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Low-Carb "Apple" Crumble For Two

4.3 stars, average of 29 ratings

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This apple crumble (or apple crisp) is the perfect dessert for fall. It's low-carb, diabetic-friendly, gluten-free, and there are no actual apples needed... but you will never know!

We're using zucchini (courgettes) which is the perfect alternative to apples. When baked with cinnamon and nutmeg, it tastes just like apples. And don't forget about the lemon juice, it will add the perfect tang and make this "apple" crisp even more authentic!

This is a recipe for two so you never have to worry about leftovers, but you can easily scale it up yo make 4 to 8 servings.

If you like crumbles, check out some of these low-carb recipes:

Low-Carb "Apple" Crumble For TwoPin itFollow us 148.4k

Hands-on Overall

Serving size half a crumble

Allergy information for Low-Carb "Apple" Crumble For Two

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free


  • Recipe can be made dairy-free or coconut-free.

Nutritional values (per serving, 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:


  1. Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Peel and halve the zucchini lengthwise. Low-Carb "Apple" Crumble For Two
  2. 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.
  3. Cover with a piece of baking foil and place in the oven. Bake for about 45 minutes.
  4. After 45 minutes, remove the foil and mix to combine. Place back in the oven and bake for 15 more minutes. Low-Carb "Apple" Crumble For Two
  5. 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.
  6. 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. Low-Carb "Apple" Crumble For Two
  7. Remove from the oven, place on a cooling rack. Low-Carb "Apple" Crumble For Two
  8. 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. Low-Carb "Apple" Crumble For Two

Ingredient nutritional breakdown (per serving, half a crumble)

Net carbsProteinFatCalories
Zucchini (summer squash, courgette)
3.2 g1.8 g0.5 g26 kcal
Lemon juice, fresh
0.4 g0 g0 g1 kcal
Butter, unsalted, grass-fed
0 g0.1 g11.5 g102 kcal
Erythritol (natural low-carb sweetener)
1.3 g0 g0 g5 kcal
Cinnamon, spices
0.2 g0 g0 g2 kcal
Nutmeg, spices
0 g0 g0 g1 kcal
Almond flour (blanched ground almonds, almond meal)
2.2 g5.4 g13.1 g148 kcal
Butter, unsalted, grass-fed
0 g0.1 g5.8 g51 kcal
Erythritol (natural low-carb sweetener)
0.3 g0 g0 g1 kcal
Cinnamon, spices
0 g0 g0 g0 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Total per serving, half a crumble
7.5 g7.4 g31 g336 kcal

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

Let us know what you think, rate this recipe!

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Comments (10)

This is my second attempt at posting a comment:
I tried this out, and while it did taste very delicious, I found half the dish was full of liquid after an hour of baking (I used a 4 cup glass round Pyrex bowl). Even after I added the crumb topping, half became submerged in the liquid. After it cooled, it did solidify, but it was more like a mush inside. The “apple” slices were okay, a bit soft, but as you say, they didn’t taste like zucchini at all - amazing!. Also, the crumb recipe lists the butter twice, but the instructions do not reference this . Was this a typo? Or is there something missing in the instructions? E.g. it says to use the “remaining” butter, as if there was an initial use of butter, but that was never stated anywhere.
So what did I do wrong as I really want this to come out like your picture. Also, if you can please clarify why there are two items of butter for the crumb, that would be appreciated.
Thank you very much for a wonderful low-carb apple crumble recipe!

Hi Agrippa, I'm sorry for the delayed response, life gets busy with newborn twins! The comments are both here but I didn't get to approving & replying to comments until now.
Thank you for spotting that, it was duplicated by mistake, I'll remove it.
As for the liquid, that is interesting and shows that every piece of vegetable is different because mine were on the dry side and I was tempted to add some butter. If you get too much liquid you could add a tablespoon of chia seeds, let them soak up the liquid and then add the topping and bake. I hope this helps!

Lynn T
This looks yummy. I make one using chayote which is really good. Definitely will try this version too. thanks for sharing.

I'd love to try that! It's not easy to find it in the UK but I'll keep an eye on it 😊

Hi Martina!
Made this delightful dish today... a cool, dark, rainy day in Northern California. I was impressed by the authentic flavors and textures. My (non-keto) partner asked if he could try it. He was in agreement and completely tickled by the zucchini-as-apple. It works and hits the comforting-sweets mark perfectly! I used Swerve brown sugar, a bit less than called for, and added a handful of chopped walnuts to topping for texture. When next I make this, I will add a bit more lemon juice to brighten it up for my taste, and cut down slightly on sweetener to compensate. This apple crumble is a winner. Thank you!

Thank you so much for your lovely feedback, and your suggestion to add walnuts! My mom makes apple pie with chopped walnuts or toasted shredded coconut and it is delicious. She also adds raisins but I'm thinking cranberries might work here as a lower carb option too.

Hi, thank you for this recipe. Very interesting and I am definitely going to try it very soon. Have you ever tried unripe tomatoes as a substitute for apples? I have, and texture-wise, I find it quite satisfying and a good way to use up green tomatoes at the end of the growing season.

That's a very interesting suggestion,I'll need to try that! I did use green tomatoes before for something else - I sliced and coated them in low-carb breading and fried (or you could deep-fry them). It's delicious!

Nothing to do with the above recipe, BUT I did come across this idea for a Halloween decoration:

Thank you so much for the recipe idea. This is so simple and perfect!