Who doesn't love apple crisp? Originating in medieval times, this dessert went through a host of different variations before becoming what we know today. If you are looking for a healthy version that will allow you to fill a little hunger pangs, we invite you to continue reading!

Ingredients :

For garnish

• 1/2 cup butter
• 7-8 cups sliced ​​butternut squash
• 2-3 tbsp. tbsp water (add more if needed)
• 1/4 cup brown sugar substitute
• 1/3 cup unsweetened powdered sugar
• 1 C. teaspoon lemon juice
• 1 C. tablespoon of cinnamon
• 1 tablespoon apple flavor or extract
• 1/4 tsp. xanthan gum

For the topping

• 1/2 cup sliced ​​almonds
• 1 cup almond flour
• 1/2 cup grated, unsweetened coconut
• 1/2 cup melted coconut oil
• 1/4 cup brown sugar substitute

Preparation :

1. Preheat the oven to 180˚C/350˚F. Grease a large baking dish, then set it aside.
2. In a deep dish or saucepan, melt the butter. Once it has melted, add the squash and water. Cover the pot and simmer for 7-8 minutes or until the squash is tender. Then add the rest of the ingredients and mix well. Continue to simmer for 3 minutes.
3. Remove the apple extract from the heat and transfer to the baking dish. Bake for 8 to 10 minutes. While cooking, prepare the topping.
4. In a mixing bowl, add all the crunchy ingredients and mix well. Remove the baking dish from the oven and scatter the crunchy mixture on top. Return to the oven and cook for 10-15 minutes or until the topping is golden brown.
5. Remove from oven and let rest for 10 minutes before serving.

 Nutritional value per serving:

• Net carbs: 3 g
• Calories: 299
• Carbohydrates: 8 g
• Protein: 4 g
• Lipids: 31 g
• Sodium: 109 mg
• Fiber: 5g

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Who doesn't love apple crisp? Originating in medieval times, this dessert has gone through many different variations before becoming the one we know today. If you're looking for a healthy version that will help you satisfy a hunger pang, we invite you to read on!

Ingredients :

For the filling

• 1/2 cup of butter
• 7-8 cups of sliced ​​butternut squash
• 2-3 tablespoons of water (add more if needed)
• 1/4 cup of brown sugar substitute
• 1/3 cup of sugar free powdered sugar
• 1 teaspoon of lemon juice
• 1 tablespoon of cinnamon
• 1 tablespoon of apple extract
• 1/4 teaspoon of xanthan gum

For the crisp topping

• 1/2 cup of chopped almonds
• 1 cup of almond flour
• 1/2 cup of unsweetened shredded coconut
• 1/2 cup of melted coconut oil
• 1/4 cup of brown sugar substitute

Instructions

• Preheat the oven to 180 C/350 F. Grease a large baking dish and set it aside.
• In a deep pot or saucepan, melt your butter. Once it is melted, add your chopped chayote and water. Cover the pan and let it simmer for 7-8 minutes, or until tender. Once the squash is tender, add the rest of the ingredients and mix well, until combined. Continue to simmer for a further 3 minutes.
• Remove the apple extract from the heat and transfer it into the lined baking dish. Bake in the oven for 8-10 minutes. While the filling is baking, prepare your crisp topping.
• In a mixing bowl, add all your crisp topping ingredients and mix well. Remove the baking dish from the oven and sprinkle the crisp all over the top. Place back in the oven and bake for 10-15 minutes, or until the tops are golden brown.
• Remove from the oven and let sit for 10 minutes before serving.

Nutritional value per serving:

• Net Carbs: 3g
• Calories: 299 calories
• Carbohydrates: 8 g
• Protein: 4g
• Fat: 31g
• Sodium: 109 mg
• Fiber: 5g