Keto Apple Crisp
This Keto Apple Crisp is just short of witchcraft. Who would’ve thought I could turn zucchini into apple? The perfect substitute for a traditionally high carb Fall treat.
Servings 6 servings
Apple spice mix
- 2 tsp cinnamon
- ¼ tsp all spice
- 1 tsp nutmeg
- 1 tsp ginger
- 4 small zucchini peeled and sliced
- 2 tbsp butter
- 2 tbsp lemon juice
- ¼ cup Lakanto Monkfruit Sweetener
- 1 tsp Apple spice mix
- ¼ cup water
- 10 drops stevia extract
- ½ tsp xanthan gum
- Pinch of salt
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.
Calories: 314kcal | Carbohydrates: 11g | Protein: 6g | Fat: 30g | Saturated Fat: 9g | Cholesterol: 31mg | Sodium: 217mg | Potassium: 451mg | Fiber: 5g | Sugar: 5g | Vitamin A: 625IU | Vitamin C: 26mg | Calcium: 72mg | Iron: 1mg