Name: Apple Pie Dessert Nachos
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: Ingredients:; 8 tortillas; ½ stick unsalted butter, melted; ¼ cup monk fruit sweetener; 1 tsp cinnamon; Sugar-free whipped cream; ¼ cup sliced almonds for garnish; For the “apple pie” topping:; 2-3 chayote squash; 2 Tb unsalted butter; 1 Tb lemon juice (add another half or full Tb if you want it more tart, it also helps improve the taste of the chayote squash); ½ cup monk fruit sweetener; 2 tsp cinnamon; ⅛ tsp all spice; ¼ tsp salt; ½ Tb almond flour; ¼ tsp xanthan gum

Print the Recipe

These apple pie dessert nachos are easy to make and fun to eat. It’s a dessert take on everything we love about finger food!

If you need a new twist on a classically fun treat you have to try these dessert nachos. They’re apple pie flavored and they are a great year round treat. Naturally we love making them in the fall because the apples are fresh and local!

Try out some other apple recipes like Apple Pie Filling Recipe, Fuji Apple Salad Recipe, and Apple Pie Roll Ups, and Apple Hand Pies with Canned Pie Filling!

This post contains links to products I like and think will be useful to you. If you click through and make a purchase I make a commission.

apple pie dessert nachos pin showing finished recipe with title across the middle.

This recipe uses tortillas to make a sweeter version of the nachos you know and love. The toppings are apple pie chunks that are actually made with chayote squash! These nachos are keto friendly and perfect if you want a treat that isn’t so high in carbs and sugar.

The great thing about these nachos is that you can enjoy them guilt free. It’s also a really good way to hide some veggies if you want to get your picky eaters to enjoy something with more vegetables.

three plates full of the finished apple pie dessert nachos

Is this a gluten free recipe for apple pie dessert nachos?

You can use gluten free tortillas to make the base for these apple pie dessert nachos and then, yes, it is a gluten free dessert.

The great thing is that there are a lot of choices for gluten free tortillas out there now. All the other ingredients in this dessert recipe are naturally gluten free. This recipe is easily adaptable for everyone to enjoy which makes it great for parties and gatherings where you don’t know everyones dietary needs.

a close up view of the finished apple pie dessert nachos

What do I need to make these dessert nachos?

For the chips we will be using tortillas, monk fruit sweetener, cinnamon, sugar free whipped cream, and sliced almonds.

For the apple pie topping we will be using chayote squash, unsalted butter, lemon juice, monk fruit sweetener, cinnamon, all spice, salt, almond flour, and xanthan gum.

ingredients needed for making apple pie dessert nachos

Kitchen essentials for tasty recipes:

When you head into the kitchen to make some of these great recipes you’ll want to have the best tools on hand.

I like half sheet baking pans that are quality (hello no noisy pops or sloshed cookie dough from twisting), I line my cookie sheets with silicone baking mats. These are great for all kinds of baking and not just cookies! My husband loves them for making biscuits, pizzas, and more!

Of course mixing bowls, a mixer, spatula, and some whisks should be on your list if you don’t have ones that you love. I also like to have a set of cooling racks so that my recipes can properly cool before they’re scarfed down by my family!

finished dessert nachos on plates ready to serve

How to make apple pie nachos:

Start by making the apple pie topping. In a large pot, boil 8 cups of water, or enough to completely cover the chayote squash when inside.

As you wait for it to boil, peel and dice the chayote squash into ½ inch pieces. Then boil it for about 10 minutes or until fork tender.

Preheat the oven to 375 F and line two large sheet pans with parchment paper.

Next, melt your butter. You can do so in the microwave or you can melt it in a small saucepan on the stovetop.

In another small bowl, combine the monk fruit sweetener and cinnamon.

Brush the tortillas with the melted butter on one side, then lightly sprinkle the cinnamon sugar on top. (You don’t want it overly sweet because the filling will be sweet enough.)

Use a knife or a pizza cutter to cut the tortilla into 6 pieces. Put the tortilla chip pieces onto the lined baking sheets and bake for about 10 minutes until golden.

Once the chayote squash is finished boiling and is fork tender, drain the water out, and put the chayote squash back into the pot.

