Description
Keto apple crisp reimagines classic comfort dessert with clever cauliflower substitution and cinnamon-rich almond crumble. Warm spices and buttery topping create guilt-free indulgence perfect for low-carb lifestyles seeking seasonal sweetness without compromising nutrition.
Ingredients
Scale
Main Ingredients:
- 5 medium zucchini (peeled, diced into 1.3 cm/½-inch pieces, about 6–7 cups)
- 1½ cups (170 grams / 6 ounces) almonds
- ½ cup (115 grams / 4 ounces) unsalted butter (or coconut oil for dairy-free)
Sweeteners and Flavoring:
- ½ cup (90 grams) brown monk fruit allulose blend
- ¼ cup (45 grams) brown monk fruit allulose blend
- 1 tablespoon (9 grams) unflavoured gelatin powder
- 6 tablespoons (90 milliliters / 3 fluid ounces) lemon juice, divided
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla extract (optional)
Spices and Seasonings:
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cardamom
- ½ teaspoon sea salt
- ¼ teaspoon sea salt
- 3 tablespoons (42 grams / 1.5 ounces) unsalted butter (or coconut oil, melted)
Instructions
- Heat the oven to 350°F (177°C), preparing a warm environment for the zucchini dessert.
- In a small mixing vessel, combine gelatin powder with of fresh lemon juice, allowing the mixture to soften and bloom.
- Melt butter in a Dutch oven over medium heat, creating a smooth base for the filling’s flavor profile.
- Incorporate brown sweetener, remaining lemon juice, aromatic spices (cinnamon, nutmeg, cardamom), and sea salt into the melted butter, stirring to create a harmonious mixture.
- Introduce the bloomed gelatin into the pan, whisking thoroughly to ensure complete dissolution and smooth integration.
- Add diced zucchini to the pan, bringing the mixture to a gentle simmer and reducing heat to allow slow cooking for 30-60 minutes.
- Stir occasionally, monitoring the transformation as zucchini softens and liquid reduces to a thick, pie filling-like consistency.
- Enhance the mixture with vanilla extract, stirring to distribute the flavor evenly.
- Transfer the cooked filling into an oval baking dish, preparing for the final layering.
- Prepare the topping by combining almonds, brown monk fruit allulose blend, melted butter, vanilla, cinnamon, and sea salt in a food processor.
- Pulse the ingredients intermittently, creating a textured, coarse meal with chunky almond pieces for added crunch.
- Distribute the almond topping evenly across the zucchini filling, ensuring complete coverage.
- Bake for 20 minutes, watching for bubbling edges and a golden-brown topping that signals perfect doneness.
Notes
- Carefully remove the green zucchini skin to enhance its apple-like transformation and allow spices to penetrate deeply.
- Simmer the filling patiently until moisture disappears, creating a tender, authentic apple pie-like consistency.
- Squeeze fresh lemon juice directly from the fruit to bring vibrant, natural tartness that closely mimics apple flavors.
- Gently pulse almonds in quick bursts, preserving delightful crunchy bits for an irresistible textural contrast in the topping.
- Allow the crisp to rest after baking, giving the filling time to settle and develop a rich, classic apple dessert quality.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 326
- Sugar: 4.9g
- Sodium: 821.1mg
- Fat: 29.5g
- Saturated Fat: 59.1g
- Carbohydrates: 11.2g
- Fiber: 5g
- Protein: 8.2g
- Cholesterol: 247.2mg