Missing apple crisp on keto? I’ve got you covered. This keto apple cinnamon crisp tastes just like the real thing, but without all the carbs and sugar.
The secret ingredient here is chayote squash. When you cook it with butter, cinnamon, and a little apple extract, it honestly tastes and feels just like real apples. It’s one of those tricks that works so well you almost can’t believe it.
The crumbly topping is made with almond flour and pecans, so it gets perfectly golden and crunchy in the oven. It’s everything you want in a crisp topping.
This whole dessert is low carb and keto friendly, so you can enjoy a warm, comforting bowl without worrying about getting kicked out of ketosis.
It comes together pretty quickly too. About 10 minutes of prep and around 25 minutes in the oven. That’s it.
Why You’ll Love This Recipe
It Tastes Like Real Apple Crisp – The chayote squash with apple extract and cinnamon mimics the taste and texture of apples shockingly well.
You Can Enjoy a Fall Dessert Without the Carbs – Traditional apple crisp is loaded with sugar and carbs but this version keeps you in ketosis.
The Pecan Crumble Topping Is Perfectly Crunchy – Almond flour and chopped pecans create that buttery golden crumble you crave without any grains.
Recipe Ingredients
For the Apple Filling
- 3 medium Chayote Squash, peeled and diced
- 2 tbsp Butter
- 2 tbsp Granulated Erythritol
- 1 tsp Apple Extract
- 1 1/2 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
- 1 tbsp Lemon Juice
- 1/4 tsp Xanthan Gum
For the Crisp Topping
- 3/4 cup Almond Flour
- 1/4 cup Chopped Pecans
- 3 tbsp Granulated Erythritol
- 1/2 tsp Ground Cinnamon
- 3 tbsp Cold Butter, cubed
- Pinch of Salt
How To Make
Step 1
Preheat your oven to 375F. Peel the chayote squash, remove the seeds, and dice into small apple-sized chunks.
Step 2
Melt 2 tbsp butter in a large skillet over medium heat. Add the diced chayote and cook for 8 to 10 minutes, stirring occasionally, until the pieces are tender but still hold their shape.
Step 3
Add the granulated erythritol, apple extract, cinnamon, nutmeg, lemon juice, and xanthan gum. Stir well and cook for another 2 minutes until everything is evenly coated and the liquid thickens slightly.
Step 4
Transfer the filling to an 8×8-inch baking dish and spread it out evenly.
Step 5
Make the crisp topping by combining the almond flour, chopped pecans, granulated erythritol, cinnamon, and a pinch of salt in a bowl. Add the cold cubed butter and work it in with your fingers or a fork until the mixture forms clumpy, crumbly pieces.
Step 6
Scatter the topping evenly over the filling, leaving some gaps so steam can escape.
Step 7
Bake for 22 to 25 minutes until the topping is golden brown and the filling is bubbling around the edges. Let it cool for 10 minutes before serving. Serve warm with a dollop of whipped cream or a scoop of keto vanilla ice cream.
Tips
Cut the Chayote Into Small Pieces
Dice the chayote into pieces that are roughly the size of small apple chunks – about half an inch. If you cut them too big, they won’t cook through properly in the skillet and you’ll end up with firm, crunchy pieces that don’t feel anything like apples.
Smaller, uniform pieces also soak up the apple extract and spices way better, so every bite actually tastes like apple filling instead of plain squash.
Don’t Overcook the Chayote
You want the chayote pieces tender but still holding their shape after those 8 to 10 minutes in the skillet. If you cook them too long, they turn mushy and the filling becomes more like a sauce than a chunky apple crisp.
Test a piece with a fork around the 8 minute mark. It should go through easily but the piece shouldn’t fall apart. Think of how a cooked apple slice feels – soft but still intact.
Remember that the chayote will continue to soften during the 22 to 25 minutes in the oven, so pulling it off the heat a little on the firmer side is totally fine.
Sprinkle the Xanthan Gum Carefully
When you add the xanthan gum to the filling, sprinkle it lightly over the surface while stirring at the same time. If you dump it all in one spot, it clumps up into little gel balls that won’t dissolve no matter how much you stir.
A quarter teaspoon doesn’t sound like much, but xanthan gum is powerful. It’s what thickens the filling so it doesn’t come out watery. Getting it evenly distributed makes the difference between a nice saucy filling and one with weird lumps in it.
More Recipes
- Keto Blueberry Crumble
- Keto Cinnamon Swirl Coffee Cake
- Keto Strawberry Crumble Bars
- Low Carb Cinnamon Sugar Donut Holes
- Low Carb Maple Pecan Blondies
Frequently Asked Questions
Why does this recipe use chayote squash instead of actual apples?
Chayote squash is a popular low carb swap for apples because it has a very mild, almost neutral flavor and a similar crisp texture when cooked. A medium chayote has only about 4-5 net carbs compared to around 20+ net carbs in a medium apple, so it makes a huge difference for staying in ketosis.
When you cook chayote with apple extract, cinnamon, and a bit of lemon juice, it honestly tastes surprisingly close to the real thing. Most people who try it for the first time are shocked at how convincing it is.
Keto Apple Cinnamon Crisp
Ingredients
Equipment
Method
- Preheat your oven to 375F. Peel the chayote squash, remove the seeds, and dice into small apple-sized chunks.
- Melt 2 tbsp butter in a large skillet over medium heat. Add the diced chayote and cook for 8 to 10 minutes, stirring occasionally, until the pieces are tender but still hold their shape.
- Add the granulated erythritol, apple extract, cinnamon, nutmeg, lemon juice, and xanthan gum. Stir well and cook for another 2 minutes until everything is evenly coated and the liquid thickens slightly.
- Transfer the filling to an 8x8-inch baking dish and spread it out evenly.
- Make the crisp topping by combining the almond flour, chopped pecans, granulated erythritol, cinnamon, and a pinch of salt in a bowl. Add the cold cubed butter and work it in with your fingers or a fork until the mixture forms clumpy, crumbly pieces.
- Scatter the topping evenly over the filling, leaving some gaps so steam can escape.
- Bake for 22 to 25 minutes until the topping is golden brown and the filling is bubbling around the edges. Let it cool for 10 minutes before serving. Serve warm with a dollop of whipped cream or a scoop of keto vanilla ice cream.