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zucchini cobbler with ice cream on top on white plate

Keto Apple Crisp

This KETO APPLE CRISP is actually made with zero apples – they’re too high in sugar! We’re using zucchini that we’ve sauteed in lemon juice and spices and your family will love it!

zucchini cobbler in cast iron skillet with blue striped napkin

Prepare to have your mind blown when you bite into this easy, tasty, keto dessert that looks like an apple crisp, tastes like an apple crisp, and has exactly ZERO apples involved.

That’s right! We’re making fake apples today, my friends.

Sometimes low carb feels weird…you grow up your whole life thinking that an apple a day keeps the doctor away and that fruit is a healthy snack.

Then you start eating a low carb or keto diet and realize that some of your favorite fruits (apples, watermelon, peaches) are full of sugar and not really the best choices.

So, what’s a person to do?

Grab the zucchini. <— This is not a time for cauliflower. Cauliflower does pretty much everything else, but zucchini is both the noodle and apple replacement in the low carb world. ๐Ÿ˜‰

Zucchini Cobbler Filling:

Yes, you can transform zucchini into something that tastes like apples! Let me show you how easy it is…

peeled and chopped zucchini on wooden cutting board

Peel it, chop it, and saute it in lemon juice until it’s nice and soft.

The zucchini is going to soak up that lemon juice and take on the tart flavor of an apple.

Next, stir in sweetener, cinnamon, and nutmeg and bam! Apples!

zucchini cooked in spices in cast iron skillet

The sweetness and tang plus the cinnamon and nutmeg make this taste super similar to apple pie filling! Cooking is magic, I tell ya.

Crisp Topping:

The crisp topping is beyond easy to whip up.

Just stir together almond flour, melted butter, sweetener, and cinnamon.

Sprinkle that right over the cooked zucchini.

low carb crisp topping in glass bowl

Key Ingredients:

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Almond Flour: Rich, buttery, and easy to find in any grocery store. This is a staple in low carb baking. We like this brand.

Sweetener: We use and recommend Lakanto Monkfruit. It’s an all natural sweetener that bakes and tastes like sugar with a zero on the glycemic index. It has zero net carbs and zero calories. This tastes the most like real sugar to my family.

Lemon Juice: The lemon juice gives the zucchini that tart flavor you’d find in an apple. It’s key.

Cinnamon: Apple crisp should taste warm and cozy, like a little bite of Fall. The cinnamon (and nutmeg!) is necessary.

keto apple crisp on wooden spoon in cast iron skillet


This keto apple crisp is going to bake in just 20 minutes, but you’ll want to let it set on the counter for at least 10 minutes to thicken up a bit after you take it from the oven.

That 10 minute wait gives you the perfect opportunity to grab your favorite keto ice cream and let it soften up.

We love Halo Top and Enlightened ice creams.

Breyer’s Carb Smart also tastes delicious, but it does use malitol as a sweetener, which I personally try to avoid.

zucchini cobbler on white plate with ice cream on top
Does this really taste like apple crisp?

We think so! My daughter helped me make this recipe and she says that it tastes like apple crisp with a zucchini aftertaste. She DEVOURED her serving. My husband and son, who weren’t in the kitchen when we made this recipe, had no idea they weren’t eating real apples.

Do I have to peel the zucchini?

We recommend peeling the zucchini for two reasons – the texture of the zucchini is better without the skin and the dark green color of the skin takes away some of those apple vibes. It’s easier to believe you’re eating apples when it looks like apples.

How can I thicken this up?

The zucchini will release a bit of liquid during cooking. You might try draining the liquid off before adding the crumble topping. Alternately, try sprinkling 1/4 teaspoon xanthan gum over the zucchini before cooking in the lemon juice.

zucchini and cobbler topping in cast iron skillet

More keto desserts:

apple and zucchini cobbler recipe on white plate with vanilla ice cream

Follow me on social for more recipe ideas & inspiration!

zucchini cobbler on white plate with ice cream on top

Keto Apple Crisp

There are zero apples in this keto dessert, but it tastes just like an apple crisp, thanks to the zucchini! We serve this up with a scoop of low carb vanilla ice cream.

Yield 5
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes


For the filling:

  • 4 cups chopped, seeded, peeled zucchini
  • 1/3 cup lemon juice
  • ½ cup sweetener
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

For the topping:


  1. Preheat oven to 375 degrees. 
  2. In a large oven safe skillet, such as cast iron, cook the zucchini and lemon juice over medium heat until the zucchini has softened, about 20 minutes. Drain excess liquid from the skillet, if needed.
  3. Stir in the sweetener, cinnamon, and nutmeg to coat the zucchini.
  4. Add the almond flour, melted butter, sweetener, and cinnamon to a small bowl and stir well to form moist crumbs.
  5. Sprinkle the topping over the zucchini.
  6. Bake for 20 minutes.
  7. Let set for 10 minutes before serving.


