Go Back Email Link
–+ servings
Keto Apple Crumble Recipe

Keto Apple Crumble Recipe Without the Sugar Spike - Comforting Flavors, Low-Carb Approach

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings

Ingredients
  

For the filling

  • 1 small Granny Smith apple, peeled and diced (about 3 ounces)
  • 1 1/2 cups peeled, diced chayote squash or zucchini (apple stand-in)
  • 2 tablespoons unsalted butter (or coconut oil for dairy-free)
  • 3 tablespoons granular erythritol/monk fruit blend (or allulose), to taste
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice (optional)
  • 1 teaspoon lemon juice
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

For the crumble topping

  • 3/4 cup super-fine almond flour
  • 1/4 cup chopped pecans or walnuts
  • 3 tablespoons unsweetened shredded coconut (optional for texture)
  • 3 tablespoons powdered erythritol/monk fruit blend (or allulose)
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons cold unsalted butter, cubed (or coconut oil for dairy-free)
  • Pinch of salt

To finish (optional)

  • Whipped heavy cream or coconut cream (unsweetened or lightly sweetened with keto sweetener)
  • A few drops of liquid stevia for extra sweetness, if needed

Instructions
 

  • Prep the oven and dish: Preheat the oven to 350°F (175°C). Lightly grease a small baking dish (about 8x8 inches) or four individual ramekins.
  • Make the filling: In a skillet over medium heat, melt the butter. Add diced apple and chayote (or zucchini), sweetener, cinnamon, nutmeg, allspice, and a pinch of salt. Cook 6–8 minutes, stirring, until the squash softens and the apple is tender.
  • Build the “apple” flavor: Stir in lemon juice, apple cider vinegar, and vanilla. Simmer 1–2 minutes to reduce juices slightly. Taste and adjust sweetness or spices. Transfer the mixture to the baking dish.
  • Mix the crumble: In a bowl, combine almond flour, chopped nuts, shredded coconut, powdered sweetener, cinnamon, and salt. Cut in the cold butter with a fork or fingertips until coarse crumbs form.
  • Top and bake: Sprinkle the crumble evenly over the filling. Bake 18–22 minutes, until the top is golden and the edges bubble.
  • Rest and serve: Let it cool 10 minutes to set. Serve warm as-is or with a dollop of whipped cream or coconut cream.
Tried this recipe?Let us know how it was!