Keto Caramel Apple Crisp [Low-carb, Keto, Gluten-free]
Keto Caramel Apple Crisp
Keto | Sugar-free | Gluten-Free
Sweet, salty, gooey, and crunchy, this is the ultimate guilt-free dessert perfect for the fall holidays. And the secret to keeping this dessert low-carb: this apple crisp has no apples!
Yield: Makes 4 individual servings (as shown) or one 9” pie/tart
INGREDIENTS:
For the “apple” filling:
2 - Chayote (Look for the green-colored gourd in the produce section)
Note: If you are not strictly Keto, you can absolutely use apples with this instead of the chayote. I recommend using three Granny Smith apples.
4 Tbsp - Unsalted Butter
2 cups (12 oz) - Allulose Sweetener
1/4 tsp - Sea Salt
2 tsp - Ground Ginger (dried)
1 Tbsp - Cinnamon
1 tsp - Fresh lemon juice
For the Crumble:
4 Tbsp - Unsalted Butter, melted
1 cup - Almond Flour
1 cup - Walnut “Chips” (Find in the baking aisle)
1/4 cup - Allulose Sweetener
Pinch - Sea Salt
Option Toppings:
1 batch of the caramel sauce from my cookbook “New Keto Cooking” OR your favorite sugar-free caramel sauce
Keto Vanilla Ice Cream
DIRECTIONS:
CARAMEL “APPLE” FILLING: Start by cutting the chayote. Cut them in half (long way), and use a spoon to remove the seed in the middle of each half. Then dice into evenly sized 1/4"-inch cubes. Note, you do not need to peel the chayote.
Get the sauce started by melting the butter in a large skillet over Medium heat. Once bubbly, add all the rest of the filling ingredients to the pan, including the cubed chayote. Stir to combine, and bring to a boil. Once boiling, let it simmer for about 15 minutes, until the liquid has reduced (evaporated) by at least half, and the sauce is gooey and thick. Turn off the heat, and carefully spoon the caramel/apple sauce into four ramekins (I use 4.8-inch/6oz creme brulee dishes), or into a one 8 to 9” tart pan. Set aside to cool.
CRUMB TOPPING: Pre-heat your oven to 350 degrees (F). In a bowl, melt the butter in the microwave (about 1 minute). Then to the bowl, add the rest of the topping ingredients, and stir well to combine. It will become crumbly, like wet sand. Spoon it evenly over the 4 ramekins or the pie. Place the dishes on a cookie sheet, and then place them in the oven to bake for 8 minutes.
Serve with a drizzle of caramel sauce and your favorite Keto vanilla ice cream.
Note: You can prepare this dish ahead by making the caramel apple filling, and topping with the crumble. Wrap in aluminum foil, and store in the fridge until you’re ready to bake them, them bake for 15 minutes (uncovered) at 350 degrees (F).