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Healthy Low Carb Baked Apple Crisp - Part 1 - Topping And Baking

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The main ingredient is Chayote and it will be the ingredient we use for the apples. Chayote has a mild apple flavor and with the help of the apple pie spice it makes this dish my new favorite low carb desert. So I hope you all enjoy this recipe.
Ingredients
  Almond flour 1 Cup (16 tbs) (Bob Red Mill)
  Carbalose flour 3⁄4 Cup (12 tbs)
  Oat fiber 1⁄4 Cup (4 tbs)
  Pecan 1⁄2 Cup (8 tbs)
  Splenda brown sugar blend 1⁄4 Cup (4 tbs)
  Butter 6 Tablespoon
  Coyote squash 4
  Healthy apple 1 Cup (16 tbs) (Old Orchard Balance -Sweetened With Splenda)
  Brown sugar splenda 3 Tablespoon
  Apple spice 1 Tablespoon
  Nutmeg 1⁄2 Teaspoon
  Cinnamon 1 Teaspoon
  Xanthan 1⁄2 Teaspoon (Gum)
Directions

Crust
Chop the pecans in the food processor then add the Carbalose flour, Almond flour, Oat fiber, Cinnamon and Sugar.
Add the butter and pulse until mixture becomes like fine breadcrumbs.
Set aside.
Pie FIlling
In a saucepan over medium heat add the apple juice, Splenda, apple spice, nutmeg, and mix.
Add the Chayote and bring to a low bowl for about 15 minutes.
Add the Xantum gum and mix until thicken. Remove from the flame.
Pour the apple mixture in a dish add the crumb mixture to the top.
Bake at 400 degrees for about 25 minutes.
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Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Taste: 
Sweet
Method: 
Baked
Occasion: 
Thanksgiving
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Apple
Interest: 
Party, Healthy
In Part 2 of the series, the chefs shows how to make the topping for the crisp and bake it to perfection. Go ahead then. Watch the videos and learn to make a healthy and amazingly delicious dessert!

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