Some people wait until fall to enjoy apple desserts but not me. It just isn’t summer without apple pie. But, since I’ve yet to find a great low carb apple pie recipe, my summer cookouts will feature this low carb apple crisp as star of the dessert table.
Looks delicious, doesn’t it? And, I don’t have to peel apples to enjoy a tasty apple dessert all summer long. Sometimes I think it may be the peeling more than the high carb load that puts me off apple crisp and pie. With this low carb apple crisp, I can’t use either excuse.
To make the filling:
To make the low carb apple crisp toping:
- 1/2 Cup Butter softened
- 1/2 Cup Monk fruit sweetener
- 1 Cup Almond Flour
- 1/2 Tsp Salt
- 1 1/2 Tsp Cinnamon
- 1/4 Tsp Nutmeg
- 1 Tsp Pure Vanilla Extract
- 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.
Calories: 159kcal | Carbohydrates: 11g | Protein: 2g | Fat: 12g |
Tip #1: Other than the apples and sweeteners (which you can use any apple or sweetener you prefer), the ingredients in this low carb apple crisp are not interchangeable. Low carb baking is even trickier than regular baking, so you will want to use the specified list of ingredients for the best results.
Tip #2: A pastry cutter makes the task of cutting the butter (which will help make the topping crispy) much easier. This is the one I use:
Tip #3: To make both party prep and party enjoyment a success, make and freeze this apple crisp to be baked off during the party. Make sure to freeze this before baking it or you risk having gummy apples.
For more recipes from my low carb summer series, check out this low carb potato salad recipe!
Happy eating, my friends!