Keto Mock Apple Crisp
This keto "apple" crisp recipe is actually made using chayote squash. This low carb apple crumble is a perfectly spiced low carb dessert. Gluten-free, Sugar-free, THM-S
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
- 4 Cups Chayote squash 2 medium chayote squash thinly sliced
- 1 tsp Cinnamon
- ½ tsp Ground ginger
- ¼ tsp Ground nutmeg
- ¼ c Monkfruit sweetener
- 2 tbsp Butter
- Pinch Salt
- 1 tsp Apple extract Optional
- ½ c Almond flour
- 1 tbsp Ground flax
- 2 tbsp Monkfruit sweetener
- ½ tsp Cinnamon
- 2 tbsp Cold butter in small pea-sized pieces
- Pinch Salt
Preheat the oven to 350°F (175°C).
Peel the chayote squash then cut it in half then use a spoon to scoop out the pit.
Slice squash into half again then slice in ⅛” slices.
In an oven-safe skillet, combine squash, butter, spices and sweetener.
Cook on medium-low covered until squash is softened to be able to prick with a fork. (8-12 minutes).
In a bowl mix the crisp topping ingredients. Make sure that the butter is in small pieces. Combine thoroughly with two forks or a pastry blender so that the butter is fully incorporated.
Top the cooked spiced chayote with the crisp topping.
Bake for 15-17 minutes or until the crisp is golden-brown.
Optional: Serve with low-carb ice cream or whipped cream.
-You can eat the skins of the chayote squash, but depending on the age of the squash, it might be tough. I suggest peeling the squash.
-Adding apple extract is entirely optional. If you don't have it, you'll still enjoy this mock apple crisp!
-You could use a grater to get butter it into a small piece consistency if you’d like.
-This recipe is best eaten fresh. It will get soggy if stored in the fridge (still delicious, not as beautiful).