Low Carb Apple Crisp on plate

Low Carb Apple Crisp Grain Free

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Low Carb Apple Crisp (Grain Free)

The crisp mornings of fall had me quickly craving some of my all time fall-favorites including apple crisp! It took some trial and error to get this topping to have a satisfying texture without being soggy or simply absorbing into the apples.

When I was working on this recipe, we had just returned from a trip to our family farm where we had picked bushels of apples!  I have no idea what kind they are, but they are delicious.

These tend to release quite a bit of moisture so I added a tablespoon of coconut flour to the filling.

If I were choosing apples at the store, I would choose a tart apple such as granny smith. I enjoy a tart filling and a sweeter topping. If you prefer a sweeter filling, you can double the amount of Bocha sweet or Monk Fruit Sweetener in the filling. If you really want to be crazy, you can add a touch of molasses (about 1 tsp) to the filling to give it just a hint of a brown sugar flavor.

This low carb apple crisp takes me back to my childhood. The apples, the topping. Such a wonderful fall comfort food. And--this recipe is healthy enough for breakfast!

Note: Apples ARE naturally high in natural sugars and therefore high in carbohydrates. This topping adds very few net carbs to the apples. If you are following a strict Keto diet or one for medical reasons, take a peek at some of my cupcake recipes instead 🙂

It was kind of hard deciding on a title for this recipe. I could have named it Grain-Free Apple crisp or Sugar-Free Apple Crisp. But, my research showed me that you are probably searching for "Low Carb Apple Crisp". But, I could be wrong, so comment below and let me know!

Now-- lets learn how to make Low Carb Apple Crisp! Check out the video here for a quick tutorial.

Low Carb Apple Crisp

Macros

63% Fat ~ 26% Net Carb ~ 8% Protein

Low Carb Apple Crisp on plate

Grain Free "Lower Carb" Apple Crisp

I created this grain free apple crisp because it just didn't seem like fall without apple crisp!
Note that coconut flour is not interchangeable with almond flour in this recipe.
4.75 from 4 votes
Print Pin
Course: Dessert
Cuisine: Low Carb
Keyword: grain free
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Servings: 12 servings

Ingredients

To make the filling:

To make the low carb apple crisp toping:

Instructions

  • Preheat your oven to 350 degrees
  • Chop or slice 6 cups of apples and place in a large bowl where you will have enough room to stir in some spices and sweetener.
  • To the apples, add the filling ingredients of cinnamon, nutmeg, sweetener and coconut flour. Mix to combine.
  • In a greased 9x9 pan, pour the apple mixture in and set aside
  • To make the topping, combine the sweetener, almond flour, salt, cinnamon, nutmeg and vanilla and stir until combined.
  • Add the butter to the mixture and "cut" it in using a pastry cutter. You can also use a fork. Cutting in the butter helps form the crispy crust.
  • Once the butter is in small pieces (the size of peas), spread the topping over top of the apples.
  • Cover the apple crisp with foil and bake for 50 minutes at 350 degrees. Remove the foil for the last 15 minutes of cooking.
  • Check the apple crisp for doneness by inserting a fork in the apples. You'll know it's done when the fork easily pierces the apple.
  • Once cooled, store leftovers in an air tight container in the refrigerator for up to three days.

Notes

This Low Carb Apple Crisp can be made and frozen before baking. I haven't tried baking it and then freezing it. If you try, please let me know! This low carb apple crisp is very forgiving. You could use just about any alternative sweetener that measures cup for cup such as xylitol or swerve. If you've never used either of these before-- beware that they do cause GI discomfort in many people. Which is why I avoid them. This low carb apple crisp would be great with some of my caramel sauce drizzled on top. I have two caramel versions which you can find below.
 
I have calculated the nutrition facts based on 12 servings. To reduce the total carb count, you could have very small servings. The apples in this recipe do contain natural sugars and contribute to the higher carb count.

Nutrition

Calories: 159kcal | Carbohydrates: 11g | Protein: 2g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 166mg | Potassium: 66mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5.4% | Vitamin C: 3.5% | Calcium: 3.3% | Iron: 2.7%


Substitutions For Low Carb Apple Crisp Grain Free


Keto baking can be VERY finicky. I can't tell you how many times I get a text or call from a friend who's tried a recipe but swapped out ingredients for other ingredients.

