Keto apple crisp made with chayote squash, baked in a skillet with whipped cream on top
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5 from 4 votes

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
Course: Dessert, Gluten-Free, Sugar-free
Cuisine: American
Keyword: Chayote Squash, Gluten-free, Keto Apple Crisp, Keto Dessert, Low Carb, Mock Apple, Sugar Free, THM-S
Servings: 6
Calories: 141kcal

Equipment

Ingredients

  • 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

Crumble topping

  • 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

Instructions

  • 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.

Notes

-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).