Zucchini “Apple” Crisp

Zucchini “Apple” Crisp

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The best keto apple crisp doesn’t use any apples! To keep it keto friendly, this low carb apple crisp recipe using zucchini as the mock apples. Because it tastes like apple, your taste buds will never know the difference.

zucchini “apple” crisp

Why you’ll love this zucchini apple crisp

  • it’s a low-carb and keto apple crisp recipe that comes together easily
  • the ingredient list (and prep time) is short
  • with almond flour, apple pie seasoning, cinnamon and pecans in the topping, this is naturally a grain-free and gluten-free apple crisp

Substitutions

  • You can make this dairy-free and vegan by substituting with vegan butter or ghee
  • If you don’t have any apple pie spice handy, you can make your own with some ginger, cardamom, nutmeg, cinnamon, and allspice
  • Pecans and walnuts are the ideal nuts for topping your apple crisp, but you can feel free to mix it up with almonds, macadamia nuts, or cashews as well. 
  • If you don’t have any almond flour handy, you can also substitute it out for coconut flour or any other keto-friendly flour alternative.

How to make the zucchini apple crisp

Are you ready to enjoy a delicious mock apple dessert? Begin by preheating your oven to 350° F and coat an 8×8 baking dish with non-stick spray and set aside.

Peel and dice your zucchini, and add to a separate bowl.

Add ⅓ butter to a large saute pan, set it over medium heat, letting the butter melt and turn slightly golden brown. 

Add diced zucchini, 1 teaspoon cinnamon, ½ tablespoon apple pie spice, nutmeg, ¼ cup sweetener, lemon juice and apple extract to the pan. 

Toss in the melted butter and cook for 5 to 7 minutes until your zucchini is slightly tender.  Remove from heat and add to your prepared pan.

Keto-Friendly Topping

Your traditional apple crisp topping is made with brown sugar, butter, and oats. 

This low-carb, sugar-free version, however, does things a little differently. You’ll be switching out that brown sugar for a sugar-free alternative like monk fruit or stevia, and instead of oats, you’ll use almond flour. 

Simply add the almond flour, nuts, ⅓ cup butter, and remaining sweetener to a small bowl and mix well with a fork to a crumble consistency, and voila — you have a keto apple crumble topping. 

Put it all together

Pour your crumble topping mixture over the zucchini and bake for 25-30 minutes until the crumble is golden brown and the zucchini mixture is bubbling.

Zucchini “Apple” Crisp

Recipe by Lucy ChesnaCourse: Dessert, BreakfastDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

40

minutes
Total time

50

minutes

The best keto apple crisp doesn’t use any apples! To keep it keto friendly, this low carb apple crisp recipe using zucchini as the mock apples. Because it tastes like apple, your taste buds will never know the difference.

Ingredients

  • ⅔ cup butter (softened)

  • 2 pounds zucchini (peeled and diced)

  • 2 teaspoons ground cinnamon

  • ¼ teaspoon nutmeg

  • 1 tablespoon apple pie spice

  • 1 cup almond flour

  • 1 cup pecans or walnuts (finely chopped)

  • ½ cup monk fruit

  • 1 tablespoon lemon juice

  • 2-3 drops apple extract (optional)

Directions

  • Preheat the oven to 350° F and coat an 8×8 pan with non-stick spray. Set aside.
  • Add ⅓ butter to a large saute pan set over medium heat. Let butter melt and turn slightly golden brown.
  • Add diced zucchini, 1 teaspoon cinnamon, ½ tablespoon apple pie spice, nutmeg, ¼ cup sweetener, and lemon juice to the pan. Toss and cook for 5-7 minutes until zucchini is slightly tender. Remove from heat and add to your prepared pan.
  • Add almond flour, nuts, ⅓ cup butter, and remaining sweetener to a small bowl. Mix well with a fork to a crumble consistency. Pour mixture over zucchini.
  • Bake for 25-30 minutes until the crumble is golden brown and zucchini mixture is bubbling.
  • Serve with keto friendly ice cream or whipped cream if desired.

Notes

  • You add 1 cup shredded coconut to give the oatmeal look and texture
  • Substitute butter with vegan butter to make it dairy free and vegan
  • Substitute almond flour with coconut flour or gluten free flour

Nutrition

  • Serving Size: ½ cup
  • Yield: 3 cups
  • Calories: 386
  • Fat: 39g
  • Carbohydrates: 6g
  • Net Carbs: 3g
  • Fiber: 3g
  • Protein: 6g

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