Low Carb Apple Crisp

Preheat the oven to 350° F | 176° C. Then, melt butter in an oven-safe pan & add the apples & zucchinis. Cook on medium heat for 7-8 minutes.

Stir lemon juice, vanilla extract, xantham gum, monk fruit, ground cinnamon, & nutmeg into the mixture & simmer for 3 minutes.

Add almond flour, hemp hearts, & almonds to a food processor. Pulse to break up the almonds (but don’t blend), & stir in the shredded coconut and monk fruit. Add the cold butter to the mixture & 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.

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