Free Printable: Low Carb & Keto Food List
- I Can’t Believe This Keto Apple Pie Doesn’t Have Apples
- Ingredients & Substitutions
- How To Make Keto Apple Pie
- My Flavor & Texture Tips
- Keto Apple Pie Recipe card
- Recipe Reviews
I Can’t Believe This Keto Apple Pie Doesn’t Have Apples
I’m here to fulfill your dreams of a keto apple pie ! Yes, I used to think a low carb apple pie was impossible, too. Not because of the sugar or crust (I’ve had plenty of experience swapping those in dozens of keto dessert recipes ), but because of the high-carb apples themselves. That is, until I had this idea for a surprising swap that somehow checked all the boxes:
- This filling tastes like real spiced apples – It’s warm, sweet, and spiced just right, and my secret ingredient softens just like apples when it bakes. Even I was surprised how much it tastes like the classic!
- Golden, buttery crust – I use my tried-and-true almond flour crust recipe , and it bakes up with that perfect balance of golden edges and tender middle.
- Secretly veggie-filled – You’d never guess there’s a veggie hiding in this dessert .
- Keto friendly & gluten free – It still tastes like pure comfort food, with just 8 grams net carbs and 3 grams of sugar per slice. And it’s worth it.
I served this keto apple pie for 10 of my non-keto friends and asked them what they thought the filling was made of. All of them said apples! So if you’ve been missing this fall treat, grab your pie plate and make it with me.
Ingredients & Substitutions
Here I explain the best ingredients for my keto apple pie recipe, what each one does, and substitution options. For measurements, see the recipe card .
- Yellow Squash – My secret ingredient instead of apples! I recommend smaller ones because they have fewer seeds, which gives the filling a better texture. I tried zucchini too and it works, but I liked the flavor of yellow squash more because it’s a little sweeter and less veggie-like.
- Besti Powdered Monk Fruit Allulose Blend – I highly recommend this natural sweetener because it dissolves easily and doesn’t crystallize. Many other sugar alternatives (which includes erythritol and most brands of monk fruit or stevia) can leave a gritty texture. You can substitute plain powdered allulose , but increase the amount to 1/3 cup.
- Gelatin Powder – I used this to thicken the low carb apple pie filling and give it that classic gooey texture. You can use 1/4 to 1/2 teaspoon xanthan gum instead (just mix it with a little water first), but I liked the texture better with gelatin.
- Butter – If you need it dairy-free, I love butter-flavored coconut oil .
- Classic Flavors – A cozy mix of cinnamon , nutmeg , cardamom , sea salt, plus splashes of vanilla , maple extract , and lemon juice . If you’ve got apple pie spice on hand, feel free to use that instead of individual spices.
- Keto Pie Crust – I use my almond flour pie crust as the base, but added gelatin powder (plus water to bloom it) to make it work for a top crust. I highly recommend making it with Wholesome Yum Superfine Almond Flour and Besti Monk Fruit Allulose Blend for the best texture. If you need a nut-free option, you can use my coconut flour pie crust , but unfortunately you’d have to make the pie without a top crust. Or if you don’t want to fuss with rolling a crust, make my simpler keto apple crisp instead.
How To Make Keto Apple Pie
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .
Make The Filling:
- Prep the squash. Peel and chop it into small pieces.
- Bloom the gelatin. Mix the gelatin with a splash of lemon juice in a small bowl and set aside to thicken.
- Cook the filling. In a large saucepan , melt the butter along with powdered Besti, more lemon juice, and the spices. Whisk in the thickened gelatin mixture, then add the squash. Simmer until the veggies are super soft and look like apple pie filling. Stir in the extracts and let cool until lukewarm.
Make The Crust:
- Make the dough. In a large bowl, mix together the almond flour, Besti, salt, butter, egg, and vanilla. Add the gelatin and water, then mix with a hand mixer . The consistency will be similar to before, but you may notice it sticks together better.
- Shape and bake the bottom crust. Divide the dough in half. Press half into a lined pie pan , covering the bottom and sides, and bake until lightly golden. Cool before adding the filling.
