Recipes

Keto Apple Pie Bars – Low Carb & Gluten Free – Mock Apple Pie

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Whether you are doing a low carb or keto diet this time of year, you do not have to miss out on a big slice of apple pie. We have got the perfect keto apple pie for you.

RELATED: Keto coconut Flour Pie Crust

  

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Chayote squash

    

Crisp. sweet, and juicy, Chayote squash is the perfect alternative to apples in any recipe. This keto apple pie bars recipe just takes it to the next level.

  

  

Native to Mexico, the Chayote squash has a very mild flavor. Because it takes on the flavor of any seasoning you cook it in, it is used in a variety of dishes.

  

Recently my sister bought some Chayote Squash to try. She had read that they could be used as an alternative to french fries.

   

Well, to be honest, they were slightly sweet and she decided she did not like them much as a french fry.  She had called me to tell me about them and was just about to throw them away when I suggested adding some cinnamon and swerve to make a mock apple filling. Why not, right? Well, they loved it!

  

So, you know what that means…I had to really give the mock keto apple pie a try. The next day, I got to work in the kitchen and with some trial and error came up with a really delicious apple pie alternative. Just in time for the holidays!! That’s a win!

  

  

Crust Ingredients:

  • 1 stick of salted butter, softened
  • 2 1/4 cups blanched almond flour, divided
  • ¼ cup powdered erythritol (I used Swerve)
  • Pinch of pink salt
  • 1/8 of cinnamon for the crumble top (optional)

  

Mock Apple Pie Filling:

  

  

Instructions:

  

Preheat your oven to 350.

  

Add the butter to a microwave safe bowl. Heat for a few seconds to soften.

  

Add 2 cups of the almond flour, swerve and salt. Give it a good stir to combine.

  

  

  

Reserve a scant ¼ cup of the dough.

  

   

Press the rest of the dough into a square pan. This is the pan I use and LOVE

  

  

Bake for about 12-15 min or until just lightly browned on the edges. Remove from oven and cool.

  

Meanwhile, peel the squash and rinse. They are slippery little suckers so be careful while you peel them.

  

Next, dice them up.

  

  

The core and seed in the center are soft so there’s no real guideline to follow. Just slice one side off flip, slice again and so on until you end up with a thin core. If you happen to have some of the core on your slices just cut that part off.

  

Place the cubed squash into a microwave safe bowl. Add a scant tbs of water and cover with plastic wrap. You can use a plate over the bowl if you don’t have plastic wrap.

   

Steam the squash for 3-5 min or until fork tender.  

    

Drain any excess water. I also spooned the squash out onto a paper towel to soak up any extra water.

   

In a small sauce pot add the steamed squash and butter.

   

  

Sauté the squash for a minute or so on medium heat then add your spices and Swerve.

  

Turn heat to low and continue to cook for about 5 minutes.

   

  

Add the heavy cream and nuts and cook for another 5 min.

   

Take off the heat and add in the vanilla extract. Pour mixture over the crust.

   

Now it the time to taste. Is it sweet enough? Need any more spices, like a touch of cinnamon?

    

Remember the crust will add sweetness and if you top with whipped cream or Rebel Vanilla Ice Cream… that will add to the overall sweetness. 

   

So, BE CAREFUL, don’t go too heavy on the sweeteners and make it too sweet. There’s no going back from that point. Best to use caution here.

    

For the crumble:

   

Take the reserved crust mixture and add the remaining 1/4 of the almond flour. Mix it until it resembles crumbles. I added about 1/8 tsp of cinnamon but you don’t have to.

   

     

Top the pie with the crumble mixture and bake for 13 – 15 minutes or until the top is slightly browned. 

      

    

This can be served after slightly cooled, cooled completely or chilled in the fridge and eaten cold. Of course, you can always reheat and serve it with some vanilla whipped cream or a la mode!

   

Could also be made into an apple pie using our Coconut Flour Pie Crust recipe.

   

I sure hope you enjoy this recipe! Please leave us a comment letting us know how you liked it.

