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prep time
25 min
cook time
25 min
ready time
50 min
Keto Spiced “Apple” Crisp
Our Spiced “Apple” Crisp makes the perfect Keto Christmas dessert. Chayote squash may sound strange as an apple replacement, but it holds up nicely to the baking process and takes on any flavor you add to it. We have added sweetener, cinnamon, ground cardamom, lemon juice, and vanilla extract to the diced squash. To thicken the mixture, we have added grass-fed gelatin. The mixture is scooped into a baking dish and then topped with a pecan crumble flavored with butter, sweetener, and salt. The final baked dessert is amazing served slightly warm with a scoop of Keto vanilla ice cream.
Can I use other types of squash?
Yes, feel free to substitute the chayote squash with zucchini instead. The zucchini will yield a softer texture but will pick up flavors well too. If you are going a Paleo route, feel free to use apples for a more low carb version. For Paleo, also substitute the butter for ghee or coconut oil.
Do I have to add all the spices?
If you are sensitive to different spices, feel free to leave them out or add your favorite ones. Other good spices to add would be ground cloves, freshly grated nutmeg, or ground ginger.
Serving suggestions
To make the ultimate pairing, serve our Keto Spiced “Apple” Crisp with other Keto Christmas recipes like Keto Christmas Cake:
https://www.carbmanager.com/recipe-detail/ug:26f8e9e5-5e0e-7f64-2250-e0562567de21/keto-christmas-cake
Net Carbs
4.3 g
Fiber
4.6 g
Total Carbs
24.8 g
Protein
4 g
Fats
29.1 g
305 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Chayote Fruit Or Mirliton Squash Raw
14 oz
Powdered Erythritol (Icing Sugar)
0.33 cup
Cinnamon
1 tsp
Cardamom, ground
0.5 tsp
Lemon juice
2 tsp
Vanilla extract
1 tsp
Gelatin
1 tbsp
Coarse Kosher Salt
0.13 tsp
Pecans
2 cup, halves
Powdered Erythritol (Icing Sugar)
0.33 cup
Coarse Kosher Salt
0.13 tsp
Butter
1 tbsp
Keto No-Churn Vanilla Bean Ice Cream
1.5 oz
Recipe Steps
steps 4
50 min
Step 1
Preheat the oven to 350 F (180C). Dice the chayote into small pieces. Add ⅓ cup of powdered sweetener, cinnamon, ground cardamom, lemon juice, vanilla extract, gelatin, and ⅛ tsp kosher salt. Mix well with a spoon. Pour the mixture into a small casserole dish.Step 2
In a small food processor, crush the pecans to a fine crumble. You want to make sure the crumble is fine, but not a powder. The size of the finished crumble should be about the size of a peppercorn. Then transfer the crumble to a bowl and combine it with the remaining sweetener, salt, and softened butter.Step 3
Add the crumble on top of the diced spiced chayote. Bake 20-25 minutes or until the top is nicely golden brown. Allow the crisp to cool so the gelatin will thicken the fruit slightly.Step 4
The filling will thicken as the crisp cools. Serve warm with Keto vanilla ice cream, if desired. The crisp will last in the fridge for up to three days.
