Step 1

Boil the whole chayote with enough water to cover them.

Step 2

Cook the chayote squash for about 25 30 minutes. They should still be firm but cooked through.

Step 3

Allow the chayote squash to cool. Peel and slice the now cooled chayote into 1/4 inch slices.

Step 4

Place the cooled chayote into a medium-size bowl.

Step 5

To the chayote add the cinnamon, ginger, nutmeg, spices or essential oils, 1/2 cup sugar substitute, cream of tartar, and lemon juice. Combine well.

Step 6

At this time pre-heat the oven.

Step 7

Next toss in the 1 cup of fresh or frozen cranberries and mix till fully incorporated.

Step 8

In a baking dish 9X9 baking dish that has been greased well with butter add the chayote-cranberry filling.

Step 9

Dot the filling with the 2 tablespoons of sliced butter.

Step 10

Create the cobbler crust by combining the almond flour, coconut flour, baking powder, salt, and 3 tablespoons of sugar substitute.

Step 11

Using a pastry cutter or by hand cut in the thinly sliced cold butter into the dry ingredients. Mix until crumbly and resembles coarse cornmeal.

Step 12

Next, add the eggs and combine well but do not over mix. Set aside.

Step 13

Top the "apple" cobbler with the crumb crust. Make sure to break up the crust topping into small pieces and evenly distribute.

Step 14

Bake in the oven at 350 degrees until hot and bubbly for 35-40 minutes.

Step 15

Serve warm or cold.

Step 16

Combine the confectioner's sugar substitute, heavy whipping cream, vanilla extract, a pinch of salt. Start with two tablespoons of cream and add more if you need to thin the icing down.

Step 17

Stir until well combined.

Step 18

Drizzle on top of the warm cobbler.