Keto "Apple" Crisp Recipe
An apple crisp without apples?! Apples are off limits on the keto plan, but this keto "apple" crisp mimics their flavor and texture to fall perfection with low-carb zucchini.
- Serves: 9 persons
- 1 ½cups almond flour
- 3tablespoons coconut flour
- ½cup granulated keto sweetener
- 1teaspoon pumpkin pie spice
- 5tablespoons butter, chilled and cubed
- 6medium zucchini, peeled, seeded, and sliced thinly (about 2 pounds)
- 2tablespoons lemon juice
- ½cup brown Swerve
- 1teaspoon cinnamon
- ¼teaspoon xanthan gum
Step 1Gather the ingredients.
Step 2Position a rack in the center of the oven and heat to 350 F. Generously grease 9-x 9-inch baking dish with butter. Set aside.
Step 3To make the crumble topping, place the almond flour, coconut flour, granulated keto sweetener, and pumpkin pie spice in a medium bowl. Toss to combine.
Step 4Using your fingers or a pastry blender, cut the cold butter into the flour mixture until pea-sized clumps form and the mixture is blended, but crumbly. Set aside.
Step 5Place the zucchini in a separate medium bowl, then toss with the lemon juice, brown Swerve, cinnamon, and xanthan gum until the zucchini is well coated.
Step 6Spread the zucchini mixture into an even layer in the prepared baking dish, then sprinkle the crumble topping all over top. Press the crumble mixture into zucchini so it is fully covered.
Step 7Bake the "apple" crisp until golden brown on top and the zucchini is tender, about 45 minutes. If the top begins to brown too early, cover lightly with foil.
Step 8Let cool for 10 minutes, then serve warm.