Keto Classic Apple Pie with Chayote Squash (Sugar-Free, Gluten-Free)
A clever low-carb twist on the traditional apple pie that tastes just like the real thing!
Key Info
- Prep Time: 45-60 minutes
- Cook Time: 35-45 minutes
- Total Time: 90 minutes
- Servings: 8-12 slices
- Difficulty: Moderate
- Dietary: Keto, Gluten-free, Sugar-free, Vegetarian
Equipment Needed
- 9-inch pie dish
- Food processor (or large bowl)
- Rolling pin
- Large pot for boiling
- Mixing bowls
- Measuring cups and spoons
Ingredients
For the Crust:
- 3 cups almond flour (300g)
- 1 tbsp coconut flour (7g)
- 1 tsp xanthan gum
- 2 large eggs, room temperature
- 4 oz cream cheese, softened
- 1/4 tsp salt
- 1 tsp cinnamon
For the Filling:
- 2.18 lbs chayote squash (about 4-5 medium squash)
- 1 cup granulated erythritol (200g)
- 2 tsp apple extract
- 1 tsp vanilla extract
- 1 tbsp ground cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground ginger
- Pinch of salt
Method
1. Prepare Filling
– Peel and cube chayote squash
– Boil in water until fork-tender (15-20 minutes)
– Drain thoroughly and let cool
2. Make the Crust
– Combine almond flour, coconut flour, xanthan gum, and salt
– Beat in softened cream cheese and eggs until dough forms
– Chill for 30 minutes
3. Form the Crust
– Roll between parchment paper to 1/4 inch thickness
– Transfer to pie dish
– Prick bottom with fork
– Pre-bake at 350°F (175°C) for 10-12 minutes until lightly golden
4. Prepare Filling Mixture
– Mash cooled chayote until apple-like texture
– Mix in sweetener, extracts, and spices
– Taste and adjust flavoring
5. Assemble and Bake
– Fill pre-baked crust with filling
– Add lattice top or crumble if desired
– Bake at 350°F for 35-45 minutes until golden brown
Crucial Tips
- Draining is Critical: Chayote must be very well-drained to prevent soggy pie
- Temperature Matters: Room temperature ingredients blend better
- Don’t Skip: Xanthan gum is essential for proper texture
- Watch Carefully: Almond flour browns quickly
Storage & Variations
Storage:
- Refrigerate up to 3 days
- Freeze up to 2 months
Common Mistakes:
- Underbaking the crust
- Not draining chayote properly
- Overmixing the dough
Variations:
- Swap chayote for zucchini
- Add pecans to topping
- Use monk fruit instead of erythritol
Makes a perfect holiday dessert that even non-keto folks will love!
Remember: The key to success is proper draining of the chayote and patience with the crust.
