Have you ever wondered what could be substituted for apple in ketogenic baking?
Well, I’ve found the answer to your question. Chayote, also known as Choko here in Australia, is a green-coloured vegetable that works perfectly in this Keto Apple Pie Recipe.
The pastry used for this pie is a dairy-free pie crust, which I’m very proud of. It uses lard instead of butter, which works just as well, and there is no need to blind bake the pie.
Wins all round if you’re a lazy baker who just wants an apple pie done as quickly as possible.
Chayote, otherwise known here in Australia as Choko, is a plant that has thrived in South America, but also here in Australia.
I purchased mine from Woolworths, but I’m pretty sure you can also buy it from coles as well, or any fruit and vegetable shop that is near you for that matter.
I’m unsure how available these are worldwide, but be sure to search for either Chayote or Choko (I’m unsure as to why they have two separate names). Do you know? Comment below.
The pie crust is surprisingly easy to work with. I expected it to crumble a little bit when baking, but oh my lord its perfect.
This picture above is the keto-friendly pie crust basted with egg wash before it went in the oven. As you can see, it’s relatively light in colour before it gets baked, but it will come out crispy golden brown once you bake it off.
Honestly, no one will even know that this pie doesn’t have sugar, carbs, or apples inside. It’s simply delicious, the best version of keto comfort food I can think of.
Please enjoy this keto apple pie as much as I did making it.
Share it with a friend struggling on the ketogenic diet who thinks it might be too hard because they have to give up an apple pie.
Keto Apple Pie
- 1 kg Chayote Choko (35 oz)
- 90 g Erythritol (SoNourished) 3 oz
- 1 tsp Cinnamon
- 1 Lemon zest and juice
- 1 Large Egg
- 1/2 tsp Guar Gum optional
- Pinch of salt
- 1 Batch Dairy Free Pastry See Recipe In Link
- Follow directions to make lard pastry, chill in the fridge for 2 hours, then remove and roll out into two separate parts.
- Roll out between two sheets of parchment paper, into a round circle that is 5cm (2 inches) wider than your 23cm pie pan all the way round
- Place the pie bottom into the pie tin.
- Preheat your oven to 220 C (420F)
- Boil the chayote fully submerged in water for 10 minutes before mixing with other ingredients.Remove boiled chayote form the water, add the erythritol, cinnamon, lemon and zest, guar gum and the pinch of salt into a large bowl and mix together with the chayote.
- Place the filling into the pie tin on top of the pastry. Using the second half of the pastry, roll out between two sheets of parchment paper to make sure it covers the top of the pie (with 1 inch left over all the way around).
- Pinch the edges together with your fingers, whisk the egg and brush the top of the pastry with the egg mixture.
- Place the pie in the oven for 15 minutes at 220 C (420 F), the reduce the temperature to 180C (355F) for a further 30 minutes until top of pie looks golden brown.
- Let it cool before serving.
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