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)
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Nutrition Facts
Keto Apple Turnover - Keto Apple Desserts For Fall
Amount Per Serving (191 g)
Calories 293Calories from Fat 180
% Daily Value*
Fat 20g31%
Carbohydrates 7g2%
Fiber 2g8%
Protein 19g38%
* Percent Daily Values are based on a 2000 calorie keto diet.