2 Chayote (peeled and diced)

1/4 cups of apple cider vinegar

1/2 cup Golden Monk Fruit Sweetener

2 tablespoons butter

2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon allspice

1 tablespoon of lemon juice

1/2-2/3 cups of water

1/4 teaspoon of xanthan gum

Topping

1 tsp monk fruit sweetener

1 tsp cinnamon

Place the first 10 ingredients into a sauce pan bring to a boil. Simmer for 25-30 minutes until chayote is soft. Add the xanthan gum. Cook 5 minutes more until liquid becomes thick.

Cut a “cut da carb” wrap into 3 equal pieces. Fill each piece with pie mixture and seal with a toothpick. Fry 1 minute each side. Remove from heat and sprinkle topping. Serve with ice-cream.