Healthy Low Carb Apple Crisp Almond Flour Recipe with a buttery almond flour topping. The perfect simple yet delicious fall and winter dessert to satisfy your sweet tooth! I’m always on the lookout for delicious low carb desserts. I don’t miss sugar or flour, but that doesn’t mean I don’t want a tasty dessert every now and then. Last night I was craving something apple-y, but it had to fit into my low carb diet! You know how it goes.
LOW CARB KETO APPLE CRISP RECIPE
This low carb keto apple crisp recipe has a secret ingredient to make it only 6g net carbs per serving – all with the same warm flavors and crunchy topping.
FREE PRINTABLE: LOW CARB & KETO FOOD LIST
This keto apple crisp tastes just like the real thing… and before you protest, “but apples aren’t keto!”, rest assured that there are no actual apples in here. And you’d never know it! We’re using a secret ingredient that tastes just like apples, with much fewer carbs. Top it with a scoop of keto ice cream for low carb apple crisp a la mode. And if you prefer your keto “apples” in a pie, I’ve got you – make my keto apple pie recipe here.
A BIG part of the flavor in filling comes from the sweetener… Besti Brown Sugar Replacement has all the same flavor AND moisture of real brown sugar, without the carbs or sugar. It leaves the keto apple filling for this crisp truly caramelized, unlike other brown sweeteners out there. Give it a try and see the difference compared to other sweeteners!
IS APPLE CRISP KETO?
No, typical apple crisps are made with apples, flour, and sugar, so would not be considered keto.
WHAT IS KETO APPLE CRISP?
This is a keto mock apple crisp, meaning we make some swaps for the apples, flour, and sugar, to get all of the traditional warm and cozy apple flavors and textures, without all the carbs.
WHY YOU’LL LOVE THIS KETO APPLE CRISP RECIPE
- Warm cinnamon apple flavor
- Soft “apples” and a crunchy topping
- Takes just 10 minutes to prep
- Only 6.2 grams net carbs per serving
- Secret way to enjoy veggies as dessert!
LOW CARB APPLE CRISP INGREDIENTS
This section explains how to choose the best ingredients for this healthy apple crisp, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
FOR THE FILLING:
- Gelatin powder – This helps to thicken the filling. Make sure you are using unflavored gelatin, with no sugar or other ingredients added! If you don’t have any gelatin, you can also thicken the filling by adding 1/4 to 1/2 teaspoon of xanthan gum instead. Make a slurry with a bit of water, then add to the filling while cooking.
- Lemon juice – Either bottled or fresh lemon juice will work.
- Butter – I prefer grass-fed for best flavor and nutrition, but you can use any unsalted butter. Coconut oil also works for a dairy-free option.
- Besti Brown Monk Fruit Allulose Blend – This keto, low carb, and sugar-free sweetener tastes and acts just like brown sugar. Two key characteristics that make it different from other brown sweeteners are that it dissolves like sugar and caramelizes like sugar, so I don’t recommend substituting it.
- Seasonings – Cinnamon, nutmeg, cardamom, sea salt, and vanilla extract. You could also use an apple pie seasoning in place of the cinnamon, nutmeg and cardamom, as that usually contains these.
- Zucchini – Our secret ingredient to replace the apples! I know it sounds odd, but once you cook it with spices, the flavor and texture is just like cooked apples. Yellow squash will work as well, which is what I used in my keto apple pie recipe.
FOR THE KETO APPLE CRISP TOPPING:
- Almonds – Use unsalted almonds; they can be roasted or unroasted. This is what provides the crunch! If you need a nut-free option, you can try pumpking or sunflower seeds, but their flavor is less mild than almonds.
- Besti Brown Monk Fruit Allulose Blend – See above for all the details and why I recommend this one in particular!
- Butter (or Coconut Oil) – The same unsalted kind you’re using for the filling.
- Seasonings – Vanilla extract, cinnamon, and sea salt
HOW TO MAKE KETO APPLE CRISP
This section shows how to make keto apple crisp with zucchini with step-by-step photos and details about the technique. For full instructions, see the recipe card below.
- Prep zucchini. Peel the zucchini and dice into 1/2 inch pieces.
- Bloom gelatin. In a small bowl, whisk together gelatin powder and lemon juice. Set aside to bloom.
- Bloom spices. Melt butter in a dutch oven and stir in Besti Brown sweetener, more lemon juice, cinnamon, nutmeg, cardamom, and sea salt.
- Thicken. When gelatin has thickened, whisk it into butter and spices in dutch oven.
- Cook squash. Add diced squash to the pan and bring to a gentle boil. Simmer for 30-60 minutes, until squash is very soft, most of the moisture has evaporated, and sauce starts to thicken. Stir in the vanilla extract and transfer mixture to an oval baking dish
TIP: At this point, taste the zucchini mixture and look at the consistency. It should be very similar to apple pie filling!
- Make low carb apple crisp topping. Pulse almonds, Besti Brown sweetener, butter, vanilla, cinnamon, and sea salt in a food processor.
TIP: Be careful not to over-mix! You want to have a coarse texture, with lots of small almond pieces, as shown below.
- Bake. Crumble the almond topping over the mock apple filling, and bake until the filling is bubbly and topping is golden brown.
- To store: Store leftover keto apple crisp in the refrigerator, ideally covered in the same baking dish.
- To reheat: Reheat in a 350 degree F oven, or in transfer to bowls and heat in the microwave until warm.
- To freeze: You can freeze zucchini apple crisp for 2-3 months.
sugar free apple crisp (gluten free, low carb)
This healthy apple crisp recipe is refined sugar free, low in carbs – the ultimate fall dessert. Skip peeling the apples, this recipe is super pretty, tasty and no frills.
