Keto Apple Crisp
Savor the flavors of fall with this Keto Apple Crisp, made with chayote squash and a crisp almond flour topping.
Ingredients
- 1/4 cup brown sugar substitute
- 1 tablespoon cinnamon
- 1/2 cup unsweetened shredded coconut
- 1 teaspoon lemon juice
- 1/4 teaspoon xanthan gum
- 1 cup almond flour
- 2-3 tablespoons water add more if needed
- 1/2 cup almonds chopped
- 1/2 cup coconut oil melted
- 1 tablespoon apple extract
- 1/3 cup sugar-free powdered sugar
- 1/2 cup butter
- 7-8 cups chayote squash chopped *See notes
- 1/4 cup brown sugar substitute
Instructions
- Preheat your oven to 350F. Grease a large baking dish and set it aside.
- In a deep pot or saucepan, melt the butter. Add the chopped chayote and water. Cover the pan and let it simmer for 7-8 minutes, until tender.
- Once the chayote is tender, add the lemon juice, cinnamon, apple extract, xanthan gum, and both brown sugar substitutes. Mix well until combined. Continue to simmer for another 3 minutes.
- Transfer the mixture into the greased baking dish. Bake in the oven for 8-10 minutes. While the filling is baking, prepare the crisp topping.
- In a mixing bowl, combine the almond flour, chopped almonds, shredded coconut, sugar-free powdered sugar, and melted coconut oil. Mix until well combined.
- Remove the baking dish from the oven and sprinkle the crisp topping evenly over the filling. Place it back in the oven and bake for an additional 10-15 minutes, until the top is golden brown.
- Remove from the oven and let it sit for 10 minutes before serving.