One of the best parts about exploring a keto lifestyle is discovering how to reinvent classic recipes without sacrificing flavor. When I first ventured into keto cooking, I was amazed at how creative one can get with ingredients. This Keto Apple Crisp is a perfect example of that innovation. Inspired by a fall trip to an apple orchard with my family, I wanted to recreate that warm, comforting apple crisp without the carbs. That’s when I stumbled upon chayote squash, a wonderful low-carb substitute that mimics the texture of apples beautifully.
The beauty of this recipe is its versatility. You can easily swap out the chayote squash for zucchini if you prefer, or add a handful of your favorite nuts to the crisp topping for extra crunch. I once tried adding a bit of nutmeg to the filling, and it added a lovely depth of flavor. Another time, I topped it with a dollop of whipped cream sweetened with a touch of vanilla extract for an indulgent treat. Each tweak makes the recipe feel new and exciting, perfect for sharing with friends and family at any gathering.
Whether you’re new to keto or a seasoned pro, this Keto Apple Crisp is sure to become a favorite in your dessert repertoire. It’s simple, delicious, and brings a little taste of fall to your table any time of the year.
How to Make Keto Apple Crisp
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Ingredients
- 1/4 cup brown sugar substitute
- 1 tablespoon cinnamon
- 1/2 cup unsweetened shredded coconut
- 1 teaspoon lemon juice
- 1/4 teaspoon xanthan gum
- 1 cup almond flour
- 2-3 tablespoons water (add more if needed)
- 1/2 cup almonds (chopped)
- 1/2 cup coconut oil (melted)
- 1 tablespoon apple extract
- 1/3 cup sugar-free powdered sugar
- 1/2 cup butter
- 7-8 cups chayote squash (chopped *See notes)
- 1/4 cup brown sugar substitute
Directions
- Preheat your oven to 350°F and grease a large baking dish. Set it aside.
- In a deep pot, melt the butter. Add the chopped chayote and water. Cover and simmer for 7-8 minutes until the chayote is tender.
- Add the lemon juice, cinnamon, apple extract, xanthan gum, and both portions of brown sugar substitute to the pot. Stir well and continue to simmer for an additional 3 minutes.
- Transfer the mixture to the prepared baking dish and bake for 8-10 minutes. While baking, prepare the topping.
- In a bowl, combine almond flour, chopped almonds, shredded coconut, sugar-free powdered sugar, and melted coconut oil. Mix thoroughly.
- Remove the baking dish from the oven and evenly spread the topping over the filling. Return to the oven and bake for another 10-15 minutes until the top is golden brown.
- Let the crisp sit for 10 minutes before serving.
FAQs:
What can I use as a substitute for chayote squash in this keto apple crisp?
If chayote squash is not available, you can use zucchini as a substitute. Both have a similar texture when cooked, making them suitable for this recipe.
Can I use a different sweetener instead of the brown sugar substitute?
Yes, you can use other keto-friendly sweeteners like erythritol or monk fruit sweetener. Make sure to adjust the quantity according to your taste preference and the sweetness level of the substitute.
Is it necessary to use xanthan gum in this recipe?
While xanthan gum helps thicken the filling and bind the ingredients, you can omit it if you prefer. The texture might be slightly different, but the recipe will still work.
Can I make this keto apple crisp ahead of time?
Yes, you can prepare the filling and the crisp topping separately ahead of time. Store them in the refrigerator and assemble them just before baking for the best results.
How should I store leftovers of the keto apple crisp?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can reheat individual portions in the microwave or warm the entire dish in the oven before serving.
Can I freeze the keto apple crisp for later use?
Yes, you can freeze the baked keto apple crisp. Let it cool completely, then cover it tightly with plastic wrap and aluminum foil before placing it in the freezer. It can be stored for up to 3 months. Thaw it in the refrigerator before reheating in the oven.
Keto Apple Crisp
Ingredients
- 1/4 cup brown sugar substitute
- 1 tablespoon cinnamon
- 1/2 cup unsweetened shredded coconut
- 1 teaspoon lemon juice
- 1/4 teaspoon xanthan gum
- 1 cup almond flour
- 2-3 tablespoons water add more if needed
- 1/2 cup almonds chopped
- 1/2 cup coconut oil melted
- 1 tablespoon apple extract
- 1/3 cup sugar-free powdered sugar
- 1/2 cup butter
- 7-8 cups chayote squash chopped *See notes
- 1/4 cup brown sugar substitute
Instructions
- Preheat your oven to 350F. Grease a large baking dish and set it aside.
- In a deep pot or saucepan, melt the butter. Add the chopped chayote and water. Cover the pan and let it simmer for 7-8 minutes, until tender.
- Once the chayote is tender, add the lemon juice, cinnamon, apple extract, xanthan gum, and both brown sugar substitutes. Mix well until combined. Continue to simmer for another 3 minutes.
- Transfer the mixture into the greased baking dish. Bake in the oven for 8-10 minutes. While the filling is baking, prepare the crisp topping.
- In a mixing bowl, combine the almond flour, chopped almonds, shredded coconut, sugar-free powdered sugar, and melted coconut oil. Mix until well combined.
- Remove the baking dish from the oven and sprinkle the crisp topping evenly over the filling. Place it back in the oven and bake for an additional 10-15 minutes, until the top is golden brown.
- Remove from the oven and let it sit for 10 minutes before serving.
