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Keto/Low Carb Dutch "Apple" Pie

Updated: Feb 16

It's apple picking season and everyone is making apple crisp and pies. So I wanted to make my favorite kind, Dutch apple pie, keto. And I succeeded in making a delicious Keto Dutch "Apple" Pie using chayote squash. It has a flaky pie crust and a crunchy crumble with a sweet caramel filling. Top it with some keto ice cream and caramel sauce, absolutely delicious, recipe links below!

I started with thinking about the crust, I already had a coconut flour crust recipe but when I thought about recipes I have developed since that one, I realized my puff pastry recipe was very similar to a pie dough recipe. So I tried it and it came out nicely tender and flaky without having to fold it a bunch of times cause we don't need a big puff to the crust ( )!! It has a few more special ingredients so if you don't have them on hand, try my coconut flour crust recipe, it will still be good but is a little higher in carbs. ( )

The filling was a little more tricky, it took a few tests to get it as close to apple pie filling as possible. I used chayote squash because I was intrigued by the fact that the squash looked like an apple and had the texture of an apple when raw. When cooked they don't get as soft as an apple, that's the only thing that gives this pie away as not quite authentic apple pie because they look just like apple slices. If you want it close to an apple pie filling you have to slice the squash thin and precook the squash for quite awhile. But this in turn evaporates all the water out of the squash so we need to add moisture back in so the pie isn't dry. So I experimented with my keto caramel recipe ( ) and adding the ingredients into the pie filling and it worked wonderfully to keep the filling nice and juicy. I used allulose and liquid stevia to sweeten the filling because allulose is what I use to cook caramel and it wasn't quite sweet enough so I added caramel liquid stevia. If you want to you can use just a cup of erythritol and/or monkfruit blend but that will be sweet enough with no stevia, but it may crystalize a bit.

The crumble is one that I developed for keto strawberry rhubarb crisp and it is 0 carbs

( )!! It is sweet and super crunchy with a little added cinnamon, perfect for a Keto Dutch "Apple" Pie. I used golden monkfruit sweetener for the crumble because I like the flavor it gives but you can use any granular alternative sweetener you like. Once it's all put together, it's very important to cook the pie on a sheet pan because it bubbles up just like a traditional apple pie.

Amazon Affiliate Links for products I use and items I regularly buy on Amazon: If you want to support my channel in a small way by buying ingredients you already use or need by clicking my links, I'd really appreciate it. I get a few cents per purchase which could really help with all the testing I do, to make these recipes the best possible.

Silicon spatulas-

Silicon whisks-

Bron Coucke Stainless Steel Classic Chef's Mandoline-

Lakanto golden monkfruit sweetener-

Isopure Unflavored whey protein isolate-

Coconut Flour -

SweetLeaf Sweet Drops Liquid Stevia Sweetener, Vanilla Creme, 2 Ounce

Sweetleaf Sweet Drops Liquid Sweetener, Caramel -

Hoosier Hill Allulose -

Splenda Allulose -

It's Just Allulose -

Big Box of Allulose -

Liquid Stevia -

(As an Amazon Associate I earn from qualifying purchases)

Keto Dutch "Apple" Pie Recipe

Crust Ingredients:

29 g Unflavored Isopure whey protein isolate (one packed scoop)

30 g Coconut Flour (1/4 Cup)

30 g Oat Fiber (Naturtonix is what I use) (1/4 Cup + 2 Tbs.)

1 tsp. Xanthan Gum

1 tsp. Gelatin

3 oz. Grated Butter (Frozen) (6 Tbs.)

4-8 Tbs. Ice Water

Pinch of salt (omit if using salted butter)

Filling Ingredients:

1 1/2 Lbs. Chayote Squash (about 3 Medium squash)

2 Tbs. Butter

3/4 Cup Water + more

1 Cup Allulose

1 tsp. Cinnamon

1 Tbs. Heavy Cream

1/2 tsp. Liquid stevia (optional, can use caramel or vanilla flavored)

Crumb Topping:

72 g Golden Monkfruit Sweetener (can use classic)

30 g Unflavored whey protein isolate (about one packed scoop)

30 g Oat Fiber

1/2 tsp. Cinnamon

112g Salter Butter (4 oz., 8 Tbs.)


  1. Grate the refrigerator cold butter with the big holes on a box grater and place into the freezer

  2. Weight/measure all your dry ingredients and whisk to incorporate

  3. Place a few ice cubes into a bowl and fill with a cup of cold water and grab a Tablespoon measuring spoon and a fork to mix the dough

  4. Once the butter is frozen, scrape the butter into the dry ingredients with the fork and mix to coat the butter in the dry ingredients, work in the butter until pea size pieces form

  5. Start by adding 6 Tablespoons of ice water into the bowl and mix with the fork, add ice water in small increments until there is only a little dry ingredients left at the bottom of the bowl and a dough has started to form

  6. Now with your hands work all the ingredients together into a ball and place onto a piece of cling film, handling as little as possible to not warm or melt the butter chunks

  7. Wrap in the plastic and form roughly into a puck then place in the freezer for 15 minutes or refrigerator for 30 minutes

While the dough chills start the filling:

  1. Quarter the chayote squash like an apple and cut out the seed and cut into 1/4 inch thick slices (easiest on a mandoline)

  2. Heat 2 Tbs. of butter in a large, deep sauté pan with a tight fitting lid on medium heat

  3. Sautee the sliced squash until it begins getting color, spread out evenly over the bottom of the pan, then add a 1/4 cup of water and place on the lid, steam until most of the water evaporates

  4. Add the remaining water in the same fashion, 1/4 cup at a time, once all the water is evaporated and the small pieces of squash begin to fall apart and they are all floppy, transfer to a bowl to cool

To Assemble the Pie:

  1. Preheat oven to 350 degree, roll out the pie dough between two pieces of parchment paper until it is a little bigger than a 9 inch pie pan

  2. Spray the pie pan with non-stick spray, lay the pie pan on top of the pie dough and flip over into the pie pan, gently slide the pie dough into the pan and roll down the edges to form a thicker crust around the top, make a decorative crimp if desired, place into the freezer to chill

  3. Drain any juice out of the chayote squash into a measuring cup and fill up to the 1/2 cup mark with water, add the allulose, cinnamon, stevia, heavy cream and water into the chayote squash and mix well, set aside

  4. Make the crumble by sifting and whisking all the dry ingredients together, melting the butter then adding it to the dry ingredients and mixing until a crumbly texture forms

  5. Grab out the pie crust and place on a large sheet pan, lined with foil for easy clean up and fill nicely with the sliced squash and all the liquid, spread out evenly and top evenly with the crumble

  6. Bake for 50-55 minutes turning half way threw for even browning, let cool before serving. After a few hours should be covered and placed in the refrigerator but heat before serving

Macros 1/8th pie

269 Calories

24.25 g Fat

14.2 g Total Carbs

10.8 g Fiber

3.6 g Net Carbs

8.5 g Protein

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