When I first saw this recipe for low carb caramelized apples, I was intrigued right away. Although I’m not a die-hard low-carber, I like to experiment with low-carb recipes. Lisa over at Low Carb Yum is really a master when it comes to low-carb recipes. Her recipe is for Low Carb Zucchini Cinnamon Apples just kept sitting at the back of my mind and I had to try it.

Single serve

I was a bit skeptical though. Zucchini being used as surrogate for apples? Couldn’t really get my head around it. I slightly adapted the recipe and made it single serve. You, know, give it a try first.

Regret

Did I regret it? Yes. I regretted that I didn’t make a whole batch. Wow, this was tasty! Obviously, I knew it was zucchini, but had I tasted it blindfolded, I would have guessed apples. Though I did regret making a tiny batch, I do now have a single serve recipe. That I can make just for myself :).

Fooled

With this first try, I had to restrain myself not to eat the whole thing in one go. I wanted to have the boys have a try as well. I called them to the kitchen and let them try it. This is a recap of our conversation:

Me: ‘Try this’

Kids: ‘Hmmm, yum! What is it?’

Me: ‘What does it taste like?’

Kids (simultaneously): ‘Apples’

Me: ‘Then what do you think it is?’

Kids: ‘Apples, of course.’

Me: ‘Of course. So why do you ask what it is?’

Kids: ‘Uhhh… ’cause you’ve fooled us a couple of times?’

As if I would ever…

Yep, they were both fooled. It was so funny to see how their jaws almost hit the floor. What??? Zucchini? You are pulling our leg, right? How can you make zucchini taste like apples??? Thank you, Lisa, for the inspiration and this unforgettable moment ;).

Ingredients

1 small or medium zucchini

20 g unsalted butter

2 tsp Tagatesse (or preferred sweetener equivalent to 4 tsp sugar)

1/2 tsp ground cinnamon

1/4 tsp vanilla extract

1/2 tsp lemon juice

Instructions

Peel the zucchini and remove the seeds. Then cut into small wedges.

Melt butter and add zucchini once the butter starts to foam a bit.

Turn the heat to medium and softly cook the zucchini until tender.

Add sweetener, cinnamon, vanilla extract and lemon juice.

Stir until all pieces are coated.

Let cook on low heat until the juices thicken nicely.

Serve warm. Preferably with some sugar free vanilla ice cream ;-).

Enjoy!

NOTE: Depending on the size of the zucchini and the seeds you’ll have to remove, this may even be enough for 2 servings. I had a rather small zucchini and I had to cut away quite some seeds.