Keto Apple Crisp
A warm, cinnamon-spiced apple crisp with a buttery almond-pecan crumble that bakes up golden and bubbling. At just 5.4g net carbs and 290 calories per serving, this 50-minute dessert tastes like fall comfort without the sugar crash.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 8. Values are estimates; brands vary.
This keto apple crisp delivers all the cozy, cinnamon-laced comfort of the classic dessert by leaning on chayote squash and just a touch of real apple, finished with a buttery almond-pecan crumble. It bakes up golden and bubbling in under an hour, with only 5.4g net carbs per serving.
Ingredients
- 2 medium chayote squash, peeled, cored, and diced (about 4 cups)
- 1 small Granny Smith apple, cored and thinly sliced (about 3/4 cup)
- 1/3 cup granulated allulose or erythritol-monk fruit blend, divided
- 2 tsp ground cinnamon, divided
- 1/2 tsp ground nutmeg
- 1 tbsp fresh lemon juice
- 1 1/2 cups blanched almond flour
- 1 cup raw pecans, roughly chopped
- 1/2 cup unsweetened shredded coconut
- 6 tbsp unsalted butter, cold and cubed
- 1/4 tsp fine sea salt
- 1/2 tsp pure vanilla extract
Instructions
- 1
Preheat the oven to 350°F (175°C) and lightly butter a 9-inch square or 2-quart baking dish.
- 2
Bring a pot of water to a boil and simmer the diced chayote for 8 to 10 minutes, until just fork-tender but not mushy. Drain well and pat dry — this softens it to an apple-like bite and removes excess water.
- 3
In a large bowl, toss the drained chayote and apple slices with 3 tablespoons of the sweetener, 1 teaspoon cinnamon, the nutmeg, and the lemon juice. Spread evenly in the baking dish.
- 4
In another bowl, combine the almond flour, pecans, shredded coconut, remaining sweetener, remaining 1 teaspoon cinnamon, and salt. Add the cold cubed butter and vanilla, then work it in with your fingers until the mixture forms coarse, clumpy crumbs.
- 5
Scatter the crumble evenly over the fruit, pressing lightly so it holds together in patches.
- 6
Bake for 28 to 32 minutes, until the topping is deep golden and the filling bubbles at the edges. If the top browns too fast, tent loosely with foil for the last 10 minutes.
- 7
Cool for at least 15 minutes before serving so the filling sets. Serve warm, optionally with a dollop of unsweetened whipped cream.
Tips & notes
- Chayote squash is the keto swap that mimics cooked apple texture without the sugar; if you can't find it, use peeled, cubed zucchini, but reduce the boil to 4 minutes and drain very well.
- Allulose browns and crisps better than erythritol for the topping, but either works. Avoid pure stevia here, as it won't give the crumble its caramelized edge.
- Store covered in the fridge up to 4 days. Reheat individual portions in a 325°F oven or toaster oven for 8 minutes to re-crisp the topping; the microwave will soften it.
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Frequently asked questions
- How many carbs are in keto apple crisp?
- Each serving has 5.4g net carbs (9.8g total carbs minus 4.4g fiber), 290 calories, 5g protein, and 27g fat. This recipe makes 8 servings.
- Why use chayote instead of regular apples?
- A full pan of apples would push each serving well over 20g net carbs. Chayote squash has a mild flavor and softens to a tender, apple-like bite when cooked, so a small amount of real Granny Smith apple plus cinnamon delivers the classic taste while keeping it keto-friendly.
- Can I make this dairy-free?
- Yes. Swap the butter for cold refined coconut oil or a vegan butter stick. Use it straight from the fridge and work it into the dry mix the same way so the crumble still clumps. The flavor will be slightly more coconut-forward.
