Healthy "Apple" Crisp
🍏🥧 Apple crisp is one of the most loved fall desserts… but it’s usually loaded with sugar and carbs. Not anymore! In this video, I’ll show you the secret ingredient that makes apple crisp completely guilt-free, low carb, and keto-friendly — without sacrificing flavor.
This isn’t just another “healthy” dessert. It’s the real deal: a warm, buttery crumble topping, spiced apple filling, and all the cozy comfort of the classic — made with a genius swap that cuts the sugar while keeping it every bit as delicious. 🙌
Keto Ice Cream: https://youtu.be/s7zERtqHT8I
Sweetener Recipe: https://youtu.be/Rr8VJVyZ3Y0
✅ In this video, you’ll learn:
The secret ingredient that turns apple crisp into a keto-approved treat 🍎
How to make the filling sweet, tart, and perfectly spiced without sugar
The best low-carb crumble topping (golden, crunchy, buttery!)
Tips to get the perfect texture every single time
My favorite way to serve it 🍨
💡 Why you’ll love it:
Just a fraction of the carbs of traditional apple crisp
100% keto, low carb, and gluten-free
Perfect for holidays, family gatherings, or weeknight desserts
All the nostalgic flavor you grew up with — without the sugar crash
This is one of those desserts that proves keto eating isn’t about sacrifice — it’s about upgrading your favorites to something even better.
Healthy "Apple" Crisp
Ingredients
- 4 cups zucchini (peeled and sliced into thin half-moons)
- 2 tbsp lemon juice
- 3 tbsp butter
- ½ cup keto brown sweetener
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground allspice
- 2 tsp apple extract
- ¼ tsp xanthan gum (optional, thickens filling)
- Pinch of salt
- 1 cup almond flour
- ½ cup chopped pecans or walnuts
- ½ cup unsweetened coconut flakes
- ½ cup low carb brown sweetener
- ½ tsp cinnamon
- 6 tbsp butter (cold, diced)
- Pinch of salt
Instructions
- In a skillet, melt butter over medium heat.
- Add zucchini, lemon juice, sweetener, cinnamon, nutmeg, allspice, and salt. Cook 8–10 minutes, until zucchini softens and liquid reduces.
- Stir in xanthan gum and 2 tsp apple extract. Cook just 1–2 minutes more to meld flavors.
- Mix the topping:
- Combine almond flour, nuts, coconut, sweetener, cinnamon, and salt in a bowl.
- Cut in the cold butter until the mixture looks like coarse crumbs.
- Spread filling into a greased 8x8 dish.
- Sprinkle topping evenly over zucchini mixture.
- Bake at 350°F (175°C) for 25–30 minutes, until topping is golden brown.
- Rest 10 minutes before serving so the filling thickens.
- Serve warm with keto vanilla ice cream or whipped cream.