Keto Apple Crisp

When you’re living that low-carb lifestyle, the craving for something cozy and sweet doesn’t just vanish—especially when fall rolls around or you’re dreaming of comfort food. Apple crisp has a way of hitting all the right notes: warm, spiced fruit with that golden, buttery crumble on top. But traditional versions? Packed with sugar and carbs. That’s where this keto apple crisp swoops in like a dessert hero.

Now, before the keto police come after us—yes, apples do contain natural sugar and carbs. But in moderation, and with the right tweaks, you can absolutely enjoy an apple crisp that’s both low-carb and satisfying. We’re not talking about replacing apples with zucchini or jicama (although props to anyone who’s tried it). This version uses a small amount of real apple for that authentic flavor and pairs it with a delicious, nutty crumble that keeps things grain-free and keto-friendly.

What really makes this dessert shine is the topping. Instead of oats or flour, we use a blend of almond flour, chopped pecans, and a hint of cinnamon that toasts up beautifully in the oven. Add a touch of your favorite keto-friendly sweetener, and you’ve got the perfect contrast to the soft, juicy apples underneath.

This keto apple crisp is great for sharing at gatherings, whipping up as a weeknight treat, or honestly, enjoying straight out of the dish with a spoon while watching your favorite show. It’s easy to make, easy to love, and proof that you don’t have to give up the good stuff on a keto diet.

Why You’ll Love It

• All the flavor, way fewer carbs – You still get the warm, cinnamon-kissed apple filling and crisp, golden topping—without all the sugar and flour.
• Quick and easy to make – This recipe comes together fast with simple ingredients you probably already have in your keto pantry.
• Warm, cozy comfort – It’s the kind of dessert that feels like a hug in a bowl, perfect for chilly nights or when you’re craving something nostalgic.
• Versatile and customizable – Add chopped nuts, switch up the spices, or top it with a dollop of keto whipped cream or low-carb vanilla ice cream.
• A crowd-pleaser – Even non-keto friends and family won’t notice it’s low-carb—it’s that good.

Ingredient List

For the Apple Filling

• 2 medium apples, peeled and thinly sliced
• 2 tbsp lemon juice
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 cup allulose or monk fruit sweetener
• 1 tsp vanilla extract
• 1 tbsp coconut flour (to thicken slightly)

For the Crumble Topping

• 1 cup almond flour
• 1/3 cup chopped pecans or walnuts
• 1/4 cup melted butter (or coconut oil for dairy-free)
• 1/4 cup allulose or monk fruit sweetener
• 1 tsp cinnamon
• Pinch of salt

Ingredient Notes

• Apples – Go for tart varieties like Granny Smith to balance the sweetness, and use just enough to keep it keto-ish while still getting real apple flavor.
• Allulose or monk fruit – These sweeteners bake well and don’t leave that weird aftertaste. Allulose especially helps with caramelization in the topping.
• Coconut flour – Just a little helps soak up the juices without adding many carbs.
• Almond flour – Blanched and finely ground gives the best texture for a crisp, golden crumble.
• Chopped nuts – Pecans and walnuts add crunch and richness—don’t leave them out if you can help it.
• Butter – Adds that classic crisp flavor. If you’re dairy-free, coconut oil works too but gives a subtle tropical note.

Kitchen Equipment Needed

• Mixing bowls – For tossing the apples and mixing the crumble. I like using clear glass bowls so I can see everything coming together.
• 8×8 baking dish – Perfect size for this crisp. A ceramic or glass dish gives the best even baking.
• Sharp knife + cutting board – For peeling and slicing the apples thinly and evenly.
• Measuring cups and spoons – Precision matters, especially with keto baking.
• Silicone spatula or spoon – Great for mixing and scraping down the bowls without wasting a drop.
• Oven mitts – Don’t skip these—this dish gets hot, and that bubbling crisp can burn fast!

Instructions

Step 1: Prep the Apples

• Peel and thinly slice your apples. Aim for slices about 1/4 inch thick so they soften evenly while baking.
• Place the sliced apples into a medium mixing bowl.
• Add the lemon juice, cinnamon, nutmeg, sweetener, vanilla extract, and coconut flour.
• Toss everything together gently until the apples are fully coated and the mixture looks evenly combined.

Pro Tip: Coconut flour absorbs moisture quickly—toss just until coated so the apples don’t get gummy.

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Step 2: Assemble the Filling

• Lightly grease your 8×8 baking dish with a bit of butter or nonstick spray.
• Pour the coated apple mixture into the dish and spread it out evenly.
• Press the apples down slightly to help them settle and bake more uniformly.

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Step 3: Make the Crumble Topping

• In another bowl, combine almond flour, chopped pecans, sweetener, cinnamon, and a pinch of salt.
• Pour in the melted butter and stir until a crumbly, slightly sticky mixture forms. It should look like chunky wet sand.

