Keto Apple Crisp Recipes

KETO APPLE COBBLER

Steps:

• Pre-heat 350
• Boil the whole chayote with enough water to cover them.
• Cook the chayote squash for about 25 30 minutes. They should still be firm but cooked through.
• Allow the chayote squash to cool. Peel and slice the now cooled chayote into 1/4 inch slices.
• Place the cooled chayote into a medium-size bowl.
• To the chayote add the cinnamon, ginger, nutmeg, spices, sugar substitute, cream of tartar, and lemon juice. Combine well.
• In a baking dish 9X9 baking dish that has been greased well with butter add the chayote filling.
• Dot the filling with 2 tablespoons of sliced butter.
• Create the cobbler crust by combining almond flour, coconut flour, baking powder, salt, and 3 tablespoons of sugar substitute.
• Using a pastry cutter or by hand-cut in the thinly sliced cold butter into the dry ingredients. Mix until crumbly and resembles coarse cornmeal.
• Next, add the eggs and combine well but do not over mix. Set aside.
• Top the "apple" cobbler with the crumb crust. Make sure to break up the crust topping into small pieces and evenly distribute.
• Bake in the oven at 350 degrees until hot and bubbly for 35-40 minutes.
• Serve warm or cold.
• Combine the confectioner's sugar substitute, heavy whipping cream, vanilla extract, a pinch of salt.
• Stir until well combined.
• Drizzle on top of the warm cobbler.

KETO APPLE CRISP

Steps:

• Preheat your oven to 375°F. Layer the apple slices in a square 9-inch baking dish in one or two layers. You can also use four individual baking dishes.
• In a medium bowl, using a fork, mix together the chopped walnuts, melted butter, cinnamon, vanilla, and (if using) sweetener.
• Using a rubber spatula, pour the mixture over the apples, spreading it evenly.
• Bake the coated apples until the walnut topping is golden and the apples are tender, 25-30 minutes.
• Divide the apple crisp among four plates. Drizzle with the pan juices and serve.

KETO APPLE CRISP

Steps:

• Preheat the oven to 180C/350F. Grease a large baking dish and set it aside.
• In a deep pot or saucepan, melt your butter. Once it is melted, add your chopped chayote and water. Cover the pan and let it simmer for 7-8 minutes, or until tender. Once the squash is tender, add the rest of the ingredients and mix well, until combined. Continue to simmer for a further 3 minutes.
• Remove the mock apple filling from the heat and transfer it into the lined baking dish. Bake in the oven for 8-10 minutes. While the filling is baking, prepare your crisp topping.
• In a mixing bowl, add all your crisp topping ingredients and mix well. Remove the baking dish from the oven and sprinkle the crisp all over the top. Place back in the oven and bake for 10-15 minutes, or until the tops are golden brown.
• Remove from the oven and let sit for 10 minutes, before serving.

KETO APPLE CRISP

Steps:

• Preheat the oven to 375°F. Take a 9-inch baking pan and layer the sliced apples on the bottom of it.
• Mix the melted butter, cinnamon, walnuts, vanilla extract, and sweetener in a medium bowl. Then evenly pour this mixture over the layered apples.
• Bake for 30 minutes until the apple slices are soft and the walnuts should be golden. Divide the crisp into four serving bowls, drizzle them with the remaining juice from the pan, and then serve and enjoy!