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This keto apple crumble cleverly swaps high-carb apples that do not make the list of permitted fruits for low-carb chayotes.
Preheat the oven to 350 degrees and butter a 9X9 baking dish. Set it aside and prepare the filling.
Boil the whole chayote with enough water to cover them.
Cook the chayote squash for about 25 30 minutes. They should still be firm but cooked through.
Allow the chayote squash to cool for about 10-15 minutes. Using gloves, peel and slice the cooled chayote into 1/4-inch slices.