This keto apple crisp is actually a mock apple crisp! We replace apples with chayote squash to create an awesomely delicious and low carb dessert! Enjoy!
When my husband tried this keto apple crisp, he told me he would not have guessed there were no apples in it had I not told him! The chayote has an incredibly similar texture to apples. And by adding the right ingredients to the squash, it takes on the taste of apple crisp. I’m so excited to share this dish with you and hope you’ll enjoy it as much as we do!
Let’s talk about the star of our dish, chayote squash!
Every year for Thanksgiving, we have a tradition of trying one or two new foods. Years ago, we made chayote squash. We peeled and cubed it, then simply seasoned and sauteed it in a skillet on the stovetop. It was a great savory side dish. Fast forward to the present and imagine how thrilled I was to learn chayote can be used in place of apples to make sweet desserts. Chayote squash is a low calorie, nutrient rich food. One medium chayote squash contains only 5 net grams of carbs. One of the great things about this squash is that its texture is similar to apples, and it is a very mild squash that takes on the flavors you add to it. For this crisp, we add cinnamon, nutmeg, allspice, and cloves and we add a good amount of them to make this taste like a true apple crisp!
Is this keto apple crisp difficult to make?
This is not a difficult recipe to make, but there are a few things you can do to ensure yours turns out perfectly every time. First, you’ll want to steam or microwave your chayote squash until it’s fork tender. Then, to avoid having a runny mixture, you’ll want to drain and press out as much excess liquid from the squash as possible. We use xanthan gum to thicken our mixture. For this dish, I achieved the best results when I melted the butter, then added my spices and xanthan gum and whisked until smooth and combined. This helps to ensure the xanthan gum will be evenly incorporated into the dish and that it won’t be lumpy. Next, I baked my crisp for 10 minutes, then covered it with foil to keep it from browning too fast. Last, you’ll want to let your crisp set for 15 minutes before serving.
How can I serve this keto apple crisp?
You can serve this crisp as is and it is perfectly sweet and delicious. If you’d like to add even more decadence to your crisp, you can top it with keto ice cream or keto whipped cream. If you’ve never made your own whipped cream, once you do, I doubt you’ll ever want anything else. Simply place a mixing bowl and beaters in the freezer for 15-20 minutes prior to using. Then, once chilled, to your bowl add 1 cup of heavy whipping cream, 2 tablespoons of keto powdered sugar, and 1 teaspoon of vanilla. Then beat your mixture until stiff peaks form. This means when you remove your beaters from the whipped cream, peaks form and completely hold their shape. You can also easily double this recipe.
Need some more keto desserts? Here are a few I think you’ll enjoy!
Berries with Keto Lemon Whipped Cream
Keto Peanut Butter Cinnamon Fluff
No-Bake Keto Raspberry Cheesecake
Helpful Hints:
*You’ll want to press out any excess liquid from your chayote to avoid having a runny mixture.
*Store leftover crisp in the refrigerator.
Main Kitchen Equipment and Utensils:
- 8×8 inch baking dish
- Large mixing bowl
- Small saucepan
- Measuring spoons
Splash of Encouragement:
***Have fun experimenting with new low carb foods, and you just might find some new favorite foods***
Keto Apple Crisp
This keto apple crisp is actually a mock apple crisp! We replace apples with chayote squash to create an awesomely delicious and low carb dessert! Enjoy!
Ingredients
For the filling:
- Avocado oil spray
- 4 chayote squash, peeled, cored, and cubed
- ⅓ cup brown sugar substitute (Swerve)
- ⅓ cup granulated sugar substitute (Swerve)
- 1 teaspoon cream of tartar
- ¼ teaspoon salt
- 2 tablespoons lemon juice
- 4 tablespoons butter, melted
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon xanthan gum
- ½ teaspoon allspice
- ¼ teaspoon ground cloves
For the topping:
- 1 cup chopped pecans
- ½ cup brown sugar substitute (Swerve)
- ¼ cup almond flour
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- ⅛ teaspoon salt
- 6 tablespoons butter, melted
Instructions
For the filling:
1. Pre-heat oven to 350 degrees. Spray an 8x8 inch baking dish with avocado oil spray. Set aside.
2. Steam or microwave chayote until fork tender. Drain well and press chayote to remove any excess liquid. Set aside.
3. In a large mixing bowl, add keto brown and granulated sugar, cream of tartar, and salt. Stir to combine. Add cooked chayote squash and stir to completely coat squash with filling ingredients. Stir in lemon juice. Set aside.
4. In a small saucepan, over medium low heat, melt butter. Add cinnamon, nutmeg, xanthan gum, allspice, and cloves. Whisk to combine ingredients.
5. Pour butter mixture over squash and toss to combine.
6. Pour chayote squash mixture into prepared baking dish and set aside.
For the topping:
1. In a medium mixing bowl, add pecans, brown sugar, almond flour, cinnamon, nutmeg, and salt. Stir to combine ingredients.
2. Add melted butter and stir to combine ingredients.
3. Sprinkle or spoon topping evenly over chayote mixture.
4. Bake for 30-40 minutes or until heated through.
5. If topping browns too quickly, top crisp with aluminum foil for remainder of baking time.
6. Allow crisp to set for 15 minutes before serving.
7. Store leftovers, in a covered container, in the refrigerator.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 153Total Fat: 15gSaturated Fat: 5gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 38mgSodium: 220mgCarbohydrates: 6gNet Carbohydrates: 3.5gFiber: 2.5gSugar: 1gProtein: 1g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
I’m making it right now and I can’t wait to try it. As soon as it’s done I will post it. It took me way too long haha. Thanks for the recipe. I love apple crisp and peach cobbler.
Awesome! I’m excited for you to try it!
BEST recipe of all i’ve tried so far. This is def a keeper and going to make it again in a week. I used heaping measurements for all, double salt and the juice of 2 lemons. i have a kitchen aid dicer attachment and added the entire fruit, skin and seed into the filling. Then i steemed the diced chayote for 15 min and put it all in a produce bag and squeezed as much liquid as i could out and saved for breafast shakes. I like a 1 to 1 ratio of topping to filling so i spread them each an inch thick which requires a bigger dish. i actually split it into 2 dishes and brought 1 to a friend last night. i’ve been eating it right out of the container in the fridge for bfast because it tastes even better the next day, what a treat! Thanks for this Lisa, 5 stars!!!
Jil, thanks so much! I’m so glad you enjoyed it, and your changes sound delicious.