  

Nutritional Facts for 1 serving (If divided into 12 bar):

  

Calories 257.5
Carbs 10.7
Fiber 3.2
Net carbs 3
Sugar Alcohols (Erythritol) 4.5
Fat 23.5
Protein 5.7

  

Nutritional Facts for the whole recipe:

   

Total Calories 3090
Total Carbs 128.3
Total Fiber 37.9
Total Net Carbs 36.3
Total Sugar Alcohols (Erythritol) 54.1
Total Fat 281.9
Total Protein 68.6

  

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Disclaimer

THE INFORMATION IN THIS POST IS FOR INFORMATIONAL PURPOSES. IT IS BASED ON OUR OWN PERSONAL EXPERIENCES AND OPINIONS. I AM NOT A MEDICAL DOCTOR AND WHAT IS WRITTEN SHOULD NOT BE USED TO DIAGNOSE OR TREAT ANY DISEASE OR ILLNESS. YOU SHOULD CONSULT YOUR DOCTOR BEFORE STARTING ANY EXERCISE OR DIET PROGRAMS.

KETO APPLE PIE BARS – LOW CARB & GLUTEN FREE – MOCK APPLE PIE

Keto apple pie bars-Low carb and gluten free- with a crumble top Whether you are doing a low carb or keto diet this time of year, you do not have to miss out on a big slice of apple pie. We have got the perfect keto apple pie for you.
Course Dessert
Keyword Keto Apple Pie, Keto Dessert
Servings 12 slices

Ingredients

Crust Ingredients:

  • 1 stick of salted butter softened
  • 2 1/4 cups blanched almond flour divided
  • ¼ cup powdered erythritol I used Swerve
  • Pinch of pink salt
  • 1/8 of cinnamon for the crumble top optional

Mock Apple Pie Filling:

  • 2 Ripe Chayote Squash
  • Juice from half a lemon
  • 2 tbsp powdered erythritol Swerve
  • 1 tbsp brown sugar substitute Swerve
  • 2 tbsp salted butter
  • 2 tsp Apple Pie Spice
  • Cinnamon to taste
  • 3-4 tbsp heavy whipping cream
  • ½ cup chopped walnuts or pecans
  • 1 tsp vanilla extract

Instructions

Instructions:

  • Preheat your oven to 350.
  • Add the butter to a microwave safe bowl. Heat for a few seconds to soften.
  • Add 2 cups of the almond flour, swerve and salt.
  • Give it a good stir to combine.
  • Reserve a scant ¼ cup of the dough.
  • Press the rest of the dough into a square pan.
  • Bake for about 12-15 min or until just lightly browned on the edges.
  • Remove from oven and cool.
  • Meanwhile, peel the squash and rinse. They are slippery little suckers so be careful while you peel them.
  • Dice them up.
  • The core and seed in the center are soft so there’s no real guideline to follow. Just slice one side off flip, slice again and so on until you end up with a thin core. If you happen to have some of the core on your slices just cut that part off.
  • Place the cubed squash into a microwave safe bowl.
  • Add a scant tbs of water and cover with plastic wrap. You can use a plate over the bowl if you don’t have plastic wrap.
  • Steam the squash for 3-5 min or until fork tender.
  • Drain any excess water. I also spooned the squash out onto a paper towel to soak up any extra water.
  • In a small sauce pot add the steamed squash and butter.
  • Sauté the squash for a minute or so on medium heat then add your spices and Swerve.
  • Turn heat to low and continue to cook for about 5 minutes.
  • Add the heavy cream and nuts and cook for another 5 min.
  • Take off the heat and add in the vanilla extract.
  • Pour mixture over the crust.
  • Now it the time to taste. Is it sweet enough? Need any more spices, like a touch of cinnamon?
  • Remember the crust will add sweetness and if you top with whipped cream or Rebel Vanilla Ice Cream… that will add to the overall sweetness.
  • So, BE CAREFUL, don’t go too heavy on the sweeteners and make it too sweet. There’s no going back from that point. Best to use caution here.

For the crumble:

  • Take the reserved crust mixture and add the remaining 1/4 of the almond flour.
  • Mix it until it resembles crumbles. I added about 1/8 tsp of cinnamon but you don’t have to.
  • Top the pie with the crumble mixture and bake for 13 – 15 minutes or until the top is slightly browned.

Notes

This can be served after slightly cooled, cooled completely or chilled in the fridge and eaten cold. Of course, you can always reheat and serve it with some vanilla whipped cream or a la mode!

    

Love this post? Tell everyone about it!

2 Comments

  1. Carleen Bruce November 7, 2018
    • Ketofied Sisters November 7, 2018

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