Doughy low carb cake balls oozing with this cinnamon and apple flavored filling in every bite (all without the sugar) will make these apple-inspired bites your new favorite fall treat! Recipe + photo by @thelowcarbcontessa 

 

What You’ll Need:

-1 bag of Keto and Co Vanilla Cake Mix

-1 medium chayote squash, peeled, seeded and diced

-2 bags of cinnamon apple tea of your choice

-1 Tbsp brown sugar substitute, we recommend this recipe here

-¼ tsp cinnamon

-⅛ tsp nutmeg

-⅛ tsp ground ginger

-⅛ tsp allspice

-⅛ tsp xanthan gum

-½ Tbsp lemon juice

-½ Tbsp apple cider vinegar

-10-15 drops of Ooo Flavors Gala Apple Flavor

-Pinch of salt

-Optional: cinnamon “sugar” coating (3 Tbsp Wondrose + 1 tsp cinnamon)

-Silicone cake pop molds or mini muffin pan 

 

Cooking Instructions:

1. Start by boiling about 2-3 cups of water in a saucepan.
2. Once the water has come to a boil, turn off the heat, add the tea bags, and steep for 10 minutes. 
3. After 10 minutes, remove the tea bags, return to boil
4. Add the diced chayote squash and boil until just tender, approximately 8 minutes.
5. Drain the tea and place the squash back in the pan.
6. Next, add cinnamon, nutmeg, ginger, allspice, xanthan gum, lemon juice, apple cider vinegar, Ooo Flavors, salt and stir until ingredients are well combined, and squash is thoroughly coated. Set aside.
7. If making cinnamon sugar coating - in a small bowl, add the Wondrose and cinnamon. Mix together and set aside.
8. Make the Keto and Co Cake Mix according to the directions on the back of the package.
9. Heat the oven, heat to 350° F and grease molds or mini muffin pan. 
10. Add 1-2 teaspoons of cake batter to the bottom of each cake mold, about ½-1 teaspoon of apple filling, and top with a bit more cake batter.
11. Baking times will vary, we suggest checking on them after 10 minutes.
12. Carefully remove “apple” pie bites from the cake mold and place them on a cooling rack. 
13. After they've cooled enough to handle, roll them in the cinnamon-sugar mixture and enjoy!