Keto Apple Pie

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.

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How 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!