Keto Chayote Squash “Apple” Tart

  • Author: Carmella
  • Prep Time: 1 hour
  • Cook Time: 22
  • Total Time: 1 hour 22 minutes
  • Yield: 8 1x


This Keto chayote squash tart will satisfy your craving for a low carb and gluten free apple dessert. Cinnamon, cardamom and nutmeg are stars here! This is recipe is made sugar free by using monk fruit sweetener.



For the chayote:

  • 1 chayote
  • 3 tbs brown sugar sweetener (I use this)
  • 1 tsp cinnamon
  • 1/8 tsp ginger
  • 1/2 tsp salt 
  • Dash of nutmeg and clove

For the caramel:

For the crust:

  • 1 oz full fat cream cheese
  • 1 cup shredded mozzarella (part skim)
  • 1 large egg
  • 1/2 cup almond flour (I use this)
  • 1/2 tsp baking powder
  • 8 drops liquid stevia*


For the chayote:

  1. Under running water, peel the chayote squash. I recommend doing this under running water because the squash can feel a little slimy otherwise. 
  2. Once the chayote is peeled, cut into bite sized pieces. And the squash and seasonings to a small sauce pan. Fill the sauce pan with water until the chayote is just covered. Simmer on medium heat until the chayote is tender but not mushy.
  3. Remove the sauce pan from the heat and allow to cool. Once the chayote has cooled, remove about 1/4 cup of the cooking liquid and set aside. Drain the chayote and discard the rest of the liquid. 
  4. Return the reserved liquid to the sauce pan and simmer on low heat until the liquid is thickened and reduced by over half. Add the heavy whipping cream and sugar free syrup, whisking to combine well. 

For the crust:

  1. While the caramel is reducing, preheat the oven to 350 degrees. In a small bowl, scramble the egg and set aside.
  2. Add the cheeses to a medium sized bowl and microwave in 30-45 second intervals until melted completely but not bubbling hot. Stir the cheeses to combine.
  3. Add the egg to the cheese mixture, making sure to incorporate the egg completely. Be sure to set the egg bowl aside. We’ll use the little bit of egg left behind in the bowl later as egg wash.
  4. Add the remaining ingredients and knead until well combined. You could probably combine the dough with a stand mixer but that seems like more trouble than its worth. Just wash your hands and get in there!

To Assemble:

  1. Roll the dough out on a piece of parchment paper. You want to have about a 10 inch circle. Add the cooked chayote to the middle of the crust and then drizzle with your homemade Keto caramel. 
  2. Crimp the edges over and brush the crust with the remaining egg from the egg bowl we used earlier. It should be more than enough and we don’t have to waste an entire egg for egg wash!
  3. Transfer the parchment paper to a baking sheet and back for 22-25 minutes, until the crust is nice and golden.
  4. Sprinkle with a little confectioner sweetener if you want. Serve with your favorite Keto ice cream or sugar free whipped cream.


*Some vanilla flavored Stevia would probably be really amazing here!


  • Serving Size: 1
  • Calories: 82
  • Sugar: 1
  • Fat: 6
  • Carbohydrates: 3
  • Fiber: 1
  • Protein: 5