- 2 chayote squash peeled and sliced
- 1/4 tsp ascorbic acid optional, but improves the tart apple taste
- 3 tsp lemon juice
- 1/2 tsp apple flavoring
- 1 tsp apple cider vinegar
- 1 1/4 cup Nut or seed flour
- 1/3 cup coconut flour
- 2 Tbsp psyllium husk powder
- 1/2 cup keto friendly sweetener
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 cup butter softened
- 2 eggs
- 1/3 cup water
- 1 1/2 Tbsp apple cider vinegar
- 1 1/2 tsp vanilla
- Liquid from the chayote apples
- 3 Tbsp keto friendly sweetener powdered
- 1 Tbsp butter softened
Preheat oven to 350° F. Prepare a muffin tin by greasing or you could use muffin liners.
Peel and and remove seeds from Chayote squash.
Into a microwave safe bowl slice lengthwise into "apple" slices.
Add remaining chayote apple ingredients and mix well, then, microwave on high for about 3 mins, or until the slices are flexible and tender. Then set aside.
In mixer bowl add all the dry ingredients and mix. Then add the remaining muffin ingredients and mix well. Will form a thick batter, similar to a cookie dough.
Using spoon or ice cream scoop divide dough equally into muffin tin.
Using the "apple" slices you set aside, place slices in dough. Arranged like a rose, makes a nice touch. Set bowl with the "apple" liquid aside as you will use this for the icing.
Bake for about 40 mins or until the muffins are completely cooked in center. Cool for 3-5 mins before removing from the muffin tin.
While muffins cool, add remaining icing ingredients to the remaining liquid from the chayote apples. Mix well.
Once you have removed the muffins from the tin and while they are still warm, use a spatula to spread the icing over each muffin.
Serve warm or cooled.
These kept well under a cake dome, they would also do well in an airtight container. They were still okay after refrigeration and freezing, though liked them better after heating them to warm in the microwave.
total fat 12.2 g
net carbs 2.8 g
protein 9.2 g