Unfortunately, baking the keto way means sticking to the script. I test these recipes over and over again using all kinds of different ingredients. (And as you know, these ingredients aren't cheap!)

As a way of helping you find the perfect ingredients–I list links to everything other than the basic stuff. This way– you know what to order–and if you choose to order through my links I get a small kickback which helps to cover the cost of being a recipe creator and blogger. Thank you! (Also– please–share with your friends on social media!)

Sweeteners

This recipe will work with a number of sweeteners. Here are my favorites:

Alternative Flours

I use two alternative flours in this recipe. Coconut flour and almond flour are NOT interchangeable. Coconut flour is absorbent while almond flour is not. They bake very differently but both are a staple in a low carb kitchen. You can choose to omit the coconut flour from the filling if you are using a sturdy baking apple like a granny smith. Here are my favorite alternative flour brands.

Spices & Extracts

I'm a little particular about my spices and extracts because I want my finished product to taste absolutely amazing 🙂

Here's what I use personally. If you would like to order Watkins through me, please visit www.wholebodyliving.com/orderwatkins


Things Used in Low Carb Apple Crisp Grain Free



Note that the links in this blog are affiliate links when possible. An “affiliate link” is a way for me to earn money to help support my business. Affiliate links cost you nothing extra. They work like this: You choose to click on an affiliate link on my website and make a purchase. Depending on my relationship with that company you just purchased from–I earn either a small percentage or a fixed amount for “referring” you to the company.

I only refer you to products and brands that I have used in the past or are currently using and that I like the quality of. In some cases, products are discontinued and I find a substitution. This is usually only for kitchen gadgets but sometimes companies stop making ingredients too!

Thank you for considering using my affiliate links and helping me out 🙂

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How To Make Low Carb Apple Crisp Grain Free




To make the filling:Low Carb Apple Crisp Apples6 cups apples
2 tsp cinnamon
1/2 tsp nutmeg
1 TBS Monk Fruit Sweetener or Bocha Sweet
1 TBS Coconut flour
Low Carb Apple Crisp apple mixTo make the low carb apple crisp toping:
1/2 cup butter, softened
1/2 cup monk fruit sugar or Bocha Sweet
1 cup almond flour
1/2 tsp salt
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla

Instructions

  1. Preheat your oven to 350 degrees
  2. Chop or slice 6 cups of apples and place in a large bowl where you will have enough room to stir in some spices and sweetener.
  3. To the apples, add the filling ingredients of cinnamon, nutmeg, sweetener and coconut flour. Mix to combine.
  4. In a greased 9×9 pan, pour the apple mixture in and set aside
  5. To make the topping, combine the sweetener, almond flour, salt, cinnamon, nutmeg and vanilla and stir until combined.
  6. Add the butter to the mixture and “cut” it in using a pastry cutter. You can also use a fork. Cutting in the butter helps form the crispy crust.
  7. Once the butter is in small pieces (the size of peas), spread the topping over top of the apples.
  8. Cover the apple crisp with foil and bake for 50 minutes at 350 degrees. Remove the foil for the last 15 minutes of cooking.
  9. Check the apple crisp for doneness by inserting a fork in the apples. You'll know it's done when the fork easily pierces the apple.
  10. Once cooled, store leftovers in an air tight container in the refrigerator for up to three days.Low Carb Apple Crisp

A few notes…

  • This Low Carb Apple Crisp can be made and frozen before baking. I haven't tried baking it and then freezing it. If you try, please let me know!
  • This low carb apple crisp is very forgiving. You could use just about any alternative sweetener that measures cup for cup such as xylitol or swerve. If you've never used either of these before– beware that they do cause GI discomfort in many people. Which is why I avoid them.
  • This low carb apple crisp would be great with some of my caramel sauce drizzled on top. I have two caramel versions which you can find below.
 

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    About the Author

    Tara Wright, CHC, MBA

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    Tara is a Certified Holistic Health Coach who specializes in whole body health & wellness through holistic principles. Her passion is creating low-carb, grain-free, keto-friendly recipes and helping others learn the whole-body benefits of a ketogenic lifestyle.

    When she isn't creating recipes in the kitchen, you can find her hanging with her kids, immersed in a good book, traveling with her husband, attending various educational conferences or just relaxing with her four cats!