Peel the chayote and cut into quarters lengthways and remove the core.
Cut into small pieces and place in a bowl.
Add the cinnamon and nutmeg and stir to coat all the pieces.
In a bowl whisk the butter and erythritol until smooth.
Add the eggs, one at a time and continue to whisk.
Add the almond flour, salt and baking power and whisk until you have a smooth batter.
Gently spoon the spiced chayote pieces into the batter and stir for an even distribution.
MAKE THE CRUMBLE TOPPING
Place the butter, almond flour, erythritol and cinnamon in a bowl.
Using your fingertips gently work the mixture together so it resembles crumbs. If it gets too sticky add more almond flour.
Lightly spray or grease a muffin tin.
Spoon the muffin batter into the muffin tins up to just under the top.
Sprinkle the crumble mixture over the muffin batter
Bake for 20 minutes until the muffins are firm and golden
The net carb will be the total carb count minus the fibre count. Carb count excludes sugar alcoholsAny nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.