- Roll out the top crust. While the bottom crust cools, roll the other half of the dough between two pieces of oiled parchment into a circle slightly larger than your pie pan.
Assemble & Bake:
- Pour the cooled filling into the crust, then add the top crust over it. You won’t be able to transfer the top crust by itself! I just flip the top crust over using the parchment, then peel it off and trim any excess. Press the edges to seal and cut slits in the top.
- Bake the keto apple pie. Once the edges are golden, cover them with foil, then bake a little longer until semi-firm. Let the pie cool before slicing. I highly recommend a scoop of keto ice cream on top!
My Flavor & Texture Tips
- For an even more authentic texture, remove the seed parts of the squash. You’d need more squash total to get 6-7 cups without any seedy parts. This makes the texture even more like apples, but is a lot more work so I don’t usually do this. I just tested it once to see the difference.
- For actual apple flavor, add apple extract . I didn’t in the original recipe but really enjoyed it when I later added it. That being said, this keto apple pie still takes like apples to me without it, due to the spices that are identical to regular apple pie spice!
- Pre-bake the crust just enough to cook through, but don’t let the edges get too dark. Otherwise, they will burn when you bake the whole pie afterward. Don’t skip pre-baking, otherwise the bottom will get soggy more easily later.
- Cool the filling and crust before assembling. If either one is too hot, it’ll make the crust soggy or fall apart when you add the top.
- Keep an eye on the crust edges. If they start to brown too quickly, I usually cover them with foil or use a non-stick pie shield or a silicone shield .
- When the low carb apple pie comes out of the oven, the top might feel soft. That’s totally normal, and it firms up as it cools.
- Cool completely for the best texture. You can reheat slices if you prefer the pie warm (I always do), but slicing while the pie is hot out of the oven will make it fall apart and the filling will be watery.
- The nutrition info is if you cut the pie into 12 pieces , which are quite filling thanks to the almond flour crust. If you prefer to cut carbs more, you can cut it into 16 pieces instead.
Ingredients
Tap underlined ingredients to see the ones I use.
Filling:
- 1/2 cup Unsalted butter (salted) ▢
- 1/4 cup Besti Powdered Monk Fruit Allulose Blend (or more to taste) ▢
- 6 tbsp Lemon juice (divided) ▢
- 2 tsp Cinnamon ▢
- 1 tsp Nutmeg ▢
- 1/2 tsp Cardamom ▢
- 1 tbsp Unflavored gelatin powder ▢
- 5 medium Yellow squash (~6-7 cups, ~50 oz, peeled, sliced and diced into 1/2 inch pieces; or zucchini!) ▢
- 1 tsp Vanilla extract (optional) ▢
- 1/2 tsp Maple extract (optional) ▢
Crust:
- 3 3/4 cup Wholesome Yum Blanched Almond Flour ▢
- 1/3 cup Besti Monk Fruit Allulose Blend ▢
- 1/2 tsp Sea salt ▢
- 1/2 cup Unsalted butter (unsalted, measured solid, then melted) ▢
- 1 large Egg ▢
- 1/2 tsp Vanilla extract (optional) ▢
- 1 tbsp Unflavored gelatin powder ▢
- 2 tbsp Water ▢
Instructions
Tap on the times in the instructions to start a kitchen timer.
Filling:
- In a small pinch bowl, whisk the gelatin powder with 3 tablespoons (44 mL) lemon juice. Set aside to bloom.
- In a large 3.5-quart (3.3 liter) saucepan , melt the butter over medium heat. Stir in the powdered sweetener, the remaining 3 tablespoons (44 mL) lemon juice, cinnamon, nutmeg, and cardamom. When the gelatin mixture has thickened, whisk it into the pan, until dissolved.
- Add the diced squash to the pan. Bring to a simmer. Simmer over medium heat for about 30-40 minutes , until the squash is very soft and the mixture has thickened, similar to apple pie filling.
- Stir in the vanilla and maple extracts.
- Set the filling aside to cool until no hotter than lukewarm, at least 20 minutes .
Crust:
- Meanwhile, preheat the oven to 350 degrees F (177 degrees C).
