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1/27

low carb "apple" crisp 

Now that fall is officially here and the weather is changing , it's perfect for warm desserts . Here is an unusual, but really delicious recipe if you have  been following a low-carb, diabetic or keto lifestyle and you thought that having warm apple pie was a thing of the past . I promise you if you don't tell people they won't know is not apple. I hope you can give this dessert a try and enjoy with loved ones ;) . 

serves 6-8
kosher style | vegetarian | gluten free | sugar free | low-carb 
INGREDIENTS
INSTRUCTIONS 

FOR  THE FILLING  :

3 CUPS              PEELED AND CUT GREEN SQUASH

                             (CHAYOTE VERDE)

1/2 CUP             ERYTHRITOL

1/2 CUP             GOLDEN MONK  FRUIT

1 TSP.                 XANTHAN  GUM 

1 TSP.                 VANILLA EXTRACT 

1 TSP.                 GREEN  APPLE FLAVORING 

 

1 TSP.                 CEYLON CINNAMON 

1/4 TSP.            GROUNG CLOVE 

1/4 TSP.            ALL SPICE 

1/4 TSP.           GROUND NUTMEG 

1/8 TSP.           GROUND CARDAMON 

FOR THE CRISP:

1 CUP             ALMOND FLOUR 

1/2 STICK      BUTTER (ROOM TEMPERATURE)

1 TSP.             CINNAMON 

1/2 CUP        CHOPPED PECANS

3 TBSP.          GOLDEN MONK FRUIT 

1. CUT  AND PREPARE THE INGREDIENTS 

2. PEEL THE GREEN SQUASH ,DIVDE IN  HALF AND REMOVE THE CENTERS. 

3. CUT IN SMALL,  EVEN PIECES . 

4. IN A POT OF BOILING WATER , ADD THE GREEN SQUASH. BOIL FOR 10-15 MINUTES . UNTIL IT IS FORK TENDER,  BUT NOT OVERCOOKED . 

5. WHILE TH SQUASH IS GETTING COOKED, IN A BOWL MIX THE SUGARS, SPICES AND XANTHAN GUM. MIX UNTIL   WELL COMBINED.

6.  WHEN THE SQUASH IS READY, REMOVE FROM THE HEAT, DRAIN WITH A COLANDER AND LET DRY.  

7. WHILE IT'S STILL HOT , ADD THE SQUASH TO THE SUGAR MIXTURE, ADD THE VANILLA AND MIX WELL. 

8. LAST BUT NOT LEAST ADD THE APPLE EXTRACT. SET THE MIXTURE ASIDE WHILE PREPARING THE TOPPING . 

9. IN A BOWL , ADD THE ALMOND FLOUR, CINNAMON, GOLDEN MONK FRUIT AND MIX. 

10. ADD THE BUTTER  AND MIX WELL UNTIL COMBINED. 

11. ADD THE PECANS AND MIX. 

12. DIVIDE THE SQUASH MIX  IN INDIVIDUAL DISHES OR IN A BIG PIE ONE. 

13. TOP EACH DISH OR PIE MOLD WITH THE CRISP. 

14. BAKE AT 350 DEGREES FAHRENHEIT FOR 25-30MINUTES OR UNTIL THE TOPPING IS GOLDEN BROWN. 

15 . SERVE WITH WHIPPED CREAM OR LOW CARB ICE CREAM  AND ENJOY ;)