Keto Apple Crisp is a low-carb, sugar-free, and grain-free dessert that’s perfect for those following a ketogenic diet. Instead of using apples, this recipe calls for a combination of jicama and cinnamon, which gives it a similar taste and texture to traditional apple crisp.
Ingredients: For the filling:
- 3 cups peeled and diced jicama
- 1/4 cup lemon juice
- 2 tbsp. granulated erythritol
- 1 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground ginger
For the topping:
- 1 cup almond flour
- 1/2 cup chopped pecans
- 1/4 cup granulated erythritol
- 1 tsp. ground cinnamon
- 1/4 tsp. salt
- 1/4 cup unsalted butter, melted
Instructions:
- Preheat the oven to 375°F (190°C) and grease an 8-inch square baking dish.
- In a large bowl, toss together the diced jicama, lemon juice, erythritol, cinnamon, nutmeg, and ginger until well combined.
- Transfer the jicama mixture to the prepared baking dish and spread it out in an even layer.
- In another bowl, stir together the almond flour, chopped pecans, erythritol, cinnamon, and salt until well combined.
- Add the melted butter to the bowl and stir until the mixture is crumbly.
- Sprinkle the topping over the jicama mixture in the baking dish.
- Bake for 30-35 minutes, or until the topping is golden brown and the jicama is tender.
- Serve warm, optionally topped with whipped cream or keto-friendly vanilla ice cream.
Nutrition Facts (per serving):
- Calories: 218
- Fat: 19g
- Protein: 5g
- Carbohydrates: 12g
- Fiber: 8g
- Net Carbs: 4g
Servings: 6