- To make the pie crust dough, follow steps 1-3 from this almond flour pie crust recipe , BUT you will use the amounts of almond flour, sweetener, sea salt, butter, egg, and vanilla above. (This is an extra amount for the top crust.)
- Add the gelatin powder and water, and use a hand mixer to combine, until uniform.
- Divide the dough in half. Press half of the dough into the lined pie pan , including the bottom and going up the sides. Set the 2nd half of the dough aside.
- Bake the crust in the oven for 10-12 minutes , until just lightly golden.
- When done, set aside to cool for at least 10 minutes before adding the filling.
- Meanwhile, place the remaining half of the dough between two lightly oiled pieces of parchment paper. Use a rolling pin over the parchment paper to roll out to a circle slightly larger than the top of the pie pan, for the top crust.
Assembly:
- Preheat the oven again to 350 degrees F (177 degrees C), if it has cooled. Make sure the filling and bottom crust are both cooled to no hotter than lukewarm before assembling.
- Gently transfer the cooled filling to the cooled bottom crust.
- Lift the top piece of parchment paper off the rolled out top crust. Using the bottom piece of parchment paper, carefully and rapidly flip the top crust over onto the pie, then gently peel off the parchment paper. Use a knife to cut any excess top crust off the edges, making sure it still completely covers the bottom crust. Use your fingers to press the edges down to seal. Cut 4 slits in the top of the pie.
- Bake for 20-25 minutes , until the edges are browned. Cover the edges of the pie with foil and bake for an additional 5-15 minutes , until the top crust is light golden and semi-firm to the touch. (It will not fully firm up until after cooling.)
- Remove the pie from the oven and cool completely before cutting or removing from the pan.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 slice, or 1/12 of entire recipe
- Tips: Check out my recipe tips above to help you get the best texture in your keto apple pie and crust.
- Storage: Keep covered at room temperature for a day, or refrigerate for up to 4–5 days.
- Meal prep: You can make the filling and crust ahead of time and store them separately in the fridge. When you’re ready, just assemble and bake!
- Freeze: You can freeze the entire pie or individual slices for up to 3 months.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .
Add Your NotesYour Notes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Keto Apple Pie
Free Printable: Low Carb & Keto Food List
- Want The Keto Cheat Sheet Printable PDF System?
- The Basic Keto Meal Formula
- Understanding Macros
- Keto Food Swaps
- Keto Food List
- Electrolyte Basics
- Keto Diet Types
- Want The Keto Cheat Sheet Printable PDF System?
- Recipe Reviews
Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.
You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).
Want The Keto Cheat Sheet Printable PDF System?
Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:
- Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
- Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
- Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
- Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
- Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
- Keto flu guide – Understand what it is and exactly how to avoid it.
- Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
- Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
- FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.
Get The Printable Keto Cheat Sheet System + EBooks (Only $37)
The Basic Keto Meal Formula
Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.
Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.
Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.
| Pick A Protein | Pick A Veggie | Add Fat |
|---|---|---|
| Beef Chicken Pork Eggs Lamb Turkey Fish Shellfish Protein powder Venison | Cauliflower Broccoli Zucchini Leafy Greens Cucumbers Brussels Sprouts Cabbage Asparagus Radishes Bell Peppers Jicama Celery | Butter Avocado Oil Cheese Bacon Avocado Lard Ghee Mayo Nuts MCT Oil |
Understanding Macros
Macros are macronutrients for short. They include fat, protein, and carbohydrates.
You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.
Carbs Are A Limit.
Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.
A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.
“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.
A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.
Protein Is A Goal.
Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].
“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.
Fat Is A Lever.
Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.
A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).
Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.
Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.
“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.
Keto Food Swaps
One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.
So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .
