A warm slice of apple pie with a golden lattice top is one of the coziest desserts there is. This sugar-free apple pie has all the classic flavors: cinnamon, a little lemon and tender, glossy slices under a buttery crust.
To keep the carbs low, the filling uses one tart Granny Smith apple plus chayote squash. Chayote is mild and crisp, and once it is cooked with cinnamon and allulose it takes on the flavor and soft texture of baked apple. Each of the 10 slices has about 106 calories and 4g net carbs.
There is no added sugar. The apple brings some natural sugar, and allulose sweetens the rest.
Why You’ll Love This Sugar-Free Apple Pie
- Classic apple pie flavor. Cinnamon, lemon and real apple.
- Pretty lattice top. A golden woven crust, just like a bakery pie.
- Lower in carbs. Chayote stretches one apple into a full pie.
- 4g net carbs per slice. About 106 calories each.
Ingredient Notes
Apple and chayote. One small Granny Smith apple (120g) and 450g of peeled, thinly sliced chayote squash. Chayote is the main ingredient in the filling, and the apple adds real apple flavor and tartness.
Crust. Bob’s Red Mill almond and coconut flour with Anthony’s oat fiber, cold butter and an egg make a tender crust for this sugar-free apple pie. It is softer than wheat pastry, so roll it between parchment.
Spice and lemon. Ground cinnamon and fresh lemon juice give the filling its classic apple pie taste.
Xanthan gum. Just ⅛ teaspoon thickens the juices so the pie slices cleanly.
Vanilla. Use an alcohol-free, unsweetened vanilla flavoring.
Allulose. Powdered allulose goes into the crust and granulated allulose into the filling. Allulose is a rare sugar that the FDA allows to be excluded from the total sugars and added sugars declarations on the Nutrition Facts label.
If you want to check the nutrition of apples or almond flour yourself, you can look them up on USDA FoodData Central. Apples contain natural sugars, and the nutrition is estimated.
How to Make Sugar-Free Apple Pie
You need a 7-inch round pie dish about 1½ inches deep, a rolling pin, parchment, a saucepan and mixing bowls. Prep takes about 35 minutes, the pie bakes for 40 to 45 minutes, and it cools for 2 hours.
Make the dough
Step 1. Heat the oven to 350°F (175°C) and prepare the pie dish.
Step 2. Combine the almond flour, coconut flour, oat fiber and powdered allulose.
Step 3. Rub in the butter, then add the egg and cold water to form a dough.
Step 4. Divide it into a larger and a smaller portion and chill for 25 minutes.
Cook the filling
Step 5. Simmer the chayote in ½ cup of water for 12 to 15 minutes, then drain it thoroughly.
Step 6. Add the apple, allulose, cinnamon, lemon and vanilla and cook for 5 minutes.
Step 7. Stir in the xanthan gum gradually until the filling thickens.
Step 8. Cool the filling completely before assembling the pie.
Assemble the lattice
Step 9. Roll the larger dough portion between parchment and line the pie dish.
Step 10. Arrange the cooled filling in compact, overlapping layers.
Step 11. Roll the remaining dough, cut it into strips and weave a lattice on top.
Step 12. Seal the edges and brush the lattice with egg wash.
Bake and cool
Step 13. Bake for 40 to 45 minutes until golden, shielding the edges with foil if needed.
Step 14. Cool the sugar-free apple pie for 2 hours before cutting it into 10 wedges.
Success Tips for Sugar-Free Apple Pie
Drain the chayote well. Extra water makes a soggy bottom crust.
Cool the filling. Warm filling softens the dough and makes the lattice hard to place.
Use parchment. Move the delicate low-carb strips on parchment or a spatula instead of lifting them by hand.
Let it rest. Two hours of cooling lets the juices set for clean slices.
Serving Ideas
Serve the sugar-free apple pie warm with a scoop of sugar-free vanilla ice cream, a spoonful of whipped cream or a drizzle of sugar-free caramel.
More Sugar-Free Apple Desserts
For a crumb topping, try my sugar-free Dutch apple pie. For an easy weeknight treat, the sugar-free apple crumble is quick to make.
And for a caramel twist, bake the sugar-free salted caramel apple pie.
Storage
Cover and keep the sugar-free apple pie in the refrigerator for up to 4 days. Warm slices in a low oven for a few minutes before serving.
Sugar-Free Apple Pie FAQ
Why is there chayote in this apple pie?
Apples are high in natural sugar. Chayote is a mild, low-carb squash that cooks up soft like apple and soaks up the cinnamon flavor, so one apple can fill a whole pie.
Can I taste the chayote?
Chayote has a very mild flavor. With cinnamon, lemon and real apple, the pie tastes like a classic apple pie.
Can I use only apples?
Yes, but the carbs will be much higher, and the pie will no longer be low-carb.
How many slices does this sugar-free apple pie make?
The pie makes 10 slices, about 106 calories and 4g net carbs each.
Is allulose a sugar alcohol?
No, allulose is a rare sugar, not a sugar alcohol.
Golden, cinnamon-spiced and made without added sugar, this apple pie is a classic you can bring to any holiday table.
Sugar-Free Homemade Apple Pie
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Prepare the 7-inch pie dish.
- Combine almond flour, coconut flour, oat fiber, and powdered allulose.
- Rub in butter; add egg and cold water to form dough.
- Divide into larger and smaller portions; chill 25 minutes.
- Simmer chayote in ½ cup water for 12–15 minutes; drain thoroughly.
- Add apple, allulose, cinnamon, lemon, and vanilla; cook 5 minutes.
- Stir in xanthan gradually until the filling thickens.
- Cool filling completely before assembling the pie.
- Roll larger dough portion between parchment; line the pie dish.
- Arrange cooled filling in compact, overlapping layers.
- Roll remaining dough into strips and weave a lattice topping.
- Seal edges and brush lattice with egg wash.
- Bake 40–45 minutes until golden; shield edges if needed.
- Cool for 2 hours before cutting into 10 wedges.
Notes
- Drain chayote thoroughly to prevent a soggy bottom.
- Handle the delicate low-carb lattice between parchment sheets.
- No added sugar; apples contain naturally occurring sugars. Nutrition is estimated.