A lot of recipes call for apple pie filling, which isn't low carb. You can use a jicama apple filling instead which is much lower in carbohydrates.
I've been wanting to try jicama for a while. But, it hasn't been available in any of the local grocery stores.
A few weeks ago, I got sick and wanted to try a holistic approach to healing.
It was a Sunday and the local natural food that I typically go to was closed. So, I ended up taking a drive to Whole Foods market which is somewhat far for me.
Well, I'm so glad I made the trip to Whole Foods because not only did I find jicama, but I found a lot of other great food that the local stores don't carry. I'll be taking the drive more often now.
My initial thought was to try making a pie or tart with the jicama. That didn't happen because I got really busy.
I ended up making a jicama apple filling that I could store in the refrigerator or freezer for later.
Since I didn't have time to make an apple pastry before the jicama began to spoil, I figured I'd make the filling and try it in a pie, tart, or other pastry later.
Of course, you can always use zucchini or chayote squash in this recipe if you don't have jicama. In the past, I always used zucchini as a low carb mock apple since I could never find the other two.
Well, I was pretty happy when I found chayote squash at my local grocery store. My sister-in-law told me that another grocery store carried jicama, but I never did see it there.
I ended up eating most of this yummy jicama apple filling by itself. In fact, I thought it made a tasty breakfast treat.
Not only can it be used to fill a pastry, but it also is great to mix into yogurt. I used to make a bunch of low carb blueberry syrup just for yogurt!
I've got a few ideas on how I want to use this jicama apple filling. But, since I ate most of the filling before I had time for baking, I'll need to take another trip to Whole Foods to get me some more fresh jicama!
It's hard for me to resist yummy treats sitting in the refrigerator, particularly during the work week!
Although you can freeze this jicama apple filling, I put all of it in the refrigerator. Next time, if I'm too busy for baking, I need to put it in the basement freezer so I won't be tempted to eat it all.
Do you have this problem too? How do you keep from overeating when there's yummy food in the fridge? I like to hide it in our basement refrigerator so it's out of sight.
I have some ideas for what to do with this filling, but it may have to wait until I have more time to experiment.
I'll have to think of some simpler ways to use the jicama apple filling that doesn't require too much time.
Low Carb Jicama Apple Filling Recipe
I suppose I could top it off with a crispy topping and make an apple crisp. What would you do with this low carb jicama apple filling?
I'm thinking something like a low carb apple danish made with coconut flour Fathead dough might be in order! Or maybe some caramel apple cookies by replacing the chips in keto caramel chocolate chip cookies with this filling.
For more tasty low-carb apple recipes, check out my keto apple bread and keto apple crisp. They both have delicious apple flavor without all the carbs!
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Jicama Apple Filling
- 4 cups jicama chopped
- ½ cup low carb sugar substitute
- ½ cup butter
- 1 tablespoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon cloves
- 2 teaspoon apple extract
- 1 teaspoon vanilla extract
- Combine chopped jicama with butter, sweetener, and spices in a pan.
- Cook and stir over medium heat until jicama has softened.
- At end of cooking, stir in apple and vanilla extracts.
- Serve warm.
- Can be refrigerated for up to a week or frozen for several months.
15g erythritol per serving not included in nutritional data (does not impact)
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Array ( [serving_size] => 116 [calories] => 129 [carbohydrates] => 6.1 [protein] => 0.6 [fat] => 11.6 [saturated_fat] => 7.3 [cholesterol] => 31 [sodium] => 84 [fiber] => 3.4 [sugar] => 1.2 )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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Jicama is definitely the best substitute for apples, texture-wise, in my book. I added some powdered citric acid (you can find it in the canning aisle) to taste for that Granny Smith “tang.” I bet powdered True Lemon would work well too. So good!
I’m curious as to how this would can...as an Apple Pie filling...do you have any ideas or suggestions? I’m planning on trying it...it would just be more convenient if I did it that way...fridge and freezer space always seems limited. Thank you.
Once made, the filling should be safe to can like other fruits and vegetables for about 12 months.
I have been cooking the jicama for nearly 1 hour and it is not getting soft. What can I do
Some jicama is softer than others. Typically smaller younger ones are more tender. Keep in mind that jicama doesn't get completely soft like other root vegetables.
Pressure cook it for 30 to 45 minutes, natural release 🙂
I add it to chicken salad to give it some crunch. I enjoy the fresh, neutral taste of jicama
Thank You so much for sharing this delicious looking recipe, i am going to try making this tomorrow.
Hope the recipe works out for you!
Could you blend this for applesauce?
I've never tried that. Jicama does stay a bit crisper when cooked than apples so I'm not sure how it would be.
Exactly the recipe I was hoping to find!! I just saw this video pop up on my Facebook timeline and immediately wondered if it could be made with jicama and Fathead Dough . Surprisingly enough, we have peeled jicama sticks in one of the two grocery stores in my tiny little Oregon coast town and I usually eat the stuff whenever I have a craving for fruit. But, this is the kind of recipe I've been wanting to find to make 'apple' pies or empanadas. Now, I'm thinking 'apple' crisp might be good to try, too!!
It's perfect for all of those uses!
I added some lemon concentrate to get it to taste like Granny Smith apples. Wow did that bring back pleasant childhood memories.
Lemon will give this a nice tart flavor similar to the Granny Smith apples.