Reduce the heat to medium and add all the seasonings for the apple pie topping. Mix and continue to cook until the sauce thickens up. Give it a taste test and add more lemon juice, sweetener, or cinnamon if needed. If you would like it to be thicker, then add another ⅛ tsp of xanthan gum and cook for another two minutes to thicken. (Keep in mind, it will also continue to thicken once off the heat so I wouldn’t add too much xanthan gum!)

When the apple pie topping is done cooking. Remove from heat and transfer to a bowl to cool. (Allowing it to cool a bit will keep the chips from getting soggy fast.)

Once the chips have finished baking, arrange them onto plates. Add your apple pie topping, whipped cream, and almonds. Serve and enjoy!

a top down look at the finished apple pie dessert nachos.

Are there any leftovers?

Because the chips have less sugar and don’t create a caramelized glaze on top, they don’t hold their crunch as well as the other dessert nachos recipe. I wouldn’t keep any leftovers of the chips if the apple pie topping has already been on it. Just make fresh ones!

The apple pie topping on the other hand, leftovers can be stored in an airtight container in the fridge for three days. Just reheat, make more chips, and enjoy! The filling can even be used as a topping for pancakes or a filling for other keto desserts.

apple pie dessert nachos on plates ready to share

Are you looking for even more delicious desserts to try?

Here are some other delicious dessert recipes that you won’t want to miss out on! These tasty fall treats will put a smile on every face so don’t skip out on these tasty morsels.

close up of the finished Appel pie dessert nachos ready to eat

Printable Apple Pie Dessert Nachos Recipe:

Yield: 8 Servings

Apple Pie Dessert Nachos

These apple pie dessert nachos are easy to make and fun to eat. It's a dessert take on everything we love about finger food!

Prep Time 10 minutes

Cook Time 10 minutes

Bake Time 10 minutes

Total Time 30 minutes

Ingredients

Ingredients:
8 tortillas
½ stick unsalted butter, melted
¼ cup monk fruit sweetener
1 tsp cinnamon
Sugar-free whipped cream
¼ cup sliced almonds for garnish
For the “apple pie” topping:
2-3 chayote squash
2 Tb unsalted butter
1 Tb lemon juice (add another half or full Tb if you want it more tart, it also helps improve the taste of the chayote squash)
½ cup monk fruit sweetener
2 tsp cinnamon
⅛ tsp all spice
¼ tsp salt
½ Tb almond flour
¼ tsp xanthan gum

Instructions

Start by making the apple pie topping. In a large pot, boil 8 cups of water, or enough to completely cover the chayote squash when inside.
As you wait for it to boil, peel and dice the chayote squash into ½ inch pieces.
Then boil it for about 10 minutes or until fork tender.
Preheat the oven to 375 F and line two large sheet pans with parchment paper.
Next, melt your butter. You can do so in the microwave or you can melt it in a small saucepan on the stovetop.
In another small bowl, combine the monk fruit sweetener and cinnamon.
Brush the tortillas with the melted butter on one side, then lightly sprinkle the cinnamon sugar on top. (You don’t want it overly sweet because the filling will be sweet enough.)
Use a knife or a pizza cutter to cut the tortilla into 6 pieces. Put the tortilla chip pieces onto the lined baking sheets and bake for about 10 minutes until golden.
Once the chayote squash is finished boiling and is fork tender, drain the water out, and put the chayote squash back into the pot.
Reduce the heat to medium and add all the seasonings for the apple pie topping. Mix and continue to cook until the sauce thickens up. Give it a taste test and add more lemon juice, sweetener, or cinnamon if needed. If you would like it to be thicker, then add another ⅛ tsp of xanthan gum and cook for another two minutes to thicken. (Keep in mind, it will also continue to thicken once off the heat so I wouldn’t add too much xanthan gum!)
When the apple pie topping is done cooking. Remove from heat and transfer to a bowl to cool. (Allowing it to cool a bit will keep the chips from getting soggy fast.)
Once the chips have finished baking, arrange them onto plates. Add your apple pie topping, whipped cream, and almonds. Serve and enjoy!