This post may contain affiliate links. See my disclosure policy.
This keto apple crisp is the ultimate cozy and comforting dessert that uses a secret ingredient to keep it low carb! No apples, no sugar, and no grains needed, it takes MINUTES to prep and turns out perfect every time!
Keto Apple Crisp
When it comes to keto apple desserts, there’s a couple I have up my sleeve. If I’m not whipping up a keto apple pie, then I’d definitely be making this keto apple crisp.
There are a handful of desserts that bring me back to my childhood. My mom always had several dessert recipes up her sleeve that she could whip up in seconds. While I love all the desserts she makes, nothing beats her apple crisp.
Is apple crisp keto?
Traditional apple crisp or apple crumble is not keto friendly. Apples are one of the higher carb fruits, and even a minimal amount used in a recipe could kick someone out of ketosis. Luckily, with a few simple swaps and a secret ingredient, you can enjoy this family favorite dessert as part of your low carb diet!
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. Instead of using apples, we use chayote squash, which has the same texture as apples. To give the crisp some apple flavor, we sneakily add a few drops of 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!
What I love about this recipe is just how much it resembles the original dessert. I made one and brought it over to my mom’s place for dessert and NO ONE could tell the difference- it is THAT good!
Ingredients to make this recipe
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.
- Brown sugar substitute– Homemade keto brown sugar which looks, tastes, and feels like traditional brown sugar, minus the calories and carbs!
- 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 or superfine 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 it 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 recipe
- 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.
Storing, freezing, reheating and serving tips
- To store: Leftovers can be stored in the refrigerator, covered. It will keep well for up to 1 week.
- To freeze: Place the cooled 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.
- To serve: Serve the apple crisp with a scoop of keto ice cream, some whipped cream, or a drizzle of caramel syrup for the ultimate dessert.
More keto crumbles, cobblers, and crisp recipes to try
Frequently Asked Questions
Apples are not considered a keto friendly fruit, as they contain too many sugars and net carbs. A medium-sized apple contains 20 grams of net carbs, which could easily be someone’s daily net carb allocation.
Apple crisp and apple crumble are essentially the same desserts. Crumbles tend to use oats in their topping whereas crisps can use a combination of nuts and seeds, along with almond flour.
Granny smith apples are not low carb. Although they have less natural sugar due to their tartness, the net carbs remain the same.
There are 25 grams of carbs and 4 grams of fiber in a medium green apple.
HUNGRY FOR MORE? Subscribe to my newsletter and follow along on Facebook, Youtube, and Instagram for all of the latest updates.
Keto Apple Crisp
Ingredients
For the filling
- 1/2 cup butter
- 7-8 cups chayote squash chopped * See notes
- 2-3 tablespoon water add more, if needed
- 1/4 cup brown sugar substitute
- 1/3 cup sugar free powdered sugar
- 1 teaspoon lemon juice
- 1 tablespoon cinnamon
- 1 tablespoon apple extract
- 1/4 teaspoon xanthan gum
For the crisp topping
- 1/2 cup almonds chopped
- 1 cup almond flour
- 1/2 cup unsweetened shredded coconut
- 1/2 cup coconut oil melted
- 1/4 cup brown sugar substitute
Instructions
- 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.
Made this mock apple crisp for our church Thanksgiving potluck dinner today 11-17-23
This was liked really well by all who tried it and they were surprised that it was a healthy desert and that there were not any apples in it!!!!
I will definitely make this again!
Thank you for sharing!
I made the apple crisp. Unfortunately it had a weird after taste. Is the apple extract measurement correct? Should it have been 1 tsp apposed to one tablespoon? The texture was just like apples, I just can’t get past the extract taste.
Hi Teresea- It sounds like it is the brand you used 🙂 You can cut back next time!
Delicious, but mine was really wet. The crumble didn’t crisp up because it was sitting in the liquid. It was the same when i made the pie version. Next time I might start with the chayote alone in the pot so I can drain off some of the liquid before I add the butter. Unless you have a different suggestion. I had it with some homemade vanilla coconut ice cream that I made, so good. I need a different recipe for that, something that doesn’t freeze like a rock.
I was very doubtful about this recipe but it is good. I did add an apple spice to the recipe and I added more cinnamon and stevia too. I really enjoyed the recipe and it tasted like apple crunch.
Made it with apples and butter. Very tasty!
This recipe has become a family and friends favorite. It’s super easy and absolutely delicious!!
Armani,
I absolutely LOVE all your recipes!
I’m allergic to coconut. Can I substitute something else or can I just delete it altogether?
Thanks
You could try using more almond flour 🙂
Where do you get apple extract?
Amazon or online 🙂
You say a large baking dish? 8×8? 9×13? What do you recommend? Thanks
9 x 13-inch is great 🙂
Can’t wait to make this!!!!
I’m looking to make this very soon and I was wondering if I was supposed to peel the chayote?
You can if you like 🙂
This sounds amazing! I can’t wait to make it! I was just wondering what the sugar/glucose intake would be for each serving? Thanks in advance! 🙂
Haven’t calculated it 🙂
My family is not keto, will this recipe work the same with apples? Also couldn’t I use melted butter instead of coconut oil? Or half melted butter and half coconut oil? Thank you for this recipe!!
Yes on both counts! 🙂