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Making Keto Apple Crisp was the epitome of my leaping off the edge. I have thought about this recipe for weeks. And I fretted over the ingredients and the expense of a potential disaster in the kitchen.
I just did not believe that I could make zucchini taste like apples. But I did and it’s really magic! It’s especially lovely when it starts to get cold out and the leaves are changing to have this Keto Apple Crisp in your oven.
Watch me make it here…
Apple Spice Mix
Make your own using cinnamon, ginger, all spice and nutmeg. I make a double or triple batch of my Apple Spice Mix and keep it in an air tight jar in the pantry.
You can just use cinnamon or a different combo of what you have on hand if that’s all you have. Cinnamon is the main driver in this recipe and most people always have cinnamon stocked.
Apple season in Keto-land
I really hesitated making this recipe. After much reading I surmised that zucchini could possibly be used as a substitute for apple but I just couldn’t wrap my head around it.
Zucchini could be used in sweet recipes like my Chocolate Zucchini Muffins or my Ginger Spiced Zucchini Bread, but I was still a little worried.
Ingredients are expensive and I didn’t want to even think about tossing money into the garbage. Boy, am I glad I bit the bullet and gave this Keto Apple Crisp recipe a shot. Pure magic!
When I created the recipe for Keto Apple Crisp it was just short of magic. But the other little gem that came out of this recipe is the granola topping. This mix of chopped nuts, almond flour, butter and some sweetener is super easy and I like to use it for many recipes.
By itself or on my Keto Apple Crisp, this granola is a winner.
Apple spice mix
- 2 tsp cinnamon
- ¼ tsp all spice
- 1 tsp nutmeg
- 1 tsp ginger
- Preheat oven to 350* and line a small casserole dish with parchment paper. My dish is 11×7. (You could use 6 greased individual ramekins).
Apple spice mix
- Mix all ingredients in a small bowl or jar and set aside. You may have extra as this recipe is from another recipe on my blog. I usually double or triple this recipe and keep in an air tight jar in my cabinet.
- Peel zucchini, trim each end off and slice in half lengthwise. Then cut half rounds about ¼” thick.
- Melt butter in skillet on stovetop over medium heat. Add zucchini to butter and cook for 4-5 minutes. Zucchini will soften and slightly wilt.
- Add lemon juice, sweetener, stevia and Apple spice mix to the cooking zucchini. Stir and coat the zucchini. Cook for 2-3 minutes to continue softening the zucchini.
- Pour water into skillet over the zucchini, then sprinkle in xanthan gum and salt. Stir to full coat and continue to simmer until the sauce thickens. Take off heat and set aside.
- Soften the butter in the microwave but don’t fully melt. Finely chop the almonds and pecans (or pulse in a mini food processor.)
- Pour finely chopped nuts into a bowl. Add butter, almond flour, Apple spice mix, Sweetener, butter, stevia and salt.
- Using a fork blend the butter into the nut mixture until crumbly.
Assembling the crisp
- Pour apple mixture into your small casserole dish or greased ramekins. Crumble the crisp topping all over the apple mixture.
- Bake at 350* for 25-30 minutes checking that the apple mixture is bubbling and the crisp topping is browning.
- Remove from oven to cool. Serve warm with whipped cream, a dollop of plain Greek yogurt or enjoy plain.
MEDICAL AND NUTRITION DISCLAIMER…Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nutritional break downs are done using a commercial nutrition calculator. Nothing I express here should be taken as medical advice and you should consult with your doctorbefore starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers, this should never be construed as medical advice.
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