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Free Printable: Low Carb & Keto Food List
Get It NowYou Won’t Believe My Keto Apple Crisp Has No Apples
I know what you’re thinking — apples aren’t keto. Luckily, my keto apple crisp doesn’t actually have any! But trust me when I say, you’d never (ever, ever) know it. Here’s why you need to add this to your plans ASAP:
- Just-like-apples flavor and texture – I use a secret ingredient that softens like apples, bakes like apples, and tastes like the real thing… without all the carbs. It’s warm, cozy, and just sweet enough, all under a golden, buttery crumble.
- Easy to make – This low carb apple crisp takes just 10 minutes to prep, and it’s ready to dig into in under an hour. The best part? You probably already have everything you need in your pantry.
- Surprisingly veggie-packed – I love that this dessert sneaks in a serving of veggies, but you’d seriously never guess. It still tastes like pure comfort food.
- Keto friendly – Each serving has just 6.2g net carbs.
Top this keto apple crisp with a scoop of keto ice cream and you’ve got the ultimate end-of-summer (or fall?) keto dessert. Make it with me!
Ingredients & Substitutions
Here I explain the best ingredients for my keto apple crisp recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Zucchini – Yep, this is the secret ingredient! I know it sounds weird, but once you cook it with spices, it seriously tastes just like apples. Yellow squash works too (that’s what I used in my keto apple pie), or even chayote if you want to try something different.
- Lemon Juice – To mimic the tang of apples.
- Besti Brown Monk Fruit Allulose Blend – It tastes and packs just like brown sugar, and actually dissolves and caramelizes like the real thing. That makes a big difference in the flavor and texture of the filling. Other sweeteners just don’t give the same rich, caramel-y vibe. Trust me, this one’s worth it!
- Gelatin Powder – This helps thicken the filling. You can swap in 1/4 to 1/2 teaspoon xanthan gum (make a quick slurry with water and stir in while the filling cooks), but I prefer the texture with gelatin.
- Butter – You can also use butter-flavored coconut oil if you need it dairy-free.
- Spices – I use cinnamon, nutmeg, cardamom, a pinch of sea salt, and a splash of vanilla. You can also swap in apple pie spice, since it usually includes those same warm flavors.
- Crunchy Topping – I got the inspiration from my keto granola! I used almonds, but feel free to use pecans, walnuts, or for a nut-free option pumpkin or sunflower seeds. You’ll also need more butter (or coconut oil), Besti Brown, vanilla, cinnamon, and salt — all ingredients you already grabbed for the filling above.
How To Make Keto Apple Crisp
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Prep the zucchini. Peel it and dice into small, bite-sized pieces.
- Bloom the gelatin. In a small bowl, whisk together the gelatin and lemon juice. Let it sit while you prep everything else.
- Make the sauce. Melt the butter in a Dutch oven. Stir in Besti Brown, more lemon juice, and all the spices. Once the gelatin has bloomed, whisk that in too until it’s all smooth and combined.
- Cook the squash. Simmer it in the sauce until it’s super soft, most of the liquid cooks off, and it starts to look like apple pie filling. It’ll smell like it, too! Stir in the vanilla.
- Make the low carb apple crisp topping. Toss the almonds, Besti Brown, butter, vanilla, cinnamon, and sea salt into a food processor and pulse until crumbly.
- Assemble and bake. Transfer the filling to a baking dish (I use this one!) and crumble topping over it. Bake the keto apple crisp until it’s bubbly and golden, and your whole kitchen smells like fall!
My Recipe Tips
- Get the firmest zucchini you can, preferably small ones. They have smaller and fewer seeds, so your keto apple crisp texture turns out closer to the real thing. Large seeds are pretty much the only giveaway that these aren’t actually apples. If you have large zucchini, you might want to cut away the area with the seeds.
- Can’t I just use real apples? You can, but keep in mind they have natural sugars and aren’t keto friendly. You might prefer my healthy apple crisp recipe instead if you’re just avoiding refined sugar.
- Check the consistency of the filling before you stop cooking it. It should be soft, thick, and a little syrupy, a lot like regular apple pie filling. If it’s watery, let it simmer a bit longer. The time can vary depending on your pan, stovetop heat, and other factors.
- Sneak a taste of the filling before baking. This would be a good time to adjust the spices and sweetness to your liking if needed.
- Be careful not to over-process the topping. You want a crumbly texture with little almond bits. If you blend it too much, it will turn into almond flour and then almond butter.
