It’s the first day of autumn, one of my favorite seasons (the other is spring).  Here in Northern California the weather is still warm; it’s supposed to reach 88 degrees today, but the mornings are hinting at the approach of the cool, crisp mornings of autumn, and I love it!

One of the traditional foods of autumn is apple crisp, but on a keto diet that’s something I had to say goodbye to due to the high sugar/carb content.  It was sad, but my health is far more important than eating apple crisp, or any other apple dessert. I won’t list them, it’s not a good idea to focus on what I don’t eat anymore, but instead to look at what I do get to eat and enjoy!

I’m sure you can imagine how thrilled I was when I discovered that zucchini made for a great keto apple crisp!  That may surprise you, but zucchini has a delicate flavor that can be used in either desserts (zucchini bread) or savory dishes.

This apple crisp surprise is a favorite dish of mine.  It’s a great dessert that’s low carb, and if you don’t tell your family and friends it was made with zucchini, they’ll never guess!  That’s why I call this “Apple Crisp Surprise”

We made this at my September cooking class and left it in the oven a bit too long as you can see by the photo, but it was everyone’s favorite dish of the class!  I know you’ll love it, too.  Now on to the recipe!

 

 

 

Apple Crisp Surprise

Ingredients

Filling:
6 cups zucchini peeled, seeds removed, and diced
3 tablespoons lemon juice
2/3 cup xylitol
2 teaspoons apple pie seasoning (halfway down page)

Topping:
1/2 cup chopped pecans
1/2 cup almond flour
1/4 cup coconut flour
1/4 cup xylitol
1 teaspoon cinnamon
1/4 cup butter

Directions

  • In a medium bowl, combine the zucchini, lemon juice, xylitol, and apple pie spice until it’s well blended. Pour the mixture into a greased 9 x 9 inch baking dish.
  • For the topping, combine the pecans, almond flour, xylitol and cinnamon in a bowl and then cut in the butter until the mixture is crumbly. Sprinkle evenly over the zucchini mixture.
  • Bake at 350 F for 45-50 minutes or until the topping is golden brown and the filling is bubbling on the edges.

Serve with keto whipped cream and enjoy!

 

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