Keto Mock Apple Crisp (Chayote Squash)

This Keto Mock Apple Crisp is a clever, low-carb interpretation of the classic autumn dessert. Since apples are too high in carbs for a keto diet, this recipe uses the mild-flavored chayote squash—which has an apple-like texture when cooked—and infuses it with cinnamon, vanilla, lemon, and apple spice tea. The result is a warm, bubbling, comforting dessert topped with a golden-brown, pecan-rich crumble. It provides all the flavor and texture you crave without compromising your low-carb lifestyle.

Ingredients & What You’ll Need

For the Filling:

• 4 chayotes, peeled and sliced (see prep tips)
• 1 tsp. ground cinnamon
• Juice of 1/2 lemon
• 1 tablespoon of vanilla extract
• 2 tablespoons of sweetener (keto-friendly, portioned from the total below)
• 2 tea bags of apple spice (for infusing flavor)

For the Crumble Topping:

• 3/4 cup Keto wheat flour (see tip on flour)
• 1/4 cup plus 2 tbsp. sweetener, divided (use the remaining 1/4 cup for the crumble)
• 1/4 c. lightly packed brown sweetener OR use 1/4 cup white sweetener + 1/4 tsp molasses
• 1/2 tsp. kosher salt
• 1/2 cup (1 stick) butter, cold, cut into cubes
• 1 cup of chopped pecans

For Serving:

• Vanilla ice cream (keto-friendly)

How to Make Keto Mock Apple Crisp (Chayote)

Follow these steps to prepare your filling, topping, and final crisp.

Preparing the Mock Apple Filling

1. Boil Chayote: Place the peeled and sliced chayote in a pot of water with the 2 apple spice tea bags. Bring the water to a boil and cook until the chayotes are slightly tender.
2. Preheat Oven: While the chayotes cook, preheat your oven to 350∘F (175∘C).
3. Season Filling: Once the chayotes are done, drain them well (discard the tea bags). In a bowl, toss the cooked chayotes with the cinnamon, lemon juice, vanilla extract, and the 2 tablespoons of sweetener.
4. Transfer: Pour the seasoned chayote mixture into a skillet or prepared baking dish.

Making the Pecan Crumble Topping

1. Combine Crumble Ingredients: In a medium bowl, combine the keto wheat flour, the remaining 1/4 cup of sweetener, the brown sweetener (or white sweetener + molasses), and the kosher salt.
2. Cut in Butter & Pecans: Add the cold, cubed butter and the chopped pecans to the dry mixture. Use a fork or a pastry cutter to mix and cut the butter into the flour until the mixture resembles coarse, pea-sized crumbs.
3. Assemble: Sprinkle the crumble topping evenly over the chayote filling in the baking dish.

Baking and Serving

1. Bake: Bake for 35 to 45 minutes, or until the filling is bubbling around the edges and the topping is golden brown and crisp.
2. Serve: Let the crisp cool for 10-15 minutes before serving warm with keto vanilla ice cream.

Tips for a Perfect Mock Apple Crisp

• Chayote Prep: When peeling and slicing chayote, you must remove the hard, centered seed. Slice the chayote in half lengthwise and scoop out the center seed before slicing the flesh.
• Browning/Crisping: If the topping begins to brown too quickly before the filling is fully heated and bubbling, simply cover the crisp loosely with aluminum foil for the remainder of the baking time.
• The “Apple” Flavor: The combination of cinnamon, vanilla, and the apple spice tea bags is crucial for replicating the classic apple flavor profile. Do not skip the lemon juice, as the acidity helps mimic the tartness of a Granny Smith apple.
• Keto Flour: “Keto wheat flour” is typically a blend of wheat protein, vital wheat gluten, and fiber. If you need a completely gluten-free option, you can substitute the flour blend in the topping with a combination of almond flour and a little xanthan gum for binding.