- Don’t have a food processor? I’ve had this one for nearly a decade and it’s been a great investment, but you can also chop the nuts by hand. The texture is just a bit better with the processor.
- A medium oval baking dish works best. If your dish is too big, the filling will spread too thin and cook too fast. This is the one I use because it heats evenly and looks beautiful from oven to tabletop.
- Let it cool a bit before serving. I know it’s hard to wait, but the filling thickens more as it cools. It can be a little thin right out of the oven.
- Add toppings if you want to get fancy. When I want the full experience, I serve this low carb apple crisp with a scoop of my keto ice cream (shown below), a swirl of sugar free whipped cream, and/or a drizzle of sugar-free caramel.
Keto Apple Crisp
My low carb, keto apple crisp tastes just like the real thing, thanks to my secret ingredient. Cozy, sweet, and crunchy without the sugar!
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Ingredients
Tap underlined ingredients to see the ones I use.
Filling:
Topping:
Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (177 degrees C).
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In a small pinch bowl, whisk the gelatin powder with 3 tablespoons lemon juice. Set aside to bloom.
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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.
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When the gelatin mixture has thickened, whisk it into the pan, until dissolved.
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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.
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Transfer the mixture to an oval baking dish this size. Set aside.
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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.
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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.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1/8 of the entire pan
- Tips: Check out my recipe tips above to help you get the perfect texture and flavor in your keto apple crisp.
- Storage: Keep leftovers in the fridge for up to 3-4 days. I usually just cover the baking dish because transferring to a container makes the crisp fall apart.
- Reheat: Warm it up in the oven at 350 degree F, or scoop it into bowls and microwave.
- Freeze: Cool completely, then freeze for up to 3 months.
📖 Want more recipes like this? Find this one and many more in my Easy Keto Carboholics’ Cookbook!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Apple Crisp
38 Comments
Jenni
1I made this with yellow squash — didn’t tell my husband or our friend that was over and both thought they were eating Apple Crisp — I loved that they were able to enjoy it not knowing!!! 🙂 This recipe is EXCELLENT!!!
Shannon Reich
1Made this for dessert tonight and we all loved it! It was a big hit. Thank you for the recipe.
Jennifer Affinito
1This is an amazing recipe for a dessert using zucchini! I wouldn’t have known it was zucchini if I hadn’t baked it myself!
I give it 5 stars despite these tiny (and I mean tiny) items to note: I wasn’t too much a fan of the cardamom; I would probably use pumpkin pie spice next time (and there will be a next time!). It was just slightly liquidy at first, but probably because I didn’t give it a chance to cool down. The next day I heated some in the oven in a ramekin dish and it was perfect. I used Swerve, as I didn’t have Maya’s brand, and I was anxious to make it. p.s. easy peasy to make!
Carol
1This tastes amazing. So much so that my husband thought I used apples. The topping is nutty and satisfying. Just what I was craving! At least 10 friends have asked for the recipe!
Laura
1Made it. Love it. Next time going to try another reviewer suggestion to add in green apple extract, sounds good but was seriously good even without it. Topped it with your homemade whip cream.
Terra
0The first instruction is to preheat the oven when the squash will simmer for 30 minutes to an hour?
Wholesome Yum D
0Hi Terra, You can put that step after simmering the squash if you wish.
Sam
1This was my first time using besti brown sweetner. It was so easy to use and perfect to satisfy my sweet cravings. I also love the hidden zucchini in there. This recipe is a win in my book.
Vanessa
0The zucchini does come out surprisingly apple-like, but I was not impressed with the toping.I will give the filling a shot again, but try it with the topping from one of your cobbler recipes next time.
Maya | Wholesome Yum
0I’m glad you liked the filling, Vanessa! Yes, feel free to use a cobbler topping if you prefer that over a crunchy crisp.
Jen
0While this takes a long time to prepare, it is very much worth it! The texture is a good dupe for apples, the topping is delicious. My family enjoyed this one a lot.
Maya | Wholesome Yum
0Thank you so much, Jen! I thought it was a good dupe, too.
Amy M.
0Delicious! Hubby loved it and I do not plan to tell him it’s not apples!! LOL
MonaLisa
0Made this tonight along with the vanilla ice cream. Oh my….I love it! I boiled it low for about 50 minutes and it’s still watery, but flavor is spot on! I left out cardamon (didn’t have any), and used pecans because that’s what I had. So delish!
