Keto apple crisp is the ultimate fall dessert. In this delicious version, toasted walnuts create a sweet, irresistible topping.
Ready in about 40 minutes, this is an easy dessert that you can whip up anytime. Even the leftovers are good!
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 tasty keto apple crisp would be right up there in the top five (just to clarify, chocolate and cheesecake still win!).
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Ingredients
You'll only need six simple ingredients to make this tasty dessert. The exact measurements are in the recipe card below. Here's an overview of what you'll need:
Fuji apples: Or any other sweet apple variety that's suitable for baking (see details below).
Chopped raw walnuts: Pecans also work. Make sure they're unsalted.
Melted unsalted butter: European butter tastes best, but any unsalted butter will work.
Cinnamon: Make sure it's fresh. It's such an important part of this recipe, and a stale spice can easily ruin a dish.
Vanilla extract: It's best to use pure vanilla extract.
Sweetener: This is optional and not really needed, in my opinion. But if you wish, you can use a small amount of a granulated sugar-free sweetener or a syrupy one.
Instructions
Making this keto apple crisp is so easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
Your first step is to prep the apples: peel, core, and slice them.
Now, arrange the apple slices in a baking dish. One layer is ideal, but two layers are OK too.
Mix together 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.
Expert tip
You should use a dense, crisp variety such as Fuji in this recipe. Don't use a soft apple variety such as Macintosh - they will become mushy when baked.
And you should definitely peel the apples. The skin will interfere with the crumble's texture.
Frequently asked questions
The classic topping for apple crumble is made of oats, flour, sugar, and cinnamon. Cold butter is mixed in until the mixture becomes crumbly (hence the name of this dessert).
My version is simple. I make this recipe without oats. To achieve a delightful crunch, I simply use chopped walnuts. I mix the walnuts with melted butter, vanilla, and cinnamon. You can add a sweetener if you wish. This crunchy topping is truly delicious!
Classic apple crisp 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 (and you shouldn't), baked apples are naturally very sweet. The combination of their sweetness with the buttery topping is amazing.
If you'd like to add a sweetener, 2 tablespoons of a sugar-free 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 at all. My husband and I think that the unsweetened version is perfect. But my kids do prefer the lightly sweetened version.
I admit that I own an apple corer (I got it on Amazon). I'm not proud of it - I try to avoid buying kitchen unitaskers. But this is one gadget that I actually 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. That's how I do it in the video below.
Variations
I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:
- Use chopped pecans instead of walnuts.
- Use ghee instead of butter to turn this into a dairy-free dessert.
- Experiment with different apple varieties, but remember to choose firm, dense apples and not soft ones.
- Add a pinch of nutmeg.
Serving suggestions
This dessert is 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 this dessert as a filling for crepes or to top pancakes.
Storing leftovers
You can keep the leftovers in the fridge, in an airtight container, for up to 4 days. Reheat them gently, covered, in the microwave on 50% power.
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Recipe Card
Keto Apple Crisp
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.
Video
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
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Anu
Absolutely delicious! I used pecans, salted butter (personal preference) and brown erythritol as my sweetener, and the level of sweetness was spot on. I only had Cox apples, so I sliced these thinly and they were cooked just right after 25 minutes. Thank you so much for this wonderful recipe, I will be making this often 🙂
Vered DeLeeuw
I'm so glad you enjoyed this recipe, Anu! Thank you for sharing your delicious tweaks.