Low Sugar Mock Apple Zucchini Crisp Recipe
This particular round zucchini looked like a small dark green pumpkin. It yielded about 6 cups of peeled and sliced zucchini; which was enough to fill the bottom of my 9 x 9-in. baking pan.
If you don’t have any ball zucchini, simply use a regular long zucchini. The taste is the same. It’s just a difference in shape.
You could also make this zucchini crisp recipe with another low carb mock apple. I’ve had success using both jicama and chayote squash.
My low carb apple pie filling recipe using jicama is a wonderful side dish for breakfast. And, I have a wonderful low carb mock apple pie made with chayote squash.
Overall, this low sugar apple crisp turned out to be a delicious low carb dessert. It’s definitely something that I will make again.
Apples are forbidden fruit on low carb, but this low sugar mock apple zucchini crisp recipe is a clever way to trick your taste buds when you crave apples.
Ingredients :
FILLING:
- 6 cups zucchini peeled and sliced
- 3 tablespoons lemon juice
- 2/3 cup low carb sweetener or 4 Tbsp 2 tsp Truvia
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
TOPPING:
- 1/2 cup pecans chopped
- 1/2 cup almond flour
- 1/4 cup oat fiber or coconut flour
- 1/4 cup low carb sweetener or erythritol
- 1 teaspoon cinnamon
- 1/4 cup butter
Instructions :
- In medium bowl, combine zucchini, lemon juice, sweetener, cinnamon and nutmeg until well blended. Pour mixture into a greased 9 x 9-in. baking dish.
- For topping, combine pecans, almond flour, oat fiber, sweetener and cinnamon in a bowl then cut in butter until crumbly. Sprinkle over the zucchini mixture.
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