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Add water to a pan, add butter, cinnamon, nutmeg, lemon juice, and cream of tartar on medium heat.
Add xanthan gum to the erythritol and blend them together to ensure even dispersion.
Add the erythritol mixture to the pan and quickly stir to combine.
Add in the diced chayote and simmer for at least 20 minutes until tender.
For fritters: Heat oil on medium heat, cut flatbreads into strips, brush with egg wash, fill with cooled filling, fold, and fry until golden.
For crumble: Preheat oven to 350 degrees, mix almond flour, cold butter, vanilla, and sweetener, fill ramekins with filling, top with crumble, and bake for 10 minutes.