seal. Cut 4 slits in the top of the pie.
Bake for 20-25 minutes, until the edges are browned. Cover the edges of the pie with foil and bake for an additional 5-15 minutes, until the top crust is light golden and semi-firm to the touch. (It will not fully firm up until after cooling.)
Remove the pie from the oven and cool completely before cutting or removing from the pan.
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Recipe Notes
Serving size: 1 slice, or 1/12 of entire recipe
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Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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58 Comments
Jennifer
My filling is not thickening up. Should I add more Gelatin to it?
Wholesome Yum M
Hi Jennifer, The filling should thicken as it cools. Extra gelatin would change the texture of the filling and is not advisable.
Elle
Hello! Can the top and bottom crusts be used for chicken pot pie?
Wholesome Yum M
Hi Elle, Yes, that will work great!
Shannon
Hello, looks like a fantastic recipe!
Just a couple questions though.
1)Can I replace the sweetener with powdered Stevia? If so, will the amount be the same?
2)Can I replace the yellow squash with peeled chayote instead, since it’s lower in carbs?
Wholesome Yum M
Hi Shannon, Powdered stevia is not the same as the Besti Powdered Monk Fruit Erythritol Blend, so you will likely need different amounts for this recipe. You can use my sweetener conversion calculator to find out how much to use, but if the amount is too different, the difference in bulk can impact the recipe result. For best results, make sure your sweetener is in powdered form too. Chayote will work well in this recipe. Feel free to use it in your pie.
Syd
Hi! So excited to try this. Is it possible for me to substitute the egg for a flax egg? and the butter for coconut oil?
Wholesome Yum M
Hi Syd, Yes, those changes will work. Enjoy!
Maria Jimena Villarreal Pacheco
Hi again. I only have erytritol, so I was wondering how much should I use?
Wholesome Yum M
Hi Maria, 1/3 cup + 2 tsp of erythritol. I have a great sweetener calculator you may love here: Sugar-Free Keto Sweetener Calculator.
Judith Gogan
This keto apple pie recipe tasted so much like apple pie. This was easy to make. You can adjust the filling to your tastes. It was absolutely delicious and I’d definitely make this again.
Pye
A friend did not believe me that there are NO apples in this recipe! I didn’t have cardamom, and I completely forgot the maple flavoring BUT I look forward to my dessert every night! (topped with Maya’s Mason Jar Ice cream, of course!) And I am known for my scratch apple pies with handmade pie crust, so you know it’s gotta be good if I think it stands up to MY traditional apple pie!
Wendy Couch
TY for this recipe. The squash worked great. It really satisfies as a sub for the apples in apple pie. Directions were great. I’ll use the squash for apples again in the future. I am looking for a pie crust recipe that does not have the texture of almond flour. I am considering lupin flour. Let me know if you have tried it and what your results have been.
Wholesome Yum M
Hi Wendy, I have not tested this recipe with lupin flour. Please let us know how it turns out if you decide to give it a try!
Marie
This pie is delicious! I made it after watching High Falutin’ Low Carb try it. It didn’t disappoint. My filling turned out thin, but I’m sure it was my error because I watched Wes make it and his became thick. The flavor is unbelievably like an apple pie!
Ranee L Kakaria
I would like to make only the apple pie filling (topped with whipped cream) without the crust (I was never a fan of crusts even when I ate carbs). And this will further reduce calories and carbs for me. My question is, if I only want to eat the filling, is it cooked enough on the stovetop, or do you think I should put it in a pan, cover with foil, and bake until the filling is further cooked? I realize that is a bit of a weird question, but if you have any suggestions, I am open to hear them.
Also congrats on winning the “Apple Pie Battle” on the Highfalutin’ Low Carb channel! He said that he could not tell the difference between your recipe and real apple pie!
I also just bought your cookbook and am excited to try the recipes. Thanks for all your hard work!
Wholesome Yum M
Hi Ranee, Thank you! If you skip the crust, you probably don’t need to bake it – just simmer until it reaches your desired consistency. Enjoy!
Lorna
Hi Maya,
This looks amazing! I’d love to make it, however, I’m not familiar with a yellow squash. I didn’t see a photo of the whole squash. Is it the one that looks like a yellow zucchini? Thanks very much!
Wholesome Yum M
Hi Lorna, Yes, yellow squash looks like a yellow zucchini. It is sometimes called ‘summer squash’ in stores. Enjoy!
Lorna
Thank you so much, Maya!
Donna
Just wondering if there’s something to use instead of lemon juice. I can’t have anything with lemon in it.
Maya | Wholesome Yum
Hi Donna, Lime juice would work as well. Not sure if that would work for you – I can’t tell from your comment why you can’t have lemon.
Vern
What do you think of subbing half of the butter in the filling for unsweetened apple sauce. I can afford the extra carbs (and lower calories!) and think that would give it a stronger apple flavor.
Wholesome Yum M
Hi Vern, I think that will work. You may want to use less sweetener since the applesauce will bring a lot of natural sugars into the recipe.
Alvin Thomas
I can’t stand the taste of squash.
