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 ;)