Description
Keto apple pie delivers classic comfort without guilt, reimagining traditional desserts for health-conscious bakers. Low-carb ingredients and clever techniques create a delicious alternative you can savor without compromising flavor or texture.
Ingredients
Scale
- 5 medium yellow squash (~6–7 cups, ~1.4 kg, peeled, sliced, and diced into 1.25 cm / 0.5 in pieces; or use zucchini)
- 6 tbsps / 90 mL lemon juice (divided)
- 0.5 cup / 115 g unsalted butter
- 0.25 cup / 30 g powdered monk fruit allulose blend (or more to taste)
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 0.5 tsp ground cardamom
- 1 tsp vanilla extract (optional)
- 0.5 tsp maple extract (optional)
- 3.75 cups / 375 g blanched almond flour
- 0.33 cup / 40 g monk fruit allulose blend
- 0.5 tsp sea salt
- 0.5 cup / 115 g unsalted butter (measured solid, then melted)
- 1 large egg
- 0.5 tsp vanilla extract (optional)
- 1 tbsp unflavored gelatin powder
- 2 tbsps water
- 1 tbsp unflavored gelatin powder
Instructions
- Gelatin Preparation: Whisk gelatin powder with lemon juice, allowing it to bloom and thicken.
- Spice Mixture: In a large saucepan, melt butter over medium heat. Blend powdered sweetener, remaining lemon juice, and warming spices like cinnamon, nutmeg, and cardamom.
- Filling Development: Incorporate bloomed gelatin into spice mixture, whisking until fully dissolved. Add diced squash, simmering gently for 30-40 minutes until transforming into a soft, pie-like compote.
- Flavor Enhancement: Stir in vanilla and maple extracts, then cool mixture to lukewarm temperature.
- Crust Creation: Combine almond flour, sweetener, and sea salt. Mix melted butter, egg, vanilla extract, and gelatin powder using a hand mixer to form a consistent dough.
- Initial Baking: Preheat oven to 180 degrees Celsius. Divide dough, pressing one half into a lined pie pan. Bake bottom crust for 10-12 minutes until light golden, then cool for minimum 10 minutes.
- Top Crust Preparation: Roll remaining dough between oiled parchment papers into a circular shape larger than the pie pan.
- Pie Assembly: Once filling and crust reach lukewarm temperature, transfer rolled dough onto filled crust. Trim edges, seal perimeter, and create four strategic steam vents.
- Final Baking: Bake for 20-25 minutes until edges turn golden. Cover edges with aluminum foil, continue baking 5-15 minutes until top becomes light golden and firm.
- Cooling and Serving: Remove from oven and allow complete cooling before slicing to maintain structural integrity.
Notes
- Gelatin Mastery: Properly bloom gelatin with lemon juice to create a smooth, thick consistency that ensures perfect pie filling texture.
- Squash Transformation: Cook squash slowly and patiently, stirring occasionally, to develop a soft compote that mimics traditional apple pie filling’s texture and flavor.
- Crust Consistency: Use a hand mixer to create a uniform dough, ensuring even distribution of ingredients and preventing crumbly or dry texture.
- Strategic Cooling: Allow both filling and crust to reach lukewarm temperature before assembly to prevent structural breakdown and maintain ideal pie structure.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 220
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 60 mg