Crust : (Pre-Heat Oven to 350) Bake for 15-17 minutes until golden brown Ingredients: 62 Grams or (3/4 cup) Of Almond flour 62 Grams or (3/4 cup) Hemp Hearts (shelled hemp seeds) 3 Tablespoons Frozen is best or Cold shredded butter 1/4 Cup Whey Protein Isolate 2 Tablespoons Granulated Monk Fruit Sweetener 2 Tablespoons Brown Sugar (Swerve) 1/4 Teaspoon Salt Mix all ingredients with the exception of the frozen butter until well combined. Add to food processor. Add half of the butter and pulse together. Scape down mixture off of the sides of the processor bowl. Continue to add the remaining butter and pulse together to form a sand like texture. Pour mixture into a slightly greased (8 x 8 silicone pan) or a pan lined with parchment paper and lightly greased. (Reserve 1/3 cup of the crust mixture to use for the crumble topping. Begin to spread and press together to form your crust.) You can press crumbs up the sides to form an edge. Use a glass or cup that is the size of your pan and gently roll on the bottom to make the crust even. Bake for 15-17 minutes or until golden brown. Remove from oven and cool completely. Filling: Ingredients: 14- 1/2 ounces of Chayote Squash ( about 2 medium sized) 2 Tablespoons Butter 1/2 cup Allulose 1 Teaspoon Cinnamon 1/8 Salt 1/2 Teaspoon Gelatin (Bloomed in 1 Tablespoon of the infused tea water) 1 Teaspoon Arrowroot Flour 2 Cinnamon apple spice tea bags steeped in enough water to cover your chayote squash. (around 2 cups of water) Begin with steeping 2 tea bags in warm water. Then carefully peel and dice the chayote in 1/4 inch cubes. Then microwave the chayote for 2 minutes to soften a bit. Now add the tea to the chayote and set it aside giving it the chance to soak up and infuse all of the cinnamon apple flavoring as you start the filling. Finally drain off chayote into a colander and reserve the tea water. In a small microwave safe bowl Take 1 Tablespoon of the tea water and mix in 1/2 Teaspoon of gelatin (it will turn to a thick paste and set it aside) You can melt it again in the microwave for 5 seconds to loosen when it's time to add into the filling.) In a medium sauce pan begin to melt the butter. Add the drained chayote squash and gently stir to coat. Continue to cook down and reduce the chayote. Do a fork test to check on desired firmness. Add the monk Fruit sweetener and the cinnamon. stir together and add in the salt. Continue to stir. now add the gelatin that's been lightly melted in the microwave. Then add the Arrowroot flour to thicken. Add mixture to the prepared crust and spread evenly across the top. Now sprinkle the reserved 1/3 cup crust crumb mixture over the top ( Optional: For added fall color mix in 1/2 Teaspoon Turmeric to the crumbs to give the top a more fall look) Bake at 350 for about 12-15 minutes or until golden brown Let cool completely before cutting. Salted Caramel recipe: @AllDayIDreamAboutFood ruclips.net/video/4rubujPa_xU/видео.htmlsi=zF7BDcb_LdjRLS7KCarolyn Ketchum "All Day I Dream About Food" Best Cookbook: The Ultimate Guide to Keto Baking -Master All The Best tricks For Low-Carb Baking Success Also "The Everyday Ketogenic Kitchen" Carolyn Ketchum Drizzle Salted caramel over the top! Yummy! These are lower carb than the original but they are intended as an occasional treat. Makes 16 bars Refrigerate leftovers 120 Calories Fat 9.7 Grams Protein 5.1 grams Fiber 2 Grams Total Carbs 24 Grams Net Carbs 22 Grams
Those bars look delicious! I love that you used the Cinnamon Apple Spiced tea to get the apple cinnamon flavor. You ladies are always so creative. ❤️🥰❤️
Wow! Good to know. How would you eat the seed? Plain or with salt? Answer back because we want to try it. You got our curiosity peaked. Thanks for watching! Karen and Therese
Hi ladies@@lowcarbspin I usually eat them raw when I cut the chayote in half. They are similar to raw almonds in texture. I have not tried toasting or roasting them as I enjoy them just fresh. Give them a try, I think you will like them.
The full recipe and macros are located directly after the video description. tap on the word "more..." and scroll to find the breakdown. This is a decadent dessert that makes 16 generous servings and has 24 total carbs per bar. Hope that helps. Thanks for watching! Karen and Therese
Crust :
(Pre-Heat Oven to 350) Bake for 15-17 minutes until golden brown
Ingredients:
62 Grams or (3/4 cup) Of Almond flour
62 Grams or (3/4 cup) Hemp Hearts (shelled hemp seeds)
3 Tablespoons Frozen is best or Cold shredded butter
1/4 Cup Whey Protein Isolate
2 Tablespoons Granulated Monk Fruit Sweetener
2 Tablespoons Brown Sugar (Swerve)
1/4 Teaspoon Salt
Mix all ingredients with the exception of the frozen butter until well combined. Add to food processor. Add half of the butter and pulse together. Scape down mixture off of the sides of the processor bowl. Continue to add the remaining butter and pulse together to form a sand like texture.