Sweetener: We prefer Lakanto Golden Monkfruit (linked above) but the classic variety also works great.

To thicken: If you'd like your cobbler to have less liquid, sprinkle 1/4 teaspoon xanthan gum over the chopped zucchini at the start of step 2.

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield: 5 Serving Size: 1/2 cup
Amount Per Serving: Calories: 199Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 24mgSodium: 82mgCarbohydrates: 7gNet Carbohydrates: 4gFiber: 3gSugar: 3gProtein: 5g

All information and tools presented and written within this site are intended for informational purposes only. This information is provided as a courtesy and there is no guarantee that the information is accurate.

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41 thoughts on “Keto Apple Crisp”

  1. I started Keto 8 weeks ago. I’ve lost 25 lbs so far. This is my first dessert. It’s in the oven. It smells amazing!

    1. Karly Campbell

      Wow, Sharon! Congrats on your success! Hope this dessert was worth the wait. ๐Ÿ™‚

  2. WoW! My hubby is a foodie and we’ve both had weight loss surgery so I’m always trying to find new ideas for low carb food, especially desserts. This is perfect! He thought there was no way it was going to taste like apples but you made a believer out of him! Thanks so much for this excellent recipe-gotta go buy more zucchini tomorrow!

    1. Karly Campbell

      On second thought…you’ll want to be sure you’re using a yellow squash without a ton of seeds or that’s going to throw off the whole apple vibe. ๐Ÿ™‚

  3. Hi! I’m wondering if this could be frozen or use frozen zucchini? There are sooo many zucchini in my garden, I can’t keep up

    1. Karly Campbell

      Hmm, I’ve never actually worked with frozen zucchini. I’m not sure how it would hold up, unfortunately.

  4. When I ran the carb and calorie count came up with many more carbs and calories then are listed on the recipe. Be careful folks. Different brands of ingredients can make a big difference.

  5. Hi! I love this recipe! I want to make it for a group that includes a vegan. Do you think using coconut oil in place of butter would work, or something else for the topping? Thanks!

  6. if anyone has tried coconut flour would like to know how that worked ๐Ÿ™ I am allergic to Almonds, makes keto/low carb baking very hard!

    1. Adding Pecans and or Walnuts adds a lot to this.. highly recommended but it does raise the Caloric intake.

    1. Karly Campbell

      Hi Dana! I haven’t attempted this with coconut flour. It would probably need a lot more butter, as coconut flour soaks up moisture really quickly.

  7. Alayna Brooks

    This is FREAKING AMAZING!! Thank you!! I love apple desserts and I was really missing them!

  8. I love cooking things in individual servings to make it easy to count macros. any suggestions for that? ramekins maybe?

  9. Stephanie LEBLANC

    Made this yesterday afternoon and told hubby it was an apple crisp. Since I can’t get low-carb ice cream, I used Cool Whip and it was absolutely DELICIOUS! Hubby thought he was eating apples and when I told him it was zucchini, he couldn’t believe it. I’m going to add walnuts next time – thanks for the suggestion! The BEST dessert ever – will make and serve for Thanksgiving.

    1. Karly Campbell

      I’m not sure how this would work in a crockpot. I don’t think the topping would do great.

  10. Karen Mitchell

    My new favorite recipe! I did tweak it a bit. Used Swerve brown sugar for the 1/2 cup in the main recipe and cooked it in with the zucchini, lemon juice, cinnamon and nutmeg. Used less almond four in topping about a half cup, and added about a half cup of chopped walnuts. Can’t wait to make it again!

    1. Kim Foxhall

      Hi Karly,

      Question for you. I have food sensitivities, one of which includes zucchini (or any squash). Is there something else I could substitute for the apples in the apple crisp recipe? Thanks!

      1. Karly Campbell

        Hi Kim! Green tomatoes work well as a sub for apples like this, but I’m not sure if they’d work in this exact recipe. You might search for a green tomato crisp and see what you find. ๐Ÿ™‚

        1. Kim Foxhall

          Thank you, Karly!! I appreciate your prompt response, and will look up that recipe!

      2. Chayote works really well but I think it may also be a squashโ€ฆhmmm itโ€™s a great apple sub in recipes though.

  11. This is crazy spot on apples. IT IS BEYOND DELICIOUS. Karly, do ypu have a cookbook? I want one. WOW

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