Ingredients

The following ingredients have 12 Servings
  • 1 9-inch keto pie crust
  • 4 large chayote squash (approximately 2 lbs, chopped)
  • 2 tablespoon butter (melted)
  • 1 tablespoon lemon juice
  • 1 cup granulated sweetener of choice (I used erythritol)
  • 1 1/2 tablespoon coconut flour
  • 1 teaspoon cinnamon
  • 1 teaspoon apple extract (optional)
  • 1/2 cup almonds (finely chopped)
  • 1 cup almond flour
  • 1/2 cup coconut oil (melted and cooled to room temperature)
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup sugar free brown sugar (or erythritol)

Instruction

  • Preheat the oven to 180C/350F. Prepare a keto pie crust or use a store bought pie crust.
  • In a large mixing bowl, combine the chopped apples, butter, lemon juice, sweetener, flour, and cinnamon, and apple extract and mix well, until combined. In a separate bowl, mix your crumble topping together.
  • Transfer the apple pie filling into the pie crust. Bake the pie for 20 minutes, before removing it from the oven. Top with the crumb topping and bake for a further 15-20 minutes, or until golden brown.
  • Remove the pie from the oven and let sit for 5 minutes, before serving.