Keto Apple Crisp – Apple crisp is a classic fall dessert, and our Keto Apple Crisp recipe tastes just like the real thing! Granny Smith apple and zucchinis combine with butter, cinnamon, and nutmeg for a tasty Fall-flavored filling. We top ours with almond flour, almonds, and hemp hearts to make a perfect golden crisp that is gluten-free, grain-free, and sugar-free.
I should get this out of the way. I am team-apple when it comes to the fall, especially for dessert. That’s why I couldn’t leave out the apple to make our low-carb apple crisp. However, to get the correct macros I use half of one green apple paired with fresh zucchini. They have a similar texture, so much so that the first time I made this for my family, they couldn’t tell the difference. You get the traditional warm and cozy taste of old-fashioned apple crisp without sugar and with fewer carbs. Serve this easy, low-carb dessert warm or cold.
WHAT IS KETO APPLE CRISP?
This recipe is our take on traditional apple crisp adjusted to fit the macros for a keto diet. We use mostly zucchinis instead of apples and almonds, hemp hearts, coconut flakes, and almond flour replaces oats and all-purpose flour in this recipe.
WHAT YOU NEED TO MAKE THIS RECIPE
- Butter: Soften apples and zucchinis in butter and use cold butter to form the crisp.
- Green Apple: The tartness of the Granny Smith apple compliments the sweeter elements in this recipe.
- Zucchinis: Zucchinis have a similar texture and consistency as apples and take on the flavors of cinnamon and sugar to make a cozy and comforting dessert.
- Monk Fruit: Use brown or golden monk fruit; it tastes and looks just like the real thing, but with fewer carbs.
- Xanthan Gum: When it comes to xanthan gum, a little goes a long way to thicken the filling.
- Spices: Fill your home with the feeling and smell of Fall by seasoning the filling with cinnamon and nutmeg.
- Vanilla Extract: Vanilla extract adds a boost of flavor.
- Lemon Juice: Cut the sweetness of the dessert with fresh lemon juice.
- Topping: Combine almond flour, hemp hearts, and shredded coconut with cold butter to create the perfect topping for this “apple crisp.”
SUBSTITUTIONS AND VARIATIONS
- Replace butter with ghee or coconut oil.
- Toast walnuts or pecans, and use them instead of almonds.
- Use brown coconut sugar in place of monk fruit.
- Pumpkin seeds and sunflower seeds are great substitutes for almonds.
- Substitute zucchini for yellow or chayote squash.
HOW TO MAKE KETO APPLE CRISP
The full recipe with measurements is in the recipe card below.
Preheat the oven to 350° F (176° C). Then, melt butter in an oven-safe pan and add the apples and zucchini. Cook on medium heat for 7-8 minutes.
Stir lemon juice, vanilla extract, xanthan gum, monk fruit, cinnamon, and nutmeg into the mixture and simmer for 3 minutes.
Add almond flour, hemp hearts, and whole almonds to a food processor. Pulse to break up the almonds (but don’t blend), and stir in the shredded coconut and monk fruit.
Add the cold butter to the mixture and pinch it in to combine. Set it aside.
Transfer the filling to a baking dish or bake it in an oven-safe pan. Then, crumble the topping over the filling.
Bake for 20-30 minutes until the fruit and zucchini mixture is bubbling and the topping is golden brown.
TRESSA’S TIPS
- Cut the zucchini and apple the same size to ensure they cook at the same rate. You can leave the peels for added fiber or remove them for a more consistent texture.
- Zucchinis release water as they cook, so there is no need for additional fluid.
- All ovens bake differently, so remove the apple crisp once the topping looks golden brown.
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SERVING SUGGESTIONS
- Whipped Cream
- Greek Yogurt
- Homemade Whipped Cream
- Keto Ice Cream
- Sugar-Free Caramel Syrup
- Blackberries, Blueberries, or Strawberries
WHAT TO DO WITH THE LEFTOVERS
- Refrigerate – Store leftovers in an airtight container; it will keep for 4-5 days.