Disclosure: We’d like to note that this recipe was seen first on our Instagram, as a paid partnership with Yes! Apples. Making a blog post for this recipe wasn’t part of the collaboration, but it’s too good not to share here. 😉
Are you a big fan of apple crumble? This version has no added sugar, making it low carb, You’re definitely not missing anything. Add a scoop of your favorite vanilla ice cream when it’s fresh out of the oven and you’re in for the perfect autumn dessert.
With a unique crumble topping made from coconut flakes, almond flour and rolled oats. The crispy topping and the perfectly spiced, tart, sweet, in tact and firm apple pieces will delight your palate. You’ll love the texture too.
You can find the quantities and nutritional information in the recipe card.
- Apples – We used a variety of apples called SweeTango apples for this dessert, and they worked perfectly, because they are the perfect mixture of tart and sweet. You could also use a combination of tart and sweet apples of your choosing, like granny smith apples and honey crisp for instance.
- Apple cider vinegar – To add a bit of acidity and moisture to the apple crisp filling. The flavor is the perfect complement, since we’re just incorporating more apple flavor here. If you prefer, you can substitute with equal parts lemon juice.
- Sweetener – Use your favorite sugar free sweetener of choice. We used granular erythritol, but a brown sugar replacement would be wonderful here.
- Unsalted butter – We melt it before combining with the dry ingredients to create a lovely, buttery crumble topping. To make this apple crisp vegan or dairy free, you could use melted (but not hot) coconut oil instead of butter.
- Cinnamon – We use lots of cinnamon in this recipe. Feel free to use apple pie spice if you prefer.
- Kosher salt – To balance and enhance the sweetness and flavor of this dessert.
- Vanilla extract – To add to the filling for a lovely warming flavor.
- Xanthan gum – Use in the crumble topping to get things to hold together better.
- Cornstarch – We use a bit of cornstarch to thicken the apple filling.
- Gluten free rolled oats – Did you know that not all oats are technically gluten free? Although oats are technically gluten free, many brands process them in the same facilities with wheat ingredients. Make sure your package says gluten free on it.
- Almond flour – Or almond meal can be used for a more crumbly texture. If you’re not watching carbs as closely, you can use all oats instead of the oat and almond flour combo.
- Pecans – Or any nut you prefer here. Almonds or walnuts would taste great. If you like, you can leave out the nuts entirely, or substitute with more coconut flakes.
- Unsweetened coconut flakes – Make sure there’s no added sugar. If you don’t like coconut, add more nuts or oats.
prepare and partially bake the apples
Preheat the oven to 350°F. Add apples to a medium size bowl, combining with some sweetener, cinnamon, apple cider vinegar, vanilla extract, cornstarch and kosher salt.
Toss to fully combine, then add to a greased casserole dish or cast iron skillet to bake for 30 minutes to soften.
prepare the crumble topping
While the apples are baking, combine almond flour, rolled oats, pecans, coconut flakes, sweetener, cinnamon, kosher salt, and xanthan gum to make the apple crisp topping.
Add melted butter and stir to combine to make sure everything is incorporated.
assemble the apple filling and crumble topping
After the apples have been baking for about 30 minutes, give them a small toss to distribute the sweetener and any liquid that has pooled at the bottom.
Add the crumble topping over top of the apples. Return to the oven to bake for another 30 minutes at 350°F.
bake then serve!
Bake, then serve with your favorite ice cream. Allow to cool for at least 10 minutes before serving, as it will be really hot.
✨tips & tricks
Here are our top tips and tricks for the best sugar free & gluten free apple crisp!
- For an even thicker apple filling, add an extra ½ tablespoon of cornstarch.
- Be mindful of the type of apple you are using for the filling, as sweeter apple varieties won’t require as much added sweetener!
The following nutrition facts per 100 grams of each food. This may be helpful if you want to swap out certain ingredients and you are watching your carb or sugar intake. The following values are provided via USDA data.
- Rolled oats – 350 calories, 13g protein, 8g fat, 68g total carbs, 10g fiber, 0g sugar.
- Unsweetened coconut flakes – 700 calories, 7g protein, 60g fat, 27g total carbs, 20g fiber, 7g sugar.
- Pecans – 691 calories, 9g protein, 72g fat, 14g total carbs, 10g fiber, 4g sugar.
- Almond flour – 571 calories, 22g protein, 50g fat, 22g total carbs, 11g fiber, 4g sugar.
💭frequently asked questions
What if I don’t need a gluten free or lower carb version?
Making this apple crisp with gluten instead of using gluten free ingredients or without any carb restrictions is an easy swap for the regular version if you prefer.
First of all, you don’t have to be mindful of the brand of rolled oats you’re using. You can use any rolled oats that may have come into contact with some wheat along the way.
You can also substitute the almond flour with all purpose flour or whole wheat flour in equal parts. Using flour in place of cornstarch in the apple mixture filling will also be great to thicken it if you prefer, but you will need to use roughly double the amount flour as you would to cornstarch.
You can skip the xanthan gum. Xanthan gum is a common binder in gluten free ingredients, and you don’t need it if you’re using regular wheat flour.
Can I leave the apple crisp out overnight?
Yes, you should cover the apple crisp to protect from dust, bugs, etc., but you can keep apple crisp at room temperature for up to 2 days. This is of course as long as there is no ice cream on top.
After storing at room temperature, you can refrigerate for an additional 3 more days. All in all, this apple crisp will keep for about 5 days after making.