The weather is finally starting to cool off around here and I can’t say I’m disappointed about that at all! Not only does this mean the end of our scorching summer temperatures but it’s also time to start breaking out the fall flavors! One of my favorite fall flavors is anything apple-related. Unfortunately, apples are pretty far from being keto-friendly! Thankfully there are ways to substitute almost everything in Keto and apples are no exception. These keto mini caramel apple crumbles are actually created using a type of squash. Yes, that right – squash! The chayote squash to be exact. Sounds strange I know, but try it out and I promise you won’t be disappointed.
Keto Mini Caramel Apple Crumbles
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- 3 Cups Almond Flour (24g Net Carbs)
- 6 Tbsp Butter (0g Net Carbs)
- 2 Tsp Vanilla Extract (0.2g Net Carbs)
- 1 Tsp Ground Cinnamon (0.6g Net Carbs)
- 1 Tbsp Swerve Confectioners (0g Net Carbs)
- 2 Chayote Squash – chopped (10g Net Carbs)
- 1 1/2 Cups of Water (0g Net Carbs)
- 1 Tbsp Lemon Juice (0.9g Net Carbs)
- 1 Tbsp Apple Cider Vinegar (1g Net Carbs)
- 1/4 Cup Swerve Confectioners (0g Net Carbs)
- 1 1/2 Tsp Cream of Tartar (1.8g Net Carbs)
- 1 1/2 Tsp Ground Cinnamon (1.1g Net Carbs)
- 1/8 Tsp Nutmeg (0.07g Net Carbs)
- 1/2 Tsp Xanthan Gum (0g Net Carbs)
- 5 Tbsp Butter (0g Net Carbs)
- 1 Tsp Vanilla Extract (0.1g Net Carbs)
- 3 Tbsp Truvia Brown Sugar Replacement (18g Net Carbs)
- 2/3 Cup Heavy Whipping Cream (4.4g Net Carbs)
Total Net Carbs for Entire Recipe – 62.17g
Net Carbs Per Keto Mini Caramel Apple Crumble (Making 12) – Less than 5.18g Net Carbs as you won’t use all the filling or all the caramel sauce. However, for ease of math, I calculated this as if you will. I am estimating that each tart is actually closer to 3g Net carbs per tart as I only used about half the filling and a 1/4 of the Caramel sauce drizzled over the tops.
Keto Mini Caramel Apple Crumbles – Directions
Make Your Crust
- Preheat Oven to 350 degrees.
- Microwave the butter until melted.
- In a large mixing bowl whisk together all dry ingredients until well combined.
- Add your butter and mix until you have a crumbly slightly wet mixture.
- Set aside 1/4 cup for topping
- Take the remainder of your crust mixture and use your fingers to press into the bottom and sides of a muffin tin. You can do this using paper muffin cups but I highly suggest silicone baking cups instead!
- Bake your crust shells at 350 degrees for 5-10 minutes until slightly browned.
- Set aside and allow to cool slightly.
Make Your Filling
- Chop your two Chayote squash into cubes.
- Mix all filling ingredients except the Xanthan Gum together in a saucepan and bring to a boil for about 10 minutes
- Remove from heat and add the Xanthan Gum, mix well and allow to thicken.
Combine Shells & Filling
- Place a spoonful of filling into each tart shell and sprinkle lightly with the crust mixture you set aside at the beginning.
- Return tarts to the oven for a few minutes until topping mixture is very lightly browned. Watch carefully to avoid burning.
- Remove from oven and allow to cool.
Create Caramel Drizzle
- In a medium saucepan melt together your Truvia brown sugar replacement and butter at medium heat. Stir frequently to avoid burning
- Add vanilla extract and Heavy Whipping Cream. Mix Well.
- Bring mixture to a boil and then reduce heat to a low simmer and stir frequently as the mixture darkens and thickens.
- Caramel is ready when it has thickened enough to coat the back of a spoon.
- Drizzle caramel over the top of your tarts and serve! Be careful removing your tarts from the baking cups, like all keto crusts this mixture can be crumbly.
*Feel free to save the remaining filling and caramel in the fridge, both warm up pretty well and are delicious over Keto Ice cream!
** You can also top these with pecans (like I did) or almonds for some added fun! Just make sure you recalculate your carb count, as needed.