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A keto apple cobbler recipe that swaps high carb apples for low in carbs chayote squash. It’s the perfect mock apple option. Get all the flavor of apples minus the extra carbs.
What if I told you that there was a way to enjoy the flavor of apples while doing a low carb keto diet? Well, my keto apple cobbler uses chayote squash as a fantastic apple substitute. It’s not only delicious but it’s keto-friendly.
Keto Apple Cobbler
yield: 12prep time: 30 MINUTEScook time: 40 MINUTEStotal time: 1 HOUR 10 MINUTES
Keto apple cobbler cleverly uses chayote squash instead of apples for a low carb keto friendly apple cobbler substitute.
Ingredients
"Apple" Chayote Filling
4 Chayote Squash, cooked, peeled and sliced
2 Tablespoons of unsalted butter (cut into small pieces to dot the filling)
1/2 Cup lemon juice
1/2 Teaspoon of cream of tarter
3/4 Cup of Swerve or other sugar substitute
2 Tablespoons of cinnamon
¼ Teaspoon of ginger powder
Dash of nutmeg
Cobbler Topping
2 Large eggs
1 1/2 Cups of almond flour
1/2 Cup of coconut flour
1/4 Cup of cold butter (sliced into small pieces)
1 Teaspoon baking powder
3 Tablespoons Swerve or other sugar substitute
1/4 Teaspoons of sea salt
Icing (optional)
1/4 Cup of sugar substitute confectioners sugar. (I use Swerve confectioners)
4 Tablespoons of heavy whipping cream
1/2 Teaspoon of vanilla extract
Pinch of sea salt
Instructions
Pre-heat 350
Filling
Boil the whole chayote with enough water to cover them.
Cook the chayote squash for about 25 30 minutes. They should still be firm but cooked through.
Allow the chayote squash to cool. Peel and slice the now cooled chayote into 1/4 inch slices.
Place the cooled chayote into a medium size bowl.
To the chayote add the cinnamon, ginger, nutmeg, 1/2 cup sugar substitute, cream of tarter, and lemon juice. Combine well.
In a baking dish 9X9 baking dish that has been greased well with butter add the chayote filling.
Dot the filling with the 2 tablespoons of sliced butter.
Cobbler Topping
Create the cobbler crust by combining the almond flour, coconut flour, baking powder, salt, and 3 tablespoons of sugar substitute.
Next in a stand-up mixer or by hand cut in the thinly sliced cold butter into the dry ingredients. Mix until crumbly and resembles coarse cornmeal.
To this add dry add the eggs and combine well but do not over mix. Set aside.
Assemble The Cobbler
Top the "apple" cobbler with the crumb crust. Make sure to break up the crust topping into small pieces and evenly distribute.
Bake in panggangan at 350 degrees until hot and bubbly for 35-40minutes.
Serve warm or cold.
Icing (Optional)
Combine the confectioners sugar substitute, heavy whipping cream, vanilla extract, pinch of salt.
Stir until well combined.
Drizzle on top of the warm cobbler.
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Source
diyandideas2019.blogspot.com