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Keto Apple Crisp

This keto apple crisp features sliced and core-removed low-carb apples topped with a buttery almond flour and cinnamon crumble. The dish is baked until the topping is golden and crunchy, and the apples are tender and bubbling. It results in a warm dessert with a crispy topping and soft fruit filling.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 3 cups low-carb apples sliced and cored
  • 1 cup almond flour for topping
  • 1/2 cup granular erythritol sweetener
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup butter cold, cubed

Equipment

  • Baking dish
  • Mixing Bowls
  • Knife
  • Peeler
  • Measuring cups and spoons
  • Food processor or mixing spoon

Method
 

  1. Peel, core, and slice the apples evenly. Measure and set aside.
  2. In a mixing bowl, combine almond flour, erythritol, ground cinnamon, and salt. Mix thoroughly to distribute all dry ingredients evenly.
  3. Add the cold, cubed butter to the dry mixture. Use a fork or pastry cutter to cut in the butter until the mixture resembles coarse crumbs, with some pea-sized pieces. The mixture should appear flaky and hold together when pressed.
  4. Preheat the oven to 350°F (175°C). Spread the sliced apples evenly into a baking dish. Top the apples with the prepared crumble mixture, spreading it out evenly across the surface.
  5. Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and crisp, and the apples are tender and bubbling around the edges. You should hear a gentle bubbling sound and see the topping turn a rich golden hue.
  6. Remove from oven and allow to cool slightly before serving. The crisp should be aromatic, with a crunchy topping and soft, flavorful apples inside.