Low Carb & Keto Apple Crumble (i.e. Chayote Squash)

Low carb & keto apple crumble with vanilla ice cream

Low Carb & Keto Apple Crumble (i.e. Chayote Squash)

Crisp, sweet, and quite apple-like, chayote makes for a great substitute if missing apples come fall! But before whipping up an entire pie, we suggest giving these keto apple crumble a try.

Course Breakfast, Dessert

Cuisine American, European

Keyword dairy free, gluten free, keto, low carb, paleo

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings servings

Calories 321kcal

Ingredients

For the almond crumble

32 g almond flour
7 g coconut flour
1-2 tablespoons golden erythritol to taste
1/4 teaspoon cinnamon
pinch kosher salt
24 g grass-fed butter cold and diced
15 g pecans roughly chopped

For the chayote filling:

300 g chayote squash peeled, cored & diced
1-2 tablespoons golden erythritol to taste
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/8 teaspoon ground allspice
1-2 tablespoons lemon juice to taste
1/2-1 teaspoon apple extract to taste
2 tablespoons grass-fed butter

Serving suggestion:

(no-churn!) vanilla ice cream

Metric - US Cups

Instructions

Preheat oven to 350°F/180°C. Lightly toast almond flour in a skillet or pan over medium heat, until fully golden and fragrant (2-4 minutes). This is very important taste-wise, so don't skip!
Whisk thoroughly together in a small bowl the toasted almond flour, coconut flour, sweetener, cinnamon and salt. Add in butter and rub the mixture with your fingertips until it resembles coarse bread crumbs. Incorporate pecans and set aside.
Mix together, in a rimmed baking tray or dish, chayote, sweetener, cinnamon, nutmeg, allspice and lemon juice (starting with 1 tablespoon, tasting and adding more as needed). Add in apple extract, starting with just 1/2 teaspoon, adding more to taste. You can alternatively cook the filling a bit on the stove-top to nail the flavors (my suggestion if doing a mock apple pie!).
Top with crumble mixture and bake for 25 to 27 minutes, covering the crumble with foil after 10 minutes to avoid excessive browning.
Allow to cool for at least 15 minutes to allow the flavors to mingle, or store refrigerated for up to 3 days.

Notes

Please see post for deets on sweeteners and possible subs!

Nutrition