Low Carb Keto Apple Crisp

This low carb keto apple crisp has a secret ingredient to make it only 6g net carbs, with the same sweet, warm flavor and crunchy topping.
Find the full recipe, including tips, step-by-step photos, and storage instructions, and save it in your account at: https://www.wholesomeyum.com/keto-apple-crisp/
Ingredients
Filling:
Topping:

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Get It NowInstructions
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Preheat the oven to 350 degrees F (177 degrees C).
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In a small pinch bowl, whisk the gelatin powder with 3 tablespoons lemon juice. Set aside to bloom.
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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.
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When the gelatin mixture has thickened, whisk it into the pan, until dissolved.
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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.
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Transfer the mixture to an oval baking dish this size. Set aside.
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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.
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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.
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