Free Printable: Low Carb & Keto Food List
Get It NowI’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? After creating an amazing keto lemon meringue pie, I know this is the best sugar free apple pie recipe too. 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
Tap 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.
Low Carb Keto Apple Pie
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.
Ingredients
Tap underlined ingredients to see where to get them.
Keto Apple Pie Filling:
Keto Apple Pie Crust:
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
Keto Apple Pie Filling:
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In a small pinch bowl, whisk the gelatin powder with 3 tablespoons (44 mL) lemon juice. Set aside to bloom.
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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.
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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.
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Stir in the vanilla and maple extracts.
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Set the filling aside to cool until no hotter than lukewarm, at least 20 minutes.
Keto Apple Pie Crust:
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Meanwhile, preheat the oven to 350 degrees F (177 degrees C).
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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.)
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Add the gelatin powder and water, and use a hand mixer to combine, until uniform.
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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.
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Bake the crust in the oven for 10-12 minutes, until just lightly golden.
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When done, set aside to cool for at least 10 minutes before adding the filling.
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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:
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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.
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Gently transfer the cooled filling to the cooled bottom crust.
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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.
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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.)
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Remove the pie from the oven and cool completely before cutting or removing from the pan.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Recipe Notes
Serving size: 1 slice, or 1/12 of entire recipe
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We'd LOVE for you to share a link with photo instead. 🙂
118 Comments
nancy
0Hi Maya! I think this recipe looks great but I am looking for a apple pie recipe with real apples but using one of the sugar free sweeteners. I am not as much “keto” as I am grain free so real fruit is okay once in a while:) I am going to use your almond flour pie crust. Can you give me a bit of direction? Most of the recipes I see online have corn syrup which is a definite no-no for me. Thank you! Love your recipes!
Wholesome Yum D
0Hi Nancy, I, unfortunately, have not tested a recipe with apples, so I don’t have any direction to give you on that.
Maria
0Will the filling freeze well?
Wholesome Yum D
0Hi Maria, Yes, you can freeze this recipe.
Marianne
0We made this for our Hocus Pocus 2 movie night and it was a blast! (And so was the movie!) Simply put, it tastes like apple pie! Easy to make and delicious! And, low FODMAP friendly, too!
Andrea S
0I was able to achieve the 6-7 cups of yellow squash, followed the recipe exactly and ended up as a tart. (with an open middle) I used the store bought pre-rolled pie crust. Sad to say, it did not make a full 8″ pie. It could use more sweetener, I was still happy I was able to get a tart
Wholesome Yum D
0Hi Andrea, The issue sounds like it came from the store bought pie crust, I recommend following the directions for the pie crust in the recipe. If you didn’t find it sweet enough, you could add a little more.
Andrea S
0Oh, no.. I’ll be clear.. I put the pie filling “in” the store bought crust and it didn’t fill the 9 inch pie plate. I followed the amount of squash in the recipe and it wasn’t enough. No issue with the crust
Maya | Wholesome Yum
0It could be that the store bought crust was thinner than my homemade version, or it could be that it was deeper than the pan I used, resulting in more space to fill.
Mary Ellen
0Maya, I haven’t tried making this yet, but I’m just curious if you ever tried using jicama instead of squash. I know jicama is a little higher in carbs but it has a similar texture to apples.
Wholesome Yum A
0Hi Mary Ellen, I haven’t tried it here but let me know if you do!
Christine
0Hello, Can you please tell me why you call this- “Classic Apple Pie “recipe when there is no APPLE???? Thanks
Wholesome Yum D
0Hi Christine, Apples are not considered low carb so this recipe gives people who follow a low carb lifestyle the option of eating “apple pie”.
Wholesome Yum D
0Hi Christine, I never called this a classic apple pie, it’s a great sugar-free low carb apple pie alternative for those that follow a low carb lifestyle.
Jill
0What can I use to substitute for the almond flour and butter as I can’t eat either? Thanks you.
Wholesome Yum D
0Hi Jill, You can use my coconut flour crust recipe you will just have to double it.
