2 cups almond flour
1 Chayote (diced into small pieces)
3 teaspoons cinnamon
1 1/2 teaspoon allspice
1 1/2 teaspoon nutmeg
1/2 cup sour cream
5 tablespoons of grass fed butter
1 1/2 teaspoons vanilla extract
1/4 cup brown sugar substitute (we used Lakanto Golden)
1 teaspoon baking powder
1/4 cup water
Heat Oven to 350 Degrees Fahrenheit
In a medium sized skillet add 2 tablespoons of butter when bubbly add the chayote, let it cook down for 3/5 minutes then add 1/4 cup of water and 1 1/2 teaspoons of cinnamon. Cook down until the water starts to evaporate. Make sure you keep stirring every few minutes. You will repeat this step about 3/4 times until the chayote is tender.
While the chayote is cooking, in a medium mixing bowl add the flour, 1 1/2 teaspoons cinnamon, allspice, nutmeg, sour cream, 3 tablespoons butter, vanilla extract, sugar & baking powder. Make sure its mixed well. Carefully fold in the chayote so as not to overmix
Pour into a greased 10 cup bundt pan
Bake for 40 minutes, (test with a toothpick) Allow the cake to cool completely before removing from the pan.
Serve with whipped cream or ice cream!