This Low Carb Apple Crisp Recipe has too high of a carb count to be categorized as “keto”. However, it is a grain-free way to enjoy a fall harvest.
The crisp mornings of fall had me quickly craving some of my all time fall-favorites including apple crisp! It took some trial and error to get this topping to have a satisfying texture without being soggy or simply absorbing into the apples.
When I was working on this recipe, we had just returned from a trip to our family farm where we had picked bushels of apples! I have no idea what kind they are, but they are delicious.
These specific apples tend to release quite a bit of moisture when baked so I added a tablespoon of coconut flour to the filling. Coconut flour is highly absorbent and perfect for this purpose.
Choosing Apples
If I were choosing apples at the store, I would choose a tart apple such as granny smith. I enjoy a tart filling and a sweeter topping. If you prefer a sweeter filling, you can double the amount of Bocha sweet or Monk Fruit Sweetener in the filling. If you desire a brown sugar taste, add a touch of molasses (about 1 tsp) to the filling to give it just a hint of a brown sugar flavor.
The taste of this low carb apple crisp takes me back to my childhood. The sweet spiced apples… the crumbly topping. Such a wonderful fall comfort food. And, this recipe is healthy enough for breakfast!
Note: Apples ARE naturally high in natural sugars and therefore high in carbohydrates. This topping adds very few net carbs to the apples. If you are following a strict Keto diet or one for medical reasons, take a peek at some of my cupcake recipes instead.
It was kind of hard deciding on a title for this recipe. I could have named it Grain-Free Apple crisp or Sugar-Free Apple Crisp. But, my research showed me that you are probably searching for “Low Carb Apple Crisp”. But, I could be wrong, so comment below and let me know!
Substitutions For Low Carb Apple Crisp
Keto baking can be VERY finicky. I can't tell you how many times I get a text or call from a friend who's tried a recipe but swapped out ingredients for other ingredients.
Unfortunately, baking the keto way means sticking to the script. I test these recipes over and over again using all kinds of different ingredients. (And as you know, these ingredients aren't cheap!)
As a way of helping you find the perfect ingredients–I list links to everything other than the basic stuff. This way– you know what to order–and if you choose to order through my links I get a small kickback which helps to cover the cost of being a recipe creator and blogger. Thank you! (Also– please–share with your friends on social media!)
Alternative Sweeteners
This recipe will work with a number of sweeteners. Here are my favorites:
Why Bocha Sweet?
Our sugar substitute of choice is Bocha Sweet and there's good reason for this!
Bocha Sweet is extracted from the Kabocha pumpkin which has been a staple in the Japanese diet for centuries. Consuming Bocha Sweet on a daily basis helps to support longevity and supports healthy blood sugar levels.
Even better? It tastes almost exactly like real sugar. There's no thin flavor or metallic aftertaste. I think most of us are looking for something that tastes amazing because only a full, satisfying taste is going to work over the long-term.
So, if we are going to go to all the work to make these keto pumpkin spice donuts so we can please our tastebuds AND stick to our keto diet. Well, we want the result to taste GOOD not… just ‘meh' and unsatisfying. For this reason plus the health benefits, we reach for Bocha Sweet every time.
Alternative Flours
I use two alternative flours in this recipe. Coconut flour and almond flour are NOT interchangeable. Coconut flour is absorbent while almond flour is not. They bake very differently but both are a staple in a low carb kitchen. You can choose to omit the coconut flour from the filling if you are using a sturdy baking apple like a granny smith. Here are my favorite alternative flour brands.
Spices & Extracts
Choose fresh, flavorful spices and extracts so your finished product tastes absolutely amazing. The shelf life of a spice is only 2-3 years. So, if you're like me, and time gets away from you…. it might be time to replace that cinnamon and nutmeg that's been in your pantry for a decade.
You'll also want to watch for hidden sugars in flavoring extracts. Always read the ingredients list carefully. I've done the research for you with the links here.
Ingredients for Low Carb Apple Crisp
Here's a few things you'll need to bake your low carb apple crisp.
Tutorial Video: Low Carb Apple Crisp
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Grain Free Low Carb Apple Crisp (9 carb/serving)
Ingredients
To make the filling:
- 6 Cups Apples
- 2 Tsp Cinnamon
- 1/2 Tsp Nutmeg
- 1 Tbs Bocha Sweet
- 1 Tbs Coconut Flour
To make the low carb apple crisp toping:
- 1/2 Cup Butter softened
- 1/2 Cup Bocha Sweet
- 1 Cup Almond Flour
- 1/2 Tsp Salt
- 1 1/2 Tsp Cinnamon
- 1/4 Tsp Nutmeg
- 1 Tsp Pure Vanilla Extract
Instructions
- Preheat your oven to 350 degrees
- Chop or slice 6 cups of apples and place in a large bowl where you will have enough room to stir in some spices and sweetener.
- To the apples, add the filling ingredients of cinnamon, nutmeg, sweetener and coconut flour. Mix to combine.
- In a greased 9×9 pan, pour the apple mixture in and set aside
- To make the topping, combine the sweetener, almond flour, salt, cinnamon, nutmeg and vanilla and stir until combined.
- Add the butter to the mixture and “cut” it in using a pastry cutter. You can also use a fork. Cutting in the butter helps form the crispy crust.
- Once the butter is in small pieces (the size of peas), spread the topping over top of the apples.
- Cover the apple crisp with foil and bake for 50 minutes at 350 degrees. Remove the foil for the last 15 minutes of cooking.
- Check the apple crisp for doneness by inserting a fork in the apples. You'll know it's done when the fork easily pierces the apple.
- Once cooled, store leftovers in an air tight container in the refrigerator for up to three days.
Notes
Nutrition
Other Low Carb Recipes
