Uploaded November 2025 | Updated September 2026, 3 weeks ago
✨ BEST Keto Apple Pie Bars – 2.7g Net Carbs!
🍰 I'm building a brand-new keto baking community! Be one of the first 500 founding members → facebook.com/groups/940127051565078
🍎 Zero real apples, zero sugar, zero gluten, and only 2.7g net carbs per bar.
These keto “apple” pie bars are the perfect hybrid of soft apple cookie, thick sweet bread, and classic apple pie. Perfect layers of crust, sugar-free whipped cream, cinnamon-spiced squash, a an optional cloud of sugar-free whipped cream topping. One bite and your brain will be completely confused in the best way possible.
Perfect for fall, Thanksgiving, or anytime you’re craving apple dessert without the carb crash! If you make this tag me – I wanna see your creations! Enjoy!! 🍰✨
⏰ TIMESTAMPS
0:00 Intro – the squash that thinks it’s an apple
0:30 Trouble shooting how to get the dough to raise
1:43 Making the keto batter
4:00 Tasting the batter
4:40 Spreading the batter
5:05 Stealing some batter to test as cookies
5:30 Assembling the rest of the layers
7:03 Disappointment that the bars didn't raise after almost an hour
4:10 Assembling the bars
7:30 The big reveal
9:00 Extreme Close Up
9:23 Taste test (mind blown)
🛒 As an Amazon Associate, I earn from qualifying purchases.
(Your support keeps the keto hacks coming — thank you!)
🛒 What I Use (Amazon links below):
👉Total Milk Protein Powder: amzn.to/3Ljlh80
👉Baking Powder – amzn.to/4gTbwt4
👉Monk Fruit Sweetener: amzn.to/4ohfrD7
👉Vanilla Extract: amzn.to/3KXVzWD
👉Parchment Paper: amzn.to/4qfEMhW
👉Ceramic Dipping Bowls: amzn.to/47xqfqs
👉Mixer: amzn.to/4qpC9dF
👉Silicone Bake Pan: amzn.to/4oELywc
👉Beef Gelatin: amzn.to/49iWUkQ
👉Coconut Flour: amzn.to/4nsbaLH
👉Kitchen Scale: amzn.to/47pxG1W
👉Lakanto Powdered Monk Fruit: amzn.to/3XjfT7H
👉Stand Mixer: amzn.to/4nPC5kS
👉Oat Fiber: amzn.to/48nFWQz
👉Laser Thermometer (Pew Pew): amzn.to/47KNFaJ
🛒My Full Keto Amazon Storefront → Shop All My Favorites Here
amzn.to/43lSSob
☕ BUY ME A COFFEE (help fuel more weird keto hacks!):
buymeacoffee.com/ketovorekandi
✨ KETO “APPLE” PIE BARS✨
Only 2.7g net carbs & 250 calories per slice!
⚖️ MACROS PER SLICE
Calories: 250
Fat: 21.6g
Total Carbs: 8.5g
Fiber: 4.7g
Sugar Alcohols: ~1.2g
NET CARBS: 2.7g
Protein: 12.6g
FULL RECIPE
PASTRY BASE
½ cup (120ml) half & half, warmed to 100-110°
1 tsp inulin OR honey (for yeast bloom)
1¼ tsp instant yeast
2 large eggs
56g (4 Tbsp) melted salted butter (add ⅛ tsp salt if unsalted)
75g (⅓ cup) full-fat sour cream
1 tsp apple cider vinegar
1½ tsp vanilla extract
72g (⅓ cup) monk fruit + erythritol sweetener
55g (½ cup) Total Milk Protein powder (or milk protein isolate)
15g (2 Tbsp) coconut flour
20g (3 Tbsp) oat fiber (NOT oat flour – must be 100% fiber)
1½ tsp baking powder
1 tsp xanthan gum
Instructions:
Bloom yeast in warm half & half + inulin for 5 min until foamy.
Whisk eggs, melted butter, sour cream, vinegar & vanilla. Add yeast mixture.
Add all dry ingredients and beat with electric mixer 2-3 minutes.
Rest batter 20 minutes. Spread evenly in greased or silicone round pie pan.
