With this recipe, I literally feel like I am cheating big time!  It is delicious and the dessert is very apple like.  You will love it!  I am just not sure of the availability of chayotes in America; at least certain States.  Perhaps California will have them and Southern States.  They are so inexpensive in Central and South America.  They also make a great sub for "scalloped potatoes".  Also, try these "potato latkes" which we really enjoy, or my Faux Potato Bites.


So very similar to the real thing which is a favorite for many, but simply off the table normally for low-carbers, as it is  typically a very carby dessert.  Using chayote squash which is rather bland, and takes on other flavors rather easily, it is disguised to taste more apple-like in this imitation apple crisp dessert.  Serve with sweetened whipped cream or low-carb ice cream or by itself (tasty enough!).  If you have the carb allowance, use 2 apples to get even more apple taste.  The apple is chopped so that it is distributed more evenly.

3 lbs 6 oz chayotes (click to see the fruit) (1.5 kg)
  (4 medium-sized chayotes)
{Note:  Some people have used zucchini}
1 apple, peeled, cored and chopped
  (optional; add another apple)
1/cup butter (60 mL)
1/cup reserved hot water (125 mL)
  (from cooking chayotes)
“Apple” Flavoring:
1/cup reserved hot water (125 mL)
Liquid sweetener (sucralose or stevia) to equal 3/cup sugar (175 mL)
1/cup erythritol (75 mL)
3 tbsp lemon juice (45 mL)
2 tsp cinnamon (10 mL)
1/tsp salt (2 mL)
2 tsp vanilla extract (10 mL)
Crumble Topping:
1 cup pecans, chopped (250 mL)
1 cup Gluten-Free Bake Mix 2 (250 mL)
1/cup raw almonds, chopped (125 ml)
1/tsp salt, OR to taste (0.5 mL)
6 tbsp butter, melted (90 mL)
Liquid sweetener (sucralose or stevia) to equal 1/cup sugar (75 mL)
1/cup erythritol (75 mL)

Preheat oven to 350°F (180°C).

In large pot of boiling water, place sliced chayotes (peeled, sliced quite thinly and remove the seed).  Place lid on pot and boil 20 minutes.  Drain.  Reserve 1 cup (250 mL) hot water.

In container, microwave apple with a bit of water about 2 minutes or until barely tender.

In large saucepan add butter over medium heat.  Once melted, add chayotes and 1/cup (125 mL) reserved hot water. 

“Apple” Flavoring:  In blender, combine hot water, liquid sweetener, erythritol, lemon juice, cinnamon and salt; blend.  Pour over chayotes and continue cooking 5 minutes.  During the last minute, add the cooked apple.  Then stir in vanilla extract.  Drain mixture in colander.  Reserve sauce.

Crumble Topping:  In medium bowl, combine chopped pecans, Gluten-Free Bake Mix 2, chopped almonds and salt.  In small bowl, combine melted  butter, liquid sweetener and erythritol.  Stir into dry ingredients to form the crumble.

Place chayote-apple mixture in 9 x 13-inch (23 x 33 cm) glass baking dish.  Sprinkle with 6 tbsp (90 mL) of the reserved sauce.  Sprinkle Crumble Topping over all.  Bake 25 minutes, or until crumble is turning golden brown in places.  Serve with reserved sauce (warmed) and whipped cream or low-carb ice cream.

Yield:  9 servings
1 serving
355.2 calories
6.3 g protein
30.3 g fat
6.7 g fiber
11.5 g net carbs 

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For other great Low-Carb, Gluten-Free recipes by the team & me: