If there’s one dessert that screams warm hugs and cozy evenings, it’s apple crisp. Growing up, it was a staple in my home—especially during the holidays. My mom’s version was legendary, and when I started eating low-carb, I knew I had to create a version that felt just as comforting.
This Keto Apple Crisp hits all the right notes. It’s buttery, spiced, and has that golden, crunchy topping we all love… but here’s the twist: it’s got zero apples in it. Sounds wild, I know. But trust me, you won’t miss them. Instead, we’re using a clever little swap that keeps this dessert low in carbs but full of that classic flavor.
Why I Love This Recipe
Tastes just like the real thing – It’s got all the apple crisp flavor, but with no actual apples involved. Magic? Not quite—but close.
Perfectly cozy texture – The “apple” filling is soft and buttery, and the topping is crisp and golden. Just like the real deal.
Naturally gluten-free – No need for special flours or substitutions. It fits right into any gluten-free or low-carb lifestyle.
Great for making ahead – I love prepping the filling in advance and baking it fresh when I’m ready to serve. Perfect for dinners with friends or holiday gatherings.
If you love keto-friendly comfort desserts, you’ll probably enjoy this one as much as we do. And yes, even my mom said this might be better than hers. Don’t tell her I said that.
Ingredients You’ll Need
Let’s break it down—this is what makes the magic happen:
For The Filling
Chayote squash – This is the game-changer. It’s the perfect low-carb stand-in for green apples. Can’t find it? Yellow squash or zucchini work too.
Unsalted butter – We’ll melt it to bring richness to the filling.
Water – Helps the squash cook down and keeps things juicy.
Keto brown sugar – I use a homemade brown sugar substitute that mimics the flavor and texture of the real thing—without the carbs.
Powdered sweetener – Adds just the right amount of sweetness and smooth texture.
Fresh lemon juice – Cuts through the richness and adds a lovely brightness.
Cinnamon – A must. No crisp is complete without it.
Apple extract – This is the secret to getting that apple flavor with no apples.
Xanthan gum – Just a pinch to thicken everything up.
For The Topping
Chopped almonds – They give the topping that satisfying crunch.
Almond flour – Go for blanched or superfine for best results.
Shredded coconut – Unsweetened and finely shredded. Skip the large flakes—they burn too quickly.
Granulated sweetener – I stick with my keto brown sugar here too, but any granulated low-carb sweetener works.
Coconut oil – Melted so it mixes easily into the crumble.
How To Make Keto Apple Crisp
Step 1: Make The Filling
Start by melting the butter in a pan over medium heat. Add your chopped squash and a splash of water. Cover and let it simmer for about 7–8 minutes until it’s nice and tender.
Then, stir in the rest of the filling ingredients—sweeteners, lemon juice, apple extract, cinnamon, xanthan gum—and simmer for another 3 minutes to let all the flavors come together.
Step 2: Bake The Filling
Transfer the filling into a greased baking dish and bake it at 350°F for about 8–10 minutes. This helps it firm up and get that warm, saucy feel.
Step 3: Make The Topping
While the filling is baking, mix all the crumble ingredients in a small bowl. When the filling’s done, take it out of the oven, sprinkle the crumble on top, and pop it back in for 10–15 minutes. You’re looking for a golden, crisp top.
Tips For The Best Apple Crisp
- Use real apples (if you want) – If you’re okay with a few more carbs, try a 50/50 mix of chayote and Granny Smith or Honeycrisp apples.
- Adjust the moisture – Squash can vary. If your filling looks a bit dry, just add a couple extra tablespoons of water.
- Taste before baking – Everyone’s sweet tooth is different. Taste the filling before baking and tweak the sweetness if needed.
- Add more spices – Cinnamon is great, but a little nutmeg or apple pie spice can take it up a notch.
- Serve it right – This is incredible with a scoop of keto vanilla ice cream, a drizzle of sugar-free caramel, or a big dollop of whipped cream.
How To Store Leftovers
To refrigerate – Store any leftovers in an airtight container in the fridge for up to 1 week.
To freeze – Let it cool completely, then store in a shallow container or freezer bag for up to 6 months.
To reheat – Warm it in the microwave in 20-second bursts, or pop it into the oven to crisp it back up.
Keto Apple Crisp
If there’s one dessert that screams warm hugs and cozy evenings, it’s apple crisp.
Ingredients
For the filling:
- 1/2 cup butter
- 7–8 cups chayote squash, chopped (*see notes)
- 2–3 tablespoons water (add more if needed)
- 1/4 cup brown sugar substitute
- 1/3 cup sugar-free powdered sugar
- 1 teaspoon lemon juice
- 1 tablespoon cinnamon
- 1 tablespoon apple extract
- 1/4 teaspoon xanthan gum
For the crisp topping:
- 1/2 cup almonds, chopped
- 1 cup almond flour
- 1/2 cup unsweetened shredded coconut
- 1/2 cup coconut oil, melted
- 1/4 cup brown sugar substitute
Instructions
- Preheat the oven to 180°C (350°F) and grease a large baking dish, setting it aside for later.
- In a deep pot or saucepan, melt the butter, then add the chopped chayote and water. Cover and let it simmer until tender, which should take about 7 to 8 minutes.
- Once the squash is tender, stir in the remaining filling ingredients until everything is well combined. Let it simmer for another 3 minutes before removing it from the heat.
- Transfer the mixture into the prepared baking dish and place it in the oven to bake for about 8 to 10 minutes.
- While the filling is baking, prepare the topping by combining almonds, almond flour, shredded coconut, coconut oil, and a brown sugar substitute in a bowl. Mix until well combined.
- Take the baking dish out of the oven, sprinkle the topping evenly over the filling, and return it to the oven. Bake for another 10 to 15 minutes, or until the topping turns golden brown.
- Allow it to rest for 10 minutes before serving.
Notes
- This will give you about 1 kg or 2 lbs of chopped squash, and you can easily swap in yellow squash or zucchini if you prefer.
- For storing, place any leftovers in an airtight container and refrigerate them for up to a week.
- If you want to freeze it, allow the crisp to cool completely, then transfer it to a shallow container and freeze for up to six months.
- When you're ready to reheat, warm it in the microwave in short 20-second bursts until heated through.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 597Total Fat 31gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 10gCholesterol 20mgSodium 101mgCarbohydrates 80gFiber 32gSugar 43gProtein 10g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Frequently Asked Questions
Are Granny Smith apples keto-friendly?
Not really. While they’re lower in sugar than other apples, they still have around 20g of carbs per fruit. That’s why we use squash or just a small portion of apple, if any.
How many carbs are in a green apple?
A medium green apple has about 22–25 grams of total carbs, which is quite a lot if you’re aiming to stay under 20–30g net carbs a day.
More Keto Desserts To Try
- Keto Pecan Pie
- Keto Blueberry Pie
- Keto Pumpkin Cheesecake
- Keto Pumpkin Pie
- Keto Chocolate Chip Cookies (for when the crisp is gone but the cravings remain)
This Keto Apple Crisp is a little bit nostalgic, a little bit clever, and a whole lot of delicious. Whether you’re celebrating something or just need a cozy dessert to end the day, this one is always a hit.
Try other crisp recipes: