Infomedia Live:Keto - Low Carb - Gluten & Dairy Free Apple Pie

/ tags Apple Pie, Dairy-free, dessert, Gluten-Free, Infomedia.live, Keto, Keto Apple Pie, Low Carb

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 colored vegetable which 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.

Read: Keto Grilled Chicken Salad

Cuisine: Keto / Low Carb | Gluten Free | Dairy Free

Cook Time: 50 Mins | Prep Time: 20 Mins | This Recipe Makes : 12 Servings

Per Serving : 219 Calories | 20 g Fat | 8 g Carbohydrates | 5 g Fiber | 5 g Protein

Ingredients

Filling:

1 kg Chayote Choko (35 oz)
90 g Erythritol (SoNourished) 3 oz
1 tsp Cinnamon
Pinch of salt
1 Lemon zest and juice
1/2 tsp Guar Gum optional
1 Large Egg

Pastry:

1 Batch Dairy Free Pastry See Recipe In Link

Instructions

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.
Enjoy & thanks for sharing! 😀