I love this for dessert, breakfast or as a snack as well. It’s very filling and tastes a lot like baked apples! This is also good made in a skillet with sliced, peeled chayote squash. You can find a recipe for that on Linda Genaw’s site: http://genaw.com/lowcarb/fried_apples.html. This recipe is suitable for Atkins Induction, Keto, Paleo and Primal diets.
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3 oz. jicama, peeled & sliced
2 T. melted butter
4-5 drops liquid stevia or liquid Splenda (or your preferred sweeetener)
½ tsp. cinnamon
DIRECTIONS: Preheat oven to 350º. In sheet pan, melt butter. Stir in cinnamon and liquid Splenda. Slice jicama about 1/8″ thick (1/4″ if you like them crunchier) and place each slice into butter/cinnamon mixture. Turn over so both sides are coated well. Bake at 350º for about 20 minutes until begin to soften. Serve warm!
NUTRITIONAL INFO: Serves 1 and contains:
23.1 g fat
8.4 g carbs, 4.8 g fiber, 3.6 g NET CARBS
.9 g protein
6.8 mg. sodium