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This low-carb apple crumble (or apple crisp) is the perfect fall dessert for anyone looking to enjoy classic flavors without the carbs. Surprisingly, it doesn’t require any apples—zucchini steps in as a clever, delicious alternative! When baked with cinnamon, nutmeg, and a touch of lemon juice, zucchini transforms into a convincingly “apple-like” filling that’s just as cozy and satisfying.
Curious about how zucchini and other ingredients can mimic apple flavor? Check out our Comprehensive Guide to Low-Carb Apple Alternatives to learn more.
This recipe is designed as a small-batch treat, ideal for two servings, so you won’t have to worry about leftovers (but you can easily scale it up if you’re serving more).
Why You’ll Love This Recipe
This low-carb apple crumble brings all the cozy flavors of classic apple crisp but without the carbs! Here’s why it’s a must-try:
- Low-Carb and Diabetic-Friendly: With no actual apples, this recipe keeps carbs low, making it ideal for keto and diabetic diets.
- Simple Ingredients: Just a few everyday ingredients create a dessert that tastes as good as traditional apple crumble.
- Perfect for Two: This small-batch recipe is perfect for a cozy dessert for two, with easy scaling if you need more servings.
- Authentic “Apple” Flavor: Zucchini, spices, and lemon juice combine to taste just like apples, so you get all the familiar flavors in a healthier way.
Key Ingredients & Swaps
Here’s what you’ll need to make this low-carb apple crumble. Each ingredient plays a key role in creating that classic apple crumble flavor and texture, without the carbs.
- Zucchini: The perfect low-carb stand-in for apples! When peeled, sliced, and baked, zucchini has a mild flavor and soft texture similar to apples.
- Lemon Juice: Adds a tangy brightness that helps zucchini mimic apple flavor. Freshly squeezed works best.
- Unsalted Butter: Adds richness to both the filling and the crumble topping. For a dairy-free version, swap with ghee or coconut oil.
- Low-Carb Sweetener: A low-carb sweetener like Erythritol, Swerve, or Allulose works best to keep this recipe keto-friendly. Adjust the amount to taste.
- Almond Flour: Almond flour creates the perfect crumbly topping. For a slightly different texture, you can use a mix of almond and coconut flour, but note that coconut flour absorbs more moisture, so use sparingly.
- Ground Cinnamon & Nutmeg: These warm spices are essential for that “apple pie” flavor. Feel free to add a pinch of cloves or ginger if you like a spicier crumble.
- Sea Salt: A pinch in the crumble topping enhances the sweetness and brings out the flavors.
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Tips for Making the Perfect Low-Carb Apple Crumble
A few tips to help you get the best texture and flavor in your apple crumble:
- Peel the Zucchini: Peeling gives zucchini an “apple-like” appearance and texture, making it even more convincing in the final dish.
- Use Fresh Lemon Juice: Freshly squeezed lemon juice adds a bright, tangy note that helps zucchini taste more like apples.
- Choose the Right Sweetener: Erythritol, Swerve, or Allulose are great low-carb options. Allulose, which caramelizes just like sugar, will work best in the apple layer. Erythritol-based sweeteners, which contribute to crunchy textures, will work best in the crumble topping.
- Don’t Skip the Spices: Cinnamon and nutmeg give the crumble its classic apple-pie flavor. Add a pinch of cloves or ginger if you want extra warmth.
- Bake in Two Stages: For the best texture, bake the zucchini first until softened, then add the crumble topping and bake until golden.
Storage and Serving Tips
If you have leftovers, this crumble stores well and can be enjoyed for days. Once completely cooled, cover and store it in the refrigerator for up to 5 days.
To reheat (optional), place it in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through, which will help keep the topping crispy. You can also microwave it for a quicker option, though the topping may soften slightly. Alternatively, this crumble tastes great chilled, so feel free to enjoy it straight from the fridge!
This crumble will taste great with a scoop of Keto Vanilla Ice Cream, whipped cream or mascarpone.
