Drunken Chayotes

Ingredients

  • 4 chayotes
  • 3 tablespoons (45 ml) butter
  • 1/4 cup (59 ml) rum
  • 2 tablespoons (30 ml) lemon juice
  • 1 teaspoon (5 ml) lemon zest
  • 2 teaspoon (10 ml) cinnamon
  • 2 tablespoon (30 ml) granulated Swerve
  • 1/4 cup (59) blanched almond flour
  • 2 tablespoons (30 ml) slivered almonds
  • 1 teaspoon (5 ml) gelatin (optional)

Directions

Boil the chayote in a small saucepan covered in water over medium-high heat with a lid on for 20-30 minutes until soft. They are ready when you can pierce them with a fork. Remove the chayote from the water and let cool.

While the chayotes cook/ cool, melt the butter, and combine it with the rum and the lemon juice and gelatin. Mix well and set aside. Divide the cinnamon and Swerve into two equal halves. Place half of the cinnamon and Swerve in a bowl, along with the lemon zest and stir. Set aside. In a third bowl, combine the second halves of the cinnamon and Swerve, along with the almond flour and the slivered almonds.

When the chayote are cooled, peel them with a potato peeler, being sure to remove all their exterior skin. Cut them in half and remove the seeds and the seed casing inside each chayote. Slice the chayotes into equal sized slices, approximately 8 or so for each chayote.

Oven: Preheat the oven to 350F/ 176C/ Gas Mark 4. Arrange them in a small oven safe dish (1 quart baking dish or a pie pan). Pour the first bowl of the rum, butter, lemon juice and gelatin over the arranged chayote slices. Then sprinkle the chayote with the second bowl of cinnamon, swerve and lemon zest. Finally, sprinkle the third bowl of almond flour, cinnamon, sugar and slivered almonds over the chayote. Bake for 40-50 minutes.

Slow Cooker: Arrange the chayote in the bottom of the slow cooker. Pour the first bowl of the rum, butter, , lemon juice and gelatin over the arranged chayote slices. Then sprinkle the chayote with the second bowl of cinnamon, swerve and lemon zest. Finally, sprinkle the third bowl of almond flour, cinnamon, sugar and slivered almonds over the chayote. Cook High for 2 hours or LOW for 4 hours.

Pressure Cooker: Arrange the chayote in a oven safe dish that will fit inside your pressure cooker. Pour the first bowl of the rum, butter, lemon juice and gelatin over the arranged chayote slices. Then sprinkle the chayote with the second bowl of cinnamon, swerve and lemon zest. Finally, sprinkle the third bowl of almond flour, cinnamon, sugar and slivered almonds over the chayote. Pour the required amount of liquid in the bottom of your pressure cooker (mine is 1/2 cup ( 118 ml). Place the trivet inside the pressure cooker, and place the dish on top of the trivet. Safely close and seal the pressure cooker. Cook for 15 minutes. When done, safely release pressure. Open the pressure and enjoy!

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About This Recipe

You know those little green wrinkly things you see at your grocery store labeled "chayote" that you don't really know what to do with? I didn't either! Was I missing out! Try this recipe and you'll thank me later! This dish would go great with a scoop of low carb ice-cream!

Feel free to replace Swerve sweeter with your preferred no sugar sweeter.

Recipe Macros per Serving

Protein: 3.83 gram(s)

Carbs: 14.15 gram(s)

Fiber: 2.92 gram(s)

Fat: 13.93 gram(s)

Calories: 188.54

Net Carbs: 11.23 gram(s)