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Low-Carb "Apple" Crumble For Two

5 stars, average of 4 ratings

Low-Carb "Apple" Crumble For TwoPin itFollow us 138.4k

This apple crumble (or apple crisp) is the perfect dessert for fall. It's low-carb, diebetic-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 138.4k

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
Pescatarian
Vegetarian

Notes

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

Nutritional values (per serving, half a crumble)

Net carbs7.5 grams
Protein7.5 grams
Fat36.7 grams
Calories387 kcal
Calories from carbs 8%, protein 8%, fat 84%
Total carbs12 gramsFiber4.5 gramsSugars6.6 gramsSaturated fat15.5 gramsSodium98 mg(4% RDA)Magnesium96 mg(24% RDA)Potassium573 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

  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
Butter, unsalted, grass-fed
0 g0.1 g5.8 g51 kcal
Cinnamon, spices
0 g0 g0 g0 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Total per serving, half a crumble
7.5 g7.5 g36.7 g387 kcal

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Martina Slajerova
Creator of KetoDietApp.com

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.

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Comments (6)

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:  https://lifehacker.com/this-bloody-cauliflower-brain-is-the-centerpiece-your-h-1847893772

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