Maya | Wholesome Yum
Hi Alvin, Did you actually try this recipe? You can’t really taste the squash flavor at all.
Cindy
Sorry to say but my first attempt was terrible. The consistency of the filling was nothing like an apple pie and the taste was very bitter. Not sure what I did wrong. The crust was fabulous and I used the extra for crackers. Not sure if I will try again because this is too time consuming.
Wholesome Yum M
Hi Cindy, I’m sorry this didn’t turn out as you had hoped. Did you peel the skins off the squash before dicing? The skins can cause bitterness in the recipe. It’s also possible that the filling was either over or under cooked if the consistency was not like apple pie.
Michael
Gelatin is not vegetarian. Is there another thickener that may be substituted, like xanthan gum?
Wholesome Yum M
Hi Michael, Yes, substitute with Xanthan gum. I would start with 1/2 teaspoon and add more if needed to achieve the desired thickness. Remember xanthan gum activates with heat, so make sure to let it simmer first before adding more.
Diane Stigen
I don’t know much about squashes… can butternut squash be used in this recipe?
Wholesome Yum M
Hi Diane, Butternut squash will be too mushy for this recipe. I recommend sticking to zucchini or yellow (summer) squash.
Michelle cannon
I’m going try this. Do you know McDonald’s use chocos in their Apple turnovers? I’m not sure they’re on the menu any more but we’re for years. Yep no real apples. Yet so popular and tasted so yum and exactly like apple
Christina Best
mmm! very good really does resemble an apple pie. I docked a point because I did have to do a couple changes. first, the original sweetener amount just wasn’t enough for me. with the lemon, it tasted pretty tart. if you like the taste of granny apples this may be fine for you, but I prefer sweeter tasting apples. I added 1/4c. more additional sweetener and it was perfect for me. Also, my “apple” mixture never thickened up to an apple pie filling consistency. it remained watery looking. so I added 1/2 tsp xantham gum and that did the trick. other than that it was great. I will make it again.
karen
I never mde apple pie with a sweetned crust. Is the sweetner necessary? any adjustments if not?
Wholesome Yum M
Hi Karen, You can omit the sweetener in the crust if you like. No further adjustments necessary.
Maria Jimena Villarreal Pacheco
Hi. I want to make it with the coconut flour crust. Have you tried it with that crust? Should I make double the recipe of the coconut crust?
Wholesome Yum M
Hi Maria, Yes, you will want to double the recipe to make the top crust.
Nicole D
I do not like the after taste of erythritol. So therefore I will have use a granulated sweetener.
Wholesome Yum M
Hi Nicole, Have you tried allulose yet? It is made of an indigestible form of sugar, so it is much more palatable to those who are sensitive to erythritol. You can check it out, along with our full line of sweeteners HERE.
Jeanne
I made this pie and it came out great! It really did remind me of apple pie. It was a lot of work, but worth it! I poured some sugar free maple syrup over it when eating. Delicious!
Kim
Did you peel the yellow squash?
Wholesome Yum M
Hi Kim, Yes, it’s best to peel the skins off.
Robin
FAN-FREAKIN-TASTIC!!! I just made the filling and I had to use scalloped squash. But it worked so great and we’re LOVING it on organic yogurt and cottage cheese. I will make a pie or cobbler one day, but right now it’s a delicious anytime treat. Thank you!
Jenny
This looks great! Can you have gelatin on Keto? I thought that was a no no. Please advise.
Wholesome Yum M
Hi Jenny, Yes! Gelatin is a great addition to the keto diet. It can be used to thicken foods, make puddings, and sugar-free versions of traditional jello.
Robin
What can I substitute for the gelatin? Looks amazing! And taste tested…way to go!
Wholesome Yum A
Robin, you may be able to use xanthan gum or glucomannan here, but I haven’t tested those and I’m not sure how much you would use.
Michele R Southerland
I am new to baking keto for for adult children. I am considering using this dough for mini meat pies. I can easily just eliminate the sweetener but do you think it will hold up as a two bite sized pie made in a small muffin tray? I will be trying soon.
Wholesome Yum A
Hi Michele, I haven’t tried that so I really can’t say for sure. My fathead dough for danishes might work better for that, but I haven’t tested it myself.
Taylor
This is SO creative!! The perfect low carb apple pie option!
Darlene Carson
I agree that the apple filling can be used in lots of different ways. I was thinking Apple Turnovers would be yummy as well as a breakfast pastry! Delicious!
Nellie Tracy
Really is such a great recipe! You’d never know it was low carb!!
Veena Azmanov
Looks moist and delicious and mouth melting too. I want to grab a bite too.
Irina
What a flavored apply pie! Cinnamon, nutmeg, and cardamom are at their best in this recipe. LOVE it!
Krissy Allori
This looks so good. I look forward to trying it.
Sapana
You had me at apple pie! This is so delicious and easy to make!! Love that it’s healthy and perfect for company (or when I’m just having a sweet tooth craving!).
Suzy
This looks so tasty and delicious, I never would of thought it was made with squash! Love it!