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This keto apple crisp tastes just like the real thing… and before you protest, “but apples aren’t keto!”, rest assured that there are no actual apples in here. And you’d never know it! We’re using a secret ingredient that tastes just like apples, with much fewer carbs. Top it with a scoop of keto ice cream for low carb apple crisp a la mode. And if you prefer your keto “apples” in a pie, I’ve got you – make my keto apple pie recipe here.
A BIG part of the flavor in filling comes from the sweetener… Besti Brown Sugar Replacement has all the same flavor AND moisture of real brown sugar, without the carbs or sugar. It leaves the keto apple filling for this crisp truly caramelized, unlike other brown sweeteners out there. Give it a try and see the difference compared to other sweeteners!
Is Apple Crisp Keto?
No, typical apple crisps are made with apples, flour, and sugar, so would not be considered keto.
What Is Keto Apple Crisp?
This is a keto mock apple crisp, meaning we make some swaps for the apples, flour, and sugar, to get all of the traditional warm and cozy apple flavors and textures, without all the carbs.
Why You’ll Love This Keto Apple Crisp Recipe
- Warm cinnamon apple flavor
- Soft “apples” and a crunchy topping
- Takes just 10 minutes to prep
- Only 6.2 grams net carbs per serving
- Secret way to enjoy veggies as dessert!
Low Carb Apple Crisp Ingredients
This section explains how to choose the best ingredients for this healthy apple crisp, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
For the filling:
- Gelatin powder – This helps to thicken the filling. Make sure you are using unflavored gelatin, with no sugar or other ingredients added! If you don’t have any gelatin, you can also thicken the filling by adding 1/4 to 1/2 teaspoon of xanthan gum instead. Make a slurry with a bit of water, then add to the filling while cooking.
- Lemon juice – Either bottled or fresh lemon juice will work.
- Butter – I prefer grass-fed for best flavor and nutrition, but you can use any unsalted butter. Coconut oil also works for a dairy-free option.
- Besti Brown Monk Fruit Allulose Blend – This keto, low carb, and sugar-free sweetener tastes and acts just like brown sugar. Two key characteristics that make it different from other brown sweeteners are that it dissolves like sugar and caramelizes like sugar, so I don’t recommend substituting it.
- Seasonings – Cinnamon, nutmeg, cardamom, sea salt, and vanilla extract. You could also use an apple pie seasoning in place of the cinnamon, nutmeg and cardamom, as that usually contains these.
- Zucchini – Our secret ingredient to replace the apples! I know it sounds odd, but once you cook it with spices, the flavor and texture is just like cooked apples. Yellow squash will work as well, which is what I used in my keto apple pie recipe.
For the keto apple crisp topping:
- Almonds – Use unsalted almonds; they can be roasted or unroasted. This is what provides the crunch! If you need a nut-free option, you can try pumpking or sunflower seeds, but their flavor is less mild than almonds.
- Besti Brown Monk Fruit Allulose Blend – See above for all the details and why I recommend this one in particular!
- Butter (or Coconut Oil) – The same unsalted kind you’re using for the filling.
- Seasonings – Vanilla extract, cinnamon, and sea salt
How To Make Keto Apple Crisp
This section shows how to make keto apple crisp with zucchini with step-by-step photos and details about the technique. For full instructions, see the recipe card below.
- Prep zucchini. Peel the zucchini and dice into 1/2 inch pieces.
- Bloom gelatin. In a small bowl, whisk together gelatin powder and lemon juice. Set aside to bloom.
- Bloom spices. Melt butter in a dutch oven and stir in Besti Brown sweetener, more lemon juice, cinnamon, nutmeg, cardamom, and sea salt.
- Thicken. When gelatin has thickened, whisk it into butter and spices in dutch oven.
- Cook squash. Add diced squash to the pan and bring to a gentle boil. Simmer for 30-60 minutes, until squash is very soft, most of the moisture has evaporated, and sauce starts to thicken. Stir in the vanilla extract and transfer mixture to an oval baking dish (this one is the perfect size!).
TIP: At this point, taste the zucchini mixture and look at the consistency. It should be very similar to apple pie filling!
- Make low carb apple crisp topping. Pulse almonds, Besti Brown sweetener, butter, vanilla, cinnamon, and sea salt in a food processor.
TIP: Be careful not to over-mix! You want to have a coarse texture, with lots of small almond pieces, as shown below.
- Bake. Crumble the almond topping over the mock apple filling, and bake until the filling is bubbly and topping is golden brown.
- To store: Store leftover keto apple crisp in the refrigerator, ideally covered in the same baking dish.
- To reheat: Reheat in a 350 degree F oven, or in transfer to bowls and heat in the microwave until warm.
- To freeze: You can freeze zucchini apple crisp for 2-3 months.
What To Serve With Keto Apple Crisp
This low carb apple crisp dessert is delicious on its own, but a scoop of ice cream never hurt. Here’s how to keep it keto:
More Keto Summer Dessert Recipes
If you like this low carb apple crisp recipe, you might also like some of these other keto desserts to make in the summer and early fall:
- Keto Apple Pie
- Keto Blueberry Cobbler
- Almond Flour Lemon Cake
- Keto Peach Cobbler
- Low Carb Zucchini Bread
Tools To Make Zucchini Apple Crisp
- Dutch Oven – This one is ideal for cooking zucchini apple crisp filling, because the tall sides will hold the zucchini well before it cooks down.
- Oval Baking Dish – This one is the perfect size for this apple crisp keto recipe.
- Food Processor – This is the one I use for all my recipes! It’s powerful and has lasted for years.
Low Carb Keto Apple Crisp Recipe
Low Carb Keto Apple Crisp Recipe
This low carb keto apple crisp recipe has a secret ingredient to make it only 6g net carbs per serving – all with the same warm flavors and crunchy topping.
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Tap on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 350 degrees F (177 degrees C).
In a small pinch bowl, whisk the gelatin powder with 3 tablespoons lemon juice. Set aside to bloom.
In a dutch oven over medium heat, melt the butter. Stir in the brown sweetener, the remaining 3 tablespoons lemon juice, cinnamon, nutmeg, cardamom, and sea salt.
When the gelatin mixture has thickened, whisk it into the pan, until dissolved.
Add the diced squash to the pan. Bring to a gentle boil, then simmer for about 30-60 minutes, until the squash is very soft, most of the moisture has evaporated, and sauce starts to thicken, similar to apple pie filling. Stir in the vanilla extract, if using.
Transfer the mixture to an oval baking dish this size. Set aside.
For the topping, combine the almonds, Besti Brown, Butter, vanilla, cinnamon and sea salt in a food processor. Pulse intermittently, until a coarse meal texture forms, with some almond pieces for crunch.
Crumble the almond topping over the mock apple filling. Bake for about 20 minutes, until the filling is bubbly on the edges and the topping is golden brown.
Last Step: Leave A Rating!
Serving size: 1/8 of entire pan
Recipe from The Easy Keto Carboholics’ Cookbook.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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