Keto Apple Crisp

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.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 299kcal

Author Arman Liew

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 the butter. Once it is melted, add the 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 the almonds, almond flour, shredded coconut, coconut oil, and brown sugar substitutee 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.

Notes

* This makes around 1kg/2 lbs chopped squash. You can also use yellow squash or zucchini.

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.

TO REHEAT: Microwave leftovers in 20-second intervals until warm.

Nutrition