Low Carb Keto Apple Pie

I used to miss apple pie. Not just the flavor—but the warm, cinnamon-heavy filling, the buttery crust, and the way it made the whole house smell like fall exploded in a good way.

But apples? Not exactly keto’s best friend.

So I hacked it—with squash. Yes, squash. Before you side-eye me, let me tell you: when it’s peeled, diced, simmered with lemon, cinnamon, and just the right sweetener, it completely transforms. No weird veggie taste. Just cozy, caramelized apple vibes without the carb crash.

Let’s get into it.

Why This One Works So Well

Classic apple pie hits hard on sweet, tart, buttery, and spiced—and this nails it without the sugar bomb.

• Yellow squash has a mild flavor and softens beautifully when cooked low and slow. With the right acid and spice, it mimics the bite of apples.
• Gelatin adds that luscious, jammy texture to the filling—no watery mess here.
• Almond flour crust bakes up buttery and toasty without crumbling apart like some low-carb disasters.
• Bonus: it actually slices cleanly once cooled. No soggy middles or oozing centers.

What I Used (And Why It Worked)

For the Filling:

• Yellow squash (5 medium, ~6-7 cups) – The sneaky apple stand-in. Peel well and dice evenly for best results. Zucchini works too, but is slightly more watery.
• Butter (½ cup) – Builds that rich, buttery base flavor.
• Powdered monk fruit allulose blend (¼ cup) – Sweetens without the weird aftertaste or blood sugar games. Powdered works better here—trust me.
• Lemon juice (6 tbsp) – Brightens and adds the tart punch real apples would.
• Cinnamon, nutmeg, cardamom – The spice trio that screams “real apple pie.”
• Gelatin (1 tbsp) – Gives body to the filling so it’s not soupy.
• Vanilla + maple extract (optional) – Adds that nostalgic depth and fake-out “baked apple” aroma.

For the Crust:

• Blanched almond flour (3 ¾ cups) – Gives structure without carbs. Don’t use superfine—it gets mealy.
• Monk fruit allulose blend (⅓ cup) – Just sweet enough for a dessert crust.
• Butter (½ cup, melted) – Fats = flavor and structure.
• Egg – Binds it all together.
• Gelatin + water – Helps the crust stay together without cracking.
• Sea salt + vanilla extract – Optional, but always a flavor win.

Low-Carb Substitutions That Hold Up

Swap	Notes
Zucchini for yellow squash	Works fine—just peel well and squeeze out excess moisture if needed.
Coconut flour for almond flour	Nope. It throws the ratio way off. Not worth the hassle.
Different sweeteners	Stick to a powdered allulose-based one. Erythritol can crystallize when cooled.
Skip extracts	Totally optional, but they do elevate the “apple” illusion.

Keto Missteps and How I Fixed Them

What Went Wrong	Why It Happens	How to Fix It
Filling turned soupy	Squash not cooked down enough or added too hot	Simmer until thick, then cool completely before adding to crust
Crust crumbled	Too dry or rushed the assembly	Let it chill, and press gently—not like you’re mad at it
Top crust fell apart	Dough too soft	Chill it for 10-15 min before rolling out

Step-By-Step (With Texture Cues)

1. Bloom the gelatin: Mix 1 tbsp gelatin with 3 tbsp lemon juice in a small bowl. Set aside.
2. Cook the filling: In a big saucepan, melt butter, stir in sweetener, remaining lemon juice, spices. Add bloomed gelatin and stir until smooth.
3. Simmer squash: Add diced squash and simmer 30–40 minutes, until very soft and thick. You want it to look like real pie filling. Stir in extracts and let cool to lukewarm.
4. Preheat oven: 350°F / 180°C.
5. Mix the crust dough: Combine almond flour, sweetener, salt. Add butter, egg, vanilla, gelatin, and water. Mix until it forms a soft dough.
6. Form the base crust: Press half into a lined pie pan—get up the sides too. Bake for 10–12 minutes, until lightly golden. Let it cool completely.
7. Roll the top crust: Place remaining dough between two oiled parchment sheets. Roll into a circle slightly bigger than your pan.
8. Assemble: Pour cooled filling into cooled crust. Gently flip on the top crust, peel off parchment, trim and seal edges. Slice a few vents in the top.
9. Bake again: 20–25 minutes, edges golden. Cover edges with foil and bake 5–15 more minutes until top is light golden and feels set.
10. Cool completely: Yes, really. Give it an hour or two before slicing.

Keto Cooking Tricks That Help

• I pre-make the crust dough and keep it in the fridge for up to 3 days—it firms up beautifully.
• Use a pie shield or foil as soon as the edges start browning.
• I portion this into 12 slices—makes tracking macros a breeze in any app.

Keeping It Keto-Friendly All Week

• Fridge: Cool completely, then store in an airtight container up to 4 days.
• Freezer: Wrap slices or whole pie in plastic + foil. Freeze up to 3 months. Thaw overnight in fridge, then reheat at 300°F for 10–15 min uncovered.
• Macros stay stable after freezing/reheating. No carb surprises here.

Keto Cooking What-Ifs (Answered)

Can I use actual apples?
One small apple has 20+g net carbs. So, no—not if you want to stay in ketosis.

Will it spike my blood sugar?
Not likely. The squash + allulose combo keeps things low-glycemic. Just stick to the portion size.

Does it really taste like apple pie?
With the right texture and spice balance—yes. My non-keto friends were shocked.

Nutrition Facts

Serving Size: 1 slice (1/12 of the entire recipe)

• Calories: 363
• Total Fat: 33g
• Saturated Fat: 10g
• Total Carbohydrate: 12g
• Dietary Fiber: 4g
• Sugars: 3g
• Protein: 10g

Check out More Recipes:

• Low Carb Keto Coconut Flour Pie Crust
• Low Carb Keto Coconut Macaroons
• Low Carb Keto Cheesecake Brownies Recipe