Missing the warm, jammy comfort of apple pie on keto? This secret-ingredient crumble mimics the texture and flavor of baked apples so perfectly, your brain won’t know the difference. We use tender chayote squash simmered in butter and cinnamon to create a gooey, low-carb filling that clocks in at just 4g net carbs per bowl.
Prep: 20 mins | Cook: 30 mins | Total: 50 mins | Serves: 6 | Difficulty: Easy
Why You’ll Love This Recipe
- ✅ The Texture Trick: By using Chayote squash (a bland fruit with the exact crunch of a Granny Smith), we replicate the mouthfeel of stewed apples without the sugar spike.
- ✅ Real Crumble Crunch: Our topping uses toasted almond flour and pecans to create a nutty, buttery shatter that doesn’t get soggy.
- ✅ Authentic Flavor: A splash of lemon juice and apple pie spice transforms the neutral squash into a tart, sweet filling that rivals the real thing.
Ingredient Notes
- 3 Chayote Squash: Found in the produce section (often near peppers or exotic fruit). When peeled, cored, and cooked, they lose their savory edge and absorb whatever flavor you add.
- 1/2 Cup Brown Sugar Substitute: Use a “brown” erythritol or monk fruit blend (like Swerve Brown or Lakanto Golden). The molasses notes are crucial for that deep caramel flavor.
- 1 tsp Xanthan Gum: This is the secret to a gooey sauce. Without it, your filling will be watery. A tiny pinch creates that thick, glossy “apple pie filling” consistency.
- Apple Pie Spice: A blend of cinnamon, nutmeg, and allspice. Heavy spices are key to tricking your palate.
- 1 tbsp Lemon Juice: Provides the necessary acidity to mimic the tartness of a baking apple.
Step-by-Step Instructions
Step 1: Prep the “Apples”
Peel the chayote squash (wear gloves if sensitive to the sap). Cut them in half, remove the seed pit, and slice them into 1/4-inch thick slices or cubes, just like you would an apple.
Step 2: The Pre-Simmer (Critical Step)
Chayote is firmer than apples. In a saucepan, melt butter and add the sliced squash, lemon juice, spices, and sweetener. Simmer on medium-low for 15-20 minutes until the squash is tender-crisp. Do not skip this—if you bake it raw, it will stay crunchy forever.
Step 3: Thicken the Sauce
Sprinkle the xanthan gum over the simmering mixture and stir vigorously. Watch as the thin liquid transforms into a thick, glossy, caramel-like gravy coating the “fruit”.
Step 4: Make the Crumble & Bake
In a separate bowl, mix almond flour, chopped pecans, cinnamon, and melted butter until crumbly. Pour the thickened filling into a baking dish, top generously with the crumble, and bake at 350°F (177°C) for 20-30 minutes until golden and bubbling.
💡 Pro Tip: For the ultimate deception, add a few drops of high-quality Apple Extract (like Oooh! flavors) to the filling. It creates the aroma that squash naturally lacks.
Common Mistakes (And How to Fix Them)
- Mistake 1: Under-cooking the Squash.
- Mistake 2: Watery Filling.
Storage & Reheating
- Fridge: Store covered for up to 4 days. The flavors actually meld and improve overnight.
- Reheating: Microwave for 30 seconds or pop in a warm oven to re-crisp the topping.
Serving Suggestions
- À la Mode: Serve warm with a scoop of keto-friendly vanilla ice cream or a dollop of whipped cream.
- Breakfast: It’s low carb enough to eat cold for breakfast with a side of yogurt.
FAQ
Can I use Zucchini instead?
Yes! Peel, seed, and slice zucchini (large ones work best). It cooks faster than chayote, so reduce the simmer time to 5-10 minutes.
Is Chayote really keto?
Absolutely. One whole chayote has about 4g net carbs, compared to an apple which has about 20g. It is high in fiber and perfect for low-carb diets.
Where do I find Apple Extract?
You can find it on Amazon or in baking supply stores. It’s optional, but it takes the recipe from “good” to “mind-blowing”.
Conclusion
This Keto Apple Crumble proves you don’t have to give up your favorite fall desserts to stay in ketosis. With the magic of chayote and brown sweetener, you get all the gooey, spiced comfort of the real thing without the sugar crash.
Keto “Apple” Crumble (Chayote Squash)
Equipment
- Saucepan
- Baking Dish
- Peeler
Ingredients
- 3 medium chayote squash (peeled, cored, and sliced)
- 2 tbsp butter (for filling)
- 1/3 cup brown sugar substitute (e.g., Swerve Brown)
- 1 tbsp lemon juice
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp xanthan gum
- 1/2 tsp apple extract (optional)
- 1 cup almond flour
- 1/2 cup chopped pecans
- 1/4 cup granulated sweetener (erythritol)
- 1/3 cup melted butter (for topping)
Instructions
- Peel the chayote squash, remove the center seed, and slice into 1/4-inch slices or cubes.
- In a large saucepan, melt 2 tbsp butter. Add the squash, brown sweetener, lemon juice, cinnamon, and nutmeg. Simmer on medium-low for 15-20 minutes until squash is fork-tender.
- Sprinkle xanthan gum over the filling and stir constantly for 1 minute until the sauce thickens and becomes glossy. Stir in apple extract if using.
- Preheat oven to 350°F (177°C). Pour the thickened filling into a baking dish.
- In a medium bowl, mix almond flour, pecans, granulated sweetener, and 1/3 cup melted butter until crumbly.
- Sprinkle the topping evenly over the filling. Bake for 20-25 minutes until the topping is golden brown.