If you’ve been missing the comforting aroma of apple crisp wafting through your home since starting keto, I have excellent news for you. This Low Carb Keto Apple Crisp delivers all the nostalgic flavors of traditional apple crisp without the carb overload that would kick you out of ketosis.
After numerous experiments in my kitchen (and some spectacular failures), I’ve finally cracked the code on creating a keto-friendly apple dessert that doesn’t compromise on taste or texture. The secret?
A clever swap that mimics apples so convincingly, your taste buds might do a double-take.
Whether you’re hosting a fall gathering or simply craving something sweet after dinner, this dessert brings back that old-fashioned comfort while keeping your macros in check.
Why This Recipe is Awesome
Traditional apple crisp packs anywhere from 30-50g of carbs per serving – a keto dieter’s nightmare. This Low Carb Keto Apple Crisp brilliantly solves that problem by using zucchini as an apple substitute. I know it sounds strange, but when prepared properly with the right spices, zucchini takes on a remarkably apple-like quality!
The buttery, cinnamon-spiced almond flour topping provides that signature crisp texture without using oats or wheat flour.
It browns beautifully and delivers that essential contrast to the tender “apple” filling below.
What makes this recipe truly exceptional is that it doesn’t just check the “keto-friendly” box – it actually satisfies that deep craving for a classic fall dessert. The warming spices, tender filling, and that irresistible crumbly topping work together to create something that feels indulgent rather than restrictive.
Equipment needed: Mixing bowls, 9-inch baking dish, vegetable peeler, sharp knife, measuring cups and spoons
Low Carb Keto Apple Crisp
Ingredients
For the “Apple” Filling
- 4 medium zucchini about 2 pounds
- ¼ cup unsalted butter
- 3 tablespoons granulated erythritol or monk fruit sweetener
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- ½ teaspoon apple extract optional but enhances the apple flavor
- 1 tablespoon lemon juice
- ¼ teaspoon xanthan gum helps thicken the filling
For the Crisp Topping
- 1 cup almond flour
- ¼ cup coconut flour
- ½ cup granulated erythritol or monk fruit sweetener
- 1 teaspoon ground cinnamon
- ½ cup chopped pecans or walnuts
- ½ cup unsalted butter melted
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Prepare your oven and baking dish by preheating to 350°F (175°C) and lightly greasing a 9-inch baking dish with butter or coconut oil.
- Prepare the zucchini by peeling them completely (removing all green skin), cutting them in half lengthwise, and scooping out the seeds with a spoon. Slice into thin, apple-like pieces about ¼-inch thick.
- Cook the “apple” filling by melting butter in a large skillet over medium heat. Add the zucchini pieces and cook for 5-7 minutes until they begin to soften but still hold their shape.
- Add the seasonings by stirring in the sweetener, cinnamon, nutmeg, vanilla extract, apple extract (if using), and lemon juice. Continue cooking for another 3-5 minutes until zucchini is tender but not mushy.
- Thicken the filling by sprinkling xanthan gum over the mixture and stirring well. Cook for another 1-2 minutes until the liquid thickens slightly. Remove from heat.
- Make the crisp topping by combining almond flour, coconut flour, sweetener, cinnamon, chopped nuts, and salt in a medium bowl. Pour in melted butter and vanilla, then mix until it forms a crumbly texture.
- Assemble the crisp by transferring the zucchini mixture to your prepared baking dish, then evenly sprinkling the topping over the filling.
- Bake until golden for 25-30 minutes, until the topping is golden brown and the filling is bubbling around the edges.
- Cool slightly for at least 15 minutes before serving to allow the filling to set and thicken further.
Notes
- For the most convincing apple texture, choose firm, not overgrown zucchini. Smaller to medium zucchini tend to have fewer seeds and firmer flesh.
- You must remove all the green skin and seeds from the zucchini to achieve the apple-like appearance and texture.
- Apple extract is worth the investment if you plan to make this recipe regularly – it dramatically enhances the authentic flavor.
- The filling will continue to thicken as it cools, so don’t worry if it seems slightly runny right out of the oven.
- Store leftovers in the refrigerator for up to 5 days. The crisp topping will soften somewhat but can be revived in a 350°F oven for 10 minutes.
Calories & Nutritional Info
- Calories per serving: 275 kcal
- Net Carbs: 4.5g per serving
- Fat: 25g per serving
- Protein: 5g per serving
- Fiber: 3g per serving
- Suitable for: Keto, low-carb, gluten-free, and grain-free diets
Common Mistakes to Avoid
- Not peeling the zucchini thoroughly – Any green skin left will be a visual giveaway that this isn’t real apple crisp.
- Overcooking the zucchini – This will result in a mushy filling rather than the slightly firm texture of baked apples.
- Skipping the cooling time – The filling needs time to set; serving immediately will result in a runny dessert.
- Using granulated sweeteners without powdering them first – This can lead to a gritty texture in your filling.
- Adding too much xanthan gum – A little goes a long way; exceeding the recommended amount will create a slimy texture.
Alternatives & Substitutions
- For a dairy-free version, substitute coconut oil for the butter in both the filling and topping.
- If you don’t have coconut flour, use an additional ⅓ cup of almond flour instead (coconut flour is more absorbent).
- For a nut-free version, replace almond flour with sunflower seed flour and omit the chopped nuts.
- If erythritol causes digestive discomfort, try allulose or monk fruit sweetener instead.
- For a spice variation, add ¼ teaspoon of cardamom or ginger to enhance the flavor profile.
- If xanthan gum isn’t available, use ½ tablespoon of ground chia seeds instead to thicken the filling.
FAQs
Can I really not taste the zucchini in this recipe?
When properly prepared with the right seasonings, most people cannot detect the zucchini. The combination of cinnamon, nutmeg, sweetener, and especially the apple extract creates a convincing apple flavor profile. The texture is remarkably similar too, especially if you don’t overcook the zucchini.
Can I make this recipe ahead of time?
Yes! You can prepare the filling and topping separately up to 2 days ahead. Store them in the refrigerator, then assemble and bake when ready to serve. Alternatively, bake the entire crisp, cool completely, and refrigerate for up to 5 days, reheating portions as needed.
Will this recipe kick me out of ketosis?
With only 4.5g net carbs per serving, this Low Carb Keto Apple Crisp should fit within most keto diets. However, individual responses to sweeteners vary, so monitor your ketone levels if you’re concerned about maintaining strict ketosis.
What can I serve with this keto apple crisp?
A dollop of unsweetened whipped heavy cream or a scoop of keto vanilla ice cream makes the perfect accompaniment. For an extra decadent touch, drizzle with a small amount of sugar-free caramel sauce.
Is this recipe suitable for diabetics?
While this recipe is low in carbs and uses sugar alternatives, individual responses to sweeteners vary. Diabetics should monitor their blood sugar levels when trying any new recipe, even keto-friendly ones.
Final Thoughts
This Low Carb Keto Apple Crisp proves that following a keto lifestyle doesn’t mean giving up on comforting classics. The clever substitution of zucchini for apples opens up a world of possibilities for recreating familiar flavors while maintaining your low-carb commitment. Whether you’re serving it at a holiday gathering or enjoying it as a special weeknight treat, this dessert offers all the satisfaction of traditional apple crisp without the carb crash afterwards.
