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Craving a warm, comforting apple crisp but sticking to a low-carb lifestyle? This ‘Faux Apple’ Crisp is the answer! We’ve swapped high-carb apples for tender chayote squash, which brilliantly mimics the texture when baked, and paired it with a buttery, nutty, sugar-free topping. It’s brimming with cinnamon warmth and satisfies that crisp craving, making it a must-try fall favorite, keto-style!

Yields: 6 Servings

Prep time: 30 minutes (includes preparing chayote)

Cook time: 35-45 minutes

Total time: 1 hour 5 minutes – 1 hour 15 minutes (+ resting time)

Course: Dessert

Cuisine: American

Method: Oven

Equipment:

• Mixing bowls
• Whisk
• 8×8 inch baking dish (or similar size)
• Vegetable peeler, knife

Ingredients:

Low-Carb Crisp Topping:

• 3/4 cup (84g) fine almond flour
• 1/4 cup (28g) chopped pecans or walnuts
• 1/4 cup (28g) sliced or slivered almonds
• 1/2 cup (approx. 100-110g) packed low-carb brown sugar substitute (e.g., Swerve Brown, Lakanto Golden – adjust to taste and product sweetness)
• 1/2 tsp baking powder
• 1/4 tsp ground cinnamon
• 1/4 tsp salt
• 1/3 cup (76g) cold unsalted butter, diced into small cubes

Low-Carb ‘Apple’ (Chayote) Filling:

• Approx. 1.5 lbs (680g) prepared chayote squash (about 3-4 medium squash, see note) – peeled, seeded, and sliced thin (about 1/8-inch)
• 3 Tbsp (42g) unsalted butter, melted
• 1/4 tsp xanthan gum (do not omit – for thickening)
• 3 Tbsp water
• 2 Tbsp fresh lemon juice (helps mimic apple tartness)
• 1/2 tsp vanilla extract
• 1/3 cup (approx. 65-75g) packed low-carb brown sugar substitute (adjust to taste)
• 3/4 tsp ground cinnamon (slightly more for ‘apple’ flavor)
• 1 pinch salt

Ingredient Notes:

• Chayote Squash: Look for firm, green chayote squash in the produce section, often near other squashes or Latin American ingredients. If unavailable, you can substitute zucchini (about 3-4 medium), sliced similarly. Zucchini will have a softer texture when cooked.
• Sweeteners: Adjust the amount of low-carb sweetener based on the specific product you use and your personal preference.

Instructions:

1. Prepare Chayote: Peel the chayote squash using a vegetable peeler. Cut them in half lengthwise and carefully scoop out the seed in the center. Slice the chayote halves thinly, about 1/8-inch thick.
2. (Optional, Recommended for Tenderness): To ensure the chayote is perfectly tender, you can par-cook it. Bring a pot of water to a boil, add the sliced chayote, and boil for 5-7 minutes until slightly softened but still firm. Drain very well before proceeding.
3. Preheat & Prep Dish: Preheat oven to 375°F (190°C). Position the oven rack one level below the center. Lightly grease an 8×8 inch baking dish.
4. Make Topping: In a medium mixing bowl, whisk together the almond flour, chopped pecans, sliced almonds, 1/2 cup low-carb brown sugar substitute, baking powder, 1/4 tsp cinnamon, and 1/4 tsp salt.
5. Cut in Butter: Add the diced cold butter to the dry ingredients. Using clean fingertips or a pastry blender, cut or rub the butter into the mixture until it resembles coarse crumbs. Place the topping mixture in the refrigerator to chill while preparing the filling.
6. Make Filling Sauce: In a small mixing bowl, whisk the melted butter together with the xanthan gum until smooth (whisk well to prevent clumps). Then, mix in the water, lemon juice, and vanilla extract. Stir in the 1/3 cup low-carb brown sugar substitute, 3/4 tsp cinnamon, and pinch of salt until combined.
7. Combine Filling: Place the prepared (and drained, if par-cooked) chayote slices in a large bowl. Pour the butter-sweetener mixture over the chayote and toss gently to coat evenly.
8. Assemble Crisp: Pour the coated chayote mixture into the prepared baking dish and spread it into an even layer. Remove the topping from the refrigerator and sprinkle it evenly over the chayote layer.
9. Bake: Bake in the preheated oven for 35-45 minutes. The topping should be golden brown, and the chayote should be tender when pierced easily with a fork or knife tip. (Baking time may vary depending on whether you par-cooked the chayote).
10. Rest & Serve: Remove the crisp from the oven and let it rest for 10-15 minutes before serving. This allows the filling to set slightly. Serve warm, plain or topped with low-carb vanilla ice cream or unsweetened whipped cream if desired.

Estimated Nutritional Information:

Disclaimer: Nutritional information is an estimate calculated using standard nutritional databases (like USDA data) for the ingredients listed (chayote, almond flour, pecans, almonds, erythritol/allulose-based sweeteners, butter, etc.) and will vary based on specific brands used, ingredient choices, potential substitutions, and exact portion sizes. This calculation assumes 6 servings.

Per Serving (1/6th of recipe):

• Calories: approx. 305 kcal
• Total Fat: approx. 29g
  • Saturated Fat: approx. 10.5g
• Total Carbohydrates: approx. 43.5g
• Dietary Fiber: approx. 4.5g
• Sugar Alcohol / Allulose: approx. 31g (primarily from sweeteners)
• Net Carbohydrates: approx. 8g (Total Carbs – Fiber – Sugar Alcohols/Allulose)
• Protein: approx. 6g
• Sodium: approx. 115mg

(Note: Net carbs are calculated by subtracting fiber and sugar alcohols/allulose from total carbohydrates. Individual responses to sugar alcohols can vary. Always verify based on the specific products used and your personal dietary requirements.)