Sadly I ordered a pricey bottle of apple extract, and found the jicama easily at the store, but I simmered the mixture for 45 minutes and the jicama never softened up! Smelled great and the flavor was there, but the crunchiness was not appealing. The jicama was huge, are smaller ones better to work with?
If you want it really soft, you'll want to boil the jicama first similar to the fries. I prefer it to be a little on the crisp side. I prefer working with the smaller jicama, but cooking is the same.
Has anyone tried this without the apple extract? My grocery store doesn't carry it. Thank you!
It works without, but you won't get the best apple taste.
I use maple and vanilla extracts which worked great!
Here a link to an online company that has ever flavor extract you can think of... https://www.olivenation.com/extracts-flavorings.html
I have eaten Jicama, but never cooked it. I had bought a prepeeled container at TJs and didn't know what to do with it. I just made the recipe- downsized as it was a smaller amount...but it was a great and satisfying dessert. Topped with a dollop of sweetenerd greek yogurt as 'whipped cream'....
I didn't know TJs sells it pre-peeled. Peeling it is the worst part!
WF also sells pre-peeled jicama sticks! It's with the spirilized veggies in refrigerator section.
I haven't seen them, but I'll take a look next time.
This is probably one of my favorite recipes so far. The last time I made it, I didn't have jicama and so used chayote squash in place of it and I liked it even better and it really was more like apples than anything I've tried. I did precook the squash as you suggested in your mock apple pie recipe and then cooked it on the stove until it had caramelized. Thanks again, it's a keeper!
I still haven't tried this with chayote.
I am looking forward to trying this recipe. I found jicama at WM this week, not sure if it's something they carry a lot but I was happy to see it. Aldi has also carried it in the past. WM also carried the chayote squash and I picked up 2 of those.
A Whole Foods just opened near us and I made my first trip there yesterday. What a wonderland for LCHFers and anyone wanting to improve their eating habits.
Thanks for these great ideas!
I wish a WFs would open closer to me. The closest one is 30 miles away.
I did make this last night and it is very good and a very good idea for fall if you can find the jicama. I did add some water to cook the jicama until it was softer. I must say that I ate at least a serving by the time I was done cooking it. My grandkids were here and they liked it as well. They thought it really was cinnamon apples! I had some more today, I ate it cold at lunch (very good!) and also had it warmed tonight with dinner. I also poured a bit of heavy cream over it as I used to do over apple pie and it was quite a treat!
This is a really good and nearly guiltless treat! It is really filling and you will be satisfied with a small bowl.
BTW-I was surprised at how far one jicama went. I had purchased 2 large jicamas and one of them ended up being nearly 8 cups of cubed jicama. It was around 4 pounds. Needless to say, I will be making another batch in the near future. I may try a recipe making it into a crisp or a pie next time.
Thanks for this great idea!
So glad you and the grandkids enjoyed these low carb apples! And thanks for the tip on adding water to help soften the jicama.
thanks for this! there is a great paleo pear muffin recipe circulating around facebook that is really good, but of course pears are very high on the glycemic index. i'm going to swap out the pears for jicama. now i'm on a mission: find me some jicama!
I'd add a little apple extract into the muffin as I'm not sure if pear extract is made. You might be able to find pear flavoring.
Any idea if this can be canned like other pie fillings? My freezer recently died and it will be awhile before I can get a new one. If you do not know, I may try it with a small batch.
Without the sugar, not sure how well this would keep.
I love Jicama and and have used it for years! My DIL is from Mexico where they eat a lot of jicama. They slice it up and sprinkle it with chili powder or other spicy seasonings and lime juice...makes a great snack! I also love to put small cubes of raw jicama in salad. It adds a nice crunch and I like the flavor. I tell people that the raw jicama tastes like a cross between a raw potato and an apple. I also make delicious shoe string "fries" that my grandchildren love. Jicama takes a while to soften if using in cooked recipes. For the "fries" I boil the cut up jicama to soften it a little then drain and pat dry. Then drizzle some olive oil on, I use my hands to be sure all the pieces are coated, and bake in the oven turning every few minutes till they are golden brown, sprinkle with salt...yummy! Using a crock pot/slow cooker makes jicama softer and allows for making larger quantities for use as apple pie substitutes or in scalloped potato type casseroles.
Thank you so much for those tips! I can't wait to try it on a salad and the delicious fries!
I love your recipes. I don't understand the serving size -- could you explain please.
Sorry! It's in grams. It's what I got from the recipe analyzer.
Did the jicama burn your hands while peeling... I had such an adverse reaction to peeling it, I didn't dare eat it. I am allergic to mango, bananas and kiwi... I wonder if it is part of that family. No real help on google... Thanks... looks great!
It must be related to an allergy. I didn't have any kind of reaction from peeling it.
Deborah @ Confessions of a mother runner
How interesting! I love jicama and use it in my salads a lot in the summer. This is super creative. If you'd like to add it to our Meatless Monday linkup today we'd love to have you
I've got to try them in a salad. Seems to be popular. Heading over to the linkup. Thanks!
Dear Lisa, I have never tried jicama, what an exotic ingredient. I love how you used it for this filling...I am sure it is wonderful! ..Would love to try. xoxo, Catherine
You'd love it Catherine! It took me a while to find the jicama, but it is a fantastic ingredient!