This keto apple crisp is a low carb and sugar free version of the classic streusel topped dessert! Made with simple ingredients, this is a comforting and cozy dessert that is sure to impress! 3 grams net carbs per serving.
Keto Apple Crisp
When it comes to comforting keto desserts, my favorite recipes to make are cupcakes, chocolate cake, and this keto apple crisp.
Growing up, my mom rarely made chocolate based desserts. She never really liked the flavor, and also never grew up with brownies or chocolate cake. Instead, she loved making comforting fruit based pies, crumbles, and crisps. Every weekend, she’d spend her Saturday afternoons in the kitchen, baking something delicious for us to have after dinner as a treat.
One of my mom’s desserts she’d always make was her apple crisp. Whenever we had green apples that were on their last leg, my sister and I knew that her famous crisp was on the horizon. When I first moved out of home, it was one of the first recipes I ever made in my own kitchen. When I first started a keto diet, it was the very first recipe I gave a low carb makeover to.
I’ve been meaning to share a keto apple crisp recipe for quite some time. It’s been one of my favorite comforting desserts and reminds me so much of an actual apple crisp. It needs a handful of ingredients and takes minutes to make. Now, you can’t have apples on keto, but don’t fret- You can substitute it with chayote squash AND get some apple flavor with some apple extract!
No grains and no eggs are needed, but you’d never tell. The filling texture is soft and moist, and the crumb topping is crispy and crunchy. The apple crisp is sweet and full of apple and spice flavor, without any apples whatsoever!
I had some friends over for dinner the other night and served them this apple crisp for dessert and NO ONE believed me that it was low carb- They thought it tasted like any good apple crisp!
Ingredients to make a keto apple crisp
For the apple filling
- Chayote squash– A fantastic low carb substitute for green apples. You can also use yellow squash or zucchini if you can’t find this particular type.
- Butter– Unsalted and melted butter. Dairy free butter can also be used.
- Water– Just to loosen the mixture.
- Granulated sweetener of choice– I used swerve brown sugar (a brown sugar substitute) but golden monk fruit, monk fruit sweetener, and erythritol can all be used.
- Powdered sweetener– Also known as confectioners’s sugar. I used keto powdered sugar.
- Lemon juice– Balances the sweetness and tenderizes the squash.
- Cinnamon– A must for any good crisp or crumble!
- Apple extract– Gives the recipe the apple flavor, without any apples.
- Xanthan gum– Just a sprinkle to thicken the filling.
For the crisp topping
- Almonds– Raw and unsalted almonds that have been roughly chopped.
- Almond flour– Blanched almond flour is preferred, but almond meal can also be used.
- Shredded coconut– Unsweetened and finely shredded. Avoid using the large flaked coconut, as it burns easily.
- Granulated sweetener– Again, I used the keto brown sugar, as I love the flavor it gives, but any sweetener will work.
- Coconut oil– Melted, so it can mix into the other ingredients.
How do you make a low carb apple crisp
Start by preparing your filling. In a deep pan or large saucepan, melt your butter. Once it has melted, add your squash and mix well. Once mixed, add your water and cover the pan. Cook the squash for around 7 minutes, until soft and tender. Remove the lid and add the remaining ingredients and mix well, until combined.
Next, transfer the crumble mixture into a large baking dish and bake for 8-10 minutes, or until warm. While it is baking, prepare your crisp topping. Combine all your ingredients into a mixing bowl and mix well.
Now, remove the filling from the oven and cover with the crisp topping. Bake for a further 10-15 minutes, or until golden brown. Remove the apple crisp from the oven and let cool for 10 minutes, before serving.
Tips to make the best apple crisp
- If your squash isn’t producing much moisture, add a few extra tablespoons of water before adding the other ingredients.
- Taste the filling before you transfer it to the baking dish, to ensure it is sweet enough.
- Do not overbake the crumble topping. Once it is mostly golden brown, remove it from the oven.
- Serve the apple crisp with a scoop of vanilla or coconut milk ice cream for the ultimate dessert.
Storing and freezing the keto apple crumble
- To store: The apple crumble can be stored in the refrigerator, covered. It will keep well for up to 1 week.
- To freeze: Place leftover crisp in a shallow container and store in the freezer for up to 6 months.
- Reheating: Apple crisp should never be microwaved. Place the crisp in a preheated oven and heat up until warm.
More keto dessert recipes you’ll enjoy
Preheat the oven to 180C/350F. Grease a large baking dish and set it aside.
In a deep pot or saucepan, melt your butter. Once it is melted, add your chopped chayote and water. Cover the pan and let it simmer for 7-8 minutes, or until tender. Once the squash is tender, add the rest of the ingredients and mix well, until combined. Continue to simmer for a further 3 minutes.
Remove the mock apple filling from the heat and transfer it into the lined baking dish. Bake in the oven for 8-10 minutes. While the filling is baking, prepare your crisp topping.
In a mixing bowl, add all your crisp topping ingredients and mix well. Remove the baking dish from the oven and sprinkle the crisp all over the top. Place back in the oven and bake for 10-15 minutes, or until the tops are golden brown.
Remove from the oven and let sit for 10 minutes, before serving.
** I used sugar free brown sugar, but erythritol and monk fruit sweetener can also be used.
TO STORE: The apple crumble can be stored in the refrigerator, covered. It will keep well for up to 1 week.
TO FREEZE: Place leftover crisp in a shallow container and store in the freezer for up to 6 months
TO REHEAT: Apple crisp should never be microwaved. Place the crisp in a preheated oven and heat up until warm.
Serving: 1serving | Calories: 299kcal | Carbohydrates: 8g | Protein: 4g | Fat: 31g | Sodium: 109mg | Potassium: 166mg | Fiber: 5g | Vitamin A: 357IU | Vitamin C: 6mg | Calcium: 60mg | Iron: 1mg | NET CARBS: 3g