Enjoy the cozy flavors of apple crisp without the guilt with this keto-friendly crockpot version. It's filled with tender cinnamon-spiced apples and topped with a crunchy almond flour and pecan mixture.
Ingredients: 6 medium-sized Granny Smith apples, peeled, cored, and sliced. 1/4 cup granulated erythritol or monk fruit sweetener. 1 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1 tablespoon lemon juice. 1 cup almond flour. 1/2 cup chopped pecans. 1/4 cup granulated erythritol or monk fruit sweetener. 1/4 cup cold unsalted butter, cubed. 1 teaspoon vanilla extract. 1/2 teaspoon ground cinnamon.
Instructions: In a large bowl, toss sliced apples with 1/4 cup sweetener, 1 teaspoon cinnamon, nutmeg, and lemon juice until evenly coated. Transfer the apple mixture into a greased crockpot. In another bowl, combine almond flour, chopped pecans, 1/4 cup sweetener, cubed butter, vanilla extract, and 1/2 teaspoon cinnamon. Use a fork or pastry cutter to mix until crumbly. Spread the almond flour mixture evenly over the apples in the crockpot. Cover and cook on low for 4-5 hours or until the apples are tender and the topping is golden brown. Serve warm, optionally with a dollop of whipped cream or a scoop of keto-friendly ice cream.
Prep Time: 15 minutes
Cook Time: 240 minutes
wayside irish pub