Chayote are cute little green squash that show up in the fall at our local Wal-Mart and with a little effort, it’s entirely possible to have a very nice keto-style “apple” crumble for the fall season! This dessert runs about 12 carbs per serving by my count, excluding the sugar alcohols in the sweetener. That’s definitely on the higher side of carb allowance for us so this is a special occasion dessert.
Peel the squash, cut the seed out of the middle, and slice them up just as you would an apple. I rinsed them as I went along, because they do have a sap to them. I’ve read that some people can have a skin reaction to the sap so rinsing is recommended.
They don’t seem to brown as apples do, so that’s a plus. I used 5 squash which made four good-sized portions.
Once the squash are peeled, cover with some water and boil for a few minutes til just beginning to soften. We want them to retain some texture to them so they aren’t mushy after baking.
Drain the squash, then add:
3/4 cup Swerve Brown sweetener
2 tsp cinnamon
1 tblsp lemon juice
2 tsp apple pie extract
1/4 tsp salt
Heat the mixture through, then stir in 1/4 tsp konjac powder to thicken. Cook a little more and it should start to thicken up a bit. Mine still seemed pretty watery, so I added another 1/4 tsp of the konjac powder. It will thicken more as it bakes in the oven.
Pour mixture into four ramekins and place on a baking sheet. Line the sheet with parchment paper or foil to help with clean-up in case of bubbling over. You could also use a pie pan instead.
1 1/2 cup of chopped pecans
1 stick of butter
1/2 cup Swerve Brown
1 tsp cinnamon
1/4 tsp salt
Chop in food processor until just blended and dot the topping onto the chayote mixture.
Bake 350 degrees for 20 minutes or until your “apple” pie is browned and bubbly.
To top with keto whipping cream, whip a cup of heavy cream together with 3-4 tablespoons Swerve confectioner’s sweetener and a dash of vanilla.