Keto Swaps For Breakfast
| Instead Of This… | Eat This |
|---|---|
| Pancakes | Almond flour pancakes or coconut flour pancakes |
| Oatmeal | Keto oatmeal with hemp seeds |
| Cinnamon rolls | Fathead cinnamon rolls |
| Cereal | Keto nut granola |
| Muffins | Almond flour muffins or coconut flour muffins |
| Donuts | Almond flour donuts |
| Scones | Almond flour scones |
| High-sugar smoothies | Smoothie with berries or avocado |
| Hash browns | Cauliflower hash browns |
| Breakfast casserole | Breakfast casserole with no potatoes |
| Egg whites | Whole eggs |
| Turkey bacon | Bacon |
| Waffles | Chaffles |
Keto Swaps For Bread
| Instead Of This… | Eat This |
|---|---|
| Bagels | Fathead bagels |
| English muffin | Almond flour English muffin |
| White bread | Keto white bread |
| Multigrain bread | Coconut flour bread with seeds |
| Tortillas for wraps | Coconut flour tortillas |
| Corn taco shells | Cheddar cheese taco shells |
| Burger buns | Oopsie rolls , portobello mushroom caps |
| Breadsticks | Cauliflower breadsticks |
| Biscuits | Almond flour biscuits |
| Cornbread | Almond flour cornbread |
| Croutons | Parmesan crisps |
| Rice | Cauliflower rice , konjac rice |
Keto Swaps For Meals & Side Dishes
| Instead Of This… | Eat This |
|---|---|
| Breaded wings | Crispy air fryer wings (unbreaded) |
| Low-fat meat & poultry | High-fat cuts, or cook low-fat cuts with fat |
| Mashed potatoes | Mashed cauliflower |
| Roasted potatoes | Roasted or fried radishes |
| Tacos | Taco salad |
| Pizza | Fathead crust , chicken crust , or cauliflower crust pizza |
| Lasagna | Eggplant lasagna |
| Potato salad | Cauliflower “potato” salad |
| French fries | Jicama , rutabaga , or zucchini fries |
| Tater tots | Cauliflower tots |
| Wraps | Lettuce wraps , almond flour tortillas |
| Sushi | Naruto-style or homemade rice-free sushi |
| Breaded chicken or fish | Breaded cuts with almond flour or pork rinds |
| Spaghetti | Zoodles , spaghetti squash , shirataki noodles, kelp noodles |
Keto Swaps For Snacks & Sauces
| Instead Of This… | Eat This |
|---|---|
| Nachos | Cheese crisps |
| High-sugar fruit | Berries & other keto fruits |
| Crackers | Almond flour crackers |
| Hummus | Cauliflower hummus |
| Soft pretzels | Fathead pretzels |
| Popcorn | Puffed cheese |
| Granola bars | Grain-free granola bars |
| Jam | Sugar-free berry chia jam |
| Sweet fruity yogurt | Full-fat plain Greek yogurt with berries |
| Sweet salad dressing | Ranch , blue cheese , or plain vinaigrette |
| Ketchup | Mustard and/or sugar-free ketchup |
| BBQ sauce | Sugar-free BBQ sauce |
| Sweetened peanut butter | Natural, sugar-free nut butters |
| Light mayo | Avocado oil mayo |
| Maple syrup | Sugar-free, maple flavored syrup |
| Potato chips | Zucchini chips , pepperoni chips , pork rinds |
Keto Swaps For Cooking & Baking
| Instead Of This… | Eat This |
|---|---|
| Sugar | Monk fruit or allulose |
| Powdered sugar | Powdered monk fruit or allulose |
| White flour | Almond or Coconut flour (use in tested recipes) |
| Making baked goods soft/chewy | Xanthan gum, flax seed meal, psyllium husk powder |
| Breadcrumbs | Pork rinds or almond flour |
| Margarine | Butter, coconut oil, or ghee |
| Vegetable oil | Olive or avocado oil |
| Bananas | Banana extract |
| Chocolate chips | Sugar-free chocolate chips |
| Cornstarch or flour roux | Xanthan gum or gelatin powder (used at the end) |
| Simple syrup | Dissolve monk fruit allulose blend in water over heat |
Keto Swaps For Drinks
| Instead Of This… | Eat This |
|---|---|
| Lemonade | Water with lemon |
| Soda | Flavored sparkling water |
| Milk | Almond milk, coconut milk, heavy cream |
| Latte | Butter coffee |
| Coffee creamer | Heavy cream |
| Sweet wine | Dry wine |
| Beer | Ultra light beer |
| Mixed drinks | Hard liquor with soda + lemon |
If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .
