Keto Apple Turnover is a take on the original baked good, but instead of using apples, I’ve created the same taste using Chayote (Or Choko), which is unbelievably delicious!
I remember coming home from school as a kid and cooking my favorite 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 favorite 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.
Tasha from KetoGasm also made a Keto Apple Cobler here on my website a little while ago, plus there is a perfect apple crumble recipe coming soon, so keep your eyes peeled for those if you’re looking to create some perfect mock apple keto recipes in the future.
Keto Apple Turnover - Keto Apple Desserts For Fall
- Peel the skin from the Chayote (Choko), and dice the entire vegetable into small cubes.
- In a suacepan, place the Diced Chayote (Choko), Erythrtiol, mixed spice and ginger (or pumpkin spice) into the saucepan and fill with water until completely covering the ingredients. Heat until boiling and simmer for 5 minutes, remove from the water and place into a bowl.
- Preheat your oven to 160 C (320F)
- Place the shredded mozzarella into a large glass bowl, and microwave on high for 2 mins (alternatively, you can melt the cheese in the same glass bowl over a pot of boiling water)
- Grab the mozzarella, and mix in the egg, making sure its completely mixed through. Add the coconut flour and continue mixing. It should form a dough ball (if its still to wet to pickup with your hands, add more cococnut flour)
- Between two sheets of partchment paper, roll the fathead dough out with a rolling pin, until it forms a wide sheet of dough. Don't roll it too thin otherwise it will break the oven.
- Cut the dough into two sections. place half the apple filling into the middle of each portion, and wrap the edges over, clamping on one side. (as shown in the photos)
- Place in the oven for 5 minutes, flip over and cook for 5 mins on the other side. (I love this best served cold)