Low Carb Tomato Apple Crisp Recipe

This low-carb keto apple crunch recipe has a secret ingredient, with only 6 grams of net carbs per serving—all with the same warm taste and crunchy ingredients.

The complete ingredients + instructions are on the final recipe card. Before you scroll or jump down, Don’t miss the useful tips in the post!

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This tomato apple crumble tastes like real…before you protest, “but Apples are not ketones! “Don’t worry, there are no real apples here. And you will never know! We are using a secret ingredient that tastes delicious only Like apples, carbohydrates are much less.Use a spoonful on top Keto ice cream For low-carb apple crunchy mode.If you prefer Perry’s keto “apple”, I have you-do mine Keto Apple Pie Recipe is here.

A large part of the flavor in the filling comes from the sweetener… Besti brown sugar substitute It has the same flavor and moisture as real brown sugar, without carbohydrates or sugar. Unlike other brown sweeteners on the outside, it leaves a tomato and apple filling for this crispy real caramel. Give it a try and see how it compares to other sweeteners!

Buy Besti Brown for this recipeelectronic

Is it apple crunchy ketchup?

No, typical apple chips are made from apples, flour and sugar, so they are not considered ketones.

What is Tomato Apple Crisp?

This is a ketone analog apple chip, which means that we have some exchange with apples, flour and sugar to get all the traditional warm and comfortable apple flavor and texture without all carbohydrates.

Low-carb apple crisp ingredients

This section explains how to choose the best ingredients for this healthy apple chip, the role of each ingredient in the recipe, and alternative options. For measurement, please refer to the recipe card below.

For filling:

• Gelatin powder – This helps thicken the filling. Make sure you are using unflavored gelatin and no added sugar or other ingredients! If you don’t have any gelatin, you can also thicken the filling by adding 1/4 to 1/2 teaspoon xanthan gum. Use a little water to make a paste, then add the filling while cooking.
• Lemon juice -Bottled or fresh lemon juice is fine.
• butter – I prefer grass-fed for the best flavor and nutrition, but you can use any unsalted butter.
• Besti Brown Monk Fruit Allulose Blend – This keto, low-carb and sugar-free sweetener tastes and functions like brown sugar. The two key features that make it different from other brown sweeteners are that it dissolves like sugar and caramelizes like sugar, so I don’t recommend using it instead.
• seasoning – Cinnamon, nutmeg, cardamom, sea salt and vanilla extract. You can also use apple pie seasoning instead of cinnamon, nutmeg, and cardamom, as they usually contain these.
• zucchini -Our secret recipe to replace apples! I know this sounds strange, but once you cook with spices, the taste and texture are like cooked apples.Yellow pumpkin works too, this is mine in mine Keto Apple Pie Recipe.

For the tomato and apple crunchy noodles:

• almond – Use unsalted almonds; they can be roasted or unroasted. This is why austerity is provided! If you need a nut-free option, you can try pumpkin seeds or sunflower seeds, but they are not as mild as almonds.
• Besti Brown Monk Fruit Allulose Blend – For all the details and why I recommend this in particular, see above!
• butter – Same as the salt-free type you used for filling.
• seasoning – Vanilla extract, cinnamon and sea salt

How to make tomato apple crisp

This section shows how to use zucchini to make tomato apples crispy with step-by-step photos and detailed information about the technique. For complete instructions, see the recipe card below.

• Prepare the zucchini. Peel the zucchini and cut into 1/2-inch pieces.
• Flowering gelatin. In a small bowl, whisk together the gelatin powder and lemon juice. Set aside to bloom.
• Blooming spices. melt butter in a Dutch oven And stir Best brown sweetener, More lemon juice, cinnamon, nutmeg, cardamom and sea salt.
• Bold. When the gelatin thickens, it is stirred into butter and spices in a Dutch oven.
• Boil the pumpkin. Add the diced pumpkin to the pot and boil gently. Simmer for 30-60 minutes, until the pumpkin is soft, most of the water evaporates, and the sauce begins to thicken. Add vanilla extract and transfer the mixture to an oval baking pan (This is the perfect size!).

tip: At this point, taste the zucchini mixture and observe its consistency. It should be very similar to apple pie!

tip: Be careful not to over-mix! You want a rough texture with lots of small almond flakes, as shown in the picture below.

• bake. Crush the almond filling onto the simulated apple filling and bake until the filling is bubbly and the filling is golden brown.

Storage instructions

• Storage: Store the remaining tomato and apple chips in the refrigerator, preferably in the same baking tray.
• Reheat: Reheat in a 350 degree F oven, or transfer to a bowl and heat in the microwave to warm.
• freeze: You can freeze the zucchini apple crisp for 2-3 months.

What to serve with Keto Apple Crisp

This low-carb apple crisp dessert is delicious on its own, but a scoop of ice cream has never hurt. Here is how to keep ketones:

More tomato summer dessert recipes

If you like this low-carb apple crunch recipe, you might like some others too Keto Dessert Made in summer and early fall:

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Low Carb Tomato Apple Crisp Recipe

This low-carb keto apple crunch recipe has a secret ingredient, with only 6 grams of net carbs per serving—all with the same warm taste and crunchy ingredients.

Preparation time 10 minute

Cooking time 50 minute

total time 1 Hour

raw material

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instruct

Tap the time in the instructions below to start the kitchen timer while cooking.

1. Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius).

2. In a small bowl, stir the gelatin powder with 3 tablespoons of lemon juice. Set aside to bloom.

3. in a Dutch oven Melt butter over medium heat. Add the brown sweetener, the remaining 3 tablespoons of lemon juice, cinnamon, nutmeg, cardamom and sea salt.

4. When the gelatin mixture thickens, pour it into the pot until it dissolves.

5. Add the diced pumpkin to the pot.After the high heat is boiled, turn to a low heat and simmer for about 30-60 minutesUntil the pumpkin is very soft, most of the water evaporates, and the sauce begins to thicken, similar to apple pie filling. Add vanilla extract, if using.

6. Transfer the mixture to Oval baking pan of this size. Set aside.

7. For the topping, mix almonds, besty brown, butter, vanilla, cinnamon and sea salt in one Food processor. Pulse intermittently until a coarse meal texture is formed, plus some almond flakes for crunch.

8. Crush the top of the almonds onto the simulated apple filling.Baking about 20 minutes, Until the edge of the filling blisters and the surface layer is golden.

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Recipe notes

Serving size: 1/8 of the whole pot

nutrient content

The amount per serving. The amount in the formula description above.

Calories 326

fat 29.5g

protein 8.2g

Total carbohydrates 11.2g

Net carbohydrates 6.2g

fiber 5 grams

sugar 4.9g

The nutrients are provided out of courtesy. Have questions about the calculation or why you get different results?Please see our Nutrition policy.

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