Keto Classic Apple Dumplings
Indulge in the comforting flavors of fall with these Keto Classic Apple Dumplings—an ingenious low-carb twist on a traditional favorite! Instead of apples, tender zucchini cubes are transformed into a sweet, spiced filling that perfectly mimics the real thing. Wrapped in a buttery almond and coconut flour dough, these dumplings are baked to golden perfection and brushed with melted butter for a rich finish. Each bite delivers a satisfying blend of warm cinnamon, nutty pecans, and flaky pastry without derailing your keto plan. Ready in under an hour, these easy-to-make dumplings are perfect for sharing or serving as a guilt-free dessert topped with sugar-free caramel sauce or whipped cream. Keto-friendly, low-carb, and irresistibly delicious—this recipe is the ultimate fall treat for dieters and dessert lovers alike!
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Recipe Information
Ingredients
- 2 Medium zucchini
- 1.5 cups Almond flour
- 0.25 cup Coconut flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Xanthan gum
- 0.5 cup Granulated erythritol
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 6 tablespoons Butter, unsalted
- 1 Egg
- 1 teaspoon Vanilla extract
- 1 tablespoon Water
- 1 teaspoon Lemon juice
- 0.25 cup Chopped pecans
- 2 tablespoons Butter, to brush
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Peel, core, and dice the zucchini into small cubes. These will mimic apple pieces.
In a saucepan over medium heat, combine the diced zucchini, lemon juice, and a splash of water. Cook until the zucchini softens but is not mushy, about 5-7 minutes. Drain excess moisture if needed.
In a mixing bowl, combine almond flour, coconut flour, baking powder, xanthan gum, erythritol, cinnamon, and salt. Stir well.
Cut in the unsalted butter using a pastry cutter or a fork until the mixture resembles coarse crumbs.
Add the egg and vanilla extract to the dry ingredients and mix until a dough forms. If it's too sticky, you can chill it in the fridge for 10 minutes.
Divide the dough into 4 equal parts. Roll each part into a ball and then flatten into a disc.
Scoop about 2 tablespoons of the cooked zucchini onto each disc of dough. Sprinkle with chopped pecans.
Carefully fold the dough around the filling to seal. If the dough cracks, patch with pieces from the edges.
Place the dumplings on the prepared baking sheet.
Melt the remaining butter (about 2 tablespoons) and brush it over the dumplings.
Bake for 20-25 minutes or until golden brown.
Serve warm, optionally with a drizzle of an erythritol-based caramel sauce or whipped cream for extra decadence.
Nutrition Facts
Calories |
2154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.6 g | 253% | |
| Saturated Fat | 71.9 g | 360% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 443 mg | 148% | |
| Sodium | 1223 mg | 53% | |
| Total Carbohydrate | 172.7 g | 63% | |
| Dietary Fiber | 37.0 g | 132% | |
| Total Sugars | 19.5 g | ||
| Protein | 51.1 g | 102% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 480 mg | 37% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1444 mg | 31% | |
*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.
