mock apple cobbler
Apples are not keto-friendly, but chayote squash is!
Though you could use zucchini instead, chayote looks a lot like apple when sliced, plus the texture is a bit crispier and firmer than zucchini when cooked.
If you can't find chayote near you, just use zucchini in its place, but reduce the cooking time a bit.
Yield: 6 servings
Serving Size: 1/6th portion (one small bowl)
3 cups (350g) medium chayote squash (OR yellow zucchini), sliced like apple slices
1 cup (240ml) ground apple pie spice blend (see below)
1 Tbsp (15ml) apple cider vinegar (OR lemon juice)
2 Tbsp (20g) keto brown sugar substitute (see below)
[optional 1/2 tsp apple flavoring (or vanilla extract)]
[optional 1/4 tsp xanthan gum (or 1/2 tsp guar gum]
1/2 cup (45g) superfine almond flour (or other nut flour)
1/2 cup (50g) coarsely chopped pecans (OR other chopped nuts)
1/4 cup (35g) allulose (OR tagatose, or other keto sweetener)
1/4 cup (15g) finely chopped nuts (or seeds, any kind)
1.5 Tbsp (21g) salted butter (OR coconut oil + extra salt)
APPLE PIE SPICE BLEND:
You can also use pumpkin pie spice blend, or a pre-bought pumpkin pie spice blend.
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground clove
1/4 tsp ground allspice
NOTE ON INGREDIENT SWAPS:
As of 2019, it seems that allulose is not easily available outside of the USA, so try tagatose (almost identical to allulose) which is available on iHerb in most countries, linked below! For more info on the differences between all the different keto sweeteners, check out my Keto Ingredient Info Page .
WHAT IS A KETO BROWN SUGAR SUBSTITUTE?
There are a few different brands that make keto brown sugar substitutes (Sukrin Gold is one), but you can also just use your keto sweetener of choice plus a few drops of molasses to get the same flavor. Yacon syrup (linked below) also has a molasses flavor but with a lower glycemic load, so it can also be used in small amounts to get that brown sugar flavor.
ISSUES WITH "APPLE" TEXTURE?
If the chayote seems soft out of the oven, yet when you bite into it it still has an annoying crunchiness with it (that happened the first time I tested this recipe), try boiling the chayote whole before slicing and preparing it for this recipe, a quick 10 minutes will help so that it will have that soft texture after baking.
Sea Salt: https://amzn.to/2xYwRzt
Natural Apple Extract: https://amzn.to/2S3cyWW
Apple Flavoring: https://amzn.to/2qT3lVs
Almond Flour: https://amzn.to/2H4N86h
Roasted Pecans: https://amzn.to/2BiqJBS
Liquid Stevia: http://amzn.to/2GD9V8k
Sukrin Gold: https://amzn.to/2S2RXSl
Yacon Syrup: https://amzn.to/2D9c3Hh
Apple Pie Spice Blend: https://amzn.to/2Ts9Yv9
Vanilla Extract: https://amzn.to/2JMfPJs
Non-Stick Baking Paper: https://amzn.to/2rpTKVY
Square Baking Pan: https://amzn.to/2TsT7Zc
1. Preheat the oven to 400F / 205C, and prepare a 8x8" or equivalent baking dish. Mix together the sliced squash with the remaining pie filling ingredients. Pour into the baking dish and bake for 15 minutes.
2. While the filling bakes, prepare the topping. Melt the butter, then mix together all the topping ingredients. Crumble this topping evenly over the hot pie filling, then return to the oven and bake for an additional 20-25 minutes. Let cool slightly before serving with keto-friendly vanilla ice cream. (Here's a DIY no-churn keto ice cream recipe and a classic keto vanilla ice cream recipe).
For a better crunchy texture for the topping, bake the topping on its own before the filling ever goes in the oven (see the video above). Use a lower temperature of 300F / 150C and bake for 15-20 minutes. Bake the filling an extra 10 minutes, then crumble this topping evenly over the baked filling and serve immediately.
TRADITIONAL APPLE PIE:
If you want something extra special, make a keto pie crust and use the same filling recipe from above, see the video for instructions on how to fill the crust and bake the pie.