Keto "Apple" Crisp
Regrettably, apples contain a relatively high amount of carbs. However, there's good news: zucchini is not in the same boat. We understand that substituting a Granny Smith apple with a summer squash may not initially seem like a fair exchange, but trust us—it actually works.If you're willing to indulge in real apples, you can substitute 3 apples for the zucchini in this recipe. Reduce the amount of brown Swerve to 1/4 cup and increase the baking time to 45 minutes. For additional autumnal inspiration, explore our collection of top apple desserts for more festive fall treats.
Ingredients
- 2 1/2 lb. zucchini, peeled and halved lengthwise (3 large)
- 1/3 c. brown Swerve
- 1 tbsp. butter
- 2 tsp. fresh lemon juice
- 1 1/2 tsp. ground cinnamon
- 2 tsp. pure vanilla extract
- 1/4 tsp. kosher salt
FOR THE CRISP
- 1 c. blanched finely ground almond flour
- 1/4 c. coconut flour
- 2 tbsp. brown Swerve
- Pinch of kosher salt
- 1 c. chopped toasted pecans
- 7 tbsp. butter, melted and cooled slightly, plus more for brushing
Instructions
- Make filling: Using a spoon, scrape seeds from center of each zucchini half and slice crosswise into 1⁄4-inch-thick pieces.
- In a large pot, combine zucchini, sweetener, butter, lemon juice, cinnamon, vanilla, and salt. Place over medium heat and cook, stirring occasionally, until zucchini releases juices and juices thicken, about 15 minutes. Remove from heat.
- Make crisp: Preheat oven to 350°. In a medium bowl, whisk together almond flour, coconut flour, sweetener, and salt, breaking up any large pieces with fingers, if necessary. Add pecans and butter and stir until combined and clumps form.
- Brush a 1-quart cast-iron pan or baking dish with butter. Scrape zucchini mixture into prepared baking dish. Scatter crumble over top. Bake until top is golden and juices are bubbling around edges, about 25 minutes. Let cool slightly before serving.
Nutrition
Calories: 428kcal
Tried this recipe?Let us know how it was!