Erin
0Ok, I don’t know how you did it, but this tastes like apples and is soooo good! Well done! I like the commenter’s suggestion of pumpkin pie spice. Will try that next time.
Olivia
0Love this apple crisp! It’s the perfect low carb treat and so easy to make, thank you for the recipe!
Sharina
0I just love how flavorful and delicious this apple crisp is! It is actually my new comfort food.
Velma Henderson
0Can not wait to try the keto apple crunch. Yum
Tabania
0You know, I’m thinking hemp hearts instead of almonds. They are much lower in carbs and much higher in protein. I’d actually prefer ground flax seeds because I love the taste, but they are typically ground into a meal/flour. Any thoughts? Thanks for all you do.
Wholesome Yum D
0Hi Tabania, Yes, hemp hearts would work in this recipe to replace the almonds.
Jill
0Hi, I want to make this, but don’t have a food processor or blender, can I substitute almond meal for the chopped almonds?
Wholesome Yum D
0Hi Jill, My suggestion would be to purchase chopped almonds instead of almond meal. I believe this would give you the best results.
JJ
0I can’t wait to try this on a fall day. Don’t have a food processor. What do you recommend to crush those almonds in that case?
Wholesome Yum D
0Hi JJ, If you have a blender that could be used instead of a food processor. If you do not have a blender put the almonds in a zip lock bag and crush them with something heavy like a rolling pin and then mix in a bowl with the Besti Brown sweetener, butter, vanilla, cinnamon, and sea salt.
Tre
0Hi, I’m not sure what I did wrong, but when I pulled the crisp out of the oven there was a large quantity of clear liquid under the topping. I reduced the squash/filling mixture for 60 minutes and it was thick before it went in the oven. It tastes good, but not sure why I had the clear liquid.
Wholesome Yum D
0Hi Tre, Sorry this recipe didn’t meet your expectations. Maybe next time try cooking the filling a little longer to fully evaporate any liquid. I am not exactly sure where a clear liquid would have been coming from.
Lisa Newman
0Great way to use up zucchini. I used one of the giant ones that got away and it was enough for the whole recipe. Since all ingredients are keto approved, I feel decadent digging in with a spoon for a snack.
Trudy
0The best zucchini for mock apple are those giant hard ones. The ones you don’t see to pick then suddenly you have a giant on your hands. Peel, cut into halves, then with a spoon scrape all the seeds and seed pith. You are left with half moon shape that you can slice into thin apple slices. They will be crunchier like apples instead of softer like zucchini. You can actually use these slices just like apples got pie or cobbler. Lemon juice is a must to mimic the tartness.
Stacy
0Haven’t made this yet but have everything ready to go! Is there anything I can substitute for gelatin (like agar maybe)? Thanks Maya! And btw, your donut recipes are the BEST
Wholesome Yum M
0Hi Stacy, Sure. Feel free to use agar agar in the recipe in place of the gelatin. Alternatively, you can also thicken the filling with 1/8 teaspoon of xanthan gum. This will prevent the filling from gelling but will thicken it to a nice consistency.
Joyce Morris
0Maya, you are ridiculously clever and innovative!! I can’t wait to try this and due to all of the amazing recipes that I have made from your website, I expect this one to be equally as fantastic!!!
Joyce Kostro
0Can’t wait to try this – just placed order for your brown sugar Bestii! Do you think apple extract would work in this to give it more apple flavor? I’ve been dying to try my extract as apple crisp is my favorite dessert but previous recipes I’ve tried with zucchini just didn’t have that flavor. If so – any recommendations on how much to use? Thanks!
Wholesome Yum M
0Hi Joyce, Yes, you can absolutely add apple extract to this recipe! Extracts can vary in strength by brand, so unfortunately I can’t give you an exact amount. Try adding a small amount to the filling and then adjust to taste before pouring into the baking dish for the final assembly. Best wishes!
Lynn
0I have made recipes similar, but use chayote squash instead with green apple extract. Tastes just like Granny Smith apples!
Toni
0This is such a perfect crisp recipe!! It’s healthy and delicious!!
Beth
0Oh wow! This crisp is so delicious and I can’t believe that it’s low carb too! My family and I are obsessed with this recipe.
Gale
0I wonder how walnuts or pecans would work?
Wholesome Yum M
0Hi Gale, Walnuts or pecans may become a bit soft in this recipe. If you are looking for a crunch in the topping, then I would stick with almonds. If you don’t mind a softer texture, then pecans or walnuts should work just fine. Enjoy!