Preheat oven at 350F.

Using gloves, peel the chayote squash, then cut it in half and remove the core with a spoon. Cut the squash into cubes, then put the chayote in a bowl before adding the lemon juice and give it a toss. Set the bowl aside.

Pour the water into a saucepot. Next, add in the sweetener, arrowroot, cinnamon, nutmeg, and salt. Give this mixture a good stir until the arrowroot fully dissolves. Place the pot on the stove over medium heat and cook until the sauce thickens and begins to bubble, stirring continuously. Once the mixture has started to boil, reduce the heat and add in the squash. Cook the filling until the chayote reaches your desired firm/softness. Remember to stir every 1-2 minutes until done.

While the filling is cooking, start on the crumble topping. Put the lupin flour, oat fiber, cinnamon, baking powder, and salt in a bowl. Give the ingredients a quick stir before adding in the brown swerve, pecans, and butter. Mix well until you get a nice crumble.

Divide the filling evenly into three small baking dishes. Now top each one with the crumble topping. Place the baking dishes on a cookie sheet and bake covered for 10 at 350F. After 5 minutes, remove the lids or aluminum foil and continue baking for the remaining 5 minutes. Allow the Faux Apple Crumbles to cool before eating.

 

Nutritional Facts for 1 serving of Keto Faux Apple Crumble: 116.9 Calories, 8.4g Fat, 5.0g Net Carbs, 3.1g Protein.

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