CREAM CHEESE FROSTING
4 oz (113g) cream cheese, softened
¼ cup (30g) monk fruit + erythritol sweetener
4 oz (120ml) heavy whipping cream
½ tsp vanilla extract
½ tsp apple pie spice or pumpkin pie spice (optional but amazing)
→ Beat everything together until thick and fluffy. Spread a thin layer over the raw batter before baking.
I only used about 1/3 of the frosting. Feel free to use more or top the bars with the leftovers. Macros were calculated using the full frosting recipe
CHAYOTE “APPLE” TOPPING
1 cup (140g) peeled chayote squash, previously boiled until very soft
¼ cup (60ml) water
45g (3 Tbsp) monk fruit + erythritol sweetener
1 tsp unflavored gelatin
Instructions:
Mash boiled chayote with water in a small pot.
Heat, stir in sweetener & gelatin. Cook 3-5 min until thickened.
Cool completely (it will set more in the fridge).
Drop spoonfuls on top of the frosting layer before baking.
BAKE
350°F (177°C) for 20–25 minutes until lightly golden. Toothpick should come out clean. DO NOT overbake!
Cool completely → refrigerate 4+ hours. Texture is PERFECT cold!
Keeps in the fridge up to 1 week. Eat straight from the fridge – trust me!
#KetoApplePie #KetoDessert #LowCarbApple #SquashHack #KetoBaking #SugarFreeDessert #KetoFallRecipes #MockApplePie #KetoThanksgiving #3gNetCarbs #GlutenFreeDessert #KetoRecipes #LowCarbBaking #KetoCookies #AlmondFlourRecipes #keto #lowcarb #ketodessert #sugarfree #ketorecipes #lowcarbcoffeecake #chayoteapple #ketobaking #yeastedketo #glutenfree
📬 Business Inquiries & Collabs:
email: kandikeith1974@gmail.com
Mailing Address (for partnerships, samples, or surprises):
Kandi Keith
31724 Casino Dr BOX 445
Lake Elsinore CA 92530
I love featuring new keto finds — let’s create together! 😊
✨ BEST Keto Apple Pie Bars – 2.7g Net Carbs!
🍰 I'm building a brand-new keto baking community! Be one of the first 500 founding members → facebook.com/groups/940127051565078
🍎 Zero real apples, zero sugar, zero gluten, and only 2.7g net carbs per bar.
These keto “apple” pie bars are the perfect hybrid of soft apple cookie, thick sweet bread, and classic apple pie. Perfect layers of crust, sugar-free whipped cream, cinnamon-spiced squash, a an optional cloud of sugar-free whipped cream topping. One bite and your brain will be completely confused in the best way possible.
Perfect for fall, Thanksgiving, or anytime you’re craving apple dessert without the carb crash! If you make this tag me – I wanna see your creations! Enjoy!! 🍰✨
⏰ TIMESTAMPS
0:00 Intro – the squash that thinks it’s an apple
0:30 Trouble shooting how to get the dough to raise
1:43 Making the keto batter
4:00 Tasting the batter
4:40 Spreading the batter
5:05 Stealing some batter to test as cookies
5:30 Assembling the rest of the layers
7:03 Disappointment that the bars didn't raise after almost an hour
4:10 Assembling the bars
7:30 The big reveal
9:00 Extreme Close Up
9:23 Taste test (mind blown)
🛒 As an Amazon Associate, I earn from qualifying purchases.
(Your support keeps the keto hacks coming — thank you!)
