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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
  • 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!