There is no better dessert recipe than a warm, caramel-ish apple pie, therefore you are going to love our Keto Apple Pie recipe. I must tell you this is a miracle recipe, considering the filling although it tastes like apples, doesn't have even the tiniest piece of an apple.
Get ready to impress your whole family with this classic dessert with a healthy twist. It is simple yet delicious, perfect for that afternoon snack or sweet craving!
Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 in (23 cm) round pie pan with parchment paper, or grease well.
In a large bowl, mix together the almond flour, erythritol (if using), and sea salt.
Stir in the melted ghee and egg, until well combined. (If using vanilla, stir that into the melted ghee before adding to the dry ingredients.) The "dough" will be dry and crumbly. Just keep mixing, pressing and stirring, until it's uniform and there is no almond flour powder left.
Press the dough into the bottom of the prepared pan. You can flute the edges if desire; if it crumbles when doing this, just press it back together. Carefully poke holes in the surface using a fork to prevent bubbling.
Bake for 10 Minutes, until lightly golden.
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 saucepan, melt the butter over medium heat. Stir in the powdered sweetener, the remaining 3 tablespoons 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 it to a simmer. Simmer over medium heat for about 40 Minutes until the squash is very soft and the mixture has thickened, similar to the apple pie filling.
Stir in the maple extract.
Set the filling aside to cool until no hotter than lukewarm, at least 20 Minutes.
Preheat the oven again to 350 degrees F, 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 25 Minutes, until the edges are browned. Cover the edges of the pie with foil and bake for an additional 10 Minutes, until the top crust is lightly golden and semi-firm to the touch.
Remove the pie from the oven and cool completely before cutting or removing from the pan.
Ingredients
Directions
Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 in (23 cm) round pie pan with parchment paper, or grease well.
In a large bowl, mix together the almond flour, erythritol (if using), and sea salt.
Stir in the melted ghee and egg, until well combined. (If using vanilla, stir that into the melted ghee before adding to the dry ingredients.) The "dough" will be dry and crumbly. Just keep mixing, pressing and stirring, until it's uniform and there is no almond flour powder left.
Press the dough into the bottom of the prepared pan. You can flute the edges if desire; if it crumbles when doing this, just press it back together. Carefully poke holes in the surface using a fork to prevent bubbling.
Bake for 10 Minutes, until lightly golden.
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 saucepan, melt the butter over medium heat. Stir in the powdered sweetener, the remaining 3 tablespoons 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 it to a simmer. Simmer over medium heat for about 40 Minutes until the squash is very soft and the mixture has thickened, similar to the apple pie filling.
Stir in the maple extract.
Set the filling aside to cool until no hotter than lukewarm, at least 20 Minutes.
Preheat the oven again to 350 degrees F, 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 25 Minutes, until the edges are browned. Cover the edges of the pie with foil and bake for an additional 10 Minutes, until the top crust is lightly golden and semi-firm to the touch.
Remove the pie from the oven and cool completely before cutting or removing from the pan.
