Ingredients
FOR THE FILLING
▢1 9-inch keto pie crust
▢4 large chayote squash approximately 2 lbs, chopped
▢2 tablespoon butter melted
▢1 tablespoon lemon juice
▢1 cup granulated sweetener of choice I used erythritol
▢1 1/2 tablespoon coconut flour
▢1 teaspoon cinnamon
▢1 teaspoon apple extract optional
FOR THE CRUMB TOPPING
▢1/2 cup almonds finely chopped
▢1 cup almond flour
▢1/2 cup coconut oil melted and cooled to room temperature
▢1/2 cup unsweetened shredded coconut
▢1/4 cup sugar free brown sugar or erythritol
Instructions
Preheat the oven to 180C/350F. Prepare a keto pie crust or use a store bought pie crust.
In a large mixing bowl, combine the chopped apples, butter, lemon juice, sweetener, flour, and cinnamon, and apple extract and mix well, until combined. In a separate bowl, mix your crumble topping together.
Transfer the apple pie filling into the pie crust. Bake the pie for 20 minutes, before removing it from the oven. Top with the crumb topping and bake for a further 15-20 minutes, or until golden brown.
Remove the pie from the oven and let sit for 5 minutes, before serving.
Notes
TO STORE: Apple pie must always be stored in the refrigerator, covered. It will keep well for up to 2 weeks.
TO FREEZE: Place leftovers in a sealable container and store them in the freezer for up to 6 months.
REHEATING: Either microwave the pie for 30 seconds or heat in the oven at 180C/350F for 5-6 minutes, until warm.
Nutrition
Serving: 1serving
Calories: 220kcal
Carbohydrates: 7g
Protein: 4g
Fat: 21g
Sodium: 21mg
Potassium: 121mg
Fiber: 4g
Vitamin A: 59IU
Vitamin C: 4mg
Calcium: 46mg
Iron: 1mg
NET CARBS: 3g
