With this recipe, I literally feel like I am cheating big time! It is delicious and the dessert is very apple like. You will love it! I am just not sure of the availability of chayotes in America, so I am suggesting that zucchini would be a good alternative, but I would peel them first; at least certain States. See ingredient listing - do not cook zucchini first or add any water anywhere suggested; none needed! Perhaps California will have them and Southern States. They are so inexpensive in Central and South America. They also make a great sub for "scalloped potatoes". Also, try these "potato latkes" which we really enjoy, or my Faux Potato Bites.
LOW-CARB APPLE CRUMBLE
So very similar to the real thing which is a favorite for many, but simply off the table normally for
low-carbers, as it is typically a very
carby dessert. Using chayote squash
which is rather bland, and takes on other flavors rather easily, it is
disguised to taste more apple-like in this imitation apple crisp dessert. Serve with sweetened whipped cream or
low-carb ice cream or by itself (tasty enough!). If you have the carb
allowance, use 2 apples to get even more apple taste. The apple is chopped so that it is distributed more evenly. The zucchini option is a lot easier and quicker, plus it uses up a lot of that zucchini you may have from the harvest this summer.
3 lbs 6 oz
chayotes (click to see the fruit) (1.5 kg)
(4 medium-sized chayotes)
{Note: Some people have used zucchini, but don't cook it and add
no extra water anywhere and add a 1/4 cup bake mix to the
mixture, as zucchini releases lots of liquid}
1 apple, peeled, cored and chopped
(optional; add another apple)
1/4 cup butter (skip for zucchini) (60 mL)
1/2 cup reserved hot water (skip for zucchini) (125 mL)
(from cooking chayotes)
“Apple” Flavoring:
1/2 cup reserved hot water (skip for zucchini) (125 mL)
Liquid sweetener to equal 3/4 cup sugar (175 mL)
1/3 cup powdered sweetener (75 mL)
3 tbsp lemon juice (45 mL)
2 tsp cinnamon (10 mL)
2 tsp vanilla extract (10 mL)
1/2 tsp salt (2 mL)
Crumble Topping:
1 cup pecans, chopped (250 mL)
1 cup Gluten-Free Bake Mix 2, OR Keto Bake Mix, OR (250 mL)
almond flour plus 1 tbsp oat fiber (15 mL)
1/2 cup raw almonds, chopped (125 ml)
1/8 tsp salt, OR to taste (0.5 mL)
6 tbsp butter, melted (90 mL)
Liquid sweetener to equal 1/3 cup sugar (75 mL)
1/3 cup powdered sweetener (75 mL)
Preheat oven to 350°F (180°C).
In
large pot of boiling water, place sliced chayotes (peeled, sliced quite thinly and remove the seed). Place lid on pot and boil 20 minutes. Drain.
Reserve 1 cup (250 mL) hot water.
In
container, microwave apple with a bit of water about 2 minutes or until barely
tender.
In
large saucepan add butter over medium heat.
Once melted, add chayotes and 1/2 cup (125 mL) reserved hot water.
If using zucchini: Just combine, peeled and diced zucchini with powdered sweetener, lemon juice, cinnamon, vanilla extract and salt with 1/4 cup (60 mL) Gluten-Free Bake Mix 2. Sprinkle with crumble and bake about 40 minutes. Broil the topping 2 minutes on high, if desired. Keep an eye on it.
“Apple” Flavoring: In blender, combine hot water, liquid
sweetener, powdered sweetener, lemon juice, cinnamon and salt; blend. Pour over chayotes and continue cooking 5
minutes. During the last minute, add the
cooked apple. Then stir in vanilla
extract. Drain mixture in colander. Reserve sauce.
Crumble Topping: In medium bowl, combine chopped pecans,
Gluten-Free Bake Mix 2, OR Keto Bake Mix, OR almond flour plus oat fiber, chopped almonds and salt. In small bowl, combine melted butter, liquid sweetener and powdered sweetener. Stir into dry ingredients to form the
crumble.
Place
chayote-apple mixture in 9 x 13-inch (23 x 33 cm) glass baking dish. Sprinkle with 6 tbsp (90 mL) of the reserved
sauce. Sprinkle Crumble Topping over
all. Bake 25 minutes, or until crumble
is turning golden brown in places. Serve
with reserved sauce (warmed) and whipped cream or low-carb ice cream.
Yield: 9 servings
1
serving
355.2
calories
6.3
g protein
30.3
g fat
6.7 g fiber
11.5
g net carbs