Keto Food List
When looking for a keto cheat sheet printable, the most-requested information is a keto food list.
The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!
Foods To Eat On Keto
- Leafy greens – Such as spinach, chard, and lettuce.
- Above-ground veggies – Such as peppers, zucchini, and cauliflower.
- Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
- Natural meats – Such as beef, lamb, and pork.
- Berries – Such as raspberries, blackberries, and strawberries.
- Avocados
- Unsweetened nut milks – Such as almond milk and coconut milk.
- Almond flour and coconut flour
- Eggs
- Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.
Foods To Avoid On Keto
- White flour & sugar
- Rice & grains – Such as barley, wheat, and corn.
- Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
- Cereal
- Processed food – Such as granola bars, candy
- Most fruit – Such as apples, bananas, and grapes
- Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
- Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
- Starchy veggies – Such as peas, carrots, and beets.
- Potatoes – Such as sweet potatoes and white potatoes.
That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:
Get The Keto Cheat Sheet System PDF (Only $37)
Electrolyte Basics
Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.
For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .
The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.
Here’s your keto diet cheat sheet for getting electrolytes from food:
| Sodium | Magnesium | Potassium |
|---|---|---|
| Bone broth Boullion cubes Bacon Salted nuts Pickles | Seaweed Seeds Nuts Avocado Leafy greens | Potassium chloride Avocado Bone broth Spinach Broccoli Mushrooms Beef Pork |
Keto Diet Types
People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.
Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.
Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!
- Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
- Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
- Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
- Low Carb – Up to 50-100g net carbs daily, less strict.
For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!
Want The Keto Cheat Sheet Printable PDF System?
Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:
- Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
- Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
- Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
- Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
- Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
- Keto flu guide – Understand what it is and exactly how to avoid it.
- Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
- Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
- FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.
Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)
Keto Apple Pie
My low carb, keto apple pie is sweet, spiced, and tastes just like apples, thanks to a secret ingredient. Perfect for fall and holidays!
Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/low-carb-keto-apple-pie-recipe/
Ingredients
Filling:
- 1/2 cup Unsalted butter (salted)
- 1/4 cup Besti Powdered Monk Fruit Allulose Blend (or more to taste)
- 6 tbsp Lemon juice (divided)
- 2 tsp Cinnamon
- 1 tsp Nutmeg
- 1/2 tsp Cardamom
- 1 tbsp Unflavored gelatin powder
- 5 medium Yellow squash (~6-7 cups, ~50 oz, peeled, sliced and diced into 1/2 inch pieces; or zucchini!)
- 1 tsp Vanilla extract (optional)
- 1/2 tsp Maple extract (optional)
Crust:
- 3 3/4 cup Wholesome Yum Blanched Almond Flour
- 1/3 cup Besti Monk Fruit Allulose Blend
- 1/2 tsp Sea salt
- 1/2 cup Unsalted butter (unsalted, measured solid, then melted)
- 1 large Egg
- 1/2 tsp Vanilla extract (optional)
- 1 tbsp Unflavored gelatin powder
- 2 tbsp Water
Instructions
Filling:
- In a small pinch bowl, whisk the gelatin powder with 3 tablespoons (44 mL) lemon juice. Set aside to bloom.
- In a large 3.5-quart (3.3 liter) saucepan , melt the butter over medium heat. Stir in the powdered sweetener, the remaining 3 tablespoons (44 mL) lemon juice, cinnamon, nutmeg, and cardamom. When the gelatin mixture has thickened, whisk it into the pan, until dissolved.
- Add the diced squash to the pan. Bring to a simmer. Simmer over medium heat for about 30-40 minutes , until the squash is very soft and the mixture has thickened, similar to apple pie filling.
- Stir in the vanilla and maple extracts.
- Set the filling aside to cool until no hotter than lukewarm, at least 20 minutes .
Crust:
- Meanwhile, preheat the oven to 350 degrees F (177 degrees C).
- To make the pie crust dough, follow steps 1-3 from this almond flour pie crust recipe , BUT you will use the amounts of almond flour, sweetener, sea salt, butter, egg, and vanilla above. (This is an extra amount for the top crust.)
