Keto Apple Crumble Pie
Indulge guilt-free with this irresistible Keto Apple Crumble Pie, a low-carb twist on the classic dessert. Crafted with thinly sliced chayote squash as a clever substitute for apples, this pie perfectly mimics the sweetness and texture of the original. Tossed with cinnamon, nutmeg, and vanilla, the spiced squash is topped with a buttery, golden crumble made from almond and coconut flours, walnuts, and erythritol, delivering a heavenly crunch without the carbs. With just 20 minutes of prep time and 45 minutes in the oven, this keto-friendly masterpiece is as satisfying as it is simple. Perfect for cozy evenings or holiday gatherings, serve this treat warm for a delightful dessert that's sure to impress, whether you're watching your sugar intake or embracing a ketogenic lifestyle. Keywords: keto dessert, low-carb pie, sugar-free crumble, chayote recipes, almond flour crumble.
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Recipe Information
Ingredients
- 4 small Chayote squash
- 2 tablespoons Lemon juice
- 0.5 cup Granular erythritol sweetener
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 1 teaspoon Vanilla extract
- 0.25 cup Unsalted butter
- 1 cup Almond flour
- 0.25 cup Coconut flour
- 0.5 cup Chopped walnuts
- 0.25 cup Powdered erythritol sweetener
- 0.5 teaspoon Ground cinnamon
Instructions
Preheat your oven to 350°F (175°C).
Peel the chayote squash, cut them in half, and remove the seeds. Slice them thinly to resemble apple slices.
In a large bowl, toss the chayote slices with lemon juice, granular erythritol sweetener, ground cinnamon, ground nutmeg, and vanilla extract until evenly coated. Set aside to marinate.
In a medium saucepan over medium heat, melt the unsalted butter. Add the marinated chayote mixture and cook for about 5-7 minutes, stirring occasionally until the chayote becomes slightly translucent.
Transfer the cooked chayote mixture into a 9-inch pie dish, spreading it evenly.
For the crumble topping, in a mixing bowl combine almond flour, coconut flour, chopped walnuts, powdered erythritol sweetener, and ground cinnamon. Mix well.
Sprinkle the crumble mixture evenly over the chayote filling in the pie dish.
Place the pie dish in the preheated oven and bake for 35-40 minutes, or until the topping is golden brown and crispy.
Remove the pie from the oven and let it cool for at least 10 minutes before serving.
Serve warm and enjoy your Keto Apple Crumble Pie!
Nutrition Facts
Calories |
1423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.6 g | 149% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 50 mg | 2% | |
| Total Carbohydrate | 258.4 g | 94% | |
| Dietary Fiber | 39.0 g | 139% | |
| Total Sugars | 19.6 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 403 mg | 31% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1252 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
