If you’re looking for low-carb desserts to add to your keto diet, this keto apple cobbler recipe is highly recommended. Typically, apple cobblers are made using chopped apples topped with rolled oats and brown sugar.
Instead of apples, zucchinis (courgettes) were used. With only 5 grams of net carbs per serving, this keto apple cobbler recipe from Sarah, co-founder of Cj’s Keto Kitchen, is the best dessert to consider if you’re craving sweets while on the keto diet.
Now I know you might be wondering how on earth could zucchini taste like apples but trust me no one will be any the wiser once the whole dish is cooked.
It’s a dish that folk in the mid-West United States have been making for years although not the keto version.
To make sure that no one suspects that there are no apples in the dessert be sure that all the outside green skin of the zucchinis is peeled off and that all the seeds are removed from the middle.
It’s best if you use large zucchini so when you chop them up they resemble slices of apple. It’s really uncanny how much like apples they look. Cooking them in the lemon juice or apple cider vinegar gives them the tartness of apples.
Then combining them with some low carb brown sugar like Sukrin Gold and some spices the dish ends up tasting just like an apple cobbler.
If you are an ice cream lover then why not serve it with some easy to make, no churn keto vanilla ice cream.
Keto Apple Cobbler
- 6 cups cored, peeled, and sliced zucchinis
- ½ cup organic lemon juice
- 1 tsp. natural vanilla or vanilla bean extract
- ½ cup filtered water
- Spices to taste (cinnamon, nutmeg, and allspice)
- ½ cup brown sugar alternative such as Sukrin Gold
- 1 cup almond flour
- ¼ cup brown sugar alternative
- ½ tsp baking powder
- ¼ cup melted grass-fed butter
- ½ tsp baking soda
- Pre-heat oven to 350°F (176°C)
2. Add the zucchini slices to a medium sized saucepan and cover with the lemon juice and water.
3. Bring to a boil and then simmer the zucchinis until they are just fork tender (about 10 minutes). Do not overcook. Drain off the liquid and add the sweetener, spices to taste and the vanilla extract. Sarah used about 1/2 tsp cinnamon, a little grated nutmeg and 1/8th teaspoon allspice.
4. Next, arrange the zucchinis in a well-greased baking dish or skillet draining off any excess liquid that has come out of them while sitting in the pan.
5. Mix all the dry ingredients for the cobbler topping in a bowl using a fork to break up any lumps. Then add the butter and mix in well. Sprinkle the topping evenly on top of the zucchinis in the baking dish.
6. Bake for 20 – 30 min until the keto apple cobbler turns golden brown.
7. Remove from the oven and allow to rest for 15 min before serving. You can servw it with some keto vanilla ice cream or cream. Enjoy!
Check out Sarah’s video demo of how to prepare this keto apple cobbler recipe: