Keto Zucchini Apple Crisp
How to Make It
Step 1
Preheat an oven to 350 F. Peel the apple and zucchini of their skins. Then remove the seeds of the apple. Dice both the zucchini and the apple into ½” x ½” dice.
Step 2
Toss them in a medium-sized bowl with ⅓ cup granulated erythritol, 1 tsp cinnamon, ⅛ tsp kosher salt, and ¼ tsp xanthan gum.
Step 3
Pour the mixture into a 1 ½ quart casserole dish.
Step 4
Place the pecans in a food processor and process until it is a fine crumb. Place the crumbs into a medium-sized bowl and add in 3 tbsp granulated sweetener, the remaining cinnamon, kosher salt, and 1 tbsp ghee or butter.
Step 5
Mix well and sprinkle evenly over the apple and zucchini mixture.
Step 6
Bake for 25-30 minutes or until the fruit at the bottom is bubbling and the topping is golden brown.
Step 7
Allow to cool for 5 minutes and then serve warm.
Ingredients
- Zucchini – 12 oz
- Apple – 4 oz
- Monk Fruit Erythritol Blend – 0.33 cup
- Cinnamon – 1 tsp
- Coarse Kosher Salt – 0.13 tsp
- Baking Aids Xanthan Gum – 0.25 tsp
- Pecans – 2 cup
- Monk Fruit Erythritol Blend – 0.33 cup
- Cinnamon – 1 tsp
- Coarse Kosher Salt – 0.13 tsp
- Ghee – 1 tbsp