Cheryl
0Hey, Maya…squash is a FRUIT, so it’s not having your veggies! Give fruits a break! The pie is very good, I also use coyote squash!
Maya | Wholesome Yum
0Hi Cheryl, You’re right, botanically squash is a fruit, but it’s often associated with vegetables due to the flavors and nutrients being more like veggies. Either way, glad you liked the recipe!
Eman Elsaka
0Hi, I am from Egypt and I love your keto food. Can I use arrowroot to make the filling thick? And thank you so much.
Wholesome Yum D
0Hi Eman, Yes if that is what you have available to you.
Judy
0Does the net carbs include sugar alcohols?
Wholesome Yum D
0Hi Judy, There are no sugar alcohols in this recipe.
Margaret
0Besti Monk Fruit Allulose Blend is present for the crust and filling, but the Besti for the Pie filling is listed as “powdered”, and nothing designated for the crust. Does the crust need a crystal form of that sugar?
Wholesome Yum D
0Hi Margaret, Yes, the Besti for the crust is crystallized.
Joseph Chang
0Very helpful information!
Jennifer
0Hi Maya! I’ve made your other recipe with the zucchini and it was so yummy! I want to make this pie but some family members are dairy free. How can I use ghee instead of butter? Thanks!
Wholesome Yum D
0Hi Jennifer, Yes, you could replace the butter with ghee.
Jennifer
0Thank you! Do you think it will alter the taste much?
Wholesome Yum D
0Hi Jennifer, No it shouldn’t alter the taste at all.
Trudy
0This is a perfect use for those giant hard zucchini’s. When you peel and scrape the seeds out you are left with squash that when sliced in 1/4 to 1/2 inch half rounds look just like apple slices.
Jake
0Hi Maya, I don’t have just the cardamom, cinnamon and nutmeg. I do have apple pie spice (cinnamon, nutmeg and allspice) How much would I use?
Wholesome Yum D
0Hi Jake, I would start with 1 tablespoon of the apple pie spice to start, and if you think it needs more flavor add another teaspoon.
Jake
0Hey Maya, thanks for the information. Made the pie today using zucchini (it looked exactly like diced Granny Smith apples). I ended up using two tsp. of the apple pie spice. Also, I ran out of your Besti, so I subbed in Swerve powdered and used 1 cup total to sweeten the filling. Turned out great, I will take it to a Halloween party and see if anyone can tell it’s zucchini and not apples. Thank you for answering so quickly.
Alyson
0When do you add the vanilla extract? I see it listed in the ingredients but not in the recipe.
Wholesome Yum D
0Hi Alyson, You can find the recipe for the Keto Apple Pie Crust here.
Kendra
0You listed vanilla extract in pie filling ingredients as well as crust. I’m assuming it would be added when maple extract is added.
Wholesome Yum D
0Hi Kendra, Yes, add the vanilla with the maple extract.
Karey
0Would you use yellow summer squash for lots of recipes, replacing apples, and instead of chayote squash?
Wholesome Yum M
0Hi Karey, Sure, yellow squash works great as a substitution for apples. Chayote does as well. I don’t personally prefer one over the other, but yellow squash is easier to find at the grocery store. Enjoy!
Sandra W.
0Hello, Maya:
In the comments, someone mentioned using chayote instead of the other things suggested. What is chayote?
Thanks for the recipe posting. Will have to try this.
Sandra W.
Wholesome Yum M
0Hi Sandra, Chayote is a squash. Although I have not personally used it in this recipe, it should work great!
Miranda
0Do you have a version with no gelatin?
Wholesome Yum M
0Hi Miranda, I have not tested this, but you should be able to make the recipe using agar agar in place of the gelatin.