- Freeze – Allow the dish to cool, then add it to a freezer-safe container or bag. Keto Apple Crisp will freeze for 6 months. If you know you want to freeze the dish to make ahead, I recommend freezing the crisp before baking it.
- Thaw – When you’re ready to eat, defrost it overnight, and follow the baking instructions.
- Reheat – For best results, reheat leftovers in the oven at 350° F (176° C) until warm and heated through. Warm a single serving in the microwave for about 30 seconds.
FREQUENTLY ASKED QUESTIONS
Is apple crisp keto?
Traditional apple crisp and apple crumble are not suitable for a keto diet. Apples are a higher carbohydrate fruit, to begin with, and most recipes include added sugar. But apple crisp is a classic comfort food, and I wanted to create a dessert that those who follow a gluten-free, low-blood sugar, or keto diet could delight in and enjoy. Appreciate all of the yummy goodness of the original with grains or sugar. We use half an apple in this recipe, but there is still plenty of room to meet your macros.
• Net Carbs: 5 grams (sugar alcohols removed)
• Protein: 6 grams
• Fat: 27 grams
Are apples keto-friendly?
While apples contain many micronutrients, they are also high in carbohydrates and sugar, which can easily kick people out of ketosis. A medium apple contains 20 grams of net carbs, which could easily be a person’s daily carb count. We use half of one Granny Smith Apple and zucchini to make this recipe, and you can’t tell the difference. Because of their tartness, green apples contain less sugar than other varieties. Even with the apple, the macros are suitable for a low-carb diet.
What’s the difference between an apple crisp, cobbler, and crumble?
The ingredients and preparation are so similar that they seem almost interchangeable, but here is how they differ:
• Crisp: The topping of a crisp contains butter, sugar, and oats sprinkled over fresh fruit.
• Crumble: Fresh fruit is topped with a crumble made with butter, sugar, and flour.
• Cobbler: Dollop fresh fruit with a flour or dough mixture to create the illusion of cobbled roads.
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Keto Apple Crisp
Equipment
Ingredients
For the Filling:
- 6 tablespoons butter, salted
- ½ medium green apple, cut into ½-inch cubes
- 3 medium zucchini, cut into ½-inch cubes
- ¼ teaspoon lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon xanthan gum
- 2 tablespoons brown monk fruit
- 2 teaspoons cinnamon, ground
- 1 teaspoon nutmeg, ground
For the Topping:
- ½ cup almond flour
- ¼ cup hemp hearts
- ¼ cup almonds, whole
- ¼ cup shredded coconut, unsweetened
- ¼ cup brown monk fruit
- 3 tablespoons COLD butter, cut into small pieces
Instructions
- Preheat the oven to 350° F (176° C). Then, melt butter in an oven-safe pan and add the apples and zucchini. Cook on medium heat for 7-8 minutes.
- Stir lemon juice, vanilla extract, xanthan gum, monk fruit, cinnamon, and nutmeg into the mixture and simmer for 3 minutes.
- Add almond flour, hemp hearts, and whole almonds to a food processor. Pulse to break up the almonds (but don't blend), and stir in the shredded coconut and monk fruit. Add the cold butter to the mixture and pinch it in to combine. Set it aside.
- Transfer the filling to a baking dish or bake it in an oven-safe pan. Then, crumble the topping over the filling. Bake for 20-30 minutes until the fruit and zucchini mixture is bubbling and the topping is golden brown.
Notes
- Cut the zucchini and apple the same size to ensure they cook at the same rate. You can leave the peels for added fiber or remove them for a more consistent texture.
- Zucchinis release water as they cook, so there is no need for additional fluid.
- All ovens bake differently, so remove the apple crisp once the topping looks golden brown.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Shariq
Sunday 16th of October 2022
Great flavorful fall recipe especially for those on keto or paleo diets! It had a really nice flavor and was not sickeningly sweet unlike most fall desserts.