This no bake keto apple crumble is a simple, delicious dessert that can be whipped up in a matter of minutes. No need to bake the crumble in the oven, I’ll show you an easier way to make this dessert taste just as good.
If you have made my Keto Apple Turnover, you’ll already know how good this chayote recipe really is. It tastes exactly like the real thing, which is simply crazy!
I remember coming home from school as a kid and cooking my favourite afternoon snack. Boiled apples in sugar and cinnamon. Whoa! it was so good. Little did I know that I was consuming so much sugar all in one hit.
At school, they teach you how to make certain recipes. At Ferny Grove State High School, they teach you how to make baked apples and blancmange, which was like a milk dessert made from cornstarch.
Does anyone else hate the taste of apples? does it sometimes make you feel sick? Baking apples were one of my favourite pass times. Then I discovered banana smoothies… that’s a whole other topic.
The Ketogenic diet doesn’t allow apple, because its too high in fructose, which is the sugar found in fruit. Its especially bad on the ketogenic diet as Fructose refills your liver glycogen first, which is the hardest to remove for your body. Having a handful of real apples will make your ketogenic diet turn sour very quickly.
What I didn’t realise was that the texture of apple was more important than the taste of apple. So I set about creating baked apples as I used to as a kid.
Sure enough, when mixed with erythritol and mixed spice (or pumpkin spice), this vegetable is BETTER than apple for cooking, because it holds its texture when boiled, meaning that you don’t get apple mush, you get perfect apple pieces. It’s such a pleasure to cook with.
Keto Apple Crumble
- 300 g Chayote (Choko) 10 oz
- 50 g Erythritol (SoNourished) (1.5 oz)
- 1/2 tsp Mixed spice Or pumpkin spice
- 1/4 tsp Ginger Omit if using pumpkin spice
- 6 Tbsp Walnuts Ground
- 2 Tbsp Coconut Yogurt
- Peel the chayote, and dice into small cubes.
- In a saucepan, place the chayote (choko) and cover with water. Add the erythritol, mixed spice and ginger to the pot and cook until boiling, then simmer for 5 minutes. Remove and drain the water.
- In 2 cups, halve the chayote into each cup, cover with half the amount of ground walnuts in each cup, and cover with coconut yogurt. Serve warm or cold.
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