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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
Lynn
1This is the Most delicious Apple pie Ever! It has been Sooo many years since I’ve longed for apple pie (my favorite dessert). So I was ready to be very critical… But I couldn’t criticize Anything! So I made another and shared with my non-keto, “fake”sugar-hating family and they Loved it! They even wanted more…until I told them the ingredients, so I got more for myself ??
Marie
1This 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!
Christina Best
1mmm! 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.
Jo Anna
0I’m excited to use this recipe. Just a little confused about the crust. Is the top and bottom two different recipes? Or do I just use this recipe with the gelatin for top and bottom?
Maya | Wholesome Yum
0Hi Jo Anna, Use the recipe with gelatin for both the top and bottom.
Holli
0Maya! Should I freeze the pie unbaked? Do I only pre bake the bottom crust? How long do you think the pie can freeze for? I love the pie crust! Thank you !
Maya | Wholesome Yum
0Hi Holli, I usually freeze it after baking and it has been good for 3 months. You can try before the last baking step too. Let me know how that goes if you try it!
Sharon Loewen
0I used your other Keto pie crust, which was so easy to make. Is it okay to use that crust with this pie filling recipe?
Maya | Wholesome Yum
0Hi Sharon, In general you can use any crust you like, but some of my crust recipes won’t be sturdy enough for a top crust. Which one are you referring to?
Holli
0This pie crust was so so good. I even forgot the vanilla on accident. I did have to use regular granulated sugar in this crust for my non keto family. I’m really excited to make this crust again with your sugar free sweetener. Love this pie crust recipe. PS- I did use real apples with a different filling recipe.
Maya | Wholesome Yum
0I’m so happy you loved it, Holli! I do have a filling recipe using real apples in my gluten free apple pie post, in case you need it.
Holli
0Hi Maya! Can I use this filling recipe with real apples? It’s for my non keto family.
Maya | Wholesome Yum
0Hi Holli, I’m not really sure if it would work exactly the same in terms of ideal amounts and timing with real apples, but my gluten free apple pie has a filling with regular apples and you can definitely use that!
Jill M Styes
0I’m going to subsitute apple pie spice, instead of the cinnamon, cardamon and nutmeg. My question is how much Apple pie spice do you use?
Maya | Wholesome Yum
0Hi Jill, I would use about a tablespoon.
Josephine Skrypnick
0I haven’t tried the apple pie recipe using squash instead. I don’t know what Besti Monk Fruit Allulose Blend is and what can be used as a substitute. There are ingredients you use in your recipes that are not available in Canada.
Maya | Wholesome Yum
0Hi Josephine, You can learn more about Besti here and yes, we ship to Canada. Just select the Canadian flag on the top bar. 🙂 I also discussed what it does in this recipe in my post above.
Karen Hayes
0Hi. I’d just like to verify that the squash is NOT butternut squash, but the yellow, seeded squash similar to zucchini? If it’s the yellow seeded, do you remove the seeds? Thanks!
Maya | Wholesome Yum
0Hi Karen, Yes, that’s correct, it’s yellow squash. It’s up to you if you want to remove the seeds. I discussed this in my tips above. Hope you love it!
Mary Anne Scarborough
0General question. As a child in the 50’s, mom would trim off the extra dough before baking. The stripes would be season with sugar and cinnamon and baked after the pie was done. Have you tried with the almond crust ?
Maya | Wholesome Yum
0Hi Mary Anne, I haven’t tried it this way. Let me know how it goes if you do!
Theresa
0Hi, I just want to use the (double crust) part of this recipe but am a bit confused as to how and when to add the gelatin & water to the recipe. do I mix up the recipe and then sprinkle the gelatin & water over the dough and mix that in? or do I have to bloom the gelatin in the water first then add it in with the wet ingredients? and then add the wet mixture into the dry mixture? I don’t want to waste ingredients. Thanks, so much for sharing and any clarification on this for me is greatly appreciated.
Maya | Wholesome Yum
0Hi Theresa, I just add the water and gelatin directly to the dough and mix in. You could try blooming it first if you like, I just thought it was easier to mix in directly and it still worked well for me. Hope this helps!
Kimberly A Wiesen
0Can this be prepped a few days before baking?
Maya | Wholesome Yum
0Hi Kimberly, You can prep the crust and filling in advance, but I’d recommend waiting to fill the pie until the day-of, otherwise the crust can get soggy.
L
0Should you store this apple pie in the refrigerator after it cools?
Maya | Wholesome Yum
0Yes, after cooling keep it in the fridge if you’re not eating it right away.
Samantha
0Hello, if I do not have cardomom spice can I use all spice?
Maya | Wholesome Yum
0Hi Samantha, Yes, allspice would be a pretty good substitute.
Karen
0Major failure. Wasted so much time. But it’s my fault. I was multitasking many things. If I ever get time to spend on just one thing I’m going to try this again. Lol
Maya | Wholesome Yum
0Hi Karen, Sorry to hear you had issues with it. A pie definitely isn’t something I’d recommend multitasking. I’d love to help though if you can provide more detail about what went wrong, for next time.
Zacquine
0Hi Maya,
Is it a must to cut the 4 slits on the top of the pie crust? Would it work of I poked 4 diagonal lines with a fork? Thank you!
Maya | Wholesome Yum
0Hi Zacquine, The slits are to vent steam, so the crust doesn’t puff up or get soggy. I haven’t done this with a fork, but I think small holes from a fork might not let enough steam out.
Serena
0This sounds and looks amazing and I’m considering making it for Thanksgiving for myself so I’m not tempted with the other desserts. However, the crust looks more like a cake consistency rather than a flaky crust. That’s been the case anytime I’ve baked with almond flour. Can anyone tell me if this pie crust is actually like a pie crust or is it more cakey like? Wondering if I should take the time to make it.
Wholesome Yum D
0Hi Serena, This is more like a traditional pie crust.
Wenda
0Don’t understand “bloom” the gelatin? Please explain more. Recipe said to add gelatin to water– hot or cold water? I ended up with a mess! HELP PLEASE!
Maya | Wholesome Yum
0Hi Wenda, Whisk the gelatin powder with 3 tablespoons (44 mL) lemon juice and soak until thickened. It should take only a few minutes.
Diana Rose
0How come it only allows for nine Commons to be viewed I’d like to read the rest of the comments. This is how I determine if I want to waste my money and using the ingredients to make a new recipe the comments allow me to better make that decision.
Maya | Wholesome Yum
0Hi Diana, The comments are grouped into pages to make the page load fast. Just click the numbers at the bottom of the comment section to see the other pages of comments. Hope this helps!
Pris
0I’m looking for a good keto pie crust, because it is diabetic friendly. The amount of adds makes me hesitate that this recipe is good, I’m a “semi professional” baker, and 750grs for almond flour only 1 egg.. I don’t know! I’m literally baking this recipe with very high hopes, imm keep posted!