This is an easy, amazing and delicious recipe for Low Carb “Apple Crisp” not using apples…That’s right. You make this with zucchini squash or yellow squash or a combination of both. When you add “apple pie spices” and lemon juice you can’t tell the difference.
Believe it or not, this easy, delicious Keto Apple Crisp is not made from apples. instead, it’s made from yellow or green squash or a combination of both. They both work just as good.
THE BEST SUBSTITUTE FOR APPLES
So the best substitute for apples is yellow or green squash, and the best ones to use are the small squash if possible. The reason why is that the smaller the seeds, the firmer the flesh and as a result the more it will resemble apples.
You can still use larger squash but you may have to cut out the seeds so that your apple crisp is not full of big squash seeds. We have made this apple crisp so many times now and so far, no one has figured out it isn’t apples.
VARIATIONS ON LOW CARB APPLE CRISP
So apples are avoided while on a keto and low carb diet because even just 1 cup of sliced apples can have 12 net carbs. So eating too much of it can certainly knock you out of ketosis.
However, if you are still wanting to use apples then what I did for you is I figured out the nutrition facts when using real apples.
Instead of using 4 cups of zucchini, replace it with 4 cups of apples. Keep all the other ingredients the same. For ½ cup, it’s 10 net carbs per serving.
If that’s still too high, then what you can do is cut your portion down to a ¼ cup and now it will only be 5 net carbs. That might be a little more doable for you.
For the filling:
4 cups chopped, seeded, peeled zucchini
1/3 cup lemon juice
½ cup sweetener
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
For the topping:
1 cup almond flour
4 tablespoons butter, melted
3 tablespoons monkfruit sweetener
½ teaspoon cinnamon
Preheat oven to 375 degrees.
In a large oven safe skillet, such as cast iron, cook the zucchini and lemon juice over medium heat until the zucchini has softened, about 20 minutes. Drain excess liquid from the skillet, if needed.
Stir in the sweetener, cinnamon, and nutmeg to coat the zucchini.
Add the almond flour, melted butter, sweetener, and cinnamon to a small bowl and stir well to form moist crumbs.
Sprinkle the topping over the zucchini.
Bake for 20 minutes.
Let set for 10 minutes before serving.