🛒 What I Use (Amazon links below):
👉Total Milk Protein Powder: amzn.to/3Ljlh80
👉Baking Powder – amzn.to/4gTbwt4
👉Monk Fruit Sweetener: amzn.to/4ohfrD7
👉Vanilla Extract: amzn.to/3KXVzWD
👉Parchment Paper: amzn.to/4qfEMhW
👉Ceramic Dipping Bowls: amzn.to/47xqfqs
👉Mixer: amzn.to/4qpC9dF
👉Silicone Bake Pan: amzn.to/4oELywc
👉Beef Gelatin: amzn.to/49iWUkQ
👉Coconut Flour: amzn.to/4nsbaLH
👉Kitchen Scale: amzn.to/47pxG1W
👉Lakanto Powdered Monk Fruit: amzn.to/3XjfT7H
👉Stand Mixer: amzn.to/4nPC5kS
👉Oat Fiber: amzn.to/48nFWQz
👉Laser Thermometer (Pew Pew): amzn.to/47KNFaJ
🛒My Full Keto Amazon Storefront → Shop All My Favorites Here
amzn.to/43lSSob
☕ BUY ME A COFFEE (help fuel more weird keto hacks!):
buymeacoffee.com/ketovorekandi
✨ KETO “APPLE” PIE BARS✨
Only 2.7g net carbs & 250 calories per slice!
⚖️ MACROS PER SLICE
Calories: 250
Fat: 21.6g
Total Carbs: 8.5g
Fiber: 4.7g
Sugar Alcohols: ~1.2g
NET CARBS: 2.7g
Protein: 12.6g
FULL RECIPE
PASTRY BASE
½ cup (120ml) half & half, warmed to 100-110°
1 tsp inulin OR honey (for yeast bloom)
1¼ tsp instant yeast
2 large eggs
56g (4 Tbsp) melted salted butter (add ⅛ tsp salt if unsalted)
75g (⅓ cup) full-fat sour cream
1 tsp apple cider vinegar
1½ tsp vanilla extract
72g (⅓ cup) monk fruit + erythritol sweetener
55g (½ cup) Total Milk Protein powder (or milk protein isolate)
15g (2 Tbsp) coconut flour
20g (3 Tbsp) oat fiber (NOT oat flour – must be 100% fiber)
1½ tsp baking powder
1 tsp xanthan gum
Instructions:
Bloom yeast in warm half & half + inulin for 5 min until foamy.
Whisk eggs, melted butter, sour cream, vinegar & vanilla. Add yeast mixture.
Add all dry ingredients and beat with electric mixer 2-3 minutes.
Rest batter 20 minutes. Spread evenly in greased or silicone round pie pan.
CREAM CHEESE FROSTING
4 oz (113g) cream cheese, softened
¼ cup (30g) monk fruit + erythritol sweetener
4 oz (120ml) heavy whipping cream
½ tsp vanilla extract
½ tsp apple pie spice or pumpkin pie spice (optional but amazing)
→ Beat everything together until thick and fluffy. Spread a thin layer over the raw batter before baking.
I only used about 1/3 of the frosting. Feel free to use more or top the bars with the leftovers. Macros were calculated using the full frosting recipe
CHAYOTE “APPLE” TOPPING
1 cup (140g) peeled chayote squash, previously boiled until very soft
¼ cup (60ml) water
45g (3 Tbsp) monk fruit + erythritol sweetener
1 tsp unflavored gelatin
Instructions:
Mash boiled chayote with water in a small pot.
Heat, stir in sweetener & gelatin. Cook 3-5 min until thickened.
Cool completely (it will set more in the fridge).
Drop spoonfuls on top of the frosting layer before baking.
BAKE
350°F (177°C) for 20–25 minutes until lightly golden. Toothpick should come out clean. DO NOT overbake!
Cool completely → refrigerate 4+ hours. Texture is PERFECT cold!
Keeps in the fridge up to 1 week. Eat straight from the fridge – trust me!
#KetoApplePie #KetoDessert #LowCarbApple #SquashHack #KetoBaking #SugarFreeDessert #KetoFallRecipes #MockApplePie #KetoThanksgiving #3gNetCarbs #GlutenFreeDessert #KetoRecipes #LowCarbBaking #KetoCookies #AlmondFlourRecipes #keto #lowcarb #ketodessert #sugarfree #ketorecipes #lowcarbcoffeecake #chayoteapple #ketobaking #yeastedketo #glutenfree
📬 Business Inquiries & Collabs:
email: kandikeith1974@gmail.com
Mailing Address (for partnerships, samples, or surprises):
Kandi Keith
31724 Casino Dr BOX 445
Lake Elsinore CA 92530
I love featuring new keto finds — let’s create together! 😊
