Keto Classic Apple Crumble
Indulge in the comforting flavors of a classic dessert with our Keto Classic Apple Crumble—crafted to be low-carb and completely guilt-free! This ingenious recipe swaps traditional apples for tender zucchini slices, perfectly seasoned with cinnamon, nutmeg, and a touch of apple extract to recreate that beloved apple pie flavor. The buttery, golden crumble topping features a wholesome blend of almond flour, coconut flour, shredded coconut, and chopped pecans for a satisfying crunch. Sweetened with erythritol, this keto-friendly twist on a timeless favorite is quick and easy to prepare, with just 15 minutes of prep time and 25 minutes in the oven. Serve it warm with a dollop of whipped cream or keto ice cream for the perfect ending to any meal. Whether you're following a ketogenic diet or just looking for a healthier dessert option, this low-carb apple crumble is sure to be a hit!
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Recipe Information
Ingredients
- 3 medium Zucchini
- 2 tablespoons Lemon juice
- 1 teaspoon Apple extract
- 2 teaspoons Cinnamon
- 0.5 teaspoon Nutmeg
- 0.25 cup Erythritol sweetener
- 0.75 cup Almond flour
- 0.5 cup Unsweetened shredded coconut
- 0.25 cup Chopped pecans
- 2 tablespoons Coconut flour
- 0.25 teaspoon Salt
- 0.25 cup Butter
Instructions
Preheat the oven to 350°F (175°C).
Peel and slice the zucchinis into thin slices, approximately 1/4 inch thick, to mimic apple slices.
In a mixing bowl, combine the sliced zucchini, lemon juice, apple extract, 1 teaspoon of cinnamon, nutmeg, and 2 tablespoons of erythritol sweetener. Toss well to coat the zucchini slices evenly.
Transfer the zucchini mixture to a greased 8x8 inch baking dish, spreading it out evenly.
In another bowl, prepare the crumble topping by mixing the almond flour, shredded coconut, chopped pecans, coconut flour, remaining erythritol, salt, and 1 teaspoon of cinnamon.
Melt the butter and pour it over the dry crumble mixture. Mix until the topping resembles coarse breadcrumbs.
Evenly sprinkle the crumble topping over the zucchini mixture in the baking dish.
Bake in the preheated oven for 20-25 minutes or until the topping is golden brown and the zucchini is tender.
Remove from the oven and let it cool slightly before serving.
Serve warm, optionally with a dollop of whipped cream or keto-friendly ice cream.
Nutrition Facts
Calories |
1602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.9 g | 172% | |
| Saturated Fat | 56.7 g | 284% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 6510 mg | 283% | |
| Total Carbohydrate | 149.9 g | 55% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 50.5 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 344 mg | 26% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1804 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
