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I Can’t Believe This Keto Apple Pie Doesn’t Have Apples
I’m here to fulfill your dreams of a keto apple pie! Yes, I used to think a low carb apple pie was impossible, too. Not because of the sugar or crust (I’ve had plenty of experience swapping those in dozens of keto dessert recipes), but because of the high-carb apples themselves. That is, until I had this idea for a surprising swap that somehow checked all the boxes:
- This filling tastes like real spiced apples – It’s warm, sweet, and spiced just right, and my secret ingredient softens just like apples when it bakes. Even I was surprised how much it tastes like the classic!
- Golden, buttery crust – I use my tried-and-true almond flour crust recipe, and it bakes up with that perfect balance of golden edges and tender middle.
- Secretly veggie-filled – You’d never guess there’s a veggie hiding in this dessert.
- Keto friendly & gluten free – It still tastes like pure comfort food, with just 8 grams net carbs and 3 grams of sugar per slice. And it’s worth it.
I served this keto apple pie for 10 of my non-keto friends and asked them what they thought the filling was made of. All of them said apples! So if you’ve been missing this fall treat, grab your pie plate and make it with me.
Ingredients & Substitutions
Here I explain the best ingredients for my keto apple pie recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Yellow Squash – My secret ingredient instead of apples! I recommend smaller ones because they have fewer seeds, which gives the filling a better texture. I tried zucchini too and it works, but I liked the flavor of yellow squash more because it’s a little sweeter and less veggie-like.
- Besti Powdered Monk Fruit Allulose Blend – I highly recommend this natural sweetener because it dissolves easily and doesn’t crystallize. Many other sugar alternatives (which includes erythritol and most brands of monk fruit or stevia) can leave a gritty texture. You can substitute plain powdered allulose, but increase the amount to 1/3 cup.
- Gelatin Powder – I used this to thicken the low carb apple pie filling and give it that classic gooey texture. You can use 1/4 to 1/2 teaspoon xanthan gum instead (just mix it with a little water first), but I liked the texture better with gelatin.
- Butter – If you need it dairy-free, I love butter-flavored coconut oil.
- Classic Flavors – A cozy mix of cinnamon, nutmeg, cardamom, sea salt, plus splashes of vanilla, maple extract, and lemon juice. If you’ve got apple pie spice on hand, feel free to use that instead of individual spices.
- Keto Pie Crust – I use my almond flour pie crust as the base, but added gelatin powder (plus water to bloom it) to make it work for a top crust. I highly recommend making it with Wholesome Yum Superfine Almond Flour and Besti Monk Fruit Allulose Blend for the best texture. If you need a nut-free option, you can use my coconut flour pie crust, but unfortunately you’d have to make the pie without a top crust. Or if you don’t want to fuss with rolling a crust, make my simpler keto apple crisp instead.
Free Printable: Low Carb & Keto Food List
Get It NowHow To Make Keto Apple Pie
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Make The Filling:
- Prep the squash. Peel and chop it into small pieces.
- Bloom the gelatin. Mix the gelatin with a splash of lemon juice in a small bowl and set aside to thicken.
- Cook the filling. In a large saucepan, melt the butter along with powdered Besti, more lemon juice, and the spices. Whisk in the thickened gelatin mixture, then add the squash. Simmer until the veggies are super soft and look like apple pie filling. Stir in the extracts and let cool until lukewarm.
Make The Crust:
- Make the dough. In a large bowl, mix together the almond flour, Besti, salt, butter, egg, and vanilla. Add the gelatin and water, then mix with a hand mixer. The consistency will be similar to before, but you may notice it sticks together better.
- Shape and bake the bottom crust. Divide the dough in half. Press half into a lined pie pan, covering the bottom and sides, and bake until lightly golden. Cool before adding the filling.
- Roll out the top crust. While the bottom crust cools, roll the other half of the dough between two pieces of oiled parchment into a circle slightly larger than your pie pan.
Assemble & Bake:
- Pour the cooled filling into the crust, then add the top crust over it. You won’t be able to transfer the top crust by itself! I just flip the top crust over using the parchment, then peel it off and trim any excess. Press the edges to seal and cut slits in the top.
- Bake the keto apple pie. Once the edges are golden, cover them with foil, then bake a little longer until semi-firm. Let the pie cool before slicing. I highly recommend a scoop of keto ice cream on top!
My Flavor & Texture Tips
- For an even more authentic texture, remove the seed parts of the squash. You’d need more squash total to get 6-7 cups without any seedy parts. This makes the texture even more like apples, but is a lot more work so I don’t usually do this. I just tested it once to see the difference.
- For actual apple flavor, add apple extract. I didn’t in the original recipe but really enjoyed it when I later added it. That being said, this keto apple pie still takes like apples to me without it, due to the spices that are identical to regular apple pie spice!
- 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.
- Cool the filling and crust before assembling. If either one is too hot, it’ll make the crust soggy or fall apart when you add the top.
- Keep an eye on the crust edges. If they start to brown too quickly, I usually cover them with foil or use a non-stick pie shield or a silicone shield.
- When the low carb apple pie comes out of the oven, the top might feel soft. That’s totally normal, and it firms up as it cools.
- Cool completely for the best texture. You can reheat slices if you prefer the pie warm (I always do), but slicing while the pie is hot out of the oven will make it fall apart and the filling will be watery.
- 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.
Keto Apple Pie
By
My low carb, keto apple pie is sweet, spiced, and tastes just like apples, thanks to a secret ingredient. Perfect for fall and holidays!
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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.
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.
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 make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 slice, or 1/12 of entire recipe
- Tips: Check out my recipe tips above to help you get the best texture in your keto apple pie and crust.
- Storage: Keep covered at room temperature for a day, or refrigerate for up to 4–5 days.
- Meal prep: You can make the filling and crust ahead of time and store them separately in the fridge. When you’re ready, just assemble and bake!
- Freeze: You can freeze the entire pie or individual slices for up to 3 months.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Apple Pie
149 Comments
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