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This Pistachio-Crusted Chayote With Cinnamon Glaze recipe is a low carb delight that combines crisp chayote slices, a nutty pistachio coating, and a sweet cinnamon glaze. Perfect for those following a keto diet or just looking to incorporate more vegetables into their meals.
15 minutes
20 minutes
Ingredients:
1 cup Pistachios
2 medium Chayote squash
3 large Egg whites
1/2 cup Almond flour
1 teaspoon Cinnamon
Pinch Salt
4 tablespoons Butter
2 tablespoons Honey
Instructions:
- Preheat oven to 400°F (200°C).
- Slice chayote squash into thin slices.
- In a food processor, pulse pistachios until finely chopped.
- In a shallow dish, beat egg whites and add almond flour, cinnamon, and salt. Mix well.
- Dip each chayote slice into the egg white mixture, then coat with the finely chopped pistachios on both sides.
- Place coated slices on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes or until golden brown.
- While the chayotes are baking, melt butter in a small saucepan over low heat. Stir in honey and cinnamon to create a glaze.
- Once chayote slices are cooked, remove from the oven and immediately brush with the cinnamon glaze.
- Serve warm.
