Keto Apple Crisp – Apple crisp is a classic fall dessert, and our keto apple crisp recipe tastes just like the real thing! A Granny Smith apple and zucchinis combine with butter, cinnamon, and nutmeg to make 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.
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.
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.
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.
- Xantham Gum: When it comes to xantham 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
Preheat the oven to 350° F | 176° C. Then, melt butter in an oven-safe pan and add the apples and zucchinis. Cook on medium heat for 7-8 minutes.
Stir lemon juice, vanilla extract, xantham gum, monk fruit, ground cinnamon, and nutmeg into the mixture and simmer for 3 minutes.
Add almond flour, hemp hearts, and 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.
Transfer the filling to a baking dish or bake it in the pan. Then, crumble the reserved topping over the filling.
Bake for 20-30 minutes.
- Cut the zucchinis and the apple the same size to ensure they cook at the same rate.
- Zucchinis release water as they cook, so there is no need to add additional fluid.
- All ovens bake differently, so remove the apple crisp once it begins to look golden brown.
SEARCHING FOR MORE LIKE THIS?
If you love this recipe, we hope you will try one these keto-centered meals!
- Whipped Cream
- Greek Yogurt
- Homemade Whipped Cream
- Keto Ice Cream
- Sugar-Free Caramel Syrup
- Blackberries, Blueberries, or Strawberries
WHAT TO DO WITH THE LEFTOVERS
- FRIDGE – Store leftovers in an air-tight 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. 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
Apple crisps made traditionally are not keto-friendly. While apples contain many micronutrients, they are also high in natural carbohydrates and sugar that can easily kick people out of ketosis.
To make our keto crisp recipe, we use half of one Granny Smith Apple. 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.
Traditional apple crisp has too many carbs and added sugar to be considered keto. Most people consume under 50 grams of carbohydrates per day to remain in ketosis. We use half of an apple in this recipe, and there is still plenty of room to meet your macros. It all depends on how particular ingredients and carbs affect your body. I calculated the macros to make it easy for you.
• Net Carbs: 5 grams
• Protein: 0 grams
• Fat: 9 grams
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.
YOU SHOULD ALSO TRY:
Keto Apple Crisp
For the Filling:
- Preheat the oven to 350° F | 176° C. Then, melt butter in an oven-safe pan and add the apples and zucchinis. Cook on medium heat until they are tender, about 7-8 minutes.
- Stir lemon juice, vanilla extract, xantham gum, monk fruit, ground cinnamon, and nutmeg into the mixture and simmer for 3 minutes.
- Add almond flour, hemp hearts, and 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 the pan if you're using a cast-iron or stainless steel pan. Then, crumble the reserved topping over the filling. Place the apple crisp in the oven and bake for 20-30 minutes until the fruit and zucchini mixture is bubbling and the topping is golden brown.
- Check out our web story for low-carb apple crisp!
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.