Sugar-Free Apple Crisp (Made with Chayote Squash)
A deliciously deceptive low-carb dessert that tastes just like the real thing! Perfect for keto dieters and anyone watching their sugar intake.
KEY INFO:
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Servings: 6
- Difficulty: Easy
- Diet: Keto, Low-Carb, Sugar-Free, Gluten-Free
- Net Carbs: 4g per serving
EQUIPMENT NEEDED:
- 9×9 inch baking dish
- Large saucepan
- Mixing bowl
- Measuring cups and spoons
- Sharp knife
Alternative tools:
- Individual ramekins can replace baking dish
- Food processor (optional for topping)

INGREDIENTS:
For the “Apple” Filling:
- 4 medium chayote squash (about 2 pounds/900g)
- 1/2 cup (120ml) water
- 4 tablespoons (60g) butter
- 1/2 cup (96g) brown sugar substitute (I use Lakanto Golden)
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon allspice
- 1 teaspoon vanilla extract
For the Crisp Topping:
- 1 cup (96g) almond flour
- 1/2 cup (48g) crushed pecans
- 1/4 cup (48g) golden sweetener
- 2 teaspoons cinnamon
- 6 tablespoons (85g) cold butter, cubed
- Pinch of salt

METHOD:
- Preheat oven to 350°F (175°C)
- Peel and slice chayote squash into thin, apple-like slices
- In a large saucepan, combine sliced chayote, water, and 2 tablespoons butter
- Cook over medium heat for 15-20 minutes until tender but not mushy
(Should pierce easily with a fork) - Add sweetener, spices, and vanilla. Simmer for 5 minutes
(Mixture should thicken slightly)

- While filling cooks, prepare topping:
- Mix dry ingredients in a bowl
- Cut in cold butter until mixture is crumbly
(Should resemble coarse sand)
- Transfer filling to baking dish
- Sprinkle topping evenly over filling

- Bake for 40-45 minutes until topping is golden brown and edges are bubbling
CRUCIAL TIPS:
- Thoroughly drain chayote after cooking to prevent a soggy crisp
- Don’t skip the pre-cooking step – raw chayote won’t soften properly
- Keep butter cold for the topping – warm butter ruins the texture

STORAGE & VARIATIONS:
Storage:
- Refrigerate up to 5 days
- Freeze for up to 3 months
- Reheat at 350°F for 10-15 minutes
Common Mistakes:
- Using warm butter in topping
- Skipping the draining step
- Under-cooking the chayote
Variations:
- Swap pecans for walnuts
- Add 1/2 cup coconut for extra crunch
- Use zucchini instead of chayote
- Make dairy-free with coconut oil
This recipe delivers all the comfort of traditional apple crisp without the sugar crash. The chayote squash perfectly mimics the texture of cooked apples, and the buttery, nutty topping provides that essential crispy contrast we all love in a good fruit crisp.