Warm, Crunchy, and Totally Keto-Friendly
If you thought apple crisp was off the table while keto-ing, think again! This homemade keto “apple” crisp is sweet, cinnamon-kissed, and perfectly crumbly—without the sugar spikes. By swapping in a clever low-carb fruit substitute (hint: it rhymes with ‘chayote’), you’ll get all the cozy vibes and none of the carb guilt.
Why DIY? Because homemade wins every time—store-bought versions can’t compete with that fresh-from-the-oven aroma, the golden-brown topping, and that first warm, buttery bite. Plus, this recipe comes together with pantry staples in under 30 minutes. Easy as…well, crisp 
.
Got a sweet tooth but don’t want to derail your goals? This keto crumble’s for you. And hey, if you’re craving more guilt-free comforts, don’t miss my low-carb caramel sauce—it’s the perfect drizzle partner!
Ready to make your kitchen smell amazing? Let’s get baking!
Keto-Friendly Apple Crisp
Equipment
- Oven
- Mixing bowl
- Baking dish
- Knife
- Cutting board
Ingredients
- 4 pieces Chayote squash peeled and diced
- 1 cup Almond flour
- 1/4 cup Butter melted
- 1/2 cup Erythritol sweetener
- 2 teaspoons Cinnamon
- 1 teaspoon Vanilla extract
Instructions
- Preheat the oven to 350°F (180°C).
- Peel and dice the chayote squash into small cubes.
- In a mixing bowl, combine the diced chayote, erythritol, and 1 teaspoon of cinnamon. Mix well until coated.
- Transfer the chayote mixture to a greased baking dish, spreading evenly.
- In the same bowl, mix almond flour, melted butter, remaining cinnamon, and a pinch of salt until crumbly.
- Sprinkle the almond flour topping evenly over the layered chayote mixture.
- Bake in the preheated oven for 20 minutes or until the topping is golden brown and the mixture is bubbling.
Notes
This keto apple crisp is your new go-to dessert for cozy nights and sweet cravings without the carb crash. Try topping it with a dollop of whipped cream or a scoop of keto vanilla ice cream for extra indulgence. I’d love to hear how it turned out—drop your twists, photos, or questions below. Happy baking, friend!
