Low Carb Keto Apple Crisp
This ingenious Low Carb Keto Apple Crisp transforms zucchini into a convincing apple substitute using strategic spicing and preparation. Topped with a buttery almond flour crumble, it delivers all the comfort of traditional apple crisp while keeping carbs under 5g per serving.
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.