- Add the gelatin powder and water, and use a hand mixer to combine, until uniform.
- Divide the dough in half. Press half of the dough into the lined pie pan , including the bottom and going up the sides. Set the 2nd half of the dough aside.
- Bake the crust in the oven for 10-12 minutes , until just lightly golden.
- When done, set aside to cool for at least 10 minutes before adding the filling.
- Meanwhile, place the remaining half of the dough between two lightly oiled pieces of parchment paper. Use a rolling pin over the parchment paper to roll out to a circle slightly larger than the top of the pie pan, for the top crust.
Assembly:
- Preheat the oven again to 350 degrees F (177 degrees C), if it has cooled. Make sure the filling and bottom crust are both cooled to no hotter than lukewarm before assembling.
- Gently transfer the cooled filling to the cooled bottom crust.
- Lift the top piece of parchment paper off the rolled out top crust. Using the bottom piece of parchment paper, carefully and rapidly flip the top crust over onto the pie, then gently peel off the parchment paper. Use a knife to cut any excess top crust off the edges, making sure it still completely covers the bottom crust. Use your fingers to press the edges down to seal. Cut 4 slits in the top of the pie.
- Bake for 20-25 minutes , until the edges are browned. Cover the edges of the pie with foil and bake for an additional 5-15 minutes , until the top crust is light golden and semi-firm to the touch. (It will not fully firm up until after cooling.)
- Remove the pie from the oven and cool completely before cutting or removing from the pan.
Maya’s Recipe Notes
Serving size: 1 slice, or 1/12 of entire recipe
- Tips: Check out my recipe tips above to help you get the best texture in your keto apple pie and crust.
- Storage: Keep covered at room temperature for a day, or refrigerate for up to 4–5 days.
- Meal prep: You can make the filling and crust ahead of time and store them separately in the fridge. When you’re ready, just assemble and bake!
- Freeze: You can freeze the entire pie or individual slices for up to 3 months.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)
Free Printable: Low Carb & Keto Food List
- I Can’t Believe This Keto Apple Pie Doesn’t Have Apples
- Ingredients & Substitutions
- How To Make Keto Apple Pie
- My Flavor & Texture Tips
- Keto Apple Pie Recipe card
- Recipe Reviews
I Can’t Believe This Keto Apple Pie Doesn’t Have Apples
I’m here to fulfill your dreams of a keto apple pie ! Yes, I used to think a low carb apple pie was impossible, too. Not because of the sugar or crust (I’ve had plenty of experience swapping those in dozens of keto dessert recipes ), but because of the high-carb apples themselves. That is, until I had this idea for a surprising swap that somehow checked all the boxes:
- This filling tastes like real spiced apples – It’s warm, sweet, and spiced just right, and my secret ingredient softens just like apples when it bakes. Even I was surprised how much it tastes like the classic!
- Golden, buttery crust – I use my tried-and-true almond flour crust recipe , and it bakes up with that perfect balance of golden edges and tender middle.
- Secretly veggie-filled – You’d never guess there’s a veggie hiding in this dessert .
- Keto friendly & gluten free – It still tastes like pure comfort food, with just 8 grams net carbs and 3 grams of sugar per slice. And it’s worth it.
I served this keto apple pie for 10 of my non-keto friends and asked them what they thought the filling was made of. All of them said apples! So if you’ve been missing this fall treat, grab your pie plate and make it with me.
Ingredients & Substitutions
Here I explain the best ingredients for my keto apple pie recipe, what each one does, and substitution options. For measurements, see the recipe card .
- Yellow Squash – My secret ingredient instead of apples! I recommend smaller ones because they have fewer seeds, which gives the filling a better texture. I tried zucchini too and it works, but I liked the flavor of yellow squash more because it’s a little sweeter and less veggie-like.
- Besti Powdered Monk Fruit Allulose Blend – I highly recommend this natural sweetener because it dissolves easily and doesn’t crystallize. Many other sugar alternatives (which includes erythritol and most brands of monk fruit or stevia) can leave a gritty texture. You can substitute plain powdered allulose , but increase the amount to 1/3 cup.
