
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:
- Start by boiling about 2-3 cups of water in a saucepan.
- Once the water has come to a boil, turn off the heat, add the tea bags, and steep for 10 minutes.
- After 10 minutes, remove the tea bags, return to boil
- Add the diced chayote squash and boil until just tender, approximately 8 minutes.
- Drain the tea and place the squash back in the pan.
- 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.
- If making cinnamon sugar coating - in a small bowl, add the Wondrose and cinnamon. Mix together and set aside.
- Make the Keto and Co Cake Mix according to the directions on the back of the package.
- Heat the oven, heat to 350° F and grease molds or mini muffin pan.
- 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.
- Baking times will vary, we suggest checking on them after 10 minutes.
- Carefully remove “apple” pie bites from the cake mold and place them on a cooling rack.
- After they've cooled enough to handle, roll them in the cinnamon-sugar mixture and enjoy!