|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||22%|
|Saturated Fat 5g||26%|
|Total Carbohydrate 23g||8%|
|Dietary Fiber 4g||15%|
|Total Sugars 16g|
|Vitamin C 19mg||96%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
When it comes to fall desserts, apple crisp is a must. Crispy, crumbly, and full of fruit, it's a cinnamon-scented decadence that is the only way to follow any autumnal meal. Unfortunately, apples are off limits on a keto plan, because even though they are high in fiber they are also high in carbs.
Thanks to myriad substitutions, this keto apple crisp is low carb, grain free, and sugar free. For the filling, we use zucchini to closely mimic the texture of apples. Their flavor is subtle enough that, while it won't fool an apple-loving crowd, it will certainly satisfy them. For the crisp topping, we use a combination of almond flour and coconut flour that results in a texture more like a crisp than a crumble due to how the butter binds and melts with the gluten-free flours. Pumpkin pie spice adds a warming aroma and enhances the flavor of the other ingredients.
1 1/2 cups almond flour
3 tablespoons coconut flour
1/2 cup granulated keto sweetener
1 teaspoon pumpkin pie spice
5 tablespoons unsalted butter, chilled and cubed
6 medium zucchini (about 2 pounds), peeled, seeded, and thinly sliced
2 tablespoons lemon juice
1/2 cup brown Swerve
1 teaspoon cinnamon
1/4 teaspoon xanthan gum
Baking spray or butter, for greasing
Gather the ingredients. Preheat the oven to 350 F.
To make the crumble topping, place the almond flour, coconut flour, sweetener, and pumpkin pie spice in a medium bowl; toss to combine. Using your fingers or a pastry blender, cut the cold butter into the flour mixture until pea-sized clumps form and the mixture is blended, but crumbly. Set aside.
Place the zucchini in a separate medium bowl, then toss with the lemon juice, brown Swerve, cinnamon, and xanthan gum until the zucchini is well coated.
Spread the zucchini mixture into an even layer in a greased 9-x 9-inch baking dish, then sprinkle the crumble topping all over top. Press crumble mixture into zucchini so it is full covered.
Bake the "apple" crisp until golden brown on top, about 45 minutes.
Let cool for 10 minutes, then serve warm. Enjoy!
How To Store
- This keto apple crisp can be stored in the refrigerator for up to one week.
- Store unused portions in a tightly-sealed container, or place plastic wrap tightly over the baking dish.
- To reheat, let it come to room temperature if it's in the baking dish, then warm for 20 minutes in a 350 degree oven.
- To freeze this crisp, let it cool completely then freeze for up to 3 months in a tightly-sealed container.
- Reheat in the oven before serving, as it is likely to have turned mushy if eaten cold.
- To seed the zucchini, cut the zucchini in half lengthwise. Then, use a small spoon to scoop out the seeds by running it along the length of the zucchini.
- If the crisp is browning too quickly, place aluminum foil over top or reduce the oven temperature to 325 F.
- For more robust apple flavor, add 1 teaspoon of apple extract to the filling mixture.
- If the brown Swerve becomes clumpy when tossed, use your fingers or a fork to break it up and disperse it back into the mixture. Any small clumps left will melt into the crisp filling.
For texture, try chayote
- For a texture that is slightly more similar to apples, you can use chayote squash instead of zucchini.
- Because it is firmer in texture, prep it similarly to the zucchini, but then place it in a steamer over simmering water for 3-4 minutes first.
- Let it cool before proceeding with the filling, or do this step ahead.
Nuts for nuts
- For a crunchier topping, try 1/4 cup chopped pecans, walnuts, hazelnuts, or a mix.
- Add the nuts to the topping mixture after the butter is incorporated, then toss to combine.
How do you thicken apple crisp?
We thicken this keto crisp with 1/4 teaspoon xanthan gum. Though that is a very small amount, it's sufficient to hold the juices together into the syrupy texture you expect from a fruit filling. Note that if you don't seed your zucchini, you'll want to add an additional 1/4 teaspoon of xanthan gum, as the filling will become more runny when baked.