Keto Apple Crisp – Apple crisp is a classic fall dessert, and our keto apple crisp recipe tastes like the real thing without the carbs! A Granny Smith apple and zucchinis combine with butter, cinnamon, and nutmeg for a tasty Fall-flavored filling topped with almond flour, almonds, and hemp hearts for a perfectly golden crisp – plus, it is gluten-free, grain-free, and sugar-free!
Let me confess my apple-loving enthusiasm for fall desserts upfront: I am firmly team, apple! Hello, apple crisp macchiato over pumpkin spice latte. But that’s why I had to make a low-carb apple crisp using half a green apple and fresh zucchini. Surprisingly, the texture is so similar my family couldn’t even spot the difference the first time I served it to them; this means you can enjoy all the warmth and coziness of an old-fashioned apple crisp without the sugar and with fewer carbs.
IS APPLE CRISP KETO?
Traditional apple crisp is not keto-friendly. Apples are a higher carbohydrate fruit, to begin with, and most recipes contain added sugar. But since apple crisp is a classic American comfort food, I wanted to create a grain-free and gluten-free dessert that is low in sugar and carbs. That’s where keto apple crisp comes into play.
WHAT YOU NEED TO MAKE THIS RECIPE
- Butter: Soften apples and zucchini in butter and use cold butter to form the crisp.
- Green Apple: The tartness of the Granny Smith apple complements the sweeter ingredients.
- Zucchinis: Zucchinis have a similar texture and consistency as apples, so they take on the flavors of cinnamon and sugar for a cozy and comforting dessert.
- Monk Fruit: Use golden monk fruit because it tastes and looks like the real thing but has 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 scent and feeling of fall by flavoring the zucchini with cinnamon and nutmeg.
- Vanilla Extract: Sweeten our keto apple crisp with vanilla extract.
- For the Crisp Topping: Combine almond flour, hemp hearts, and shredded coconut with cold butter to create the perfect topping.
SUBSTITUTIONS AND VARIATIONS
- Replace the butter with ghee or coconut oil.
- Toast walnuts or pecans instead of almonds. You can also use pumpkin or sunflower seeds.
- Substitute the zucchini for jicama, yellow, or chayote squash.
- Lower the carb content using more zucchini or another squash instead of an apple.
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 in the vanilla extract, xanthan gum, monk fruit, cinnamon, and nutmeg and simmer for 3 minutes.
Combine almond flour, hemp hearts, almonds, shredded coconut, and monk fruit in a mixing bowl.
Transfer the filling to a baking dish or bake it in the oven-safe pan. Then, crumble the topping over the top.
Cut the COLD butter into tabs and cover the mixture.
Bake for 20-30 minutes until the apple and zucchini mixture is bubbling and the topping is golden brown. Set it aside to cool for 10 minutes before serving.
EXPERT 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 if you prefer
- 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 is light and golden brown.
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SERVING SUGGESTIONS
Enjoy this delightful treat as a warm breakfast or a satisfying dessert. With just ten net carbs per serving, it offers a delicious alternative to traditional pie on Thanksgiving. Wondering how to enjoy it? Here are a few serving suggestions:
- Whipped Cream
- Greek Yogurt
- Keto Ice Cream
- Sugar-Free Caramel Syrup
- Blackberries, Blueberries, or Strawberries
WHAT TO DO WITH THE LEFTOVERS
- Refrigerate – Store leftovers in an airtight container in the refrigerator for 4-5 days.
- Freeze – Let the dish cool completely, then transfer it to a freezer-safe container or bag. Keto apple crisp will freeze for 6 months.
- 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. You can also warm single servings in the microwave for about 30 seconds.
FREQUENTLY ASKED QUESTIONS
What is keto apple crisp?
Instead of apples, we’ve opted for a blend of zucchini and half an apple to keep the macros in check. To achieve the familiar crisp texture of apple crisp, we’ve replaced oats and all-purpose flour with almonds, hemp hearts, coconut flakes, and almond flour. The result is a delicious low-carb dessert that still captures all the comforting flavors you love from traditional apple crisp.
Are apples keto-friendly?
While apples contain many micronutrients, they are high in carbohydrates that can easily kick people out of ketosis. A medium apple contains 20 grams of net carbs. We only use half of one Granny Smith Apple and zucchini to make this keto apple crisp 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 great for those following 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.
MORE HEALTHY DESSERT RECIPES:
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Keto Apple Crisp
For the Filling:
- 6 tablespoons butter, salted
- ½ medium green apple, cut into ½-inch cubes
- 3 medium zucchini, peeled and cut into ½-inch cubes
- 1 teaspoon vanilla extract
- ¼ teaspoon xanthan gum
- 2 tablespoons golden monk fruit
- 2 teaspoons cinnamon, ground
- 1 teaspoon nutmeg, ground
For the Topping:
- ½ cup almond flour
- ¼ cup hemp hearts
- ¼ cup almonds, crushed
- ¼ cup shredded coconut, unsweetened
- ¼ cup golden monk fruit
- 4 tablespoons COLD butter, cut into tabs
- 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 in the vanilla extract, xanthan gum, monk fruit, cinnamon, and nutmeg and simmer for 3 minutes.
- Combine almond flour, hemp hearts, almonds, shredded coconut, and monk fruit in a mixing bowl.
- Transfer the filling to a baking dish or bake it in the oven-safe pan. Then, crumble the topping over the top.
- Cut the COLD butter into tabs and cover the mixture.
- Bake for 20-30 minutes until the apple and zucchini mixture is bubbling and the topping is golden brown. Set it aside to cool for 10 minutes before serving.
- 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 if you prefer.
- 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 is light and golden brown.
- To lower the carb content, use more zucchini or another squash in place of apple.
- 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 recipe especially for those on keto! It had a really nice flavor and was not sickeningly sweet like most fall desserts.
Tressa Jamil
Friday 21st of July 2023
I am glad the dessert hit the spot.