Name: Keto Apple Crisp
Yield: 6
Ingredients: 2 1/2 lb. zucchini, peeled and halved lengthwise (3 large) -; 1/3 c. brown Swerve -; 1 tbsp. butter -; 2 tsp. fresh lemon juice -; 1 1/2 tsp. ground cinnamon -; 2 tsp. pure vanilla extract -; 1/4 tsp. kosher salt -; 1 c. blanched finely ground almond flour -; 1/4 c. coconut flour -; 2 tbsp. brown Swerve -; Pinch of kosher salt -; 1 c. chopped toasted pecans -; 7 tbsp. butter, melted and cooled slightly, plus more for brushing -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Keto Apple Crisp

1. 2 1/2 lb. zucchini, peeled and halved lengthwise (3 large) -

2. 1/3 c. brown Swerve -

3. 1 tbsp. butter -

4. 2 tsp. fresh lemon juice -

5. 1 1/2 tsp. ground cinnamon -

6. 2 tsp. pure vanilla extract -

7. 1/4 tsp. kosher salt -

8. 1 c. blanched finely ground almond flour -

9. 1/4 c. coconut flour -

10. 2 tbsp. brown Swerve -

11. Pinch of kosher salt -

12. 1 c. chopped toasted pecans -

13. 7 tbsp. butter, melted and cooled slightly, plus more for brushing -

How to cook deliciously - Keto Apple Crisp

1. Stage

Make filling: Using a spoon, scrape seeds from center of each zucchini half and slice crosswise into 1⁄4-inch-thick pieces.

2. Stage

In a large pot, combine zucchini, sweetener, butter, lemon juice, cinnamon, vanilla, and salt. Place over medium heat and cook, stirring occasionally, until zucchini releases juices and juices thicken, about 15 minutes. Remove from heat.

3. Stage

Make crisp: Preheat oven to 350°. In a medium bowl, whisk together almond flour, coconut flour, sweetener, and salt, breaking up any large pieces with fingers, if necessary. Add pecans and butter and stir until combined and clumps form.

4. Stage

Brush a 1-quart cast-iron pan or baking dish with butter. Scrape zucchini mixture into prepared baking dish. Scatter crumble over top. Bake until top is golden and juices are bubbling around edges, about 25 minutes. Let cool slightly before serving.