Keto Mini Apple Crisp
{Low Carb, Ketogenic, THM:S, Grain Free}

These Keto Mini Apple Crisps are a no-fail dessert perfect to wow dinner party guests with, yet simple enough for a night at home.  

A while back, I created a recipe for a mock apple crisp that is keto friendly, low carb, and sugar free.  It's delicious, especially when paired with vanilla ice cream!

The only problem with a large apple crisp and a family that is only 3 people, is that a full pan of apple crisp is WAY too much.

So when I came across cute little individual lidded baking dishes at Aldi, I knew I had to modify my original Keto Apple Crisp into a smaller, more manageable portion for two people.

In this recipe, I decided to use a combination of apples and chayote squash, partially because I had a couple granny smith apples hanging around from my Misfit Market, and because I've been experimenting with TKD {Targeted Ketogenic Diet} to help build muscle and recover from my workouts

But, if you prefer to keep the macros more low carb, you can use all Chayote Squash and no apples – the end result is the same!

Ingredients for Keto Mini Apple Crisp

Chayote Squash, peeled and diced
Granny Smith Apples, peeled and diced
Water
Lemon Juice
Lakanto Granulated Sweetener
Cinnamon
Butter
Almond Flour
Pecans

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Keto Mini Apple Crisp

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

These Keto Mini Apple Crisps are a no-fail dessert perfect to wow dinner party guests with, yet simple enough for a night at home.  

Print

Ingredients

• 2 Chayote Squash, peeled and diced
• 2 Granny Smith Apples, peeled and diced
• 1 cup Water
• 1 Tbsp. Lemon Juice
• 1/2 cup Lakanto Granulated Sweetener
• 2 Tbsp. Cinnamon
• 1/4 cup Butter
• 1/4 cup Almond Flour
• 1/4 cup Pecans

Instructions

1. Peel and chop the apples and chayote squash. Place in a bowl with the water and lemon juice to soak for 1 hour
2. The recipe makes 8 servings of the squash and apple filling, so after the mixture has soaked, drain and remove as many 1-cup mini crisp servings as desired. Place the rest in a bag and freeze for up to 2 months.
3. Mix 2 cups of squash with 1/4 cup Lakanto Granular Sweetener, then divide between 2 mini baking dishes.
4. Combine the butter, almond flour, 1 Tbsp. Lakanto sweetener, and pecans, then crumble on top of each crisp.
5. Bake at 350 for 25-30 minutes, until the topping is browned.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Natural Pecan Havles - 2 lbs. - Approximately 8 cups
• 
  Blue Diamond Almond Flour, Gluten Free, Blanched, Finely Sifted 3 Pound bag
• 
  Monk Fruit: Best Sugar Substitute for Keto
• 
  Promo code for 25% off your first Misfits Box at Misfits Market

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 129Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 15mgSodium: 48mgCarbohydrates: 10gNet Carbohydrates: 6gFiber: 4gSugar: 5gProtein: 2g

xoxo,
Gretchen

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