Keto Spiced “Apple” Crisp
How to Make It
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.
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