Keto-Friendly Apple Crisp
A delicious, low-carb alternative to traditional apple crisp made with chayote that is sweet, crumbly, and bursting with cinnamon flavor.
Equipment
- Oven
- Mixing bowl
- Baking dish
- Knife
- Cutting board
Ingredients
- 4 pieces Chayote squash peeled and diced
- 1 cup Almond flour
- 1/4 cup Butter melted
- 1/2 cup Erythritol sweetener
- 2 teaspoons Cinnamon
- 1 teaspoon Vanilla extract
Instructions
- Preheat the oven to 350°F (180°C).
- Peel and dice the chayote squash into small cubes.
- In a mixing bowl, combine the diced chayote, erythritol, and 1 teaspoon of cinnamon. Mix well until coated.
- Transfer the chayote mixture to a greased baking dish, spreading evenly.
- In the same bowl, mix almond flour, melted butter, remaining cinnamon, and a pinch of salt until crumbly.
- Sprinkle the almond flour topping evenly over the layered chayote mixture.
- Bake in the preheated oven for 20 minutes or until the topping is golden brown and the mixture is bubbling.
Notes
Best served warm with a drizzle of low-carb caramel sauce.