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.
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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.
Serving size: 1/8 of entire pan
Recipe from The Easy Keto Carboholics' Cookbook.
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