- Gelatin Powder – I used this to thicken the low carb apple pie filling and give it that classic gooey texture. You can use 1/4 to 1/2 teaspoon xanthan gum instead (just mix it with a little water first), but I liked the texture better with gelatin.
- Butter – If you need it dairy-free, I love butter-flavored coconut oil .
- Classic Flavors – A cozy mix of cinnamon , nutmeg , cardamom , sea salt, plus splashes of vanilla , maple extract , and lemon juice . If you’ve got apple pie spice on hand, feel free to use that instead of individual spices.
- Keto Pie Crust – I use my almond flour pie crust as the base, but added gelatin powder (plus water to bloom it) to make it work for a top crust. I highly recommend making it with Wholesome Yum Superfine Almond Flour and Besti Monk Fruit Allulose Blend for the best texture. If you need a nut-free option, you can use my coconut flour pie crust , but unfortunately you’d have to make the pie without a top crust. Or if you don’t want to fuss with rolling a crust, make my simpler keto apple crisp instead.
How To Make Keto Apple Pie
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .
Make The Filling:
- Prep the squash. Peel and chop it into small pieces.
- Bloom the gelatin. Mix the gelatin with a splash of lemon juice in a small bowl and set aside to thicken.
- Cook the filling. In a large saucepan , melt the butter along with powdered Besti, more lemon juice, and the spices. Whisk in the thickened gelatin mixture, then add the squash. Simmer until the veggies are super soft and look like apple pie filling. Stir in the extracts and let cool until lukewarm.
Make The Crust:
- Make the dough. In a large bowl, mix together the almond flour, Besti, salt, butter, egg, and vanilla. Add the gelatin and water, then mix with a hand mixer . The consistency will be similar to before, but you may notice it sticks together better.
- Shape and bake the bottom crust. Divide the dough in half. Press half into a lined pie pan , covering the bottom and sides, and bake until lightly golden. Cool before adding the filling.
- Roll out the top crust. While the bottom crust cools, roll the other half of the dough between two pieces of oiled parchment into a circle slightly larger than your pie pan.
Assemble & Bake:
- Pour the cooled filling into the crust, then add the top crust over it. You won’t be able to transfer the top crust by itself! I just flip the top crust over using the parchment, then peel it off and trim any excess. Press the edges to seal and cut slits in the top.
- Bake the keto apple pie. Once the edges are golden, cover them with foil, then bake a little longer until semi-firm. Let the pie cool before slicing. I highly recommend a scoop of keto ice cream on top!
My Flavor & Texture Tips
- For an even more authentic texture, remove the seed parts of the squash. You’d need more squash total to get 6-7 cups without any seedy parts. This makes the texture even more like apples, but is a lot more work so I don’t usually do this. I just tested it once to see the difference.
- For actual apple flavor, add apple extract . I didn’t in the original recipe but really enjoyed it when I later added it. That being said, this keto apple pie still takes like apples to me without it, due to the spices that are identical to regular apple pie spice!
- Pre-bake the crust just enough to cook through, but don’t let the edges get too dark. Otherwise, they will burn when you bake the whole pie afterward. Don’t skip pre-baking, otherwise the bottom will get soggy more easily later.
- Cool the filling and crust before assembling. If either one is too hot, it’ll make the crust soggy or fall apart when you add the top.
- Keep an eye on the crust edges. If they start to brown too quickly, I usually cover them with foil or use a non-stick pie shield or a silicone shield .
- When the low carb apple pie comes out of the oven, the top might feel soft. That’s totally normal, and it firms up as it cools.
- Cool completely for the best texture. You can reheat slices if you prefer the pie warm (I always do), but slicing while the pie is hot out of the oven will make it fall apart and the filling will be watery.
- The nutrition info is if you cut the pie into 12 pieces , which are quite filling thanks to the almond flour crust. If you prefer to cut carbs more, you can cut it into 16 pieces instead.
Ingredients
Tap underlined ingredients to see the ones I use.
