Apple strudel is a traditional dessert, considered the national dish of Austria, and very popular in several countries in Europe.
The oldest known recipe for Apple Strudel dates back from 1697, and was found in a handwritten recipe in Wienbibliothek, in Rathaus.
It is delicious, decadent, but neither it or apples itself, fit into a low carb/ketogenic lifestyle.
As it is a favorite of mine, I wanted to develop an Apple Strudel recipe, that would fit into my keto lifestyle.
I used the original fat head dough recipe from LowCarb Yum (http://www.lowcarbyum.com), but used very fine almond flour to give it a different texture.
The filling is … wait for it… Chayote Squash.
Chayote squash is a wonderful ingredient that I use often in savoury and sweet recipes.
Due to its bland taste, and texture, it absorbs flavors beautifully and I promise you, if you make it as I explain, it tastes just like real apple.
It means, that cooking it as I do, you can make an apple tart, apple cake, apple hot pockets, and even apple jam. It is so versatile, and amazing how an humble ingredient like this, turns into royalty.
Check my other recipe with Chayote here https://heelsandspices.com/2019/05/keto-apple-cake/.
I hope you like this recipe, and I expect your comments soon!!
Be Happy, be safe #stayhome
Apple Strudel – lchf version
- For the Fat Head dough
- 2 tbsp cream cheese
- 3/4 cup FINE almond flour
- 1 1/2 cups shredded mozzarella
- 1 egg
- For the filling
- 2 chayote squashes
- 1 cup water
- 2 tbsp lemon juice
- 2 cinnamon sticks
- 3 tbsp xylitol (adjust to taste)
- 1 tbsp cinnamon powder + 1 tsp
- 1 tbsp butter
MethodPre-heat the oven to 160ºC For the dough
- Melt the cream cheese and mozzarella for 30 secs in the microwave (depending on the microwave, it may take more time).
- Add the flour and egg and mix until you get an uniform dough.
- Roll it between two sheets of parchment paper until you get a thing layer of dough. If the dough is too sticky, add more almond flour until it is easy to roll it
- Peel and remove the seed of the chayote squash, and cut it into small squares,
- In a pan add the water, lemon juice, spices and sweetener
- Boil it until the squash is tender to taste and the water evaporated
- Add the filling to the dough, distributing it in a row in the middle, and leaving enough space to close the dough
- Sprinkle with cinnamon and sweetener
- Add the butter in small knobs
- Close the dough over the filling being careful not to break it,
- Brush it with egg wash
- Bake it for 20 minutes or until set and golden in color