Why This Recipe Works
This keto apple crisp reinvents a classic fall dessert with low-carb ingredients that won't derail your diet. The almond flour topping delivers the perfect crunch while erythritol provides sweet satisfaction without the sugar crash.
The secret to juicy apples is a quick cinnamon-baked base that caramelizes naturally. The crumble topping uses a combination of almond flour, butter, and erythritol to create a golden, nutty crust that's keto-approved and gluten-free.
Ready in under 35 minutes, this dessert is ideal for cozy evenings or holiday gatherings. Pair with a dollop of whipped coconut cream for extra richness that complements the warm spices.
Ingredients You'll Need
Keto Apple Crisp Recipe
Low-carb comfort food
🛒 Ingredients
- - 3 cups thinly sliced tart apples
- - 1 tbsp coconut oil
- - 1 tsp cinnamon
- - 1/2 cup almond flour
- - 1/4 cup erythritol
- - 1/4 cup butter (cold, cubed)
- - 1/4 tsp sea salt
- - 1/4 tsp vanilla extract
- - Whipped coconut cream (for serving)
👨🍳 Instructions
Prepare Apples: Toss sliced apples with coconut oil, cinnamon, and a pinch of sea salt. Spread in a 9x9 inch baking dish.
💡 Use tart apples like Granny Smith for natural sweetness
Mix Crumble: In a bowl, combine almond flour, erythritol, remaining sea salt, and cold butter cubes. Use a pastry cutter to blend until crumbly.
💡 For extra crunch, chill the mixture for 15 minutes before baking
Bake: Spread crumble topping over apples. Bake at 375°F (190°C) for 20-25 minutes until golden.
💡 Cover with foil if the topping browns too quickly
Serve: Let cool slightly before serving with a dollop of whipped coconut cream.
💡 Add a drizzle of melted butter for extra richness
Nutrition (per serving):
Ingredient Notes & Substitutions
Almond Flour
Provides low-carb structure while adding nutty flavor. Use finely ground almond flour for best texture.
Substitutions: Blanched almond flour (not almond meal), or a 1:1 keto flour blend
Erythritol
Zero-calorie sweetener that doesn't cause the browning reaction of sugar. Look for powdered erythritol for smooth texture.
Substitutions: Monk fruit sweetener (adjust measurements), or xylitol (use caution for dental sensitivity)
Coconut Oil
Adds moisture and subtle coconut flavor. Use refined coconut oil for neutral taste.
Substitutions: Ghee, butter, or avocado oil
Whipped Coconut Cream
Provides rich, dairy-free topping. Churn chilled coconut milk until thick peaks form.
Substitutions: Heavy cream (sweetened with erythritol), or vanilla ice cream (keto-friendly)
Pro Tips for Perfect Crisp
🍂 Apple Selection
Use a mix of Granny Smith and Honeycrisp apples for balance between tartness and sweetness. Underripe apples will hold up better during baking.
❄️ Chilling the Topping
Refrigerate the crumble mixture for 15-30 minutes before baking. This creates a crispier texture as the butter solidifies.
🔥 Baking Temperature
Preheat oven to 375°F (190°C). For extra golden topping, switch to broil mode for the last 2 minutes.
✨ Serving Suggestions
Serve warm with a scoop of whipped coconut cream. Add a drizzle of melted butter for extra richness.
Variations & Customizations
Spiced Variation
Add 1/2 tsp pumpkin pie spice to the crumble topping for fall flavors. Serve with a dollop of cinnamon-spiced coconut cream.
Mini Versions
Use ramekins for individual servings. Bake at 350°F (175°C) for 18-20 minutes. Perfect for holiday parties or appetizer platters.
Nutty Twist
Mix 1/4 cup chopped pecans or walnuts into the crumble topping for added texture and flavor.
Gluten-Free Option
This recipe is naturally gluten-free. For extra assurance, use certified gluten-free almond flour and verify all other ingredients are gluten-free.
Make-Ahead Instructions & Storage
Make-Ahead Tips
Prepare crumble topping up to 2 days in advance and store in an airtight container. The apple mixture can be prepped 8 hours ahead.
Refrigerator Storage
Store leftover crisp in an airtight container for up to 3 days. Reheat in oven at 350°F (175°C) for 10-15 minutes.
Freezer Storage
Freeze assembled unbaked crisp for up to 2 months. Bake directly from frozen, adding 5-7 minutes to cooking time.
Reheating Instructions
For best results, reheat in oven rather than microwave to maintain crisp texture. Add a drizzle of melted butter before reheating.
Troubleshooting & Common Questions
Q: Why is my topping too moist?
A: Check your butter-to-flour ratio. If topping is too wet, add 1-2 tbsp more almond flour. Ensure butter is cold when mixing.
Q: Can I use regular flour?
A: No - regular flour is high in carbs. This recipe requires almond flour for proper texture and low-carb content.
Q: How to fix soggy apples?
A: Toss apples with coconut oil and let sit for 10 minutes before baking. This helps create a moisture barrier.
Q: Can I double the recipe?
A: Yes, use a larger baking dish. Baking time may increase by 5-10 minutes. Check for doneness with a toothpick.
Final Thoughts
Enjoy Your Low-Carb Fall Treat!
This keto apple crisp proves you don't have to sacrifice flavor for health. The combination of warm spices, nutty almond topping, and juicy apples creates the perfect fall dessert that satisfies cravings without the guilt.
For best results, use fresh, tart apples and take time to properly chill the crumble mixture. The extra effort delivers a golden, crunchy topping that pairs beautifully with whipped coconut cream. This recipe is a must-try for anyone following a low-carb or keto lifestyle who still wants to enjoy seasonal baking.
