Low Carb Apple Crisp
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This low carb apple crisp is the perfect no-fail fall dessert for you and your family to indulge in! Warm, thinly sliced Granny Smith Apples baked with a sweet cinnamon filling and a layer of almond flour crumb topping.
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Low Carb Apple Crisp
Fall is finally here! My husband and I have lived in Florida our entire lives and fall for us means pumpkins everywhere, people talking about how we don’t actually get to experience “Fall” here in Florida, and good comfort food!
We love living here in Florida but one day we will travel up north and experience the beauty of actual “Fall”. For now, at least, we still get the pleasure of seeing what fall is supposed to look like as people decorate their homes, the stores stock their shelves for this years home harvest decorations, and of course.. the holiday comfort food!
This low carb apple crisp will fit perfectly into your fall baking plans (or your summer, winter, or spring baking plans)! The warmth of the cinnamon, the sweetness of the apple, and the savory ness of the almond flour crumble is amazing!
If you love a home filled with the smell of fall and apples, you will love making this delicious low carb Apple Crisp almost as much as you’ll love eating it! Enjoyed warm or chilled, this is a fall-favorite that we love to make every year.
This low carb apple crisp is essentially an apple pie, just without the high carb crust or high sugar filling… and with more flavor! You will definitely want to give this low carb apple crisp a try!
Cooking With Mom Series: Apple Crisp
My mom can make a tasty apple pie! Actually, anything she make is tasty (That’s just the nature of moms, right?)!
Since we all have made changes to our diets, cooking in her home and my home has changed. She told me about this apple crisp she made that was absolutely delicious without having to using regular flour and sugar.. perfect!
So of course, I told her to come over and we made one together and boy, it is a winner! She has so many great low carb recipe ideas, she wants to share them with you guys too! Thanks mom!
This apple crisp is incredibly easy to make! It is a simple two-step process: 1) make the filling, and 2)make the apple crumble to go on top. Then, bake!
How To Make The Apple Filling:
- Slice 4-5 apples. Four apples for less carbs. You may also peel the skin of the apple if thats your preference. We love the taste of it so we kept it! Use this Apple Slicer
- Melt one stick of butter.
- Add in the apple slices, sugar, cinnamon, and vanilla. Mix periodically.
- Allow apples to soften and and mixture to thicken, about 5-7 minutes. Sugar and butter will caramelize and become thick.
- Pour mixture into pie dish and set aside
How To Make The Apple Crisp:
- Melt one stick of butter, set aside after fully melted.
- In a separate bowl, combine and mix almond flour, sweetener, and xanthan gum.
- Pour in the melted butter.
- This should start to form small clumps as shown in image 6 as a final result before going in the oven.
- Add the crisp on top of apples
- Bake at 350 for 20-25 minutes.
Serve warm with some whipped cream! Apple crisps is one of those recipes that also tastes just as good cold. I love waking up in the morning and getting a slice out of the fridge! Warm or cold, it’s just as tasty!
Best Sweetener To Use
We always use Lakanto’s Monkfruit when we make anything that requires sweetener, and this low carb apple crisp is no exception! Lakanto’s Monkfruit is by far our favorite keto/low-carb sweetener available for a number of reasons: it is 100% keto friendly, 100% natural, has no nasty aftertaste, has a 1:1 ratio to sugar which makes converting traditional recipes extremely easy, it tastes amazing, and it is zero glycemic.
If you’ve never tried Monkfruit before, or if you just need to restock, shop Lakanto’s website and use our code “BUTTERTOGETHERK” to save 20% off your entire purchase! This code works for all of Lakanto’s products, not just their classic Monkfruit, so be sure to shop their entire website and pick up some of their amazing keto friendly products.
HELPFUL TOOLS
- Vegetable Peeler– Handy tool you must have for peeling those apple skins
- Apple Slicer – If you don’t already have this handy tool, this is a personal favorite! So convenient and easy to slice your apples
- Clear Pie Plate – Super cute and sturdy pie plate for your baked goods!
Which Almond Flour Should I Use?
The kind of almond flour you use will definitely have an impact on how your apple crisp turns out. Almond meal or coarse almond flour will have a different texture and moisture level than a fine almond flour.
We recommend Wholesome Yum’s Super Fine Blanched Almond Flour. It has a 1:1 ratio to white four, is made from California almonds, tastes amazing, and best of all… it makes an AMAZING low carb apple crisp! Grab it here and use our discount code “BUTTERTOGETHER” for 10% off your entire purchase.
Nutrition (per serving) 10 Slices
Calories: 291 | Fat: 28.3g | Carbs: 10g | Fiber: 3.2g | Protein: 3.8g | Net Carbs: 6.8g
Click here to PIN Low-Carb Apple Crisp
Have you tried this recipe or any other recipe on the blog? Please rate it below and let us know what you think in the comments! We love hearing from you!
You can also share it on instagram and use the hashtag #buttertogetherkitchen and we will feature you on our page.
Enjoy!
OTHER RECIPES YOU MIGHT ENJOY:
Low Carb Carrot Cake & Cream Cheese Frosting
Low Carb Apple Crisp
Print35 minutes
10 Slices
Ingredients
Apple Filling
| 4-5 apples peeled or unpeeled, cut in halves | |
| 1 stick of butter | |
| 1/2 cup monk fruit, or sweetener of choice | |
| 1 tsp vanilla extract | |
| 1 tbsp cinnamon |
Almond Flour Crisp
| 1 stick of butter | |
| 1 1/2 cups almond flour | |
| 1/2 cup monk fruit, or sweetener of choice | |
| 1/2 tsp xanthan gum | |
| Pinch of salt |
Nutritional Information
Directions
Slice 4-5 Granny Smith Apples, set aside. We used this apple slicer.
