Chayote squash low carb gluten free apple pie

Chayote Squash Mock Apple Pie

Course: Dessert
Cuisine: American
Keyword: gluten free pie, pie with squash
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 16 slices
Calories: 187kcal
Author: Lisa | Low Carb Yum
A delicious low carb chayote squash mock apple pie that tastes very close to the real thing! Enjoy this fantastic pie without guilt. It's gluten-free too!
Print Recipe




  • 5 medium chayote squash
  • 3/4 cup low carb sweetener
  • 1 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/8 teaspoon nutmeg
  • 1 tablespoon xanthan gum
  • 1 tablespoon lemon juice
  • 2 teaspoons apple extract optional
  • 1/3 cup butter cut in small pieces


  • 1 egg
  • additional sweetener



  • Mix crust ingredients to form dough.
  • Separate into two dough balls.
  • Roll each crust ball out into pie crust.
  • Transfer one crust to 9 inch pie dish. Smooth out any cracks.
  • Reserve remaining crust for pie top.


  • Peel chayote and cut into slices.
  • Boil sliced chayote until fork tender. Drain. Return to pot.
  • Add sweetener, xanthan gum, lemon juice, and apple extract to cooked chayote squash.
  • Pour chayote mixture into prepared pie crust. Dot filling with butter.


  • Cover filling with reserved pie crust.
  • Flute edges of pie crust together and cut slits on pie top.
  • Brush egg on top crust and sprinkle with additional sweetener, if desired.
  • Bake at 375°F for 30-35 minutes (I took mine out after 30 minutes).



Erythritol blended sweetener adds about 11.7g erythritol per slice which is negligible. Therefore, it has not been added to the total carb count.
Net carb per slice: 3.7 grams


Serving: 1g | Calories: 187kcal | Carbohydrates: 6.6g | Protein: 2g | Fat: 16.7g | Saturated Fat: 6.9g | Cholesterol: 67mg | Sodium: 204mg | Fiber: 2.9g


Unauthorized use and/or duplication of this material without written permission from site owner Lisa MarcAurele is strictly prohibited.