Cast Iron Keto
Keto Apple Crisp Recipe
Keto Apple Crisp You’ll Fall For!
Swipe right for that gooey, golden-brown crumble! This low-carb twist on the classic apple crisp uses chayote squash to nail the texture and flavor—no sugar, no guilt, just pure comfort.
Full Recipe: www.castironketo.net/blog/keto-apple-crisp/
✨ Why It Works
• Chayote Magic: When you bake it with cinnamon, nutmeg, and a touch of lemon, chayote’s mild sweetness and firm bite mimic apples perfectly.
• Crunchy Topping: Almond + coconut flour blend studded with chopped pecans and all the butter creates that irresistible crumble.
• Customizable: Feeling adventurous? Stir in ¼ tsp ginger powder for warmth, or swap in zucchini for a tangy twist.
📝 Quick Recipe Rundown
1. Prep (15 min): Peel, core, and slice 1.3 lb chayote into ⅛″ rounds—mandoline recommended!
2. Spice Toss: In a bowl, mix squash with 1 Tbsp fresh lemon juice, 1 tsp cinnamon, ¼ tsp nutmeg, and ¼ cup erythritol.
3. Make Crumble: Combine 1 cup almond flour, ¼ cup coconut flour, ½ cup chopped pecans, ½ tsp salt. Cut in ¾ cup cold cubed butter until you see coarse crumbs. Stir in 1 tsp vanilla.
4. Assemble: Spread squash mixture in an 8×8″ dish. Top evenly with crumble.
5. Bake (30 min @ 350°F): Look for a bubbling filling and golden topping. Let it rest 10 min before diving in.
👩🍳 Chef’s Pro Tips
* Thin & Even: Don’t skip the thin slicing—thick pieces stay too firm and won’t soften evenly.
* Make-Ahead Hack: Slice & toss your squash in lemon juice up to a day in advance to save prep time.
* Glaze Upgrade: Drizzle warm sugar-free caramel or sprinkle toasted pecans just before serving.
️ Serving Suggestions
* A dollop of sugar-free whipped cream or a scoop of keto vanilla ice cream creates the ultimate hot-and-cold contrast.
* For a festive touch, add a handful of fresh berries or a sprig of mint.
📦 Storage & Reheat
• Fridge: Airtight up to 4 days—just reheat at 350°F for 10–15 min.
• Freezer: Wrap tightly; freeze up to 2 months. Thaw overnight in the fridge, then reheat.
Keto Apple Crisp Recipe
Keto Apple Crisp You’ll Fall For!
Swipe right for that gooey, golden-brown crumble! This low-carb twist on the classic apple crisp uses chayote squash to nail the texture and flavor—no sugar, no guilt, just pure comfort.
Full Recipe: www.castironketo.net/blog/keto-apple-crisp/
✨ Why It Works
• Chayote Magic: When you bake it with cinnamon, nutmeg, and a touch of lemon, chayote’s mild sweetness and firm bite mimic apples perfectly.
• Crunchy Topping: Almond + coconut flour blend studded with chopped pecans and all the butter creates that irresistible crumble.
• Customizable: Feeling adventurous? Stir in ¼ tsp ginger powder for warmth, or swap in zucchini for a tangy twist.
📝 Quick Recipe Rundown
1. Prep (15 min): Peel, core, and slice 1.3 lb chayote into ⅛″ rounds—mandoline recommended!
2. Spice Toss: In a bowl, mix squash with 1 Tbsp fresh lemon juice, 1 tsp cinnamon, ¼ tsp nutmeg, and ¼ cup erythritol.
3. Make Crumble: Combine 1 cup almond flour, ¼ cup coconut flour, ½ cup chopped pecans, ½ tsp salt. Cut in ¾ cup cold cubed butter until you see coarse crumbs. Stir in 1 tsp vanilla.
4. Assemble: Spread squash mixture in an 8×8″ dish. Top evenly with crumble.
5. Bake (30 min @ 350°F): Look for a bubbling filling and golden topping. Let it rest 10 min before diving in.
👩🍳 Chef’s Pro Tips
* Thin & Even: Don’t skip the thin slicing—thick pieces stay too firm and won’t soften evenly.
* Make-Ahead Hack: Slice & toss your squash in lemon juice up to a day in advance to save prep time.
* Glaze Upgrade: Drizzle warm sugar-free caramel or sprinkle toasted pecans just before serving.
️ Serving Suggestions
* A dollop of sugar-free whipped cream or a scoop of keto vanilla ice cream creates the ultimate hot-and-cold contrast.
* For a festive touch, add a handful of fresh berries or a sprig of mint.
📦 Storage & Reheat
• Fridge: Airtight up to 4 days—just reheat at 350°F for 10–15 min.
• Freezer: Wrap tightly; freeze up to 2 months. Thaw overnight in the fridge, then reheat.