Keto Homemade Apple Turnovers
Indulge in a guilt-free dessert with these Keto Homemade Apple Turnovers, a low-carb twist on the classic treat. Perfectly golden and flaky, these turnovers are crafted with a buttery almond and coconut flour pastry, keeping them keto-friendly while delivering the ideal texture. The filling features tender chayote squash—a clever stand-in for apples—combined with warm cinnamon, nutmeg, and a splash of lemon juice for a subtly sweet and aromatic blend. Sweetened with granulated erythritol, these turnovers skip the sugar without compromising flavor. Ready in under an hour, this keto-friendly recipe is the ultimate comfort food for dieters who crave something indulgent yet low-carb. Perfect for a cozy snack or an elegant dessert, these turnovers are guaranteed to be a hit!
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.25 cups coconut flour
- 0.33 cups granulated erythritol
- 1 teaspoon baking powder
- 0.5 teaspoon xanthan gum
- 0.5 cups butter
- 2 ounces cream cheese
- 1 whole egg
- 2 medium chayote squash, peeled and diced
- 2 tablespoons lemon juice
- 1 teaspoon ground cinnamon
- 0.5 teaspoon vanilla extract
- 0.25 teaspoon nutmeg
- 0.25 teaspoon salt
Instructions
Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine almond flour, coconut flour, granulated erythritol, baking powder, and xanthan gum.
In a separate microwave-safe bowl, melt the butter and cream cheese until smooth, stirring to combine.
Add the melted butter mixture and the egg to the dry ingredients and mix until a dough forms.
Divide the dough into 8 equal pieces and shape each into a small ball. Flatten each ball into a round disc using your hands or a rolling pin.
In a medium saucepan, combine chayote squash, lemon juice, cinnamon, vanilla extract, nutmeg, and salt. Cook over medium heat for about 5-7 minutes, until the squash is tender and the mixture is aromatic.
Remove the squash mixture from the heat and let it cool slightly.
Spoon approximately 2 tablespoons of the chayote mixture onto one half of each dough disc.
Fold the dough over the filling to create a turnover shape and seal the edges by pressing down gently with a fork.
Place the turnovers onto the prepared baking sheet and bake for 20-25 minutes, or until golden brown.
Allow the turnovers to cool for a few minutes before serving.
Nutrition Facts
Calories |
286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.6 g | 33% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 245 mg | 11% | |
| Total Carbohydrate | 18.4 g | 7% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 2.3 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 73 mg | 6% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 256 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
