You won’t believe what’s in this Low-Carb Apple Crisp! This isn’t your traditional Apple crisp recipe as it includes a very special Keto-friendly ingredient that will absolutely blow your mind!
Low-Carb Apple Crisp Recipe
So, what is the key to making a perfect apple crisp? It’s definitely the right amount of sweet and tart, topped with a divine streusel topping.
This topping was easily made into something more Keto-friendly. We replaced all-purpose flour with Almond Flour. Obviously the measurements has to be taken into consideration when substituting because almond flour isn’t as fine.
Also, we substituted the sugar with Erythritol, a Keto-friendly option.
Now for that mind-blowing Keto ingredient…
Since apples aren’t great for the Ketogenic diet, we figured it would make sense to find a replacement.
Don’t worry, though. There ARE juicy and delicious apple chunks in this recipe. However, we are cheating a little bit… but not on the diet.
For this recipe, we will only include half a green apple. The rest will be faux apples aka…
That’s right! We’re chopping up two zucchinis and throwing them in with the apple chunks. While this may sounds kind of insane, it’s actually really delicious! In fact, most will not even notice a difference.
By leaving the skin on the apples, you’re maintaining that tart flavor which is important with the other sweets and spices.
What about the leftovers?
Personally, I prefer to eat apple crisp straight out of the oven – leaving none behind. Should you choose to refrigerate the leftovers, you can warm them in a microwave. However, you won’t experience that perfectly crisp topping!
What pairs well with apple crisp?
As previously mentioned, this is great for those low-carb holiday meals. However, this is a recipe to be enjoyed year round.
- 2 Zucchinis
- 1/2 Green apple
- 1/3 Cup erythritol
- 1 Tsp vanilla extract
- 1 Tsp cinnamon
- 1/2 Tsp nutmeg
- 1/4 Tsp ginger ponder
- 1 Cup almond flour
- 1/3 Cup butter
- 1/4 Cup erythritol
- 1 Tsp cinnamon
- Preheat oven to 350 degrees. Peel and dice the zucchini and dice the green apple. Place in a skillet.
- Add erythritol, vanilla extract, cinnamon, nutmeg and ginger. Toss until everything is well coated and set aside.
- In a small bowl combine the almond flour with erythritol and cinnamon. Add butter and with the help of your hands combine until crumbly.
- Top the apple and zucchini with the almond flour streusel and take to the oven.
- Bake for 25 minutes or until golden brown.
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