Pro Tip: If your crumble feels too dry, add a tiny splash more melted butter. Too wet? A little extra almond flour will balance it out.

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Step 4: Add the Topping

• Spoon the crumble topping evenly over the apples.
• Use your fingers or a fork to gently pat it down—don’t press too hard or you’ll lose that lovely crisp texture.
• Make sure the topping covers most of the apples so it bakes up golden and crunchy.

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Step 5: Bake

• Preheat your oven to 350°F (175°C) if you haven’t already.
• Place the baking dish in the center of the oven and bake for 30–35 minutes.
• It’s ready when the top is golden brown and the edges are bubbling slightly.

Pro Tip: If the topping browns too quickly, tent the dish loosely with foil during the last 10 minutes.

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Step 6: Cool Slightly Before Serving

• Let the crisp sit for about 10–15 minutes after baking.
• This helps the filling thicken a bit and keeps it from being too runny when you serve.
• Serve warm with a scoop of keto vanilla ice cream or a dollop of whipped cream if you like!

Tips and Tricks for Success

• Slice apples evenly – Uniform slices help the apples cook at the same rate, giving you that perfect soft-but-not-mushy texture.
• Don’t skip the resting time – Letting the crisp cool after baking helps the filling set and the flavors develop even more.
• Taste your apples first – If they’re extra tart, you may want to add a touch more sweetener. If they’re naturally sweet, go a bit lighter.
• Use room-temperature butter – If you’re mixing the crumble by hand, room-temp or slightly cooled melted butter helps everything combine smoothly.
• Bake until bubbly – Look for bubbling edges and a golden brown top—this means the apples are cooked and the topping has crisped up just right.

Ingredient Substitutions and Variations

• Apples – Swap in a small mix of apples and zucchini to lower the carb count even more, or try chayote squash as a full sub (just add more spice).
• Butter – Use coconut oil or ghee if you’re dairy-free or paleo.
• Almond flour – Replace with hazelnut flour or a mix of almond and coconut flour if needed (adjust moisture accordingly).
• Pecans/Walnuts – Use almonds, sunflower seeds, or skip the nuts entirely for a smoother crumble texture.
• Sweetener – Allulose, monk fruit, or erythritol all work here—just pick the one you like best and adjust to taste.
• Spices – Add a pinch of ground cloves or cardamom for extra warmth, or use pumpkin pie spice for a seasonal twist.

Serving Suggestions

• Top with keto vanilla ice cream – The combo of warm apple crisp and cold, creamy ice cream is seriously next-level comfort.
• Add a dollop of whipped cream – Light, fluffy, and easy to whip up with heavy cream and a touch of vanilla.
• Sprinkle with chopped nuts or cinnamon – A quick dusting right before serving adds extra texture and warmth.
• Serve with a hot drink – I love enjoying a bowl of this crisp with cinnamon tea or a creamy keto latte—it’s like a cozy little ritual.
• Make it brunch-friendly – Honestly, I’ve even had it as a sweet side for brunch with eggs and bacon—it feels indulgent but still low-carb!

Storage and Reheating Instructions

• To store: Cover the dish tightly or transfer leftovers to an airtight container and refrigerate for up to 4 days.
• To freeze: You can freeze baked crisp for up to 1 month. Just let it cool completely, wrap tightly, and label.
• To reheat (microwave): Warm individual servings in the microwave for 30–45 seconds until heated through.
• To reheat (oven): Bake at 300°F (150°C) for 10–15 minutes until warm and the topping re-crisps a bit.
• Pro tip for crisp topping: If the topping softens too much in storage, pop it under the broiler for 1–2 minutes to bring back that crunch.

Frequently Asked Questions

Can I make this keto apple crisp ahead of time?

Yes! You can assemble it up to a day in advance, cover it, and keep it in the fridge. Just bake it fresh when you’re ready to serve. It’s also great reheated!

Are apples really keto-friendly?

In moderation, yes. While apples do contain natural sugars, using just 1–2 small apples spread over several servings keeps it within a reasonable carb range.

Can I use a different fruit?

Absolutely! Try berries (like blackberries or raspberries) or a mix of apples and rhubarb for variety. Just be mindful of the carb content in each fruit.

Why is my crumble topping soft instead of crispy?

It might need a bit more baking time, or it could be due to excess moisture. Next time, make sure to measure the butter accurately and avoid overmixing.

What’s the best sweetener to use?

Allulose is my top choice because it caramelizes beautifully and has no aftertaste. But monk fruit or erythritol blends work well too—just adjust to your taste.

Can I double this recipe for a crowd?

Yes, you can double everything and use a 9×13-inch dish. You may need to add 5–10 minutes to the bake time, so keep an eye on that golden topping!

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me (@tasiahub_) or use the hashtag (#tasiahub). I’d love to see your creations!