Roberta
0Low carb but not exactly “keto”. Anyway, a good inspiration even though I found the result, not at the level expected since the version with zucchini I tried before was far way better (same other ingredients and preparing process of course; same kitchen tools and same oven: the only difference was actually the vegetable), both for texture and taste and also for the more balanced touch with the other ingredients. A humble suggestion that I found to improve the final result: slightly punch the base with a fork before cooking the base to avoid excessive sogginess when filled, and a touch of egg wash on the top of the crust before putting the cake back in the oven. Small details but a quite big difference in my opinion. And if craving something special, adding some pine nuts in the filling makes the cake something like a strudel even if without apricot jam 😉
Michelle Trautman
0I have made this a couple of times and my whole family loves it. My daughter said she likes it better than real apple pie (she is 15)! However, the last 2 times I have made it, the crust dough has been VERY greasy. When I baked it the oven became very smoky and the taste was in the crust. It tasted burnt. Not sure why this is now all of a sudden happening. Any suggestions?
Thanks
Wholesome Yum M
0Hi Michelle, Are you by chance using a different brand of almond flour than you have in the past? Some brands can be oilier than others. Next time try using 1/3 cup butter to see if that helps.
Jennifer
0My filling is not thickening up. Should I add more Gelatin to it?
Wholesome Yum M
0Hi Jennifer, The filling should thicken as it cools. Extra gelatin would change the texture of the filling and is not advisable.
Elle
0Hello! Can the top and bottom crusts be used for chicken pot pie?
Wholesome Yum M
0Hi Elle, Yes, that will work great!
Shannon
0Hello, 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
0Hi Shannon, Powdered stevia is not the same as the Besti Powdered Monk Fruit Allulose 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
0Hi! 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
0Hi Syd, Yes, those changes will work. Enjoy!
Maria Jimena Villarreal Pacheco
0Hi again. I only have erytritol, so I was wondering how much should I use?
Wholesome Yum M
0Hi 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
0This 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
0A 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
0TY 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
0Hi 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!
Ranee L Kakaria
0I 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
0Hi 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
0Hi 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
0Hi Lorna, Yes, yellow squash looks like a yellow zucchini. It is sometimes called ‘summer squash’ in stores. Enjoy!
Lorna
0Thank you so much, Maya!
Donna
0Just wondering if there’s something to use instead of lemon juice. I can’t have anything with lemon in it.
Maya | Wholesome Yum
0Hi 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
0What 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
0Hi 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
0I can’t stand the taste of squash.
Maya | Wholesome Yum
0Hi Alvin, Did you actually try this recipe? You can’t really taste the squash flavor at all.
Cindy
0Sorry 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
0Hi 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
0Gelatin is not vegetarian. Is there another thickener that may be substituted, like xanthan gum?
Wholesome Yum M
0Hi 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
0I don’t know much about squashes… can butternut squash be used in this recipe?
Wholesome Yum M
0Hi Diane, Butternut squash will be too mushy for this recipe. I recommend sticking to zucchini or yellow (summer) squash.
Michelle cannon
0I’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
karen
0I never mde apple pie with a sweetned crust. Is the sweetner necessary? any adjustments if not?
Wholesome Yum M
0Hi Karen, You can omit the sweetener in the crust if you like. No further adjustments necessary.
Maria Jimena Villarreal Pacheco
0Hi. 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
0Hi Maria, Yes, you will want to double the recipe to make the top crust.
Nicole D
0I do not like the after taste of erythritol. So therefore I will have use a granulated sweetener.
Wholesome Yum M
0Hi 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
0I 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
0Did you peel the yellow squash?
Wholesome Yum M
0Hi Kim, Yes, it’s best to peel the skins off.
Robin
0FAN-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
0This looks great! Can you have gelatin on Keto? I thought that was a no no. Please advise.
Wholesome Yum M
0Hi 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
0What can I substitute for the gelatin? Looks amazing! And taste tested…way to go!
Wholesome Yum A
0Robin, 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
0I 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
0Hi 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
0This is SO creative!! The perfect low carb apple pie option!
Darlene Carson
0I 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
0Really is such a great recipe! You’d never know it was low carb!!
Veena Azmanov
0Looks moist and delicious and mouth melting too. I want to grab a bite too.
Irina
0What a flavored apply pie! Cinnamon, nutmeg, and cardamom are at their best in this recipe. LOVE it!
Krissy Allori
0This looks so good. I look forward to trying it.
Sapana
0You 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
0This looks so tasty and delicious, I never would of thought it was made with squash! Love it!