Tuesday, February 11, 2020

Keto Apple Fritter Chaffles

Keto Apple Fritter Chaffles
I love apples, but avoid eating them because of their high carbohydrate and sugar content. I have discovered the PERFECT apple substitute: Chayote Squash! Chayote squash is bland, it has almost no flavor on its own, but its texture and the way it softens as it cooks makes it an excellent, low carb replacement for apples in recipes. I promise, you will not be able to guess that these “apple” fritters are not made from real apples! The trick is giving the squash the flavor of apples by cooking them in apple pie spices, adding lemon juice for tartness and, most importantly, adding apple extract for flavoring. I use Capella Double Apple flavoring, which I purchased online (click here to view). Only a few drops is needed to give the squash their realistic apple taste. The other thing I love about this recipe is its generous portion size! Enjoy these “apple” fritters for breakfast or dessert. I guarantee you’ll want to have them often and, with such a low carb count per serving, you can!!

Keto “Apple” Fritter Chaffles with Glaze
Makes one serving (3 chaffles)

“Apple” Fritter Filling (make first):
2 tablespoons butter
2 cups chayote squash, peeled and diced into small pieces (2 squashes)
2 tablespoons lemon juice
2 tablespoons golden (brown) erythritol (I used LaKanto Golden Monkfruit Sweetener)
8 drops monkfruit extract or stevia, or to taste
1 1/2 teaspoons apple pie spice blend
1/4 teaspoon apple flavoring or extract, or to taste

Chaffle Ingredients:
1 large egg
1 tablespoon mayonnaise or sour cream
1 tablespoon almond flour
1 teaspoon coconut flour
1 teaspoon golden (brown) erythritol sweetener
1/4 teaspoon baking powder
1/8 teaspoon vanilla extract (or cake batter extract)
1/3 cup prepared “apple” fritter filling (see directions below), finely diced

Glaze Ingredients:
1 tablespoon melted butter
1 tablespoon heavy whipping cream
1/4 teaspoon vanilla extract
2 tablespoons powdered erythritol sweetener

1. Prepare the “apple” fritter filling first, before mixing the chaffle ingredients. Peel, de-seed and dice the chayote squash into small pieces, as you would an apple. In a medium skillet over medium-low heat, melt 2 tablespoons butter and add the diced squash, lemon juice, golden erythritol sweetener, monkfruit extract or stevia, apple pie spice and apple flavoring. Cover and simmer gently over low to medium heat for about 20 minutes, until tender and soft. Stir occasionally and, if needed, add a tablespoon of water so the mixture doesn’t dry out or burn. When soft, taste and adjust sweetening and spices to your liking. It should taste like cooked apples! Note: This recipe will make more than you need for one serving. Set aside 1/3 cup for chaffles and, when cooled, store the remainder of the filling in an airtight container in the refrigerator for another time or serve over keto vanilla ice cream.

chayote squash
2. To make the chaffles, preheat a 4” mini waffle maker. In a medium bowl, whisk together the chaffle ingredients, except the filling. If needed, use a potato masher to finely dice the 1/3 cup “apple” fritter filling before adding it to the batter; for even cooking, you don’t want the “apple” pieces to be too big. Whisk the filling into the batter until well combined.

3. Divide the batter into thirds. Spoon 3-4 tablespoons of the batter onto the preheated waffle maker and spread around so the “apples” are evenly distributed. Close the lid and cook for at least 4 minutes or until the fritter is nicely browned. Remove to a wire rack and repeat with remaining batter to make two more chaffles (this recipe makes 3 chaffles).

4. While the chaffles are cooking, make the glaze. Whisk together the melted butter, heavy cream and vanilla extract. Add the powdered erythritol and whisk until smooth.

5. Drizzle glaze over chaffles before serving. Enjoy!

Nutritional Information per 3 chaffles with glaze: 407 calories, 6.7 g carbohydrates (3 g dietary fiber, 2 g sugars, 0.7 g sugar alcohols), 40 g total fat (16.9 g saturated fat, 0 g trans fat), 252 mg cholesterol, 325 mg sodium, 103.2 mg calcium, 190 mg potassium, 2 mg iron, 291 mg Vit A, 6 mg Vit C, 8.9 g protein. Net carbs per serving: 3.7 grams

Photos and recipe by Kathy Sheehan, copyright 2020
All rights reserved. Please do not duplicate without the author’s permission.

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