Name: Keto Apple Crisp – One of the Best Keto Apple Dessert Recipes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 cups diced peeled zucchini (or chayote squash); 2 tablespoons lemon juice; 1/4 cup water; 1/3 cup powdered erythritol; 1 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1/4 teaspoon salt; 1/2 teaspoon glucomannan (or xanthan gum); 1/2 teaspoon vanilla extract; 1 cup almond flour; 1/4 cup coconut flour; 1/4 cup melted butter or coconut oil; 1/3 cup chopped pecans; 1/4 cup brown sugar substitute (like Swerve or Lakanto Golden); 1/2 teaspoon cinnamon

Jump to Recipe

If you’re anything like me, the words ‘apple crisp’ instantly trigger cozy fall vibes, a warm kitchen, and maybe a little too much whipped cream. But when you’re trying to stay low carb, that sweet crunchy topping starts to feel like a long-lost friend. Luckily, this keto apple crisp recipe is here to save dessert time. It’s quick, it’s easy, and yes—it’s still that nostalgic apple crisp you crave without any refined sugar crash. And guess what? We’re using zucchini instead of apples. Wait, don’t click away. I pinky promise it tastes shockingly close to the real thing. This dessert checks all the boxes: sweet, cinnamon-kissed, perfectly crisp topping and totally guilt-free. It’s one of those keto apple dessert recipes that I find myself making on repeat. And even my carb-loving family members devour it without asking questions. That’s the win right there.

1) Key Takeaways
2) Easy Keto Apple Crisp Recipe
3) Ingredients for Keto Apple Crisp
4) How to Make Keto Apple Crisp
5) Tips for Making Keto Apple Crisp
6) Making Keto Apple Crisp Ahead of Time
7) Storing Leftover Keto Apple Crisp
8) Try these Desserts next!
9) Keto Apple Crisp
10) Nutrition

1) Key Takeaways

This keto apple dessert tastes just like the classic but without the carbs.
The crisp topping is buttery, nutty, and totally sugar-free.
Zucchini replaces apples but you’d never guess it.
You can prep the whole thing ahead and bake when ready.

2) Easy Keto Apple Crisp Recipe

This keto apple crisp is warm, cozy, and low-carb. Honestly, it fooled even my pickiest dessert critic—my husband. I used to miss that bubbling cinnamon-spiced apple smell in my kitchen, but not anymore. The first time I made this, the kids thought I broke keto.

I wanted a sweet, crunchy topping and tender, juicy filling without all the sugar and flour. Enter zucchini, of all things. Sounds weird, right? But once you toss it with the right spices and sweetener, it magically mimics apples. And if you’re still skeptical, trust me—your fork won’t care.

Whether you’re new to keto or a seasoned label-checker like me, this recipe hits the spot. It’s quick, comforting, and works just as well for a weekend treat as it does for a dinner party dessert. And yes, it’s one of my favorite keto apple dessert recipes.

3) Ingredients for Keto Apple Crisp

4 cups diced peeled zucchini – This is our sneaky stand-in for apples. Go small with the dice for the best bite.

2 tablespoons lemon juice – Adds brightness and that tart apple-like flavor we’re after.

1/4 cup water – Just enough to soften the zucchini without drowning it.

1/3 cup powdered erythritol – For that sweet hit without a sugar crash.

1 teaspoon cinnamon – Brings that classic fall warmth we all expect in an apple crisp.

1/4 teaspoon nutmeg – A little goes a long way for that extra depth.

1/4 teaspoon salt – Balances everything so it doesn’t taste flat.

1/2 teaspoon glucomannan – Or xanthan gum, if that’s what you have. It thickens the filling beautifully.

1/2 teaspoon vanilla extract – Just for a little sweet aroma.

1 cup almond flour – The base of that buttery, nutty topping.

1/4 cup coconut flour – Gives the topping a lightness and crisp texture.

1/4 cup melted butter – Or coconut oil if you prefer. Richness is key here.

1/3 cup chopped pecans – Toasty, crunchy, and just plain delicious.

1/4 cup brown sugar substitute – I love Swerve or Lakanto Golden for this.

1/2 teaspoon cinnamon – Just a little extra on top makes it all sing.

4) How to Make Keto Apple Crisp

Step 1. Preheat your oven to 375°F and lightly grease a baking dish. Not fancy, just ready to go.

Step 2. In a saucepan, add zucchini, lemon juice, and water. Cook it for about 8 to 10 minutes until it softens up.

Step 3. Stir in the erythritol, cinnamon, nutmeg, salt, glucomannan, and vanilla. Let it simmer for a couple more minutes until it thickens.

Step 4. Pour the filling into your baking dish and smooth it out.

Step 5. In a separate bowl, combine the almond flour, coconut flour, melted butter, pecans, brown sugar substitute, and cinnamon. Use a fork or your hands to crumble it together.

Step 6. Sprinkle the topping evenly over the zucchini mix. No need for perfection here.

Step 7. Bake for 25 to 30 minutes until it’s golden brown and bubbly around the edges.

Step 8. Let it cool for a bit before digging in. Add a scoop of keto vanilla ice cream if you want to take it over the top.

5) Tips for Making Keto Apple Crisp

Use firm zucchini, not the overgrown garden monsters. They should hold their shape after cooking, which helps mimic the texture of apples.

If you’ve got picky eaters, peel the zucchini. The green skins can give away your secret. Trust me, I’ve been busted before.

Want a deeper flavor? Let the crisp sit for 15 minutes after baking. Everything settles and the sweetness really shines through. It’s like magic. Oh, and don’t skip the nuts. That crunch is everything in keto apple dessert recipes like this one.

6) Making Keto Apple Crisp Ahead of Time

You can make the filling and topping separately and stash them in the fridge for up to two days. When it’s time to bake, just assemble and go.

This is one of those keto apple dessert recipes easy enough for a weeknight but fancy enough for guests. I’ve made it the night before Thanksgiving and reheated it right before serving. No one noticed it wasn’t fresh from the oven.

Just remember—don’t top with the crumble until you’re ready to bake. Otherwise, it’ll go soggy. And nobody wants soggy crisp. That’s not a thing.

7) Storing Leftover Keto Apple Crisp

Pop leftovers in an airtight container and refrigerate for up to four days. Reheat in the oven or microwave. I like the oven better—it keeps the topping crisp.

You can also freeze portions in small containers. I do this when I want a little dessert fix without the effort. Reheat from frozen or let it thaw in the fridge overnight.

This is one of those keto apple recipes dessert fans will want to keep on hand. It freezes well, warms well, and eats like a dream.

8) Try these Desserts next!

9) Keto Apple Crisp