The same crisp flavor and texture without any apple!
⏱ Prep Time: 15 minutes 🔥 Cooking Time: 30 minutes ⏰ Total Time: 45 minutes ⭐ Difficulty Level: Easy 🍽 Servings: 6
– 1.3 pounds chayote squash – 1 tablespoon lemon juice – 1 teaspoon ground cinnamon – ¼ teaspoon ground nutmeg – ¼ cup erythritol – 1 cup almond flour – ¼ cup coconut flour – ½ cup chopped pecans – ¾ cup unsalted butter – 1 teaspoon vanilla extract – ½ teaspoon salt
1. Set your oven to 350°F (175°C). 2. In a mixing bowl, mix almond flour, coconut flour, chopped pecans, and salt until combined. 3. Add the cold, cubed butter to the dry ingredients and mix with a fork until the mixture resembles coarse crumbs. 4. Finally, stir the vanilla extract and put the bowl aside.
1. In another mixing bowl, toss the chayote slices with lemon juice, cinnamon, nutmeg, and erythritol. 2. Spread the prepared chayote squash mixture evenly in the bottom of a baking dish. 3. Then, sprinkle the crumbly topping mixture over the squash.
1. Bake the assembled crisp in the preheated oven at 350°F (175°C) for 25-30 minutes, or until the topping is golden brown and the filling is bubbling. 2. Let it cool for about 10 minutes before serving.
Don’t be afraid to get creative with your keto apple crisp! Chayote squash is a fantastic low-carb swap for apples, but if you’re craving a slightly tangier flavor, try mixing in a few slices of zucchini—it works surprisingly well.