This recipe is not only lower carb it is low calorie, *gluten free, high fiber, & high protein.  It also tastes absolutely delicious-sweet and nicely spiced and will make your house smell amazing.  So how did I create all that from a dish that typically packs over 400 calories and the majority of those calories are from not so good for you carbs (white sugar, white flour) BEFORE adding toppings of ice cream or whipped cream!  Well I used a secret ingredient-chayote squash.

These cute little green squash look like they are smiling and are also a great swap for apples as it has a very mild taste similar to apples but with less sugar and calories.  They are packed with vitamin C and amino acids too.  You can find them in most larger supermarkets.  In addition I also swapped in some other better for you ingredients to make this dish healthier but still delish!!  By making it in the slow cooker you have several hours to let this cook and not have to watch it or the oven so it is totally fuss free!  Why not take a walk, run some errands, or you can also prepare it ahead of time and set it to be ready for breakfast or dessert.

Ingredients:

Filling:

4 chayote squash

2 Braeburn apples

1/3 cup stevia (or another zero calorie sweetener)

2 tablespoons cornstarch

1  teaspoon cinnamon

1/2 teaspoon nutmeg

1 tablespoon lemon juice

1 teaspoon vanilla extract (or caramel, almond, whatever would work flavor wise)

1/2 tablespoon softened butter (I like grassfed for the added nutritional benefits but use whatever as long as it is real butter)

Topping:

3/4 cup almond flour/ meal

1 scoop whey protein powder (vanilla or another flavor that will go well)

2/3 cup stevia (or another zero calorie sweetener)

3 teaspoons coconut palm sugar with stevia (or more stevia or another zero calorie sweetener)

1 teaspoon cinnamon

3 tablespoons softened butter

dash of salt (omit if using salted butter)

*To make gluten free make sure you select gluten free protein powder and cornstarch

First wash chayote and apples well.  Peel chayote and cut in half.  Remove seed with spoon and remove any remaining peel (as above).  Then slice them as thin as you can and into smaller pieces.  Peel apples (don’t throw away apple peels!!), core, and slice them the same size as chayote.  I am no master slicer so just do the best you can lol!  Set aside apple peels.  They have great nutritional benefits so we are going to use them in recipe 😉

In a blender or food processor add apple peels and rest of filling ingredients.  Process together until mixed as well as possible.  It will not become smooth but that’s fine (see picture above).  Mix this with sliced chayote and apples in a slow cooker that has been sprayed lightly with nonstick cooking spray.  I used a fairly large crockpot btw.

Mix all dry topping ingredients well in small bowl.  Using a fork (and some arm muscles) chop in softened butter.  Just smoosh and smash the butter into the mixture until it is as evenly mixed as you can get it.  It will be crumbly and fairly dry looking which is perfect!  Spread evenly over filing mixture in slow cooker.  Lightly spray topping with nonstick cooking spray evenly.  Add lid and cook on low for 5-6 hours or high for about 3 hours.

For the last hour of cooking remove lid partially (just spin in so sides are open) to allow topping to crisp up 😉

Enjoy warm with some fat free whipped cream for 5-10 calories extra if you want-yummmm!!!  This also taste great cold or reheats well in microwave for about 30 seconds.  Store covered in fridge for a couple days max.

Makes 6 servings

Per serving:

217 calories

13.5 grams fat

20.8 grams carbohydrates

5.5 grams fiber

8 grams protein