Pour mixture into a slightly greased (8 x 8 silicone pan) or a pan lined with parchment paper and lightly greased.
(Reserve 1/3 cup of the crust mixture to use for the crumble topping. Begin to spread and press together to form your crust.) You can press crumbs up the sides to form an edge. Use a glass or cup that is the size of your pan and gently roll on the bottom to make the crust even. Bake for 15-17 minutes or until golden brown. Remove from oven and cool completely.
Filling:
Ingredients:
14- 1/2 ounces of Chayote Squash ( about 2 medium sized)
2 Tablespoons Butter
1/2 cup Allulose
1 Teaspoon Cinnamon
1/8 Salt
1/2 Teaspoon Gelatin (Bloomed in 1 Tablespoon of the infused tea water)
1 Teaspoon Arrowroot Flour
2 Cinnamon apple spice tea bags steeped in enough water to cover your chayote squash. (around 2 cups of water)
Begin with steeping 2 tea bags in warm water.
Then carefully peel and dice the chayote in 1/4 inch cubes. Then microwave the chayote for 2 minutes to soften a bit.
Now add the tea to the chayote and set it aside giving it the chance to soak up and infuse all of the cinnamon apple flavoring as you start the filling.
Finally drain off chayote into a colander and reserve the tea water.
In a small microwave safe bowl Take 1 Tablespoon of the tea water and mix in 1/2 Teaspoon of gelatin (it will turn to a thick paste and set it aside) You can melt it again in the microwave for 5 seconds to loosen when it's time to add into the filling.)
In a medium sauce pan begin to melt the butter. Add the drained chayote squash and gently stir to coat.
Continue to cook down and reduce the chayote. Do a fork test to check on desired firmness. Add the monk Fruit sweetener and the cinnamon. stir together and add in the salt. Continue to stir. now add the gelatin that's been lightly melted in the microwave. Then add the Arrowroot flour to thicken. Add mixture to the prepared crust and spread evenly across the top.
Now sprinkle the reserved 1/3 cup crust crumb mixture over the top
( Optional: For added fall color mix in 1/2 Teaspoon Turmeric to the crumbs to give the top a more fall look)
Bake at 350 for about 12-15 minutes or until golden brown
Let cool completely before cutting.
Salted Caramel recipe:
@AllDayIDreamAboutFood
ruclips.net/video/4rubujPa_xU/видео.htmlsi=zF7BDcb_LdjRLS7KCarolyn Ketchum "All Day I Dream About Food"
Best Cookbook: The Ultimate Guide to Keto Baking -Master All The Best tricks For Low-Carb Baking Success
Also "The Everyday Ketogenic Kitchen" Carolyn Ketchum
Drizzle Salted caramel over the top! Yummy!
These are lower carb than the original but they are intended as an occasional treat.
Makes 16 bars
Refrigerate leftovers
120 Calories
Fat 9.7 Grams
Protein 5.1 grams
Fiber 2 Grams
Total Carbs 24 Grams
Net Carbs 22 Grams
Yumm
We do hope you try them. Thanks for watching! Karen and Therese
💖💕💖
Thanks so much for the hearts and also for checking out our latest video. Karen and Therese
Those bars look yummy!! I can't wait to try them.❤
We hope you get to try them soon and appreciate your kind words. Thanks for watching! Karen and Therese
Those bars look delicious! I love that you used the Cinnamon Apple Spiced tea to get the apple cinnamon flavor. You ladies are always so creative. ❤️🥰❤️
Thank so much for your kind words. Hope you get to try them out. Thanks for watching! Karen and Therese
You ladies are just lovely...so glad I found you! And the bars look scrumptious!!
You are so sweet! We're glad you found us as well. Hope you get to try some of our recipes. Thanks for watching! Karen and Therese
They were fabulous!! ❤❤
You are so sweet! We're so glad that you got to try them. Thanks for watching! Karen and Therese
The seeds of the chayote are edible and tasty.
Wow! Good to know. How would you eat the seed? Plain or with salt? Answer back because we want to try it. You got our curiosity peaked. Thanks for watching! Karen and Therese
Hi ladies@@lowcarbspin I usually eat them raw when I cut the chayote in half. They are similar to raw almonds in texture. I have not tried toasting or roasting them as I enjoy them just fresh. Give them a try, I think you will like them.
Thanks we're going to try them@@sandrabrewer2636
Beef proteion isolate more than likely will work the same for this - for dairy sensitive
Thanks for the info. Good to know. Thanks for watching! Karen and Therese
Is the 24 total carbs for the entire recipe or for each bar?
The full recipe and macros are located directly after the video description. tap on the word "more..." and scroll to find the breakdown. This is a decadent dessert that makes 16 generous servings and has 24 total carbs per bar. Hope that helps. Thanks for watching! Karen and Therese