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!