For the fruit portion of the cobbler, I used my keto apple pie filling recipe. It’s chayote squash cooked in water, lemon juice, monkfruit sweetener, cream of tartar, cinnamon, nutmeg, and butter. Super easy to prepare and it tastes identical to traditional apple pie filling. Simply pile all the ingredients into a stockpot and boil on high for ten minutes.
To prepare the filling, boil water, monkfruit sweetener, lemon juice, cream of tartar, cinnamon, nutmeg, chayote, and butter in a large stockpot over high heat, stirring occasionally.
Remove from heat and transfer the mixture to a 9 x 6-inch baking dish.
To prepare the topping, combine butter and sweetener using an electric mixer. Mix in almond flour, baking powder, and salt. Finally, mix in the egg.
Spread the mixture evenly over the top of the chayote using a spatula.
Bake for 40 to 45 minutes, or until crust is golden. Let cool 10 minutes before cutting to serve.
Need A Keto Shopping List?Check out my keto foods list with free printable pdf and flavour pairings guide.
Nutrition Facts
Keto Apple Cobbler
Amount Per Serving
Calories 189Calories from Fat 162
% Daily Value*
Fat 18g28%
Carbohydrates 3g1%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie keto diet.