My homemade keto apple crisp recipe is the ultimate fall dessert. I use a secret ingredient to keep it low-carb and sugar-free yet full of classic apple crisp flavor! 2 grams of net carbs. 

There are a handful of desserts that bring me back to my childhood, and apple crisp is one of them. My mom has always made THE best apple crisp, and since going keto, I’ve sought to recreate her recipes with a few low-carb substitutions. You guys, even she has admitted mine is better than hers!

I tested this recipe multiple times to ensure it looks, tastes, and feels like Mom’s classic apple crumble, but without the excess carbs or added sugar. I use chayote squash instead of apples. Once cooked with the filling, you’d never guess it’s not the real thing. 

Ingredients needed

Find the printable recipe with measurements below.

• Chayote squash. My secret weapon! These make the perfect low-carb substitute for green apples. If you can’t find it, use yellow squash or zucchini. 
• Unsalted butter. Melted. 
• Brown sugar substitute. Homemade keto brown sugar looks, tastes, and feels like traditional brown sugar, minus the calories and carbs!
• Powdered sweetener. Also known as confectioners’ sugar. I used keto powdered sugar. 
• Fresh lemon juice. Balances the sweetness and tenderizes the squash. 
• Cinnamon. A must for any good crisp! 
• Apple extract. Gives the recipe the apple flavor without any apples. I find this on Amazon and health food stores, but you can skip it if you can’t find it.
• Xanthan gum. Just a sprinkle to thicken the filling. 

For the crumb topping:

• Almonds. Raw, unsalted, and roughly chopped. 
• Almond flour. Blanched almond flour or superfine almond flour is preferred, but almond meal can also be used. 
• Shredded coconut. Unsweetened and finely shredded. Please avoid using the large flaked coconut, as it burns easily. 
• Granulated sweetener. Again, I used the keto brown sugar, but any sweetener will work. 
• Coconut oil. Melted, so it can mix into the other ingredients. 

How to make keto apple crisp

Step 1- Make the filling. Melt the butter in a saucepan over medium heat. Add the squash and water to the melted butter. Cover the pan and simmer for 7-8 minutes or until tender. Add the rest of the ingredients and stir to combine. Simmer for 3 minutes. 

Step 2- Bake the filling. Pour the filling mixture into the prepared baking dish and bake for 8-10 minutes. 

Step 3- Make the topping. In a small bowl, combine the crumble topping ingredients. Remove the baking dish from the oven, sprinkle the crisp on top, place it back in the oven, and bake for 10-15 minutes or until the top is golden brown.

Recipe tips and variations

• Use real apples. If you’re not too concerned with a few extra carbs, swap some of the squash for Granny Smith or Honeycrisp apples. This will increase the carbs per serving by 4 grams.
• Add more water. I noticed the amount of moisture from each squash varies, so if your cooked squash is quite dry, add a few extra tablespoons of water before adding the other ingredients. The filling should be soft and slightly gooey, like traditional apple filling. 
• Adjust the sweetness. I didn’t make the filling overly sweet, so give it a taste and add more sweetener until it’s sweet enough for you. 
• Spices. Add apple pie spice or nutmeg for more flavor. 
• Serve the crisp with a scoop of keto ice cream, keto whipped cream, or sugar-free caramel sauce for a more decadent treat!

Storage instructions

To store: Store leftovers in an airtight container in the fridge for up to one week. 

To freeze: Place the cooled crisp in a shallow container and freeze for up to six months. 

Reheating: Microwave leftovers in 20-second intervals until warm.

Frequently asked questions

If you tried this Keto Apple Crisp recipe, please leave a star rating and comment. It helps others thinking of making this.

More keto dessert recipes

• Keto pecan pie bars
• Keto lemon meringue pie
• Keto chocolate cake
• Keto cherry pie
• Or any of my keto desserts