Fresh apple pie has no equal and the ketogenic diet may have longing for this off-limits treat. Try this recipe to get your apple fix: diced chayote simmered in spices. For these tarts, we've added traditional apple pie seasonings plus chopped pecans and homemade caramel sauce. This is comfort food at it's finest. Enjoy!
Keto Tart Crust
1/2c butter, softened
1 egg
1 tsp vanilla extract (we use Grandma's Pure Vanilla)
1c fine almond flour
1T fine coconut flour (we use Republic of Coconut)
1 tsp baking powder
dash of salt
1. Preheat oven to 325°. In a large mixing bowl, cream together butter and sweetener. Add remaining wet ingredients and blend.
2. Add dry ingredients and mix until thoroughly combined. Chill dough for at least an hour before baking.
3. Roll dough into 1" balls or use a small cookie scoop and flatten them in the bottom of each muffin cup.
4. Bake 10-12 minutes or until lightly browned. Remove from oven and add apple filling (see below)
Chayote 'Apple' Pie Filling
2 chayote, peeled, seed removed and diced
1c water
2T lemon juice (if you don't have fresh lemon juice use 2 packets of True Lemon)
2T butter
2-3T brown sugar substitute (we use Swerve)
1 tsp ground cinnamon
1 tsp pumpkin or apple pie spice
dash of salt
1/2c chopped pecans (optional)
1. In a saucepan on medium heat, boil diced chayote, lemon juice and water until softened and most of the water has evaporated, about 30 minutes (if the chayote is not soft yet, add more water and continue to simmer).
2. Once softened, add remaining ingredients. The sauce will thicken nicely in just a few minutes. You might need an extra tablespoon of water, depending on how thick you like the sauce.
3. Remove from heat and add nuts (optional). The filling is ready to be poured over the tart crust.
4. Bake 10-12 minutes for individual tarts or 20-25 for larger pies (see pictures below). Yield 3 cups.
TIP: While the tarts are baking, prepare the keto caramel sauce below.
Keto Caramel Sauce
2T butter (salted or not, your choice)
2/3c heavy whipping cream
1/4c sweetener (we use Splenda)
1 tsp vanilla or caramel extract (optional but we use Grandma's Pure Vanilla)
1. Melt butter in a wide saucepan until it lighty browns on medium heat, be careful not to burn it.
2. Add sweetener and heavy whipping cream, stir until combined, don’t whisk. It will still be pale. Simmer on medium heat for 15 minutes until it reduces by half and darkens.
3. Turn off, add vanilla and stir well. As soon as the tarts come out of the oven, drizzle with caramel sauce. Let them cool for 30 minutes before serving.
Serve with your favorite keto ice cream, whipped cream or enjoy these tarts as is!
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