Filling:
- 1/2 cup Unsalted butter (salted) ▢
- 1/4 cup Besti Powdered Monk Fruit Allulose Blend (or more to taste) ▢
- 6 tbsp Lemon juice (divided) ▢
- 2 tsp Cinnamon ▢
- 1 tsp Nutmeg ▢
- 1/2 tsp Cardamom ▢
- 1 tbsp Unflavored gelatin powder ▢
- 5 medium Yellow squash (~6-7 cups, ~50 oz, peeled, sliced and diced into 1/2 inch pieces; or zucchini!) ▢
- 1 tsp Vanilla extract (optional) ▢
- 1/2 tsp Maple extract (optional) ▢
Crust:
- 3 3/4 cup Wholesome Yum Blanched Almond Flour ▢
- 1/3 cup Besti Monk Fruit Allulose Blend ▢
- 1/2 tsp Sea salt ▢
- 1/2 cup Unsalted butter (unsalted, measured solid, then melted) ▢
- 1 large Egg ▢
- 1/2 tsp Vanilla extract (optional) ▢
- 1 tbsp Unflavored gelatin powder ▢
- 2 tbsp Water ▢
Instructions
Tap on the times in the instructions to start a kitchen timer.
Filling:
- In a small pinch bowl, whisk the gelatin powder with 3 tablespoons (44 mL) lemon juice. Set aside to bloom.
- In a large 3.5-quart (3.3 liter) saucepan , melt the butter over medium heat. Stir in the powdered sweetener, the remaining 3 tablespoons (44 mL) lemon juice, cinnamon, nutmeg, and cardamom. When the gelatin mixture has thickened, whisk it into the pan, until dissolved.
- Add the diced squash to the pan. Bring to a simmer. Simmer over medium heat for about 30-40 minutes , until the squash is very soft and the mixture has thickened, similar to apple pie filling.
- Stir in the vanilla and maple extracts.
- Set the filling aside to cool until no hotter than lukewarm, at least 20 minutes .
Crust:
- Meanwhile, preheat the oven to 350 degrees F (177 degrees C).
- To make the pie crust dough, follow steps 1-3 from this almond flour pie crust recipe , BUT you will use the amounts of almond flour, sweetener, sea salt, butter, egg, and vanilla above. (This is an extra amount for the top crust.)
- Add the gelatin powder and water, and use a hand mixer to combine, until uniform.
- Divide the dough in half. Press half of the dough into the lined pie pan , including the bottom and going up the sides. Set the 2nd half of the dough aside.
- Bake the crust in the oven for 10-12 minutes , until just lightly golden.
- When done, set aside to cool for at least 10 minutes before adding the filling.
- Meanwhile, place the remaining half of the dough between two lightly oiled pieces of parchment paper. Use a rolling pin over the parchment paper to roll out to a circle slightly larger than the top of the pie pan, for the top crust.
Assembly:
- Preheat the oven again to 350 degrees F (177 degrees C), if it has cooled. Make sure the filling and bottom crust are both cooled to no hotter than lukewarm before assembling.
- Gently transfer the cooled filling to the cooled bottom crust.
- Lift the top piece of parchment paper off the rolled out top crust. Using the bottom piece of parchment paper, carefully and rapidly flip the top crust over onto the pie, then gently peel off the parchment paper. Use a knife to cut any excess top crust off the edges, making sure it still completely covers the bottom crust. Use your fingers to press the edges down to seal. Cut 4 slits in the top of the pie.
- Bake for 20-25 minutes , until the edges are browned. Cover the edges of the pie with foil and bake for an additional 5-15 minutes , until the top crust is light golden and semi-firm to the touch. (It will not fully firm up until after cooling.)
- Remove the pie from the oven and cool completely before cutting or removing from the pan.
Did You Like It?
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Maya’s Recipe Notes
Serving size: 1 slice, or 1/12 of entire recipe
- Tips: Check out my recipe tips above to help you get the best texture in your keto apple pie and crust.
- Storage: Keep covered at room temperature for a day, or refrigerate for up to 4–5 days.
- Meal prep: You can make the filling and crust ahead of time and store them separately in the fridge. When you’re ready, just assemble and bake!
- Freeze: You can freeze the entire pie or individual slices for up to 3 months.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .
Add Your NotesYour Notes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Keto Apple Pie
