2 medium peeled, seeded and diced chayote
1/2 tbs lemon juice
1 tsp cinnamon
1/2 cup brown monkfruit
2/16 tsp xanthan gum
40 drops oooflavors Granny Smith apple flavoring
Peel, de-seed and dice chayote and add to a bowl. Add cinnamon, 1/4 cup brown monkfruit, and lemon juice. Allow to sit for about 5 minutes. In a sauce pan, add all ingredients and simmer on medium to low heat. Once it starts to bubble, add in remaining 1/4 cup of monkfruit stir. Lastly, add in apple flavoring. Allow to simmer once chayote is fork-tender and add 1/16 tsp of xanthan gum and stir until thickened.
8 tbsp butter
5tbsp brown monkfruit
1 cup heavy cream
1 tsp vanilla
1 scoop TeamKeto Salted Caramel Collagen
1/4 tsp xanthan gum
Makes 18 tbs, but you're only going to be using 7 tbs
In a saucepan on medium heat, melt butter and monkfruit. Allow to simmer for 3-4 minutes, stir occasionally so it does not burn. Add vanilla and heavy whipping cream. Cook for another 8-10 minutes until golden brown and slightly thickened. Add collagen mix to combine and then add in xanthan gum. Cook for another 3-4 minutes on low until thickens.
2 cups almond flour
2 tsp coconut flour
1/2 tsp apple pie spice
1/2 tsp salt
1/3 cup coconut oil melted
1/3 cup keto-approved maple syrup (we used choc zero maple syrup)
Preheat the oven to 350°. In a large bowl, combine all dry ingredients. Add in syrup and coconut oil. Mix until well-combined. Divide dough into 4 sections. Using 3/4 of the dough, press into a parchment-lined 9 inch square baking pan. Reserve 1/4 of dough to use a a crumble. Using a fork poke a few holes in dough so it does not rise. Bake for 15- 20 mins until the edges are lightly golden brown.
Remove from the oven and evenly spread "apple" pie Topping. Sprinkle remaining dough over top. Place back in the oven for about 15 minutes.
Once done, allow to cool, Drizzle 3-4 tbsp of caramel over the top. Cut into 9 even squares.
Serve and enjoy!
Makes 9 servings
Macros per serving: Cal: 314 fat: 26g protein:9g net carbs: 4g
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