Keto "Apple" Pie Bars (Apple-Free, Low Carb)
Ingredients
For the Filling:
2 medium zucchini or chayote squash (peeled, seeded, thinly sliced)
3 tbsp butter
½ cup erythritol or monk fruit sweetener
1 tsp cinnamon
½ tsp nutmeg
1 tsp lemon juice
½ tsp xanthan gum (or chia seeds for thickening)
½ tsp vanilla extract
For the Crust/Base:
2 cups almond flour
¼ cup coconut flour
½ cup butter (melted)
⅓ cup erythritol or monk fruit sweetener
1 tsp vanilla extract
½ tsp baking powder
1 large egg
For the Glaze (optional but delicious):
½ cup powdered erythritol
1–2 tbsp heavy cream (or unsweetened almond milk)
½ tsp vanilla extract
Instructions
Prepare the Filling:
In a skillet, melt butter and add zucchini/chayote slices. Cook for 5–7 minutes until softened.
Stir in sweetener, cinnamon, nutmeg, lemon juice, and vanilla.
Sprinkle xanthan gum and stir until thickened like pie filling. Set aside to cool slightly.
Make the Crust:
Preheat oven to 350°F (175°C).
Mix almond flour, coconut flour, sweetener, baking powder, egg, vanilla, and melted butter until a dough forms.
Press ⅔ of the dough into a greased 8x8 or 9x9 baking dish for the base.
Assemble:
Spread the “apple” filling evenly over the crust.
Crumble or press the remaining dough on top (doesn’t have to cover fully).
Bake:
Bake for 25–30 minutes until golden brown.
Let cool before cutting into bars.
Glaze:
Whisk powdered erythritol, vanilla, and cream until smooth.
Drizzle over cooled bars.
✅ Keto Notes
Net carbs: ~4–5g per serving (depending on zucchini/chayote size).
Tastes just like apple pie, but keto-approved!
Store in the fridge for up to 5 days or freeze for later.
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