Similar Recipes You'll Love
If you’re a fan of fruit crumbles, be sure to try some other low-carb options:
Hands-on Overall
Serving size half a crumble
Nutritional values (per half a crumble)
Net carbs7.5 grams
Protein7.4 grams
Fat31 grams
Calories336 kcal
Calories from carbs 9%, protein 9%, fat 82%
Total carbs12 gramsFiber4.5 gramsSugars6.6 gramsSaturated fat11.9 gramsSodium97 mg(4% RDA)Magnesium96 mg(24% RDA)Potassium572 mg(29% EMR)
Ingredients (makes 2 servings)
"Apple" base:
- 2 medium or 3-4 small zucchini, peeled (300 g/ 10.4 oz)
- 1 tbsp lemon juice (15 ml)
- 2 tbsp unsalted butter, ghee or coconut oil (28 g/ 1 oz)
- 1/4 cup granulated sweetener such as Erythritol, Swerve or Allulose (40 g/ 1.4 oz)
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
Crumble topping:
Instructions
- Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Peel and halve the zucchini lengthwise.
- Slice the zucchini into 1/2 inch (1 cm) pieces. Place in a baking dish (I used a small 15 cm/ 6 inch baking dish). Add the lemon juice and butter (or coconut oil). Sprinkle with sweetener, cinnamon and nutmeg.
- Cover with a piece of baking foil and place in the oven. Bake for about 45 minutes.
- After 45 minutes, remove the foil and mix to combine. Place back in the oven and bake for 15 more minutes.
- Meanwhile, prepare the crumble by placing all of the ingredients in a bowl: almond flour, remaining butter, sweetener, cinnamon and salt. Using your hand, combine until you get a thick dough.
- Crumble the prepared dough over the fruit base and place in the oven. Bake for 8 to 10 minutes, or until the crumble topping is lightly golden.
- Remove from the oven, place on a cooling rack.
- Serve with a dollop of full-fat yogurt, mascarpone, whipped cream, sour cream, coconut yogurt or coconut cream. Once cool, store in the fridge for up to 5 days.
Ingredients
- 2 medium or 3-4 small zucchini, peeled (300 g/ 10.4 oz)
- 1 tbsp lemon juice (15 ml)
- 2 tbsp unsalted butter, ghee or coconut oil (28 g/ 1 oz)
- 1/4 cup granulated sweetener such as Erythritol, Swerve or Allulose (40 g/ 1.4 oz)
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/2 cup almond flour (50 g/ 1.8 oz)
- 1 tbsp unsalted butter (14 g/ 0.5 oz)
- 1 tbsp granulated sweetener such as Erythritol, Swerve or Allulose (10 g/ 0.4 oz)
- 1/8 tsp ground cinnamon
- pinch of sea salt
Instructions
- Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Peel and halve the zucchini lengthwise.
- Slice the zucchini into 1/2 inch (1 cm) pieces. Place in a baking dish (I used a small 15 cm/ 6 inch baking dish). Add the lemon juice and butter (or coconut oil). Sprinkle with sweetener, cinnamon and nutmeg.
- Cover with a piece of baking foil and place in the oven. Bake for about 45 minutes.
- After 45 minutes, remove the foil and mix to combine. Place back in the oven and bake for 15 more minutes.
- Meanwhile, prepare the crumble by placing all of the ingredients in a bowl: almond flour, remaining butter, sweetener, cinnamon and salt. Using your hand, combine until you get a thick dough.
- Crumble the prepared dough over the fruit base and place in the oven. Bake for 8 to 10 minutes, or until the crumble topping is lightly golden.
- Remove from the oven, place on a cooling rack.
- Serve with a dollop of full-fat yogurt, mascarpone, whipped cream, sour cream, coconut yogurt or coconut cream. Once cool, store in the fridge for up to 5 days.
Nutrition (per serving, half a crumble)
Calories336kcal
Net Carbs7.5g
Carbohydrates12g
Protein7.4g
Fat31g
Saturated Fat11.9g
Fiber4.5g
Sugar6.6g
Sodium97mg
Magnesium96mg
Potassium572mg
Detailed nutritional breakdown (per half a crumble)
| Total per half a crumble |
| 7.5 g | 7.4 g | 31 g | 336 kcal |
| Zucchini (summer squash, courgette) |
| 3.2 g | 1.8 g | 0.5 g | 26 kcal |
| Lemon juice, fresh |
| 0.4 g | 0 g | 0 g | 1 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0.1 g | 11.5 g | 102 kcal |
| Erythritol (natural low-carb sweetener) |
| 1.3 g | 0 g | 0 g | 5 kcal |
| Cinnamon, spices |
| 0.2 g | 0 g | 0 g | 2 kcal |
| Nutmeg, spices |
| 0 g | 0 g | 0 g | 1 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 2.2 g | 5.4 g | 13.1 g | 148 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0.1 g | 5.8 g | 51 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.3 g | 0 g | 0 g | 1 kcal |
| Cinnamon, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
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