Enjoy the comforting flavors of apple pie without the carb load! This easy, low-carb recipe cleverly uses low-carb tortillas to create a simple sheet-pan dessert reminiscent of a rustic apple pie. We swap traditional apples for tender, spiced chayote squash, which beautifully mimics the texture of cooked apples. It’s a crowd-pleasing dessert perfect for gatherings or a cozy night in, keeping things keto-friendly and delicious.
Yields: 12 servings
Prep Time: 30 minutes
Cook Time: 30-40 minutes (Sauté + Bake)
Total Time: Approx. 1 hour 10 minutes (plus cooling time)
Ingredients:
Main Dish:
- 8 large (8-10 inch) Low-Carb Flour Tortillas (approx. 3-6g net carbs each – See Note 1)
- 4 Tbsp (57g) Unsalted Butter
- 6-8 medium Chayote Squash (~1.1-1.2 kg / 2.5 lbs total), peeled, seeded, and chopped into ½-inch cubes
- 3/4 cup (approx. 144g) Granular Low-Carb Sweetener (e.g., erythritol, allulose, or blend), divided
- 3 tsp Ground Cinnamon, divided
- 1 Tbsp Fresh Lemon Juice
- Optional: 1-2 tsp Apple Extract or Sugar-Free Apple Flavoring (to enhance ‘apple’ taste)
Optional Low-Carb Toppings:
Sugar-Free Whipped Cream (See Sub-Recipe 1)
Keto Vanilla Ice Cream
Sugar-Free Caramel Sauce (See Sub-Recipe 2)
Note 1: The success of this recipe relies on finding suitable low-carb tortillas. Availability can vary significantly by region (including places like Kfar Qasim, Israel). Check larger supermarkets, health food stores, or online retailers for brands with 3-6g net carbs per tortilla.
Sub-Recipe 1: Sugar-Free Whipped Cream
- Ingredients: 1 cup (240ml) Heavy Whipping Cream (very cold), 1-2 Tbsp Powdered Low-Carb Sweetener, 1/2 tsp Vanilla Extract.
- Instructions: Chill bowl/beaters. Combine ingredients in the chilled bowl. Beat with an electric mixer until stiff peaks form.
Sub-Recipe 2: Quick Sugar-Free Caramel Sauce
- Ingredients: 4 Tbsp (57g) Unsalted Butter, 1/2 cup Powdered Low-Carb Sweetener (Allulose blend recommended), 1/3 cup (80ml) Heavy Cream, 1/2 tsp Vanilla Extract, Pinch of Salt.
- Instructions: Melt butter over medium-low heat. Whisk in sweetener until dissolved. Slowly whisk in cream. Simmer gently (do not boil hard) for 3-5 mins until slightly thickened. Remove from heat; stir in vanilla and salt. Serve warm.
Equipment:
- Large Rimmed Baking Sheet (approx. 13×18 inches)
- Second Baking Sheet (similar size, to use as a weight)
- Large Skillet
- Sharp Knife & Cutting Board
- Measuring Cups & Spoons
- Spatula / Large Spoon
Instructions:
- Preheat Oven & Prep: Preheat oven to 375°F (190°C). Have your large rimmed baking sheet ready.
- Arrange Tortilla Base: Lay out 6 low-carb tortillas on the baking sheet in an overlapping circular or “flower petal” pattern. Ensure several inches of each tortilla hangs over the pan edges and that they overlap generously in the center. Place the 7th tortilla flat in the middle to cover the central overlaps, creating a base layer.
- Sauté Chayote Filling: Melt the butter in a large skillet over medium-high heat. Add the chopped chayote squash, 1/2 cup of the low-carb sweetener, and 2 tsp of cinnamon. Add optional apple extract here, if using.
- Cook Until Tender: Sauté, stirring regularly, for 10-15 minutes, until the chayote pieces are tender but still hold their shape (similar to cooked apples). Stir in the lemon juice during the final minute of cooking.
- Assemble Pie: Spoon the cooked chayote mixture evenly over the tortilla base on the baking sheet.
- Fold & Cover: Carefully fold the tortilla flaps hanging over the edges up and onto the filling, overlapping them towards the center. Place the 8th tortilla flat on top in the center to cover the folded sections.
- Top & Weight: In a small bowl, combine the remaining 1/4 cup low-carb sweetener and 1 tsp cinnamon. Sprinkle this mixture evenly over the top tortilla. Place the second baking sheet directly on top – this weight helps keep the tortillas flat and promotes even cooking.
- Bake: Bake for 15-20 minutes, until heated through and the edges of the tortillas are slightly golden and firm. Check progress as low-carb tortillas can bake differently.
- Cool Slightly: Carefully remove the baking sheets from the oven. Remove the top baking sheet. Let the faux apple pie bake cool on the pan for at least 10-15 minutes before slicing, as it will be delicate when hot.
- Serve: Cut into 12 portions. Serve warm, plain or with your favorite low-carb toppings like sugar-free whipped cream, keto ice cream, or a drizzle of sugar-free caramel sauce.
Recipe Notes:
- Chayote Prep: Ensure chayote is peeled well, and the inner seed/core is removed before chopping.
- Sweetness Level: Adjust the amount of low-carb sweetener based on your preference and the specific product used.
- Storage: Store leftovers covered in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave if desired.
Nutritional Information (Approximate, Per Serving – 1/12th of recipe, base pie only):
- Calories: ~105 kcal
- Total Fat: ~7 g
- Saturated Fat: ~3.5 g
- Cholesterol: ~15 mg
- Sodium: ~150 mg (Highly dependent on tortilla brand)
- Total Carbohydrates: ~15 g (Includes non-impact carbs from sweetener)
- Dietary Fiber: ~7 g (Highly dependent on tortilla brand)
- Total Sugars: ~1 g (Naturally occurring)
- Sugar Alcohols/Allulose (Estimate): ~2 g (Assumed subtracted for Net Carbs)
- Net Carbohydrates: ~6 g (Total Carbs – Fiber – Estimated Sugar Alcohols/Allulose)
- Protein: ~3 g
Important Disclaimer: Nutritional information is an estimate calculated using standard food databases and average values for low-carb tortillas (assumed ~4g net carbs each), chayote, butter, and zero-net-carb sweeteners. Actual values can vary significantly based on specific ingredient brands chosen (especially tortillas), precise measurements, vegetable sizes, and type of sweetener used. Net carbs are calculated by subtracting fiber and assumed carbohydrates from sugar alcohols/allulose; this method may vary depending on individual dietary approaches.
