Zucchini Apple Crisp

About

I love good warm apple crisp, especially with a large scoop of Keto vanilla ice cream. This dessert is a great way to get micronutrients into your diet in a fun way. Diced apples are paired with plenty of diced zucchini to lower the carb count of this apple crisp. The apples and zucchini are tossed in cinnamon and sweetener then topped with a pecan crumble topping that is just so delicious! It is all baked to golden brown perfection in the oven. Serve it after it cools slightly with whipped cream or a dollop of low-carb ice cream.

How is the crumble topping made?

It is made by placing the pecans in a food processor. The processed pecans are then mixed with some melted butter, sweetener, and a pinch of salt. This makes for the best low-carb crumble topping that is to die for.

What is used to thicken the fruit mixture?

A little bit of xanthan gum is used to thicken the apple and zucchini mixture. It also helps the zucchini which tends to get watery.

What can I serve with Keto Zucchini Apple Crisp?

Serve this Keto Zucchini Apple Crisp with a hot coffee like Keto Butter Coffee with Heavy Whipping Cream

Ingredients

12 oz zucchini
4 oz apple
⅓ cup monk fruit erythritol blend
1 teaspoon cinnamon
⅛ teaspoon coarse kosher salt
¼ teaspoon baking aids xanthan gum
2 cup pecans
3 tablespoon monk fruit erythritol blend
½ teaspoon cinnamon
⅛ teaspoon coarse kosher salt
1 tablespoon ghee

Instructions

Preheat an oven to 350 F. Peel the apple and zucchini of their skins. Then remove the seeds of the apple. Dice both the zucchini and the apple into ½” x ½” dice.
Toss them in a medium-sized bowl with ⅓ cup granulated erythritol, 1 tsp cinnamon, ⅛ tsp kosher salt, and ¼ tsp xanthan gum.
Pour the mixture into a 1 ½ quart casserole dish.
Place the pecans in a food processor and process until it is a fine crumb. Place the crumbs into a medium-sized bowl and add in 3 tbsp granulated sweetener, the remaining cinnamon, kosher salt, and 1 tbsp ghee or butter.
Mix well and sprinkle evenly over the apple and zucchini mixture.
Bake for 25-30 minutes or until the fruit at the bottom is bubbling and the topping is golden brown.
Allow to cool for 5 minutes and then serve warm.