Melt one stick of butter in pan on stovetop, then add in the apples.
Add sweetener, vanilla, cinnamon, and stir. Allow apples to soften and mixture to thicken, about 5-7 minutes. Sweetener and butter will thicken to a deeper brown.
Pour mixture into your baking dish, set aside.
Preheat oven to 350 degrees.
Melt one stick of butter, set aside.
In a separate bowl combine almond flour, sweetener, xanthan gum, and salt.
Add melted butter to the dry mixture. This should form small moist clumps.
Top the apples with crisp topping, spreading it out to make sure surface of apples is completely covered with the crisp mixture.
Bake for 20-25 minutes until the topping is slightly browned and slightly bubbling.
Nutritional Disclaimer: We are not certified nutritionists. Nutritional data is provided as a courtesy. The information provided is calculated through a free-web based nutrition calculator and is not guaranteed to be accurate. To ensure we provide you with good information, we look at a variety of calculators.
48 Comments
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Julie Scriver
Made this today, added some chopped pecans to the apples, what a wonderful low carb treat!
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Jayne
This recipe sounds amazing! Can’t wait to try it. Would it be possible to cook it and then freeze it? TIA x
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Melissa
I’m making it this afternoon. My first keto apple pie as your recipe. Hubby can’t wait. Wev3 been keto over a year and apple pies are my baking specialty, or used to be. I’m thinking of adding crushed pecans to the crumble. Do you think it would work? I don’t want to mess with your recipe, or my first attempt at the new way… but the thought appeals to me.
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Lauren S
Truly yummy! I sprinkled sliced almonds on top before baking for added texture and used coconut sugar. Not sure if that she s acceptable for Keto, but I felt it was better than regular sugar and was really good without being overly sweet!
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Karen Callahan
I want to use this recipe but I would prefer to use coconut sugar. I would just use the same amount. Would that work. I know the carbs would be more. Not quite sure how to figure that out. Have any suggestions?
Thanks so much. -
Catherine
How much in cups is a stick of butter please
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Jean
I made this today with half the amount of butter ( I used vegan butter) and half the amount of monk fruit and it was still delicious.
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Christine
Hi
I just tried the recipe and it was delicious but I went wrong somewhere because my crumble never got crunchy…. any ideas where I went wrong?Thanks!
Christine
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SR
@Christine, I noticed that when I was mixing the flour and drys with the butter, the texture got real smooth and wet (note, I had no xantham gum, so added 2 tsp of psyllium husk to thicken). So I added about 2 tablespoons of coco flour (I used my last almond flour on the crumble), and finally hit the right texture at about 4tbsp of extra dry ingredients.
I think if you used maybe…6 tbsp of butter, instead of a full 8, or upped the flour volume, it would come out dry and crumbly.
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Estelle
Just tried this recipe. I used Swerve granulated sweetener. Next time I’ll use a little less it was a bit sweet. I’d also like to try the crust with brown Swerve sweetener. Thank you. It was delicious with a dollop of whipped cream. I finally have an low carb apple recipe I like.
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Maureen
Just making this it’s in the oven at present. Easy to make, I like the simplicity of it.
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Natalie
Planning to make this tomorrow, what’s a good substitute for Xanthan gum? Or can it be omitted altogether? Thanks!
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Roberta Griffis
I made this crisp after a full day of Fall photo taking and visiting. Added about a teaspoon of fresh nutmeg (because I add fresh nutmeg to all Fall baking) and used 2 1/2 Honey Crisp apples. I ate the other 1/2 before it could hit the butter. I have a Kenmore counter top oven which I baked this in and WOW did my entire house fill up with the scent of Fall goodness! Although I do have a sweet-tooth, I will cut down on the sweetener next time, and there will be a next time!
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Diane Emerick
I made this last night, craving the seasons real 🍎 apple cinnamon flavors, so delish! Thanks for the great recipe.🥧
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Khris
This is the second time I have made this and it is amazing!
I used swerve brown sugar replacement in the crisp part. Thank you for sharing this! -
Carol L
This was soooo good! It is now one of my favorite dessert.
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Jenn
I just said a few weeks ago that I missed apples as it was fall…and apples are the one fruit I miss in the fall.
Lo and behold, Pinterest “heard” me and presented this recipe on my front page. Made it this week for Thanksgiving and OMG it’s good.
My hubby – who is decidedly NOT keto – even liked it (and he’s hard to please).
Thank you so much! This will be a regular treat around here!
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Prissy
I put my touch on this and added raisins and chopped walnuts.And didnt have xanthan gum on hand so used ground flax instead. Pie is in oven and smelling wonderful. Thank You
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Susie Ford
I used Fuji apples and 75% sugar free stevia brown sugar and this was so delicious!!! I will make again. Thank you for a great recipe.
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Donna
I made this because I was craving something sweet and healthy. It was amazing, thanks for the recipe.
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Chuck
This recipe was just what the Dr ordered. Loved the sweetness and the flavor was awesome. I think I will bake for another 5 minutes next time to get it a little more crispy.
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Cassandra
Hello, I come from Australia and have no idea what a “stick of butter” is or how much mutter that is. Can you please provide a weight or an amount?
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Beth
Absolutely delicious.
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Melinda C
I have made this and included blueberries with apples and used brown sugar (Truvia) in apple mixture with granulated Swerve in the topping. It was delicious topped with a splash of heavy whipping cream or no sugar added vanilla ice cream!
Angie
I have this in the oven now and the house smells incredible!! Just one note. In the steps for the almond flour crumble you say to mix the almond flour, salt and xanthum gum. But there is no salt in the recipe. I assumed you meant sweetener not salt. Just thought I should mention it. I’ll report back later after we eat dessert! Thanks for bringing an old favourite back into the mix for us!! Can’t wait to try it!