Summary of key points Renovating a commercial bathroom is a serious undertaking that requires careful planning and execution. High-end renovations demand a lot of attention to detail, quality materials, and expert craftsmanship in order to create a luxurious and...
Keto Apple Pie
Craving a classic apple pie but want to stay on track with your keto diet? This Keto Apple Pie has all the flavors of the traditional dessert, but with a low-carb twist. Instead of apples, we use a clever substitution that mimics the texture and taste, keeping the net carbs low while delivering the sweet, cinnamon-spiced goodness you love. Perfect for holiday gatherings or a comforting treat, this pie will satisfy your sweet tooth without the guilt.
Ingredients
- FOR THE CRUST
- 2 Cups Almond Flour
- 1/4 Cup Coconut Flour
- 1/2 Cup Unsalted Butter, cold and cubed
- 1 Large Egg
- 1/4 Cup Erythritol or your preferred Keto sweetener
- 1/2 tsp Salt
- FOR THE FILLING
- 3 medium Chayote Squash, peeled, cored and sliced thin
- 1/2 Cup Erythritol or your preferred Keto sweetener
- 1 tbsp Lemon Juice
- 1 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
- 1/4 tsp Ground Ginger
- 1/4 tsp Ground Cloves
- 1/4 tsp Xanthan Gum (to thicken)
- 1 tsp Vanilla Extract
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish and set aside.
In a food processor, combine almond flour, coconut flour, cold butter, erythritol, and salt. Pulse until the mixture resembles coarse crumbs. Add the egg and pulse until the dough begins to come together. Press the dough evenly into the bottom and up the sides of the prepared pie dish. Prick the bottom with a fork. Bake for 10 minutes or until lightly golden. Set aside to cool.
In a large saucepan, combine the sliced chayote squash, erythritol, lemon juice, cinnamon, nutmeg, ginger, and cloves. Cook over medium heat, stirring frequently, until the squash is tender, about 15 minutes. Sprinkle the xanthan gum over the mixture and stir to thicken. Remove from heat and stir in the vanilla extract.
Pour the filling into the pre-baked crust, spreading it out evenly.
Place the pie in the oven and bake for an additional 25-30 minutes, or until the crust is golden and the filling is bubbling.
Allow the pie to cool completely before slicing. Serve with a dollop of whipped cream or a scoop of keto-friendly ice cream.
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