This Keto Apple Crisp is something that the whole family will love! For our keto version of an apple crisp, we replace the apples with zucchini. I know! This might sound a little crazy, but it works. In fact, I’ve been able to successfully fool people into thinking that this was a traditional apple crisp with apples.
Zucchini
It is important to peel the zucchini and cut it lengthwise in half to scoop out the seeds. These steps will result in the zucchini to resemble the color and texture of an apple.
Lemon Juice
This is the most important ingredient / step in this recipe. Once the zucchini has the seeds removed, is peeled and diced, the next important step is to cook the zucchini in a saucepan with lemon juice. The lemon juice is so important in this recipe because it gives the zucchini the acidity that mimics an apple. Zucchini also releases a lot of water during the cooking process. So once the zucchini is done simmering with the lemon juice, strain all of the liquid.
Applesauce
Maple Extract
Crumble
For our keto crumble we use a combination of chopped pecans and almond flour. These keto-friendly ingredients pair so nicely with the cinnamon and apple flavors.
Toppings:
You can of course eat this dish alone, but like any good crumble this is best served with a side of keto whipping cream or a small amount of store bought keto-friendly ice cream.
Easy Keto "Apple" Crisp (With a Secret Ingredient!)
Equipment
- 9 x 9" Baking Dish
Ingredients
Filling
- 500 grams Zucchini Chopped, Peeled with Seeds Removed.
- 1/4 Cup Lemon Juice
- 2 tbsp Unsweetened Apple Sauce
- 1 tsp Cinnamon
- 1/4 tsp Nutmeg Optional.
- 1/4 Cup Sweetener
- 1/4 tsp Maple Extract Optional.
Topping
- 1/2 Cup Chopped Pecans
- 1/2 Cup Almond Flour
- 1/4 Cup Sweetener
- 2 tbsp Butter Melted.
- 1/2 tsp Cinnamon
- 1/4 tsp Maple Extract Optional.
Instructions
- Preheat oven to 350°F.
- Peel the zucchini and cut lengthwise in half. Scoop out the seeds and dice into small pieces.
- Place the chopped zucchini into a pot with the lemon juice. Cook on medium heat for approx. 20 minutes until zucchini has softened.
- While the zucchini is cooking, prepare the topping.
- Combine all topping ingredients until mixture is crumbly and set aside.
- Once the zucchini is done cooking. Strain the zucchini to remove the excess liquid,
- Place drained zucchini in a 9x9 baking dish and combine with all remaining ingredients for the filling.
- Add almond flour mixture on top of zucchini mixture.
- Bake in oven for approx. 20 minutes.
- Top with keto whipped cream or low sugar ice cream. Enjoy!
Notes
- 269 Calories
- 8.8g Carbohydrates
- 3.9g Fiber
- 24.5g Fat
- 5.9g Protein
Have you tried making this Keto Apple Crisp? I know that using zucchini sounds crazy but I encourage you to give this a try! It might surprise you. Looking for more keto or low carb recipes? Check out my recipe page!
