Chayote Pecan Custard

Chayote Pecan Custard is a delicious dessert with fantastic whole food macros!

6 grams salted butter

340 grams (1 whole) raw chayote

25 grams chopped pecans

4 grams ground cinnamon

.25 grams stevia powder

1.5 grams fine sea or pink salt

50 grams egg

100 grams egg white

120 grams unsweetened almond milk

60 grams sugar free maple syrup

4 grams caramel extract

4 halves of pecans

Set up 4 large ramekins in a water bath and preheat oven to 350°

Chop chayote into small bite sized pieces

Sauté in butter until soft

Add 25g of chopped pecans, cinnamon, stevia and salt

In a bowl, mix egg, egg white, unsweetened almond milk, sugar free maple syrup and caramel extract

In 4 ramekins, portion out chayote mix. Pour equal portions of egg mixture into chayote mix. Top with a single pecan half

Bake 30 minutes at 350° or until egg mixture is firm. Let cool and serve!

Per serving

Protein 5.9 grams

Total Carbs 9.3 grams

Net Carbs 6.6 grams 

Fat 8.6 grams