Keto Apple Cobbler

19 70 261
Ingredients Minutes Calories
Prep Cook Servings
30 min 40 min 12
Keto Apple Cobbler
This keto apple cobbler cleverly uses chayote squash instead of apples for a low carb keto friendly apple crisp substitute.

Ingredients


4 cup Chayote Squash, cooked, peeled and sliced
2 tbsp Butter, unsalted (Tablespoons of; (cut into small pieces to dot the filling))
1/2 cup Lemon juice
1/2 tsp Cream of tartar
171 gm Truvia, calorie-free sweetener (granulated; substitute; Lakanto; classic or gold)
2 tbsp Cinnamon
1/2 tsp Ginger, ground
1/4 tsp Nutmeg, ground
2 large Egg (large; room temperature)
1 1/2 cup Almond flour (finely milled)
1/2 cup Coconut flour
1/4 cup Butter, unsalted (of cold; (sliced into small pieces))
1 tsp Baking powder
3 tbsp Swerve Sweetener, granular (granulated)
1/4 tsp Sea Salt
1/4 cup Swerve Sweetener, confectioners (of; substitute confectioners sugar. (I use Lakanto powdered))
4 tbsp Heavy whipping cream, 38% M.F.
1/2 tsp Vanilla extract, pure
1 pinch Salt (sea)

Instructions


  1. Pre-heat 350
  2. Boil the whole chayote with enough water to cover them.
  3. Cook the chayote squash for about 25 30 minutes. They should still be firm but cooked through.
  4. Allow the chayote squash to cool. Peel and slice the now cooled chayote into 1/4 inch slices.
  5. Place the cooled chayote into a medium-size bowl.
  6. To the chayote add the cinnamon, ginger, nutmeg, spices, sugar substitute, cream of tartar, and lemon juice. Combine well.
  7. In a baking dish 9X9 baking dish that has been greased well with butter add the chayote filling.
  8. Dot the filling with 2 tablespoons of sliced butter.
  9. Create the cobbler crust by combining almond flour, coconut flour, baking powder, salt, and 3 tablespoons of sugar substitute.
  10. Using a pastry cutter or by hand-cut in the thinly sliced cold butter into the dry ingredients. Mix until crumbly and resembles coarse cornmeal.
  11. Next, add the eggs and combine well but do not over mix. Set aside.
  12. Top the "apple" cobbler with the crumb crust. Make sure to break up the crust topping into small pieces and evenly distribute.
  13. Bake in the oven at 350 degrees until hot and bubbly for 35-40 minutes.
  14. Serve warm or cold.
  15. Combine the confectioner's sugar substitute, heavy whipping cream, vanilla extract, a pinch of salt.
  16. Stir until well combined.
  17. Drizzle on top of the warm cobbler.

! Nutritional information for this recipe was not calculated. Please edit the recipe and make sure that no ingredients are highlighted in red.

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