Keto apple crisp is the ultimate fall dessert. In this delicious version, toasted walnuts create a sweet, irresistible topping. Ready in 40 minutes, it's an easy dessert you can whip up anytime.
Every year, come October, I start making this recipe. Even if I didn’t like to eat it, I would still make it, just for the amazing aroma that fills my kitchen! Apples, pumpkin, vanilla, and cinnamon. These are the scents and flavors of fall. If I had to rate my favorite desserts, this amazing apple crisp would be right up there in the top five (just to clarify, chocolate and cheesecake still win!).
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Apples: Use a dense, crisp variety like Fuji or Cosmic Crisp. Don't use a soft apple variety such as Macintosh - these apples become mushy when baked. The apples should be peeled.
- Chopped raw walnuts: Pecans also work. Make sure they're unsalted.
- Melted butter: I use unsalted butter.
- Cinnamon: Make sure it's fresh. It's an important part of this recipe, and a stale spice can ruin a dish.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Peel, core, and slice the apples. Arrange the apple slices in a baking dish. One layer is ideal, but two layers are okay.
Combine the remaining ingredients and pour the mixture over the apples.
Bake for about 30 minutes in a 375°F oven. You'll know it's ready by the amazing aroma! Divide into plates, drizzle with the pan juices, and serve.
This was amazing! I used Stevia as my sweetener and it was not overly sweet. We topped it with a Bourbon Caramel whipped cream.
Christy
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This was amazing! I used Stevia as my sweetener and it was not overly sweet. We topped it with a Bourbon Caramel whipped cream.Recipe FAQs
Traditional non-keto recipes contain a lot of sugar. This is unnecessary. In fact, this dessert doesn't even need to be sweetened. Unless you use tart apples like Granny Smith, baked apples are naturally sweet. The combination of their sweetness with the buttery topping is amazing.
If you'd like to add a sweetener, 2 tablespoons of any sweetener mixed into the topping are plenty. When I make this recipe, I often divide the mixture into two and make half with a sweetener and half with no sweetener. My husband and I love the unsweetened version, while my kids prefer the lightly sweetened version. They're not keto, so I sweeten theirs with brown sugar.
I admit that I own an apple corer. I try to avoid buying kitchen unitaskers, but this is a gadget I use quite a bit. If you don't own an apple corer, simply peel the apple, cut it in half, then cut each half into two quarters, cutting around the core, as shown in the image below.
It's perfect just as it is! But if you'd like, you can top it with whipped cream, frozen yogurt, or ice cream. You can also use it as a filling for crepes or to top coconut flour pancakes or almond flour pancakes.
Yes. Simply double the ingredients except the vanilla and use a 9 X 13-inch baking dish. The baking time should be the same.
Yes. You can keep them in an airtight container in the fridge for up to 4 days. Reheat them covered in the microwave at 50% power or enjoy them cold.
Recipe Card
Keto Apple Crisp with Walnuts
Video
Ingredients
- 2 medium Fuji apples - peeled, cored, and sliced into ½-inch-thick slices
- 1 cup raw walnuts - unsalted and chopped; or pecans
- 4 tablespoons unsalted butter - melted
- ½ teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 2 tablespoons granulated sweetener - optional
Instructions
- Preheat the oven to 375°F. Arrange the apple slices in one or two layers in a square 9-inch baking dish (or a baking dish of a similar capacity). You can also use four individual baking dishes.
- In a medium bowl, using a fork, mix the chopped walnuts, melted butter, cinnamon, vanilla, and (if using) sweetener.
- Using a rubber spatula, pour the mixture over the apples, spreading it evenly.
- Bake the coated apples until the walnut topping is golden and the apples are tender, for about 25-30 minutes.
- Divide the apple crisp among four plates. Drizzle with the pan juices and serve.
Notes
- At 10 grams of net carbs, this recipe is most suitable for those allowing themselves around 50 grams of net carbs per day.
- You should use a dense, crisp apple variety such as Fuji in this recipe. Don't use a soft variety such as Macintosh - they will become mushy when baked.
- You should definitely peel the apples. The skin will interfere with the crumble's texture.
- You can keep the leftovers in the fridge, in an airtight container, for up to 4 days. Reheat them gently, covered, in the microwave at 50% power.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Marija says
So fast and tasty
Vered DeLeeuw says
Glad you liked it, Marija!
PJ M says
Any tips on doubling the recipe?
Vered DeLeeuw says
Hi!
Sure. Simply double the ingredients except the vanilla and use a 9 X 13-inch baking dish. Baking time should be the same.